Naan Bread
History
Naan is a leavened, oven-baked flatbread that originated in the Indian subcontinent. The word "naan" comes from Persian, meaning "bread," and it has been a staple in Indian cuisine for centuries.
Traditionally cooked in tandoor ovens, naan has evolved from simple bread to various regional variations. It's now enjoyed worldwide as a versatile accompaniment to curries and Indian dishes.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp yogurt
- 2 tbsp milk
- 2 tbsp melted butter
- 1/2 cup warm water
For Topping
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tbsp fresh cilantro, chopped
- Kalonji seeds (optional)
- Salt to taste
Cooking Utensils
Instructions
Activate Yeast
Mix warm water, sugar, and yeast. Let sit for 10 minutes until frothy.
Mix Dry Ingredients
In a large bowl, mix flour and salt. Make a well in the center.
Add Wet Ingredients
Add yogurt, milk, melted butter, and yeast mixture to flour well.
Knead Dough
Knead for 8-10 minutes until smooth and elastic. Add flour if needed.
Rise Dough
Place in greased bowl, cover, and let rise for 2 hours until doubled.
Divide Dough
Punch down dough and divide into 8 equal portions. Shape into balls.
Roll Naan
Roll each ball into oval shape, about 6-8 inches long.
Cook Naan
Cook on hot tawa for 2-3 minutes per side until golden spots appear.
Finish and Serve
Brush with melted butter, sprinkle with garlic powder and cilantro.
Video Tutorial
Pro Tips
Water Temperature
Use lukewarm water (105-115°F) for perfect yeast activation.
Hot Tawa
Ensure tawa is properly heated before cooking for proper puffing.
Fresh Ingredients
Use fresh yogurt and cilantro for best flavor and aroma.
