Naan

Naan step-by-step recipe with photos.

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• About this recipe
• Ingredients
• Tips for making perfect naan
• Serving suggestions
• Naan step-by-step recipe with photos
• Naan

About this recipe

Naan is a leavened flatbread that is traditionally baked in a tandoor or clay oven. Commonly known as ‘naan bread’, it is an integral part of Punjabi food and is famous across the world. I guess one of the most ordered dishes in an Indian restaurant.

I love naan, we all do. For years, I have been trying to perfect the art of baking a soft, fluffy naan and get its signature teardrop shape. Finally, I think I have found the answer I was looking for after quite a few trial and errors.

Ingredients

Plain flour: Plain flour or maida is used to make naan.

Yeast: Yeast is used to leaven the bread.

Yogurt: This helps make them soft and also helps in fermenting the dough.

Ghee: Ghee adds richness to the dough.

Garlic and coriander leaves: They are used to top the naan making them very flavourful and delicious.

To make this delicious flatbread, I first activate the yeast in warm water. I then combine the activated yeast with ghee, flour, and salt. Once it starts to come together, I add yogurt and give it a good mix. I then let the dough rest. Once rested, I pinch out some dough, pat it out (and not roll them), top it with coriander leaves and garlic (skip it if you want the plain version), and bake in a preheated oven.

Tips for making perfect naan

Make sure the yeast is activated before using.

The dough has to be soft and sticky. This not only helps to make the naan soft, but it also helps to shape it using fingers, rather than using a rolling pin. And that is what makes me get the tear-drop shape which is its signature shape.

Keep the cooked naan wrapped in a clean kitchen towel. This will help retain its softness.

You may brush the naan with some butter while they are still warm.

Try my fail-proof recipe and I am sure you will not wait to go to a restaurant to enjoy this delicious flatbread.

Serving suggestions

Naan tastes great with rich curries, side dishes are dal. Here are a few recipes you can enjoy them with.

Served as a part of thali

For more Punjabi dishes, click here.

Naan step-by-step recipe with photos

1. Combine ghee with activated yeast

2. Mix flour and salt together. Add the ghee-yeast mixture

3. Add yogurt and mix well

4. Mix together to form a soft, sticky dough

5. Divide the dough into 6 parts after resting

6. Coat the dough with sufficient dusting flour

8. Spread into a circle using more dusting flour

9. Fold into a semi-circle

10. Fold again to form a triangle

11. Spread into a teardrop shape using your fingers

12. Place on baking tray and brush coriander-garlic oil

Baked to perfection