Indian Naan Bread

Indian Naan Bread

By Chef Cannon

Cuisine: Chinese

All-purpose flour is what defines Indian Naan Bread, a home staple dish.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

559 kcal

Ingredients

  • All-purpose flour (or bread flour)
  • Yogurt
  • Yeast
  • Sugar
  • Salt
  • Ghee or butter
  • Warm water
  • Black or white sesame seeds (optional)
  • Cilantro leaves (optional)
  • Garlic (for garlic naan, optional)
  • Frying pan (nonstick or cast iron)
  • Rolling pin

Steps

Mixing and proofing

  1. Dissolve 3 g dry yeast and 10 g sugar in 100 ml warm water (about 40°C, not too hot)
  2. Let it stand for 5 minutes until *fine foam forms on the surface* (the yeast is activated)
  3. In a large bowl, combine 300 g all-purpose flour and 5 g salt
  4. Pour in the yeast water, 60 ml yogurt and 15 ml cooking oil
  5. Knead by hand into a *smooth, soft* dough (it should be slightly softer than ordinary dough; a little stickiness is normal)
  6. Knead for 8-10 minutes
  7. Coat the dough surface with 3 ml oil to keep it from drying and cracking
  8. Cover the bowl with a damp cloth or plastic wrap
  9. Leave in a warm place to rise for at least 1 hour, until *the dough has roughly doubled in size*

Dividing and rolling

  1. Take out the risen dough and knead gently to release the air
  2. Divide into 6 equal pieces (about 80 g each)
  3. Take one piece and dust your hands with 3 ml flour or oil
  4. Roll it into a long oval or teardrop shape about 4-5 mm thick
  5. For garlic naan: sprinkle chopped garlic and cilantro over the dough and roll lightly to press them in
  6. You can sprinkle sesame seeds on top

Method 1: frying pan (recommended)

  1. Heat the pan (cast iron is best) over high heat until *very hot* (a drop of water evaporates instantly)
  2. Brush a thin layer of water on one side of the dough
  3. Place it water side down in the pan
  4. Cook for 1-2 minutes, until *golden-brown spots appear underneath and the dough starts to bubble*
  5. Flip and cook for another 1-2 minutes
  6. If you have a gas stove: after flipping, you can hold the naan with tongs directly over the open flame for a few seconds; it will puff up quickly
  7. Brush with ghee or butter immediately after taking it out

Method 2: oven

  1. Preheat the oven to its highest temperature (usually 250°C)
  2. Place the dough on a baking tray
  3. Bake for 3-5 minutes, until *golden and puffed*
  4. Brush with ghee or butter after taking it out

Serving

  1. Eat while hot
  2. Goes with any Indian curry, such as butter chicken or kidney bean curry

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Notes

An Indian-style leavened flatbread, lightly charred and crisp outside, soft and chewy inside, the perfect partner for curry. It's rich in carbohydrates and protein, and the yogurt makes it easier to digest. It's slightly tricky: watch the dough consistency and the heat, but a frying pan is all you need. Allow 1 hour for proofing, about 1.5 hours total.

Estimated difficulty: ★★★
Estimated calories: 559 kcal

Calculation:
Before cooking, decide how many servings to make. One serving makes 6 naan, enough for 2-3 people.

Per serving:

  • All-purpose flour 300g
  • Yogurt 60ml
  • Dry yeast 3g
  • Sugar 10g
  • Salt 5g
  • Cooking oil 15ml (for the dough)
  • Warm water 100ml (about 40°C)
  • Ghee or butter 30g (for brushing)
  • Black sesame seeds 5g (optional)
  • Cilantro leaves 10g (optional)
  • Garlic 3 cloves (about 9g), chopped (optional, for garlic naan)
  • Dough softness is key: dough that's too stiff makes dry, hard naan. It should be moist and slightly sticky.
  • A cast-iron pan works better than nonstick, reaching higher heat and giving better charred spots.
  • Brush with ghee or butter right away after cooking; this is key to naan's aroma and texture.
  • Besides plain naan, common variants include Garlic Naan, Cheese Naan and Butter Naan.
  • Naan has a history of several hundred years in India; the earliest record dates from 1300, and it is thought to come from Persian culture.

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Cuisine: Chinese