Naan step-by-step recipe with photos.
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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 trials and errors.
Ingredients
Plain flour: Plain flour or maida is used to make naan.
Yeast: Yeast is used to leavening 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
Click here for more Punjabi recipes.
Naan recipe step by step instructions
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 a baking tray and brush coriander-garlic oil
Baked to perfection
Recipe card
Naan
Ingredients
Instructions
- In a bowl, take 1 cup of warm water and mix it with yeast and sugar. Let it sit for 10 minutes for the yeast to activate
- Add ghee to the mixture
- In a large bowl, mix together flour and salt
- Make a well in the center of the mix and pour the wet ingredients into it
- Combine them using a spoon until it comes together
- Add yogurt and mix again using a spoon. The dough will be very sticky at this stage
- Cover using a cling wrap and let the dough rest for 30 minutes
- In another small bowl, mix oil, coriander leaves and garlic. Set aside
- Preheat oven at 240℃
- Once the dough is rested, sprinkle flour on it and make 6 balls out of it. The dough would be very sticky, so you have to add dusting flour to handle it
- Take one ball and place it on the dusting flour
- Generously coat the ball with flour and transfer on a clean dry board
- Spread the dough using your fingers into a circle. Add more dusting flour as needed. You don’t have to roll the dough, it can be easily spread with fingers as it is very moist
- Fold into a half to form a semi-circle. Fold again to form a triangle (refer images below)
- Spread it into a tear-drop or oval shape using your fingers
- Brush the top of naan with coriander-garlic oil
- Place on a baking tray and bake for 10-12 minutes or until golden brown
- Serve hot
Notes
- You may replace ghee with either melted butter or oil
- The dough is going to be very sticky and hence needs lots of dusting flour while you are spreading it. Be generous while using the dusting flour
- The naan is usually shaped in its signature teardrop shape. Spreading them from a triangle shape will make it easy to achieve it
This looks Delicious, and I can't wait to try it
Thanks heaps Audrey.. Please let me know how you like them 🙂
Awasam
Thanks Aparna 🙂