This post will tell you how to make naan bread in home conditions + le Yogurt Almost all Naan recipe contains yogurt. If you’ve ever been to an Indian, UK restaurant, you most likely know what naan bread is. If not, have a cup of tea or coffee, get comfortable and read on to find out. This publication will tell you how to make naan bread in home conditions + will provide you with all the information you need to know about this Indian, Uk food.
Before I start sending you information, I would like to point out that my Naan recipe is adapted from a wonderful book Made in India by Meera Sodha: Recipes from an Indian family kitchen. I recommend this book if you are interested in Indian cuisine. It is colorful, beautifully designed and recipes are authentic! For example, Naan’s recipe for this book was provided by Aunt Harsha of Meera.
Let’s start now!
Naan is a flatbread with yeast traditionally made in a special metal or clay oven called tandoor. What happens with this is that the temperature inside a tandoor can reach 480 ° C (900 ° F) and the higher the temperature, the better it will be for Naan. Since not everyone has a tandoor at home (let’s face it, almost nobody), it is also possible to do it using a simple oven or even a pan.
It must be said that Naan is not just an Indian specialty. It is also popular in Afghanistan, Pakistan, and other countries in western, central and southern Asia. However, the Indian version of this bread is the most popular in western countries. By the way, the word naan only means bread in Persian and in some countries it has no special meaning, it is a word for any type of bread.
Traditionally, yeast is used as a growing agent when preparing Naan, but some modern recipes use baking powder. The key is to get that bubbling surface by which Naan is known. The benefits of the baking powder method are speed and simplicity, however, I am not sure that it gets the same texture as with yeast. I always do my Naan using yeast, I never tried baking powder, so I can’t compare them.
Almost all Naan recipes contain yogurt. That is what distinguishes it from many other breeds. It brings that characteristic tang and wealth. I have used plain yogurt, but I guess you can also use Greek yogurt. It is important to use yogurt at room temperature because cold yogurt can deactivate the yeast.
Water or milk?
Recipes use milk instead of water. Why? First, milk gives Naan a unique flavor. Second, milk softens the dough and makes it spongy. It doesn’t matter if you will use milk or water, but you should heat both before adding them to the dough.
Naan can be made in different flavors: garlic, all kinds of herbs, spices, really, whatever you want. It can also be filled with meat or vegetables. The most popular flavor is garlic. If you want to make this version of Naan, simply combine 5-6 tablespoons of chopped cilantro with 4-5 cloves of garlic finely chopped in a small bowl. When your Naan is cooked, sprinkle it with melted butter or Ghee (clarified Indian butter) and brush with garlic-cilantro. Simple as that!
Naping topping with seeds is another popular option. The first option is nigella seeds, but they can be substituted by cumin, black sesame or poppy seeds. They can be added before cooking or sprinkled on cooked Naan yogurt recipe. I have used nigella seeds and I cannot recommend them enough because their contribution to the bread’s taste was undeniable.
Ghee or melted butter, which I mentioned earlier, is an absolute necessity when serving this Indian king of pieces of bread. I don’t know how it is in your country, but I could find Ghee in a simple supermarket, it wasn’t even necessary to visit the grocery store in India. If I found it in my little country, you too. The only drawback – Ghee is quite expensive. If you are doing a kind of Indian holiday and want to feel the atmosphere, do it. However, I wouldn’t buy it every time I made Naan yogurt recipe, it can easily be replaced with unsalted butter.
Here you have. Now you know how to make Naan bread at home and I hope you enjoy cooking and eating it with your friends and family!
You can eat Naan yogurt recipe alone, especially when it is flavored or suffocated with a large portion of melted butter or Ghee, or accompany several dishes. This pillow bread goes very well with all Indian dishes that contain a lot of sauce. Personally, I love to dip it in curries! Oh, and nothing in the world is better than savoring a little Indian delicacy with a freshly made Naan. I’m serious.
Homemade Naan Bread
- 15 minutes
Time to cook
- 20 minutes
- 35 minutes
Naan yogurt recipe is perfect for dipping and picking up sauces or simply as an accompaniment with any meal. This legendary Indian bread is also great on its own with a spoonful of butter or Ghee on top!
Cuisine: Indian, Uk
Servings: 11 Naan
Calories per serving: 200 kcal
- 1 package (7 g) of active dry yeast (instant dry yeast can also be used)
- 1 cup of milk, heated
- 2 teaspoons sugar
- 3 1/2 cups (450 g) all-purpose flour
- 1 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 4 tablespoons natural yogurt
- 2 tablespoons canola oil, plus one more teaspoon
- 3 tablespoons melted Ghee or unsalted butter
- 3 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 tablespoon nigella seeds, can be substituted with black sesame or poppy seeds (optional)
- Dissolve yeast and sugar in hot milk. Let stand for 5-10 minutes until the yeast is foamy. If the yeast does not foam, it is dead, you should discard it. If you are using instant dry yeast, skip this part and add yeast, milk, and sugar directly to the flour.
- Add the flour, salt, baking powder, yogurt and 2 tablespoons of oil in a large bowl. Use your fingers to combine the ingredients until they look like crumbs. Then add the splashing yeast mixture until it is put together in a dough.
- Put the dough on a floured surface. It must be sticky. Sprinkle your hands with the flour and knead the dough for about 5 minutes. Scrape your hands and knead it a little more, forming a ball. It must be soft but not sticky. Rub the dough with a teaspoon of oil and place it in a bowl covered with a towel. Let it rise in a warm place for 50-80 minutes or until doubled in size.
- Push the dough down to release the air. Knead again for 1 minute. Divide the dough into 11 pieces and roll each piece into a ball. Flatten each piece between your palms,
sprinkle with flour and roll up in the form of a tear.
- Heat the heavy cast-iron skillet or a simple thick bottom pan until it is very hot. Iron plaster is better because we need more heat for Naan. When hot, cook the Naan on one side until it begins to bubble. Turn it over and cook the other side for about 30-40 seconds until the bottom turns golden.
- Remove from the pan and keep the finished Naan in a low oven until the batch is finished.
- Brush with the mixture of Ghee, coriander, and salt. Sprinkle with nigella seeds. Enjoy!
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