An Easy Handbook for Preparing Naan Bread
# Crafting Homemade Naan: Simple and Tasty
Crafting homemade naan is simple and tasty – it’s the quickest, finest bread you’ll create at home. This naan recipe comes together in no time. It’s fluffy and airy, just like the bread served at your favorite Indian eatery. A naan recipe is a must-have for every home chef. This recipe derives its tanginess and softness from milk and yogurt. The airy texture is due to baking powder and soda, which is fantastic because you won’t need to let it rise as long as you would with yeasted dough.
## What is Naan?
Naan is a category of flatbread, beloved in India, South Asia, and Indonesia. The specific type we are discussing here is Indian-style bread baked in an extremely hot tandoor oven where it becomes puffy and bubbly. Most home cooks utilize a (hopefully gas) stovetop with a hot cast iron skillet because who really has a tandoor at home?! Naan is tender yet crispy, puffy, and indulgent. It’s essentially the finest flatbread you’ll ever taste. If you enjoy freshly made bread, this recipe is for you.
As a note: although many refer to it as naan bread, it’s somewhat amusing since the term naan actually means bread. So essentially, you’re saying “bread bread.” It’s like when you say shrimp scampi, you’re saying “shrimp shrimp.”
## Naan Ingredients
– **Milk:** Typically, 2% milk is used, but any type of milk is acceptable. For a vegan alternative, opt for plant-based milk.
– **Yogurt:** Adds tang and taste. Greek yogurt, regular yogurt, kefir, and soy yogurt are all suitable.
– **Flour:** All-purpose flour is required. You can replace 3/4 cup of whole wheat with 1/4 cup of all-purpose if desired.
– **Baking Powder and Baking Soda:** This yeast-free recipe acquires its fluffiness from these leavening ingredients.
– **Sugar:** A small pinch for sweetness; feel free to omit it if you prefer no sugar.
– **Salt:** A bit enhances flavor; modify to your preference.
– **Butter and Herbs:** Optional but tasty. Use melted butter and chopped cilantro, or experiment with other herbs and spices like parsley, mint, garlic, or cumin. For vegan naan, replace with olive oil or vegan butter.
## How to Create Naan
1. **Whisk:** Combine the milk and yogurt in a liquid measuring cup.
2. **Combine:** In a large bowl, mix the flour, baking soda, baking powder, salt, and sugar. Create a well in the center and gradually add the yogurt mixture, mixing with a rubber spatula. Knead into a soft dough, shape into a ball, cover, and let rest for 1 hour.
3. **Shape:** Briefly knead the dough on a lightly floured surface, then divide it. Roll into ovals or circles.
4. **Bake:** Heat a cast iron skillet over high heat. Brush the naan with water and place it in the skillet, water side down, covering it. When it bubbles and rises, remove the lid, flip it over, and cook the other side.
For additional blistering, hold the naan over an open flame with tongs if you have a gas stove. Finish by brushing with melted butter and keeping warm in a low oven or wrapped in a clean kitchen towel.
## Variations
– **Mini Naan:** Break the dough into 8-10 pieces for smaller naan dippers.
– **Giant Naan:** Break the dough into 2 for larger naan. Allow it to rest longer for easier rolling.
– **Garlic Naan:** Melt 1/4 cup butter with 4 minced garlic cloves and 1 tbsp chopped parsley or cilantro. Brush on both sides of the cooked naan.
– **Cheesy Naan:** Roll out the dough, place 2 tbsp of shredded cheese in the center, seal, and roll out again before cooking.
## Storing Naan
Naan is best enjoyed fresh. If preparing in advance, cook it plain without butter, let it cool completely, and store in an airtight container or zip-top bag for up to three days.
### Freezing Instructions
Cook the naan plain, let it cool completely, wrap securely in plastic wrap, and store in an airtight container or bag. It should remain frozen for up to 2 months.
## Reheating Instructions
### Microwave
Lightly brush with water and heat in 20-second intervals until warm and pliable. Brush with melted butter and add chopped herbs when warm.
### Oven
Preheat to 400°F. Lightly brush naan with water and heat on a baking sheet for 2-3 minutes. Brush with melted butter and add herbs when warm.
### From Frozen
Defrost at room temperature before reheating in
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