Homemade Naan Recipe

This homemade Naan is so light and delicious. Enjoy this pillowy soft naan, freshly made with some Indian curries. Learn how to make this restaurant-style Naan at home with this easy, fail-proof recipe.

 

 

HOMEMADE NAAN

Naan, one of the most popular Indian flatbreads, is served in restaurants around the globe. This pillow-y soft, buttery naan comes in quite a few variations - plain, stuffed, flavored. The most common ones are plain, butter, and garlic naan. Naan bread is typically served with Indian curries such as butter chicken, lamb korma, palak paneer, aloo gobi, and so on.

This soft and delicate naan is traditionally served on special occasions in India. Whenever we go out for dinner, my family loves to order this freshly baked naan. While you can order naan from the restaurant, making it at home is so much easy. With just a few simple steps, you can make one of the classic Indian Naan bread at home.

WHAT IS NAAN [INDIAN NAAN]

Naan is a leavened, flatbread that is traditionally made in an open clay oven called tandoor. Leavening agents such as yeast, baking soda, or baking powder are used, to make this naan soft and fluffy. While it is difficult to find a tandoor at home, it is usually baked in an oven, or on a Tawa (cast iron griddle) to achieve the same texture. It takes a couple of minutes to cook a perfect naan that is crispy, slightly charred from the outside, and pillowy soft, and flaky from the inside.

Naan is made with flour, butter, liquid (milk, or water), leavening (yeast, yogurt, baking soda, or baking powder), salt, and sugar. The traditional way of proofing the Naan dough is to let it rise at room temperature, until it's double in volume. Then punch it down, shape it, and proof it again until almost doubled in volume. Finally, shape the naan and cook it on a Tawa (cast-iron griddle) and serve them warm with some butter. I have used Instant pot for first proofing. The recipe includes details on how to proof the dough using the traditional and Instant Pot method.

DIFFERENCE BETWEEN NAAN AND ROTI

Naan and roti, both are Indian flatbread. Roti is an unleavened bread, which means, to make the roti dough you don't need any leavening agents such as yeast, baking soda, or baking powder. Traditional roti dough is made with simply plain whole wheat flour and some water for binding the dough. Roti is then rolled in a round shape and roasted on Tawa.

Traditional naan dough is made with all-purpose flour, some kind of leavening agents (yeast, baking soda, or baking powder), sugar, yogurt, milk or water, salt, and butter or oil. It is then allowed to be proofed, double in volume, and then rolled into an oval or round shape and baked in an open clay oven called tandoor.

Pic Shown: Homemade Naan

 

 

INGREDIENTS FOR HOMEMADE NAAN 

2 ½ cups all-purpose flour

¾ cup warm milk, [100*F – 110* F]

1 tablespoon Active Dry Yeast

1 tablespoon sugar

2 tablespoon plain yogurt, room temperature

½ teaspoon salt

2 tablespoon unsalted butter, softened orGhee

1 tablespoon vegetable or canola oil, to grease the pot

FOR NAAN TOPPING

2 tablespoon butter, unsalted or Ghee

1 teaspoon Nigella seeds (kalonji)

1 tablespoon fresh garlic, chopped (For Garlic Naan)

A handful of fresh cilantro, chopped

HOW TO MAKE HOMEMADE NAAN

Making these homemade naan is much easier, than you may think. Follow these simple steps for making the best naan at home.

1. PREPARE DOUGH [BY HAND OR USING A STAND MIXER]

2. FIRST PROOFING [TRADITIONAL OR USING INSTANT POT]

3. DIVIDE THE DOUGH

4. SECOND PROOFING

5. SHAPE THE NAAN

6. COOK THE NAAN ON STOVE

Pic Shown: Homemade Naan

 

 

DIRECTIONS FOR HOMEMADE NAAN

STEP 1: PREPARE NAAN DOUGH USING A STAND MIXER

In a cup, stir in ¾ cup of warm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

I used a KitchenAid Stand mixer to prepare the dough. You can find it here on Amazon

Attach dough hook attachment to the stand mixer. In the bowl of a stand mixer, add flour, salt, yogurt, and yeast mixture. Beat the mixture on a low speed for 2-3 minutes, or until the flour is incorporated. Scrape the bowl occasionally.

Add softened butter. Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.

Transfer the dough, onto a lightly greased work surface, and shape it into a ball.

PREPARE NAAN DOUGH BY HAND

Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky around 20-25 minutes. Follow the rest of the recipe as discussed.

STEP 2: FIRST PROOFING

Place the dough in a greased bowl and turn it once to grease the top.
Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.

Note: Keep the oven turned OFF.

FIRST PROOFING [USING INSTANT POT]

You will need: Instant Pot

Place the dough in the greased inner pot, and turn it once to grease the top.

Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.

Note: I used a glass lid that fits, to cover the inner pot.

STEP 3: DIVIDE THE NAAN DOUGH

Transfer the dough onto a work surface, and punch it down. Divide the dough into 8 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.

Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.

Note: If required, sprinkle some flour on the work surface.

Place the rolled dough ball, seam side down, onto a baking sheet. Cover with a clean kitchen towel while you roll the rest of the balls.

STEP 4: SECOND PROOFING

Cover the baking sheet with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 10 minutes, or until the rolls have doubled in size.

STEP 5: SHAPE THE NAAN

Place the dough ball on a rolling surface, and roll it into an oval shape, around 6-7 inches long and 3-4 inches wide. FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING - please refer below.

Place the rolled naan onto a baking sheet, and cover it with a clean kitchen towel. Repeat the process with the remaining dough.

[OPTIONAL] FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING

FOR GARLIC BUTTER NAAN: Apply some melted butter, sprinkle some chopped garlic, and fresh cilantro. Press it gently with the rolling pin and cook the naan.

FOR NIGELLA SEEDS NAAN: Sprinkle some nigella seeds and fresh cilantro. Press it gently with the rolling pin and cook the naan.

STEP 6: COOK THE NAAN ON STOVE

You will need: Tawa (Cast iron griddle) 

Heat the Tawa / Griddle. Start with the first rolled naan, then the second rolled naan, and so on.

Apply some water to the bottom side of the naan and place the bottom side down on the Tawa. Cook naan over medium-low heat until lightly browned, around 2-3 minutes.

Carefully turn it upside down and cook on the other side. Gently press the naan with a spatula for even cooking. 

Apply some butter orGhee on top, and enjoy warm, fluffy, naan!!

Pic Shown: Homemade Naan

 

 

PRO TIPS FOR THE BEST HOMEMADE NAAN

For measuring the flour, do not scoop the flour, instead, lightly fill the measuring cup with the flour, and level it with the back of the spoon. See FAQ - HOW TO MEASURE FLOUR RIGHT WAY

If the yeast is active, the mixture turns frothy and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Do not over-knead the dough. As soon as the dough starts to leave the sides of the bowl, are soft, elastic, springs back when pressed, and is not sticky. You know the dough is kneaded well.

Occasionally scrape the sides of the bowl while making the dough.

If using the oven to proof the dough, turn on the oven light. Do not turn on the oven.

Proof the dough until it becomes double in volume, do not overproof it.

Keep the dough ball pieces covered with a kitchen towel, while you shape the naan, to prevent the dough from drying out.

Keep the rolled naan covered with a kitchen towel, while you work with the remaining dough balls.

Traditionally, the naan is rolled in an oval, egg shape. However, you can also roll it in a circle, the cooking method remains the same.

Preheat the tawa or griddle on medium-high heat before placing the naan on it.

Apply some water to the bottom of the naan, before placing it onto the Tawa.

Cook the naan on medium heat for even cooking. Apply some butter as soon as it is done cooking, for moist, soft naan.

FREQUENTLY ASKED QUESTIONS

WHY MAKE HOMEMADE NAAN

Homemade is the best! It's soft, buttery, fresh, and tastes amazing. Freshly baked naan is so much better than the store-bought ones, or even one you have at your favorite restaurants.

ABOUT THE NAAN DOUGH

HOW TO MEASURE FLOUR THE RIGHT WAY

The taste and texture of naan may vary, depending upon the quantity of flour used. It is important to measure the flour using the right method. To avoid over-measuring, do not scoop the flour straight from the container. First, loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, and fill the cup slightly over the rim. Now, level the flour using the back of the spoon or a knife. 

CONSISTENCY OF THE DOUGH

The consistency of the dough may vary, as we are measuring the ingredients using a cup(volume), instead of weighing them. Also, it depends on the protein content of the flour used.

What you are looking for is a soft, elastic, non-sticky dough. When you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes (stand mixer). If it feels too sticky, add some flour and knead it again, until the dough starts to leave the sides of the bowl. If the dough is too dry, add 1-2 teaspoons of warm milk, and knead the dough, until it is nice and soft.

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 8-10 minutes to knead the dough. If kneading the dough by hand, it takes around 20-25 minutes for a soft, non-sticky dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well-kneaded dough will be soft, elastic, springs back when you poke your finger, and won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are a few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Secondly, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Lastly, you can also do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

Pic Shown: Homemade Naan

 

 

WHY DO YOU KNEAD THE DOUGH

It is important to knead the dough before rising, as kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, thus making the dough rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid can cause a sticky dough. Also, if you used cold, or room temperature milk, it can result in leaking of glutens, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

When using a stand mixer chances are that you overworked the dough. The change in the composition of gluten molecules results in a non-stretchy dough. Overworked dough often feels too tight, and tough and breaks when you try to pull, or roll.

WHY NAAN IS DENSE AND CHEWY

For a nice, soft, and fluffy Naan, it is important to knead the dough enough. When the dough is not kneaded enough, either using a stand mixer or by hand, the dough will lack strength. When you make naan using this dough, chances are it will turn out chewy and quite dense in texture.

As the yeast grows, it produces gas, and carbon dioxide. Depending upon how much gas is produced in the dough, the naan will turn out light and soft.

HOW TO STORE HOMEMADE NAAN

Once the naan is cooled completely, place them in a Ziploc bag, or a air-tight container. Naan lasts for 2-3 days at room temperature.

Naan can be stored in the refrigerator for up to a week. Reheat the naan in a microwave for 10 seconds, before serving.

Naan freeze beautifully. Store them in freezer-friendly storage bags or containers, and they will last for a couple of months.

Defrost, reheat, and enjoy moist, and soft homemade Naan.

Reheat the naan in the microwave for 10 seconds, or on a griddle for 1-2 minutes. Apply some butter or oil before reheating.

SERVINGS SUGGESTIONS FOR HOMEMADE NAAN

Naan goes well with most Indian curries. Some of my favorite ways to enjoy naan are with butter chicken, chicken tikka masala, malai kofta, palak paneer, and the list goes on. Seriously, this homemade naan is so good, my kids love it just with a smear of fresh homemade butter or Ghee.

CAN I DOUBLE THE RECIPE

Yes, you can easily double or triple the recipe, the method remains the same.

IS THIS HOMEMADE NAAN RECIPE VEGAN

No, this recipe is not vegan. This recipe uses butter, yogurt, milk, and yeast, which are not vegan.

TRIED THIS RECIPE?

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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