Homemade Naan Bread

When I discovered how to make my own Homemade Naan Bread, it meant two things. It saved me a lot of money and I learnt how versatile they actually are. I serve them with curries, but also cut into strips for dips and rolled up with a filling for snacks. These lovely Indian flat breads soak up the curries perfectly so nothing is wasted.

Naan bread, a staple in Indian cuisine, is cherished for its soft, pillowy texture and slightly charred, smoky flavour. Traditionally baked in a tandoor oven, naan has become a global favourite, often served alongside a variety of dishes to enhance the overall dining experience. Making naan bread at home is not only a delightful culinary project but also a way to bring the authentic taste of Indian cuisine into your kitchen.

The Magic of Naan

The allure of naan lies in its unique texture and flavour profile. It is typically leavened with yeast or baking powder, giving it a fluffy and airy consistency. The dough is rolled into flat rounds, which puff up beautifully when cooked, creating those characteristic bubbles and charred spots. The subtle smokiness from cooking in high heat adds depth to its flavour, making it a versatile accompaniment.

Versatility in Serving

Homemade naan bread is incredibly versatile and can be paired with a wide range of dishes, both Indian and non-Indian. Here are some popular suggestions:

1. Curry Dishes

Naan bread is perfect for scooping up rich and flavourful curries. Whether it’s a classic Chicken Tikka Masala, Butter Chicken, or a vegetarian delight like Paneer Makhani, the soft and slightly chewy texture of naan complements the thick, spiced sauces beautifully. The bread’s mild flavour allows the robust spices of the curry to shine, providing a balanced bite.

2. Tandoori Dishes

Pair naan with Tandoori Chicken, Lamb Kebabs, or Tandoori Fish. These dishes, typically marinated in a mixture of yogurt and spices and cooked in a tandoor, have a charred and smoky flavour that matches the naan perfectly. The naan can be used to wrap the meat, creating a delightful and hearty bite.

3. Dips and Spreads

Naan bread serves as an excellent vehicle for various dips and spreads. Serve it with a platter of hummus, baba ganoush, or tzatziki for a fusion twist. The soft bread complements the creamy and tangy dips, offering a satisfying texture contrast.

4. Sandwiches and Wraps

Use naan as a base for sandwiches and wraps. Fill it with grilled vegetables, falafel, fresh greens, and a drizzle of tahini or yogurt sauce for a delicious and portable meal. This is a great way to repurpose leftover naan and create a fresh and exciting dish.

5. Breakfast Treat

Turn naan into a breakfast treat by topping it with scrambled eggs, avocado, and a sprinkle of feta cheese. The bread’s slightly sweet and smoky flavour pairs well with savoury breakfast ingredients, offering a hearty start to the day.

6. Dessert Naan

For a sweet twist, brush naan with butter and sprinkle with cinnamon and sugar. Serve it warm with a dollop of vanilla ice cream or a drizzle of honey. This unexpected dessert option showcases naan’s versatility and ability to be transformed into a delightful treat.

Homemade naan bread is more than just a side dish; it’s an essential part of a culinary journey through Indian cuisine. Its ability to complement a variety of flavours and textures makes it a beloved accompaniment worldwide. Whether served with hearty curries, smoky tandoori meats, or as a base for creative sandwiches and desserts, naan bread is a testament to the rich and diverse culinary traditions of India. Embracing the art of making naan at home not only brings authenticity to your meals but also opens up a world of gastronomic possibilities.

Homemade Naan Bread

Scrumptious soft warm naan breads full of flavour and ideal for dunking.

4.88 from 54 votes

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Course: Side Dish, Snack

Cuisine: Asian, Indian

Keyword: Dairy, Dough, Seeds

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Proofing: 15 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 Pittas

Calories: 253kcal

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Ingredients

 

MetricImperial

• ½ tsp baking powder
• 125 ml water warm
• 300 g bread flour strong
• 2 tsp caster sugar divided in ½
• 7 g dried yeast sachet
• 150 ml natural yoghurt
• 1 tbsp nigella seeds sesame
• 25 g unsalted butter melted/dough
• 15 g unsalted butter melted/brushing

Instructions

• Add the yeast to a mixing bowl and add the warm water. Stir and then add ½ of the sugar (1 tsp).
  2 tsp caster sugar, 7 g dried yeast, 125 ml water
• Place the mixing bowl to one side and leave until it froths up. Normally takes about 10 – 15 minutes.
• In a second mixing bowl add the flour, baking powder, ½ tsp salt and the other 1 tsp of sugar. Stir well and make a volcano shape in the mixture with a well in the centre.
  ½ tsp baking powder, 300 g bread flour, 2 tsp caster sugar
• Once the yeast mixture has frothed, add it into the well of the flour together with the nigella seeds, yoghurt and the melted butter and stir well to fully combine.
  150 ml natural yoghurt, 1 tbsp nigella seeds, 25 g unsalted butter
• Using your hands, start to mould the dough into a ball. If it is very wet and sticky, add a tablespoon of flour to dry it out or if too dry add a little warm water to loosed it.
• Continue to mix the dough until it resembles and soft dough that doesn’t stick to the mixing bowl.
• Flour a clean level surface and transfer the dough from the bowl to the flour. Knead the dough for about 8 – 10 minutes or until it becomes lovely and smooth and elastic like bubble gum. Mould the dough into a ball.
• Lightly oil/butter a larger bowl and add the dough ball. Cover with a kitchen towel and place in a dark area for an hour. The dough will double in size.
• Divide the dough ball into 6 equal portions. Each one will be a naan bread.
• Take one at a time and roll it out into a pear/teardrop shape roughly 20 cm by 12cm.
• Place a frying pan, large enough to hold the dough and place it over a high heat. When the pan is hot, carefully transfer the dough from the work surface to the pan.
• Dry fry the dough for about 3 – 4 minutes until it puffs up and takes on colour.
• Flip it over a dry fry the second side for about 3 – 4 minutes until cooked though and golden brown in places.
• While the dough is frying, turn your oven to its lowest setting and add a baking tray.
• When each naan is cooked, place it on the baking tray, brush with the melted butter and pop it back in the oven. When the next naan is ready, place it on top of the first one and brush with melted butter.
  15 g unsalted butter
• Repat until the are all cooked and serve with an Indian meal or dip or fill with chicken etc and use them as a wrap.

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg