Best 5 Easy Indian Naan Bread Recipes

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

ORIGINAL INDIAN NAAN BREAD

Steps:

• Sieve the flour.
• Add water, yogurt, egg yeast, nigella and salt to make a soft dough.
• If dough sticks too much then use little bit of oil on hand and then punch into dough.
• Top with oil.
• Let rest covered 15-20 minutes.
• Divide dough into 8-10 portion and form balls with little flour.
• Let rest 20 minutes.
• Now to make naan, set oven at broil.
• Roll oval shape out of dough: flat your balls and toss to make them bigger.
• Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
• Repeat with the other naans.
• Keep them covered with a towel and serve warm.
• Note: If you like, after taking it out apply some butter on them. And they are ready to eat.

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

HOMEMADE EAST INDIAN NAAN BREAD (MADE EASY)

Steps:

• STIR one (1/4 ounce) package active dry yeast into warm water; LET sit for 10 minutes.
• MEASURE 2 cups all-purpose flour into a medium bowl; ADD 1 teaspoon salt, 1 teaspoon sugar and 1/8 teaspoon baking soda; MIX well; ADD 2 tablespoons oil and 2 1/2 tablespoons plain yogurt; MIX until crumbly.
• POUR the water and yeast mixture over flour; and make into soft dough; KNEAD the dough until smooth.
• COVER dough with a kitchen towel; KEEP in a warm place until dough doubles in volume, between 3 - 4 hours.
• SET oven rack in center position; PLACE a pizza stone in center of rack (NOTE: IF YOU DO NOT HAVE A PIZZA STONE, A CAST-IRON DUTCH OVEN OR GRIDDLE MAY BE USED); PREHEAT the oven to BAKE at 500°F , for at least twenty minutes until pizza stone is properly tempered; SET the BROILER to HIGH.
• LUBRICATE hands lightly with canola oil; KNEAD dough 2-3 minutes; DIVIDE dough into 6 equal portions.
• FLOUR a rolling board; ROLL each piece of dough on floured board with a rolling pin, into rounded shapes about 1/4-inch thick and no wider than 8 inches (they don't have to look perfect); RE-DUST board with flour as needed; REPEAT with remaining dough portions.
• WET hands lightly; TAKE Naan discs and flip them between your palms before placing them CAREFULLY onto hot pizza stone in oven without touching the stone (do not set more than two Naan at a time over stone); CLOSE oven door.
• BROIL-BAKE Naan on pizza stone in closed oven for 2-3 minutes (keep a close watch on timing); REMOVE baked Naan from stone with a spatula and/or tongs, wearing oven mitts; BASTE with suggested additions if desired (RE-TEMPER pizza stone for 3 minutes before continuing with your next batch).
• BASTE baked Naan with suggested BASTE; KEEP warm in lined bread basket until serving; SERVE with dipping sauce if desired and ENJOY!