The quickest and best bread you can make at home is handmade naan, which is simple to make and delicious.

This recipe for naan comes together quite quickly. Like the bread at your favourite Indian restaurant, it is fluffy and puffy. Every home cook ought to have a naan recipe in their back pocket. Milk and yoghurt are used in this dish to give it tang and suppleness. Baking soda and powder, which is great because they require less proofing time than yeasted dough, are what give the dough its fluffy plushness.

Describe naan

A common flatbread in South Asia, Indonesia, and India is called naan. Indian-style bread, of which we are explicitly speaking here, is baked in a very hot tandoor oven where the bread puffs up and bubbles. Who has a tandoori at home? Most home cooks use a hot cast iron pan on a (preferably gas) stove top. (Some individuals, in fact. They even sell subpar tiny tandoori ovens for home use.) Naan is puffy, luscious, and tender but crunchy. You'll essentially never have better flatbread than this. You will adore this recipe if you enjoy baking fresh bread at home. As a side aside, it's amusing that although though many people refer to it as naan bread, the word naan actually means bread. Thus, you are actually saying "bread bread." It's similar to how you pronounce "shrimp shrimp" when you say shrimp scampi.

Ingredients for naan

. Milk. This recipe may be made with any type of milk, but I typically use 2% milk because that's what I have in the fridge. You can create a vegan version if you're vegan by using a plant-based milk.

.Yogurt. Your bread gets a little tang and flavour from yoghurt. I've made this using soy yoghurt, kefir, Greek yoghurt, and ordinary yoghurt.

.Flour. You require plain all-purpose flour. You can substitute whole wheat by mixing 3/4 cup whole wheat and 1/4 cup all-purpose.

.Both baking soda and baking powder. Because you don't have to wait for it to rise, this recipe does not call for yeast. Instead, baking soda and powder give it its fluffiness.

.Sugar. To add a little sweetness, we just need a little bit of sugar. Since there is only a quarter of a teaspoon of sugar in the entire recipe, you may always omit it; you probably won't notice the difference.

.Salt. Your naan will sing if you add just a little salt. Be remember to adjust the salt amount to your own level of salt since we want our homemade naan to be more neutral.

.Herbs and Butter. Herbs and butter are optional but quite excellent. You can substitute any kind of herbs and spices in place of the melted butter and chopped cilantro that we use. The world is your oyster, so experiment with parsley, mint, green onions, garlic, cayenne, cumin, graham masala, and chilli powder. To make vegan naan, substitute olive oil.

steps for making naan

1-Whisk. In a liquid measuring cup, whisk the milk and yoghurt together.

2-Combine. The flour, baking soda, baking powder, salt, and sugar should all be combined in a big bowl. Create a well in the centre and gradually incorporate the yoghurt mixture using a rubber spatula. Make a soft dough by kneading, roll into a ball, cover, and rest for an hour.

3-Shape. On a work surface that has been lightly dusted with flour, give your dough a quick knead. Roll it out into ovals or rounds with a rolling pin. You created naan!

4-Bake. A heavy-bottomed cast iron skillet should be heated over high heat. Place the naan on the skillet water side down, brush with water, and then cover. Remove the lid once it bubbles and starts to rise, then turn it over and fry the other side.

If you have a gas burner, you may also use a set of tongs to hold the naan over the open flame to give it extra blistering, if desired. Finish by brushing the bread with melted butter and keeping it warm in a low oven or wrapped in a pristine kitchen towel free of lint.

Variations

1-Mini naan: Cut the dough into 8–10 pieces, shape them like dippers, and fry them as usual.

2-To make a giant naan: divide the dough in half and cook it as usual. Give the dough more time to rest if your naan isn't rolling out large enough. The dough will be more relaxed and easier to roll out as the resting time increases.

3-Garlic naan: To prepare garlic naan, combine 1/4 cup butter, 4 minced garlic cloves, and 1 tablespoon of finely chopped parsley or cilantro in a saucepan. Cooked naan should be brushed with garlic butter on both sides before eating.

4- Four pieces of dough should be divided and rolled out to create cheesy naan. Each naan should have 2 tablespoons of shredded cheese in the centre, sealed by squeezing the corners of the naan together. After giving it a few moment to rest, roll it out with a rolling pin. Prepare food as usual.
Recipe for naan | I Am A Food Blog

How to keep bread?

Fresh naan is excellent. However, if you wish to prepare it ahead of time, simply cook it and leave it out of the butter. Let it cool completely before storing it in a zip-top bag or airtight container. It ought to last three days at most.

Getting cold

Simply cook it plainly, let it cool fully, and then freeze it. Put it in an airtight container or bag after carefully wrapping it in plastic wrap. It ought to remain frozen for up to two months.

Reheating\Microwave

Brush it lightly with water and heat it for 20 second bursts until it is warm and malleable. Brush it with melted butter after it's warm, then sprinkle chopped herbs on top.

Oven

400 degrees Fahrenheit should be set for the oven. Naan should be heated on a baking sheet for two to three minutes with a light water brushing. Brush it with melted butter after it's warm, then sprinkle chopped herbs on top.

By frozen

Before reheating, allow frozen food to thaw at room temperature.