The easiest naan bread recipe ever I am a food blog – univers-japon-shop

Making homemade naans is easy and delicious – it’s the fastest and best bread you’ll ever make at home.

This naan recipe comes together very quickly. It’s soft and puffy, just like the bread you get at your favorite Indian restaurant. A naan recipe is something every home cook should have in their back pocket. This recipe gets its flavor and sweetness from milk and yogurt. The fluffy softness is due to the baking powder and baking soda, which is awesome because you don’t have to proof it for as long as you would with sourdough.

What is nan?

Naan is a type of flatbread, popular in India, South Asia, and Indonesia. The type we are talking about here in particular is Indian-style bread baked in a super-hot tandoor oven where the bread puffs up and bubbles. Most home cooks use a stove (hopefully gas) with a hot cast iron skillet, because who has a tandoori at home? ! (Some people actually. They even make poorly rated home mini tandoori ovens) Naan is soft but crisp, puffy and lush. It’s basically the best flatbread you’ll ever eat. If you like fresh homemade bread, you will love this recipe.

Side note, although many people call it naan bread, it’s kind of funny because the word naan actually means bread. So really, you say “loaf of bread.” It’s a bit like when you say shrimp with shrimp, you say “shrimp with shrimp.”

naan ingredients

• Milk I use 2% milk because that’s usually what I have in the fridge, but this recipe will work with any type of milk. If you are vegan, you can make a vegan version using non-dairy milk.
• Yogurt. Yogurt gives your bread a bit of spice and flavor. I made it with Greek yogurt, regular yogurt, kefir, and soy yogurt.
• Flour. Plain all-purpose flour is what you need. If you’re looking to replace whole wheat, you can use 3/4 cup whole wheat with 1/4 cup all-purpose.
• Baking powder and baking soda. It is a yeast-free recipe that is perfect because you don’t have to wait for it to rise. Instead, it gets its chewiness from baking powder and baking soda.
• Sugar. We just need a touch of sugar for a bit of sweetness. There is only 1/4 teaspoon in this entire recipe, so you can always omit the sugar if you want to go sugar-free, you probably won’t miss out.
• sel. All you need is a touch of salt to make your naan sing. We like our homemade naan to be more neutral, so be sure to adjust the salt level to your personal taste.
• Butter and herbs. Butter and herbs are optional but delicious. We use melted butter and chopped coriander, but you can use herbs and spices. Try parsley, mint, chives, garlic, cayenne pepper, cumin, graham masala, chili powder, the world is yours! If you are making vegan naan, olive oil or vegan butter sub.

how to make naan

1. Whisk. Whisk the milk and yogurt together in a liquid measuring cup.
2. Combiner. In a large bowl, combine the flour, baking soda, baking powder, salt, and sugar. Dig down the middle well and gradually add the yogurt mixture with a rubber spatula. Knead until smooth, form into a ball, cover and leave to rest for 1 hour.
3. Form. Knead the dough a little on a lightly floured work surface, then divide it. Use a rolling pin to roll it out into ovals or circles. You made naan!
4. Cook. Heat a heavy-bottomed cast-iron skillet over high heat. Brush the naan with water and place in the pan water side down and cover. When it bubbles and rises, remove the lid, then flip and cook on the other side.

If you’d like, if you have a gas stove, you can also blister your naan bread by using a pair of tongs to hold it over the open flame. To finish, brush the bread with melted butter and keep warm in a low oven or wrapped in a clean, lint-free kitchen towel.

variants

• mini naans – Divide the dough into 8-10 pieces and make naan sauces then bake as usual.
• Giant Naan – Divide the dough in 2 then bake as usual. If your naan doesn’t roll big enough, let the dough rest longer. The longer it sits, the looser the dough will be and the more you can roll it.
• garlic bread – To make garlic naan, melt 1/4 cup butter with 4 minced garlic cloves and 1 tablespoon finely chopped parsley or cilantro. Brush the garlic butter on both sides of the cooked bread and enjoy.
• Naan with cheese – To make a cheese naan, divide the dough into four parts and roll them out. Place 2 tablespoons of grated cheese in the middle of each naan and seal in the middle by pinching the edges. Let sit briefly, then use a rolling pin to roll it out. Cook as usual.

How to store naan

Naan is best fresh. But if you want to make it ahead of time, just cook it and leave it like that, no butter. Allow to cool completely, then store in an airtight container or zip-lock bag. It should keep for up to three days.

how to freeze

To freeze, just cook it and keep it simple, then let it cool completely. Wrap it tightly in plastic wrap before placing it in an airtight container or bag. It should be kept frozen for up to 2 months.

overheating

four micro where

Brush lightly with water and heat briefly, at 20 second intervals, until warm and pliable. When hot, brush with melted butter and finish with chopped herbs.

four

Heat oven to 400°F. Lightly brush the naan with water and heat on a baking sheet for 2-3 minutes. When hot, brush with melted butter and finish with chopped herbs.

From the Snow Queen

Allow to thaw at room temperature before reheating, in the microwave or in the oven.

what to serve with

Happy bread making!
steph-xox