This post contains affiliate links for products we love. Fusion Craftiness earns a small commission on these links at no cost to you.
Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry listwill be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
An easy version of a soft, pillowy flatbread made in a food processor. Homemade Naan is my favorite flat bread and so easy.
For a Naan recipe with yogurt and butter check out the Butter Naan Recipe post.
Why you should make homemade Naan bread
It’s easy, cheaper than store bought and waaayyyyyy bettah! How’s that for an answer? Seriously, at least try it.
Every time I make this, I ask myself, ‘Self, why don’t you make this everyday?’. It’s THAT good.
You can also make an extra batch of dough while you have the food processor out and refrigerate the extra dough for tomorrow. Just be sure to rise it the next day as if you just got it out of the food processor. It may take longer because the yeast needs to come to room temp before it does its magic.
What is Naan?
Naan is a flatbread that most likely originated in the Middle East or India. Different variations have evolved. Yeast is a common leavener but baking soda has been used somewhat in recent years. Milk or yogurt may be added for flavor. You may also season the dough with spices.
The bread is common in Indian and Middle Eastern cuisine and is growing in popularity in the U.S. and Great Britain. It is typically served with dinner or used as a snack.
You can make a Naan Burger, Naan Wrap, Naanwich or smother with butter and jam, my favorite. You can use it like pizza dough and make a pizza. I like to eat it with butter and jam and have it with my tea.
The bread is soft, pillowy and slightly chewy. Kids LOVE it!
For some robust cheesey goodness, try dipping Naan in some Welsh Rarebit. Live a little.
If you create this little gem, let us know. Take a picture of it and #FusionCraftiness so we can all see on Instagram. Do you have any other uses for Naan? Let us know by leaving a comment.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Easy Indian Naan Bread Recipe
Yield: 8 Naan
Prep Time: 1 hour30 minutes
Cook Time: 16 minutes
Total Time: 1 hour46 minutes
An easy and tasty authentic Indian bread. Make this easy Naan in your food processor.
Ingredients
1/2 cup warm water
1 tsp yeast
1 tsp sugar
1/4 cup olive oil + more for frying
1 egg
2 cups all-purpose flour (277 grams)
1 tsp salt
Instructions
Place first three ingredients in a small bowl and set aside until foamy, about 10 minutes.
In another small bowl add oil and egg, beat lightly to emulsify the egg.
In a food processor add flour and salt, pulse to blend salt.
Add yeast water when ready at a slow stream while blending.
Add the oil and egg mixture in the same manner, slowly until the dough comes apart from the side. Stop adding the oil mixture at this point. Blend for another 30 seconds.
Turn out onto a lightly floured surface, kneading until smooth. Place in a large bowl that has been oiled with cooking spray or oil, flip and cover with plastic. Place in a warm place to rise, until double in size, about 1 hour.
Roll out dough onto floured surface.
Divide into 8 pieces evenly and keep under a kitchen towel or plastic to keep from drying out.
Preheat an oiled skillet over medium heat.
Take each dough and roll out into a circle, about 1/4 inch thick.
Cook in skillet, flipping when golden brown on one side, cook until other side is done. Repeat with remaining dough.
Brush with melted butter or olive oil (optional)
Notes
I like to weigh my flour with baked goods. I live at high altitude and flour can get packed down so my recipes may not turn out like yours. Weighing is the most accurate method with flour.
Flour, yeast, milk, and butter make a tender dough that's simply seasoned with garlic and salt, but there is a wide array of naan bread flavors. You'll find everything from coconut and raisin-stuffed bread to saucy lamb-topped naan in restaurants and home kitchens around the world.
In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.
Plain yogurt gives the dough a pillowy, stretchy crumb, and cooking it over high heat gives naan bread its signature glossy, blistered surface, which is finished by brushing with ghee or butter.
The bread flour gives the naan “chew”; the yogurt imparts a slight tang; and the use of a cast iron pan gives the bread its distinctive char and smokiness. (Cast iron pans get very hot, plus they retain heat much better than stainless steel or nonstick skillets, making them the ideal stand-in for the tandoor.)
2% milk works well, but I do not recommend using fat-free or skim milk. Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.
While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.
Place into a greased bowl and cover with a damp towel, leave to rise for 1-1.5 hours or until doubled in size (or refrigerate overnight for best results – see blog post for information on cold rising) Once risen, turn out onto a floured surface and gently press down into a circle.
Put the flour in a wide and big container, make space in the middle and start adding yeast mixture, egg, curd and salt. Mix slowly. Add the liquids little at a time as per the requirement. Start mixing from the centre and go outwards until the dough is properly mixed well.
What most people don't realize is, most Indians don't eat naan everyday. It's a treat reserved for special occasions. A healthier alternative that is eaten daily in most indian households, is roti (also called chapati or fulka). It's an unleavened flatbread made of just two ingredients - whole wheat flour and water.
On the daily basis, if consumed, it can give rise to many stomach disorders like constipation and irritable bowel syndrome. It can kill your appetite giving rise to many undesirable health issues. So, it should be avoided daily. You can eat occasionally.
From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha). If you're new to this kind of food, I insist you to try all varieties of Indian breads.
The Big Plain Naan is a flatbread made from wheat flour and is thick on the outside with a fluffy inner texture and when it comes to different types of naan breads, plain naan is one of the most popular.
Naan is a soft, pillowy flatbread traditionally baked in a tandoor. This cylindrical clay or metal oven, prevalent in restaurant kitchens across the Indian subcontinent, the Middle East, and Central Asia, reaches scorching temperatures, imparting a distinct smoky flavor to foods.
Unfortunately, most naan you'll get at Indian restaurants is not vegan, as the dough often contains yogurt (or milk) and it's brushed with melted butter. While there are a handful of store-bought vegan naan options, they are pretty lackluster and taste more like store-bought pita bread.
Naan bread can be part of a healthy diet, especially if you choose whole grain varieties. Naan bread contains vitamins and minerals like niacin, fiber, and iron, as well as fiber. It also is a good source of carbohydrates, which provide energy.
Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
