Naan |The Ultimate Indian Flatbread! Homemade Stove top Naan
Naans are traditionally cooked in a Tandoori or earthen oven. In this recipe, I will show you how to make Naan using only a pan on a stovetop.
There is no Indian bread that is more delicious & famous than the naan. Not only does naan help cut through many spicy dishes: it’s also the ultimate resolution for soaking up every last bit of butter chicken or tikka masala sauce from your plate. So without further ado, let me show you how to make these amazing Naan.
Please note that step by steps photos are attached at the bottom of the post
Servings: 8 Pieces
1 packet dry active yeast
1 tsp sugar
1/4 cup olive oil
1/3 cup plain yogurt
1 large egg
1/2 cup water
2 1/2 flour separate one cup first separate one cup first
1 tsp salt
For the Butter Mixture : 3 Tbsp melted butter, add 1 1/2 Tsp Garlic Powder ( to make Garlic naan), Cilantro or Parsley to sprinkle on top
In a small bowl, combine the yeast, sugar, and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half-cup at a time, until you can no longer stir it with a spoon (about 3/4 cup to 1 cup water).
At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 4-5 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using about 2.5 cups of flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough like a pizza and cut it into 8 equal pieces. Shape each piece into a small ball.
Heat a pan or skillet over medium to high heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Once the pan heated well, Place the rolled out dough onto the hot skillet. Reduce the heat to medium-low and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked naan on a plate and cover with a cloth to keep warm as you cook the remaining pieces. Brushed with melted butter and sprinkled with herbs! Whisk in Garlic powder to the butter mixture and voila’ you have Garlic Naan.
For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. Medium-low heat produces the most bubbles in the dough and does not burn the surface.
The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
Loosely cover the dough and let it rise until double in size (about 1 hour) This is after it has risen and doubled in size.
divide the already risen dough to eight equal balls.
Work with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Don’t roll out the next one until it’s ready to go into the pan.
Heat a pan or skillet over medium to high heat. Place the rolled out dough on to the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface.
When you taking it off the heat, remember to stack all the naan and cover with a cloth until you apply butter. This way it will be soft and warm. This is a very important step
In the end, I’m applying the butter mixture to get the restaurant taste. (You can add garlic to the butter mixture and make these Garlic naans).
Top it off with Cilantro or Parsley or extra flavor.
Serve hot with some curry