Indian bread plays an important role in our everyday meals. There is no meal which is complete without a Phulka, especially in North Indian households.
Not only Phulka, there are many more Indian breads that are popular in North India and is found on the menu of every restaurant.
One of my favourites among them is Naan.
Easy to make and delicious to eat, Naan is made with all purpose flour and has a soft texture which tastes so good with spicy Indian curries and dals.
This is also my go to Indian bread to serve, whenever I make a special meal, either for my house parties or for any special occasions.
While the regular Naan is favourite at home, I sometimes also flavour them up to give an extra taste.
Add a big slice of butter while serving, and this Butter Naan will do its magic.
Learn how to make this soft Naan Recipe, which will be your new favourite to serve with festive meals, as it is very easy to make at home.
Here is the recipe of Naan.
What is Naan?
Naan is a soft, fermented flatbread which is made with all purpose flour, baking soda, baking powder, salt, sugar, yogurt, milk and kalonji seeds.
You can also add some whole wheat flour to this homemade Naan to make it healthier, but the texture of the bread won’t be as soft as the all purpose one.
Usually, we eat Naan in restaurants and avoid it making it at home, thinking that it is difficult to make.
But with this recipe, you will see that it is so easy and can be made even for your everyday meals using only a basic stove top and a griddle (Tava).
Traditionally, Naan is made in Tandoor, but here we will prepare it on Tava making it easy to make at home.
But let me tell you, you can also experiment with this delicious plain Naan and flavour them up to make it even more delicious and interesting.
Here, I am sharing some of my favourites with you,
- Garlic Naan : Add some finely chopped Garlic on top and brush the Naan with some melted butter. I make this version very often, as I love the flavour that garlic adds to this simple bread.
- Mint Naan: Just like Garlic, brush the naan with dried mint and melted butter. You can also sprinkle some fresh mint on top.
- Cheese Naan: Kids love this one, and even I am a fan of this one. Melted cheese on the top of soft bread, its delicious.
- Pesto Naan: If you want to give it a little Continental twist, then add little pesto, seal the naan and then roll it again. Brush it with melted butter and one you take a bite, you will get that beautiful flavour of Pesto. So we can call it an Italian Naan, may be?
Well, you got it right? Experiment with your Naans and share with me how you made it. Even I will try your recipe!
What is the difference between Naan and Pita Bread?
Both the breads, Naan and Pita Bread is made of all purpose flour, but other ingredients differentiates from each other.
While Pita Bread is made of flour, yeast, oil, salt and water, Naan is made of flour, baking soda, baking powder, yogurt, milk, sugar, salt and kalonji seeds.
Also Naan, is an Indian bread, whereas Pita Bread is used in Middle Eastern and Mediterranean cuisine.
What to serve Naan with?
My favourite way to serve Naan is along with creamy and delicious Dal Makhani or Butter Chicken and thinly sliced onions.
You can try both Restaurant Style Dal Makhani and Jain Dal Makhani, they taste delicious.
You can also serve it along with luscious curries such as Mughlai Paneer Korma, Malai Kofta, Paneer Masala, Restaurant Style Kadai Paneer, Mushroom Masala, Restaurant Style Paneer Butter Masala, Chicken Keema Masala and other divine curries that you can make at home.
How to make Naan in Oven?
While I find it easy to make Naan on stove, you can make it in oven too. Firstly, pre-heat oven to 500 F degrees.
Arrange rolled naan on a baking tray and then bake for 4-5 minutes or until it turns golden brown from both the sides.
Remove naan from oven, apply the butter and serve hot. If you want a charred texture, you can place the naan in the oven under broiler.
- Maida / All purpose flour - 4 cups
- Baking soda - 1/2 tsp
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Sugar - 1 tbsp
- Yogurt - 1/4 cup
- Milk to knead the dough
- Oil - 1 tbsp
- Kalonji seeds - 1 tsp
- Butter to spread on naan
- Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
- Add milk and knead a soft dough.
- Oil a bowl and transfer the dough in the oiled bowl.
- Cover the bowl and keep in a warm place for 1 hour.
- Heat a griddle.
- Make small balls of the dough.
- Dust with maida and roll to make a 4-5 inch circle.
- Brush the circle with oil.
- Make the circle into a semicircle.
- Brush with oil again.
- Fold the semicircle into a triangle.
- Sprinkle little kalaungi seeds on the platform.
- Dust and roll the dough over the kalaungi seeds to make thin naan.
- Apply water on the top surface of the naan.
- Keep the naan on the griddle with kalaungi side up.
- The naan will stick to the griddle because of water applied.
- Now turn the griddle upside down over the flame.
- Cook till brown spots appear on the naan.
- Turn the griddle and cook the naan for 20-30 seconds.
- Remove using a tong.
- Apply butter if desired.
- Serve hot.
- You can make these naans and store in a hot box a few hours prior to eating.
- You can use a mix of all purpose flour and wheat flour to make your naan a little healthier. The texture will be little different though.
- You can skip applying oil in layers and just roll your directly. This will not give layers in between, but the taste will be same.
- You can roll the naan as thin as you want.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.