Naan Bread Easy Recipe

Naan is a classic Indian bread traditionally cooked in a tandoor (clay oven), but it can easily be made at home using a stovetop or oven. This recipe will yield soft and fluffy naan bread with a slightly charred texture, just like you would get from a tandoor.

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Ingredients:

• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1/2 cup warm water (110°F/43°C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil (or vegetable oil)
• 1/2 cup plain yogurt (room temperature)
• 1/4 cup milk (room temperature)
• 2 tablespoons melted butter (for brushing, optional)
• 1-2 cloves garlic, minced (optional, for garlic naan)

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Instructions:

Step 1: Activate the Yeast

• Time: 5-10 minutes

In a small bowl, combine the active dry yeast, sugar, and warm water. Stir the mixture and let it sit for about 5-10 minutes, until the yeast becomes frothy. If the mixture doesn’t foam, the yeast may be expired, and you’ll need to try again with fresh yeast.

Step 2: Prepare the Dough

• Time: 10 minutes

In a large mixing bowl, combine the flour, salt, and baking powder. Create a well in the center of the dry ingredients. Add the activated yeast mixture, yogurt, milk, and olive oil to the well. Stir everything together with a wooden spoon until it forms a rough dough.

Step 3: Knead the Dough

• Time: 8-10 minutes

Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth, elastic, and slightly tacky but not sticky. If the dough feels too sticky, sprinkle it with a bit more flour as you knead. If it feels too dry, add a teaspoon of water at a time until it comes together.

Step 4: Let the Dough Rise

• Time: 1 hour

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it doubles in size.

Step 5: Preheat the Cooking Surface

• Time: 5 minutes

While the dough is rising, you can prepare your cooking surface. Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat. You can also preheat your oven to 500°F (260°C) if you prefer to bake the naan instead of cooking it on the stovetop. If baking, place a baking sheet in the oven to heat up as well.

Step 6: Shape the Naan

• Time: 5 minutes

Once the dough has risen, punch it down to release the air. Divide the dough into 6 equal portions. Roll each portion into a ball and then roll each ball out on a lightly floured surface into an oval or round shape, about 1/4-inch thick. You can use your hands to stretch the dough as well if you prefer a rustic look.

Step 7: Cook the Naan

• Time: 2-3 minutes per naan

Option 1: Stovetop Cooking

1. Place one piece of the rolled-out dough onto the hot, dry skillet.
2. Cook for 1-2 minutes on one side until you see bubbles forming on the surface.
3. Flip the naan over and cook for another 1-2 minutes until the other side has golden brown spots.
4. You can press down gently with a spatula to ensure even cooking.

Option 2: Oven Cooking

1. If baking, place the shaped naan on the preheated baking sheet in the oven.
2. Bake for 3-5 minutes, or until the naan puffs up and develops golden brown spots.

Tip: If you’re using garlic, sprinkle minced garlic on top of the naan immediately after flipping (for stovetop) or before baking (for oven).

Step 8: Brush with Butter

• Time: 1 minute

Once the naan is cooked, remove it from the skillet or oven and brush it with melted butter (optional). If you want garlic naan, you can mix minced garlic with the butter before brushing it onto the naan.

Step 9: Serve

• Time: Immediate

Serve the naan warm with your favorite curry, stew, or as a side dish to any meal. You can also use naan as a wrap for grilled meats or vegetables. Enjoy!

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Notes and Tips:

1. Using a Tandoor: If you have access to a tandoor or a very hot grill, you can cook the naan in there for even more authentic results. Just place the naan on the walls of the tandoor for 2-3 minutes or until you see golden brown spots.
2. Storing Naan: If you have leftover naan, store it in an airtight container or wrap it in foil. It will stay fresh for 1-2 days at room temperature. For longer storage, freeze the naan and reheat it in the oven or microwave.
3. For Garlic Naan: If you prefer garlic naan, mince 1-2 cloves of garlic and mix them with melted butter. After the naan is cooked, brush the garlic butter on top.
4. Make it Vegan: To make the recipe dairy-free, you can use a plant-based yogurt and substitute the milk with a non-dairy milk, such as almond or oat milk.
5. Flavor Variations: You can add herbs or spices to the dough, such as cumin seeds, nigella seeds (kalonji), or finely chopped cilantro, to give the naan extra flavor.

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Nutrition Information (per naan, assuming 6 servings):

• Calories: 170-200
• Fat: 6g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 1g
• Protein: 4g

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This Easy Naan Bread recipe creates soft, delicious naan that’s perfect for any meal. Whether you choose to bake it in the oven or cook it on the stovetop, the results will be fluffy, warm, and irresistible. Enjoy this homemade naan with your favorite curries, dips, or grilled meats!