Last updated on September 13th, 2020
Love naan bread and missing takeaways? Fret not, with this super easy recipe you can make the best ever homemade naan that is fluffy, light with signature chars and super chewy.
This is my tried and tested recipe, like we have been trying and testing this every week :). Yep it is that good! Get that curry simmering for a wonderful comforting dinner!
I am so thrilled to share today’s recipe with you guys. It is the most popular Indian flatbread, the best Indian naan bread.
We love naan bread at home and I make it at home often. While mostly I make it with whole wheat flour, sometimes you need that chewy taste and real texture that only pain flour can yield.
Yep, if you want to recreate the exact naan bread recipe like your favorite restaurant or takeaway use plain flour + yeast.
Agreed that there are various recipes around the web as well as in my blog for making this bread without yeast, with whole wheat flour and many other variations. But they are all substitutes and only as good they can be.
If you want to get the real taste of this bread let the plain flour and yeast combine and do their magic. It is totally worth indulging once in a while.
This is a vegan naan bread recipe. Recently I had picked up a pack of vegan butter from my local organic store as it was the only available option and it worked great for this Indian naan recipe.
You can simply use regular butter too.
This Homemade Indian Naan Recipe Is
Exactly or even better than takeaways and restaurants
So easy to make, no need to fret yeast, just read my tips
vegan if you care
Chewy, fluffy, light and perfectly charred
economical and costs a fraction of what you would spend in restaurants, why is this so expensive in restaurants anyway?
So what Do We Need To Make Best Naan Bread?
To make this delicious bread at home you need fairly simple and less ingredients. Naan is a leavened flatbread from Indian subcontinent. It is known as naan bread in United States.
The traditional naan recipe is leavened with yeast and cooked in a tandoor. Most of us do not have access to tandoor or we are going to cook this stove top in a sturdy pan in highest heat possible.
I have shown two methods to cook this bread. All you need are a good cast iron flat pan that would withstand high heat and a handheld grill plate that I have used.
If you dot have that pate you can directly cook the naan on flame using a tong and just follow my another method.
Usually the pan itself will be flipped to cook the naan over directly flame as in my tandoori roti recipe, but with heavy cast iron pan that is not possible.
For making naan dough recipe you just need flour, yeast, water, salt and oil as optional ingredient.
The basic dough is similar to any yeast bread dough. You mix everything well, add required water and knead well for 8-10 minutes. You can easily use a stand mixer with dough hook.
The toppings added are what make naan more interesting. You can by all means serve plain naan smeared with butter, but why go plain when you can adorn a bit right?
Some of my favorite naan toppings are
nigella seeds or kalonji
carom seeds, just a pinch though
chopped cilantro, mint, methi leaves
sesame seeds (top favorite for amazing flavor and crunch)
Tips & Tricks For Best Naan Bread
It all starts with the yeast– Use good quality yeast that is fresh and active for this recipe. Previously I have used active dry yeast which needs some proofing, but these days I use instant dry yeast.
These granules are more fine and they can be directly mixed with the flour.
Try to get this type of yeast as it is more easy to work with. Though many brands say yeast last for a long time try to purchase fresh ones and in small quantities. Store yeast in freezer to keep it fresh.
Most of the times, leavening a dough with yeast is dependent on temperature. In warmer weather your dough will leaven fast and in cold weather it will take more time.
So use the timings given in any recipe only as guideline and allow some time for yeast to work.
Knead the dough really well.- I suggest you knead the dough at least for 10 minutes by hand or 7-8 minutes if using a stand mixer. The dough is slightly on the stickier side but do not be tempted to add more flour. As you knead the dough will come together and become supple.
Use a very good quality cast iron pan– We need a pan that will withstand high heat. I like to use my flat pan that I use for dosa, paratha recipes.
Secret of smoky flavor and signature chars? A good naan bread has that lovely smoky flavor and chars here and there. Traditionally these are made in a tandoor (clay oven) in extremely high heat, so smoky flavor sets in naturally.
To achieve this at home we need to create a bit of steam in the pan for the bread to cook. After rolling the dough into naan, apply water generously on one side and place the watered side facing down on a heated flat pan.
Make sure the flame is highest. The steam from water will lend a wonderful smoky flavor.
What Do You Eat Naan With?
There are so many ways you can serve and enjoy this bread.
- Serve warm buttered naan with delicious curries like dal makhani, paneer tikka masala , vegetarian tikka masala, shahi paneer or any paneer curry.
- You can make delicious pizza with this bread.
- Use naan bread to make delicious wraps. Just smear some green chutney on one side place paneer tikka or gobi tikka or aloo tikki or aloo gobi or paneer fry and top with chopped raw onions. Fold and serve.
This flatbread freezes beautifully and stays good for months in freeze.
Prepare the dough, let it rise, divide and roll out into naans. Stack them alternating between a piece of parchment and a flatbread. Store in a freezer bag.
At the time of making naan, remove the required numbers and cook as mentioned in the recipe.
You can also freeze any leftover cooked naan in the same way. To serve, remove from freezer and war in low heat.
Step By Step Method
Combine plain flour, yeast, sugar and salt in a bowl.
Mix well and add oil. Mix again well.
Add water gradually and knead into soft and supple dough. The dough will be initially sticky, do not add too much more flour.
Let the dough rest until it doubles in volume. Takes from 60-90 minutes.
Once the dough has raised, punch it back gently and knead again for a minute.
Divide the dough into 8 big lemon sized balls.
place a ball on a slightly floured surface.
Roll into a oval of around 1/3 inch thickness. The dough will be similar to pizza dough, you can simply stretch the dough ball with hand from all sides and make an oval.
While you are rolling the dough, heat a cast iron pan for 3-4 minutes. Maintain high flame.
After rolling the dough apply water with a pastry brush generously on one side. Sprinkle your desired toppings. Press gently.
Now place the watered side down on the hot pan. Cook for 30-40 seconds.
Now to cook the other side, place a grill stand like this over flame.
Gently remove the naan from the and place on the grill stand, uncooked side facing flame. Cook until it puffs and chars, takes around 30-4o seconds.
Place the cooked naan on a plate and brush with butter.
If you don’t have grill stand you can just cook the flatbread on the pan or tava itself. Just cook from both sides unti it chars and puffs up a bit.
Serve naan bread warm.
I hope you will try this easy naan bread recipe and enjoy as much as we did.
Easy Naan Bread Recipe
- 2.75 cups plain flour, all purpose flour or maida you may add 2 to 3 tablespoons more if the dough is very very sticky. More flour for dusting
- 1.25 teaspoons instant dry yeast I added less yeast as it is very warm here, you may add 1.5 teaspoons depending on weather.
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon oil 1
- 1.25 cups water Plus more for applying on rolled dough.
For naan toppings
- sesame seeds, nigella seeds as required
- finely chopped cilantro leaves as required
- Butter fro brushing I have used dairy free
- Combine plain flour, yeast, sugar and salt in a bowl.
- Mix well and add oil. Mix again well.
- Add water gradually and knead into soft and supple dough. The dough will be initially sticky, do not add too much more flour.
- Let the dough rest until it doubles in volume. Takes from 60-90 minutes.
- Once the dough has raised, punch it back gently and knead again for a minute.
- Divide the dough into 8 big lemon sized balls.
- place a ball on a slightly floured surface.
- Roll into a oval of around 1/3 inch thickness. The dough will be similar to pizza dough, you can simply stretch the dough ball with hand from all sides and make an oval.
- While you are rolling the dough, heat a cast iron pan for 3-4 minutes. Maintain high flame.
- After rolling the dough apply water with a pastry brush generously on one side. Sprinkle your desired toppings. Press gently.
- Now place the watered side down on the hot pan. Cook for 30-40 seconds.
- Now to cook the other side, place a grill stand like this over flame.
- Gently remove the naan from the and place on the grill stand, uncooked side facing flame. Cook until it puffs and chars, takes around 30-4o seconds.
- Place the cooked naan on a plate and brush with butter. Serve naan bread warm. If you don’t have grill stand you can just cook the flatbread on the pan or tava itself. Just cook from both sides unti it chars and puffs up a bit.
- This recipe yields 8 medium sized naan, you can double the recipe.
- The dough should be slightly sticky, do not add more flour.