Easy Naan Recipe

Naan is a type of flatbread that is popular in South Asian and Middle Eastern cuisines. It is a staple in Indian, Pakistani, and other regional cuisines. Naan is typically made from wheat flour, water, yeast, yogurt, and sometimes a bit of oil, salt, and sugar. The dough is traditionally leavened with yeast, which gives naan its characteristic fluffy texture.

To make naan, the dough is rolled out into flat rounds or ovals and then cooked in a tandoor, which is a cylindrical clay or metal oven with high temperatures. The intense heat of the tandoor quickly cooks the naan, causing it to puff up and develop a slightly charred and crispy exterior while remaining soft and tender inside.

Naan can be enjoyed plain or flavored with various ingredients such as garlic, butter, herbs, or even stuffed with fillings like cheese, potatoes, or minced meat. It is often served as an accompaniment to various dishes, such as curries, kebabs, or grilled meats, and can also be used as a wrap for sandwiches or as a base for pizzas.

Naan is a versatile and delicious bread that adds a wonderful complement to many dishes, making it a beloved choice in many parts of the world.

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Here is a recipe for Naan bread:

Easy Naan Recipe

Recipe by Yummy FoodCourse: AppetizersCuisine: South Asian / Middle EasternDifficulty: Easy

Naan is a type of flatbread that is popular in South Asian and Middle Eastern cuisines. It is a staple in Indian, Pakistani, and other regional cuisines.

Ingredients

• 3 cups (450 g) plain flour

• 1 cup (240 ml) yogurt

• 1 teaspoon baking soda

• 2 teaspoons salt

• ¾ cup (180 ml) water

Directions

• Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
• Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
• Divide the dough into small balls.
• Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
• Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
• The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
• Brush the naan with butter. Serve hot.

Notes

• To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
• To add extra flavour, consider adding finely-chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.

Other BREAD & PASTRIES recipes may be found HERE

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