Naan is a delicious flatbread that originates from India. It is a beautifully fluffy and soft flatbread great served alongside saucy curry dishes. It is also great for making wraps and pizzas with.
Naan itself has a very mild flavor, which is perfect for adding things like garlic, roasted garlic and cilantro to. You will typically see it brushed with Ghee or butter for additional flavor.
You can get creative and add other spices and herbs when making Naan. It can be served as a bread side to any dish.
Here is my recipe for Roasted Garlic if you want to try roasted garlic Naan.
The traditional way to cook Naan is in an oven called a Tandoor Oven that reaches temperatures up to 900°F. Using a very hot cast iron pan works great. It tends to allow more airy bubbles to form and get nice and browned.
Tips:
- A cast iron pan really makes a difference, but you can use any non-stick pan.
- Cook the flatbread on high heat. This will allow the dough to rise and form big airy bubbles that will brown. (The best parts!)
- I have found that it is better to roll each Naan out right before cooking them. They bubble up more this way.
- Use a towel to keep the Naan warm as you are cooking the rest.
- Brush with melted butter when you pull them out of the pan.
Storing and Freezing Naan
If by chance you have any Naan leftover, it can be kept for up to 4 days in an airtight container at room temperature. Or you can keep it in the refrigerator for 7 days.
It also freezes very well. Freeze Naan in a freezer bag or airtight container for up to 6 months.
To warm up the naan you can do so in a skillet over medium heat. If microwaving, wrap it in a damp towel and heat for 10 seconds or until warm.
📖 Recipe
Naan
Ingredients
- 2 teaspoon yeast
- ½ cup warm water
- 1 teaspoon sugar or honey
- ½ teaspoon salt
- ⅓ cup plain greek yogurt
- ¼ cup olive oil
- 1 Large egg
- 2 ½ - 3 cup all purpose flour
Instructions
- In a large bowl, add the warm water and yeast.
- Allow to sit for a few minutes to dissolve the yeast. Add in the sugar, salt, oil, yogurt and egg. Mix well.
- Slowly add in the flour, using a spoon to mix. Only add enough needed for the dough to come together. Once you can no longer stir with the spoon, turn the dough out onto a lightly floured work surface.
- Begin to knead the dough, adding flour as needed to form a soft dough that is tacky not sticky.
- Place back into the bowl, cover and let rise until doubled in size. Once doubled, turn the dough out onto a lightly oiled work surface and portion the dough out equally. I find that just over 2 ounces makes a great size.
- Place your cast iron pan over high heat. Roll out 1 ball of dough. Place in the pan and cook until bubbly and browned on each side (this will not take long). Place in a damp towel, brush with melted butter if desired and cover to keep warm. Continue with the rest of the dough. Enjoy!
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