The naan bread is a traditional Indian bread, perfect for accompanying various dishes as an alternative to the classic boiled rice. The recipe requires several hours of rising, but I assure you it is worth trying at least once in your life. This bread is often baked in the characteristic bell-shaped clay ovens, the Tandoor.
In the original recipe, sourdough is used. Today, however, I present it to you in a more modern version. A preparation based on flour, dry yeast, and yogurt. Surely all ingredients we have in the refrigerator or pantry. Once mixed for a few minutes, you get a smooth and elastic dough that is left to rise for several hours. It is then divided into spherical parts, which are rolled out and cooked separately in a pan. If you are lactose intolerant, you can also use Greek yogurt instead of natural white yogurt.
The naan bread is often used to accompany classic chicken curry and chicken tikka masala, instead of the classic boiled rice. Alternatively, it can also be used as a substitute for classic bread and stuffed like a flatbread, with cold cuts and cheese. In short, an easy-to-prepare leavened product that you can bring to the table on any occasion, even for a themed Indian dinner. Now follow me in the kitchen because the naan bread will be ready in a click!
If you are interested in other Indian recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 naan
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
- Energy 223.71 (Kcal)
- Carbohydrates 47.07 (g) of which sugars 3.24 (g)
- Proteins 8.86 (g)
- Fat 0.97 (g) of which saturated 0.31 (g)of which unsaturated 0.15 (g)
- Fibers 1.47 (g)
- Sodium 505.68 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 cup plain yogurt
- 0.42 cup water
- 1.75 tsp salt
- 2.5 tsp dry yeast
Tools
- Bowl
- Rolling pin
- Work surface
- Crepe pan
Steps
First, pour room temperature water into a bowl and dissolve the yeast in it. Then add the yogurt and stir with a spoon until well blended. Now incorporate the flour and continue to stir until the dough starts to bind a little. At this point, also add the salt and transfer the dough onto a work surface. Continue kneading for at least 10 minutes with your hands, until you obtain a smooth and homogeneous dough ball. Put the dough back into the bowl, cover with plastic wrap, and let it rise at room temperature for at least 3 hours or until it has doubled in volume.
After the rising time, take the dough, transfer it to a work surface, and divide it into 8 equal parts. Take a dough ball, flatten it slightly with your hands, bring the edges towards the center, and form a ball using your hands. Do the same with all the dough balls. Then place them spaced apart on the work surface or a tray, cover them with plastic wrap, and let them rise for another half an hour away from drafts.
After the resting time, lightly flour the work surface and roll out each ball to a diameter of about 6 inches. Now heat a non-stick pan and cook the naan bread first on one side, and when bubbles form, flip it over and cook on the other side.
Naan bread is ready! Serve it with melted ghee or clarified butter if you prefer.
Variations and tips
Naan bread can be stored for a maximum of one day. Alternatively, it can be frozen. You can serve the bread with melted ghee or clarified butter. You can still replace them with a dressing of oil, garlic, and chopped coriander or parsley.
