I’m not trying to put anyone out of business here, but since cutting out the middleman (sorry, local takeout!), I have not looked back. I got homemade curries down, and now homemade naan too! At least 100% cheaper and healthier (ok, girl math), these sweet, milky-smelling naans are hot, soft, and fresh off the pan. Made from store cupboard staples and with an easy-to-follow method, I think you might be rebelling too.
Making homemade naans does involve a bit of basic chemistry, so if you’re after a first-time friendly beginner’s bread, try my yeast-free, rapid proof-time easy flatbread recipe.
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Easy naan bread recipe
Now, I’m guessing you don’t have a tandoor (the traditional oven for naan-making) in your kitchen Me neither! But that won’t stop me.
Instead of using a tandoor, I’ve adapted the method to Western kitchens by using a heavy-based frying pan on the stove top. The results are as pillowy-perfect as any other naan bread recipe.
In as many minutes you will have irresistibly bubbly, flour-soft naans that give a gentle chew. Perfect for mopping up your favourite curry sauce.
My eyes water at £3.50 for a plain naan from the local takeout! Especially when I know all the ingredients are sitting in my kitchen and cost a fraction of that!
And also at paying around £1.50 for the store-bought versions that come with extra additives and preservatives! If I was making curry from scratch, I’d make naan too.
You might be surprised to know that the naan bread recipe includes milk and yoghurt. These ingredients serve to enrich the dough and are what gives it a cushiony spring and a mildly sweet favour.
Naan-making does require a little planning ahead as the proofing takes time, but proofing itself is no effort. It takes mere minutes to mix the ingredients together, and a few more to knead the dough. Which I quite enjoy! Then proof for 1 – 1 ½ hours, roll and shape, then cook on your stovetop.
I add nigella and coriander to mine for extra flavouring, and making garlic naans is just as easy. Melt butter and grated garlic and brush over the top of the freshly cooked naan.
And the satisfaction that comes from creating an entire Indian feast from scratch? My friend, it is second-to-none.
Recipe tips and notes
- While exotic sounding, the process of making homemade naan breads is no different from your daily yeasted loaf. Apart from cooking them in a frying pan rather than the oven. If you’ve tried my easy flatbread recipe, you’ll already be familiar.
- Yeasted dough can be temperamental- especially in colder temperatures. Here’s a quick hack to proof your dough in a cool kitchen: warm your oven by placing a bowl with freshly boiled water inside it. Once it feels warm in there, remove the bowl containing the water and replace it with the bowl holding the dough for proofing for the required time. You do not need to turn your oven on!
- For novice naan-makers, remember the charm of these tear-shaped flatbreads lies in it’s rough and rustic appearance. Don’t worry too much about shaping the dough to a perfect form. It’s the texture that counts!
- These are quick-cooking breads, so be prepared with a couple ready rolled for the pan.
- Nigella seeds and chopped cilantro (coriander (UK)) are my go-to flavourings for naan. While coriander is fresh and zingy, nigella is subtly bitter. Try it! Or leave it out. Your naan!
- Working with a thick, cast-iron pan is ideal. They heat evenly and retain that heat for a long time. If you don’t have one, a non-stick frying pan will do fine. Just make sure it is screaming hot!
- Use a little vegetable oil to brush the pan with first.
- And keep an eye out. Naans can catch easily and burn. You might need to adjust the temperature as you go along.
Serving suggestions
The contentment and cosy satisfaction that comes from a simple steaming bowl of Nepalese red lentil dahl and a homemade naan bread cannot be beat. However, on a meat-eating day, a boldly flavoured Indian kofta curry or a rich and smooth butter chicken curry hits the spot.
Beyond curry, I keep a useful stash of naans for all kinds of last-minute needs; they make a brilliant base for homemade pizzas; are perfect for dipping into smoky baba ghanoush or whipped feta and ricotta; as a bread-side breakfast with shakshuka; or as a more substantial flatbread with Middle Eastern dishes like chicken souvlaki or chicken musakhan.
Storage and leftovers
To keep any leftover naan bread fresh, put in an airtight container or bag and store at room temperature for 1-2 days. Reheat on the stovetop, in the oven, or even in the toaster!
Cooking a multi-dish curry feast from scratch can mean a lot of irons in the fire at once. You can totally get ahead by preparing your homemade naan in advance.
Once cooked and cooled, wrap the naan individually and freeze for up to 3 months. Being a flatbread, there’s no need to defrost. Either warm through in the oven for 5-6 minutes at 400F/200C, or on the hob.
More side dishes to try
Homemade Naan
Ingredients
- 150ml / ⅔ cup warm milk
- 2 tbsp granulated or caster sugar
- 7g / 2 tsp active yeast
- 450g / 3 ¾ cup bread flour
- 1 tsp salt
- 1 tsp baking powder
- 4 tbsp vegetable oil divided
- 210ml / ¾ cup plus 2 tbsp plain yogurt full fat (not greek)
- 2 tbsp chopped cilantro / coriander optional
- 2 tbsp nigella seeds optional
For garlic naan
- 2 tbsp butter
- 1 clove garlic grated or pressed
Instructions
- In a medium bowl or a large measuring cup combine the warm milk, sugar and yeast. Let it sit for 10-15 minutes until it’s frothy. (If it’s not, your yeast is out of date and needs replacing.)
- In the mixing bowl of a food processor combine the flour, salt, the yeasty milk, baking powder, yoghurt and 2 tbsp of vegetable oil. Knead for 5 minutes using the dough hook attachment until you have a soft and pliable dough. Alternatively you can knead the dough by hand, which will take approximately 10 minutes. Coat the dough with 1 tbsp of vegetable oil and let it rise in a warm place until is doubles in bulk. This can take anywhere between 1 hour and 1.5 hours depending on the temperature of your house.
- Once the dough is ready, turn it our on a floured surface, shape it into a ball and divide into 8 equal parts, then roll each part into a ball, cover with a kitchen towel and let it rise for 10 more minutes.
- While the dough is resting, prepare the rest. If using a cast iron pan, preheat it over medium heat for approximately 7-10 minutes. (It needs a long time to heat evenly). Alternatively, you can use a non-stick pan, which doesn’t need as long to preheat.
- Chop up the cilantro leaves and set out nigella seeds if using.
- Start by rolling one dough ball into an oval shape. Make sure your work surface is sprinkled with four. If you want to make it look like naan from the shops, stretch out one end by hand into the famous tear-shaped naan. Sprinkle one side with either nigella seeds or chopped cilantro and press down with the palm of your hand.
- Test if your pan is hot enough by sprinkling a tiny amount of water on it, which should immediately sizzle.
- Dip a bunched up sheet of paper towel into vegetable oil and rub the frying pan with it. Cook each naan until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 30-45 seconds longer. I find covering the pan with a lid after the flip helps naan puff up more. Watch carefully as it can burn quickly!
- Since each naan cooks quite fast, it’s helpful to always have 2 of them rolled out while one is in the pan.
- To make garlic naan, melt the butter in the microwave and grated the garlic into it, mix and brush on each naan as desired.
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