Homemade naan with flour, yogurt, and baking soda – Simplicity and taste in a perfect appetizer.
Are you looking for an easy, quick, and tasty appetizer that will win over your taste buds? Homemade naan with whole wheat flour, yogurt, and baking soda is the perfect answer! These soft and fragrant discs of Indian bread, traditionally cooked in a tandoor, are not only beautiful to look at but also release an irresistible aroma that will transport you directly to India. Preparing naan at home with this simple and quick recipe is really within everyone’s reach, even those without cooking experience. You won’t need a tandoor: just a pan will do! The key lies in using a simple dough made with whole wheat flour, yogurt, baking soda, and a pinch of salt, which will then be cooked in a pan until golden. But the real secret of these naan is the filling: a burst of flavors and colors that will leave you speechless! Imagine soft and tasty lentils, juicy tomatoes, crunchy green onions, creamy avocado, the spicy touch of cumin and hot chili pepper, all balanced by the freshness of lemon. A perfect combination that transforms these simple naan into a gourmet appetizer from an Indian restaurant. So, are you ready to amaze your guests with an exotic and tasty appetizer? Follow our step-by-step recipe and prepare homemade naan with whole wheat flour, yogurt, and baking soda that will leave everyone speechless!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven, Lava Stone
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All Seasons
- Energy 120.75 (Kcal)
- Carbohydrates 24.45 (g) of which sugars 2.40 (g)
- Proteins 5.10 (g)
- Fat 0.72 (g) of which saturated 0.32 (g)of which unsaturated 0.38 (g)
- Fibers 0.94 (g)
- Sodium 65.55 (mg)
Indicative values for a portion of 48 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
- 1 1/2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 pinch baking soda
Tools
- 1 Pan Non-Stick
Steps
Making these naan is a real breeze! In no time and without long rising times, you can enjoy delicious homemade bread. The dough requires only three simple ingredients: flour (whole wheat or all-purpose, depending on what you have on hand), plain yogurt, and a pinch of baking soda. I opted for whole wheat flour because it was the only one I had at home today, but the result was really surprising!
After mixing flour, baking soda, and yogurt in a bowl with a fork, I transfer the mixture to the floured work surface. I start kneading vigorously with my hands for about 10 minutes, until I get a smooth, elastic, and compact dough ball. If the dough is too sticky, I add a tablespoon of flour at a time until the desired consistency is reached. I cover the dough ball with a clean cloth and let it rest at room temperature for about 30 minutes. This short rest will allow the gluten to relax, making the naan softer and easier to roll out.
Let’s take our dough ball and divide it into 6 equal portions. With the help of our hands, form balls with each portion and place them on the floured work surface. At this point, roll out each ball with a rolling pin to obtain a disc about 1/8 inch thick. If the dough tends to stick, we can add a pinch of flour to the work surface or hands.
Cooking the naan in the pan: Heat a non-stick pan over medium-high heat. Do not add any oil or seasoning. Place a naan disc in the hot pan. Cook for about 1 minute, or until bubbles start to form on the surface. Using a spatula, gently flip the naan. Cook for another minute or two, until the disc puffs up and gets light golden stripes. Use kitchen tongs to transfer the cooked naan to a plate. Repeat the process with the remaining dough discs.
And here are your homemade naan ready to be enjoyed! Serve them hot and fill them as you please. For a tasty and flavorful idea, check out my filling with lentils, tomatoes, green onions, avocado, cumin, hot chili pepper, and lemon. A burst of flavor that will win you over at the first bite! Keep reading to discover the filling recipe
In a bowl, combine the cooked lentils, diced tomato, chopped green onion, sliced avocado, and ground cumin. Add the chopped hot chili pepper, adjusting the amount to your level of spiciness tolerance. Season with lemon juice, salt, pepper, and a drizzle of extra virgin olive oil. Gently mix to combine all the ingredients.
How to fill the naan:
Cut a warm naan in half and open it like a pocket. Spread the lentil filling inside the naan, trying to distribute it evenly. Gently fold the edges of the naan to prevent the filling from falling out when bitten. Repeat the process with the remaining naan and filling.
Here are your Naan, golden and fragrant, ready to win over everyone’s palate. Enjoy them hot right out of the oven, filled with your favorite culinary creations: a filling of grilled vegetables, creamy cheeses, spiced meat, or spicy chicken, or let your imagination inspire you and create your exclusive filling.
For a simpler but equally delicious flavor, you can accompany them with a drizzle of yogurt or a spicy chutney.
Bon appétit from DadCook!
Notes:
The original recipe calls for all-purpose flour, but it can be replaced with whole wheat flour for a more rustic and fiber-rich result. The filling described is just an idea, you can customize it according to your tastes and preferences. Homemade naan can be stored for a couple of days in a paper bag. If you want to reheat them, you can pass them in the microwave or in a pan for a few seconds.
The original recipe calls for all-purpose flour, but it can be replaced with whole wheat flour for a more rustic and fiber-rich result. The filling described is just an idea, you can customize it according to your tastes and preferences. Homemade naan can be stored for a couple of days in a paper bag. If you want to reheat them, you can pass them in the microwave or in a pan for a few seconds.
Storing Homemade Naan:
Homemade Naan is delicious fresh and warm, but they can be stored for enjoyment later as well. Here are some tips: Room Temperature Storage: Naan can be stored at room temperature for one day wrapped in a clean cloth or in a paper bag. This method is suitable if you plan to consume them shortly. Refrigerator Storage: For longer preservation, you can wrap the cooled naan in plastic wrap and store them in the refrigerator for up to 2-3 days. Heat them slightly in the microwave or in a pan before serving.
Freezing: If you want to store naan for a longer period, you can freeze them. Once cooled, wrap each naan individually with plastic wrap and then place them in a sealed food bag. In this way, they can be stored in the freezer for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight, or heat them directly in a pan over medium-low heat. Tips for Optimal Storage: Make sure the naan are completely cool before storing. Avoid storing naan in airtight plastic containers as they can become soft and lose their fragrance. Reheat stored naan in the refrigerator or frozen just before serving to make them soft and fragrant again. Enjoy!
