Naan – Oven Baked Flat Bread
Ingredients
- 2 cups all-purpose flour plain flour, maida
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- ⅛ tsp baking soda
- 2 Tbsp oil canola, vegetable
- 2 ½ Tbsp plain yogurt curd, dahi
- ¾ cup lukewarm water use as needed
Also needed
- 1 tsp clarified butter (ghee) to butter the Naan
- ¼ cup All Purpose flour for rolling
Instructions
- Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
- Add sugar, salt and baking soda to the flour and mix well.
- Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
- Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
- Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor. Next turn the oven to high broil.
- Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
- Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
- Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
- Take naan out of the oven and brush lightly with clear butter or ghee.
- Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.
Notes
Making Naan Bread: Homemade Naan
Indian Naan bread is a staple of Indian cuisine, known for its soft, pillowy texture and delicious flavor. Originating from the Indian subcontinent, naan has gained popularity worldwide and is enjoyed as a versatile accompaniment to various dishes or as a standalone snack.
Benefits of Naan Bread:
- Versatility: Naan bread is incredibly versatile and can be paired with a wide range of dishes, from rich and spicy curries such as Dal Makhni, Paneer Makhni, Dal Fry or even Paneer Pasanda. Its neutral flavor and soft texture complement both savory and sweet flavors, making it a versatile choice for any meal.
- Soft and Fluffy Texture: Naan bread is prized for its soft, fluffy texture, achieved through a combination of leavening agents such as yeast or baking powder and the use of yogurt or milk in the dough. This texture makes naan a delightful accompaniment to curries, as it can be used to scoop up sauces and mop up flavors.
- Simple Ingredients: The basic ingredients for naan bread include flour, yeast or baking powder, water, yogurt or milk, salt, and sometimes a little sugar or oil. These simple ingredients result in a delicious and satisfying bread that’s easy to make at home with minimal fuss.
Variations of Bread:
- Roti/Chapati: Roti is also known as chapati. Roti is Indian flat bread made with whole-wheat flour. Roti are served with a variety of cooked vegetables, lentils, and yogurt.
- Dal Puri: Dal Puri (fried puffed bread), which consists of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser.
- Kulcha: Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chickpeas).
- Lacha Paratha: Lachha Paratha is whole wheat layered flat bread. Lachha Paratha is a treat with any meal and can be served with any gravy base dish of your choice.
Tips for Making Perfect Naan Bread:
- Knead the Dough Thoroughly: Proper kneading is essential for developing gluten in the dough, which gives naan bread its soft and stretchy texture. Knead the dough for at least 5-10 minutes until it becomes smooth and elastic.
- Allow Sufficient Resting Time: After kneading, allow the dough to rest for at least 1-2 hours, or until it doubles in size. This resting period allows the yeast to ferment and the flavors to develop, resulting in a light and airy naan bread.
- Brush with Ghee or Butter: For added flavor and richness, brush the cooked naan with melted ghee or butter as soon as it comes off the heat. This gives the naan a glossy finish and enhances its aroma and taste.
FAQs about Naan Bread:
Can I freeze naan bread?
Yes, you can freeze naan bread for later use. Allow the naan to cool completely, then wrap it tightly in plastic wrap or aluminium foil and place it in a freezer-safe bag or container. To reheat, thaw the naan in the refrigerator overnight, then warm it in a hot oven or skillet until heated through.
Can I make naan bread without yeast?
Yes, you can make naan bread without yeast by using baking powder or baking soda as a leavening agent. While yeast provides a more traditional flavor and texture, baking powder or baking soda can be used for a quicker and easier alternative.
Can I make naan bread without yogurt or milk?
Yes, you can make vegan naan bread by using plant-based yogurt or milk alternatives such as almond milk, soy milk, or coconut milk. These alternatives provide the necessary moisture and acidity to the dough, resulting in a soft and tender naan bread
Can I make naan bread on a stovetop?
Yes, naan bread can be cooked on a stovetop using a cast-iron skillet or griddle. Simply heat the skillet over medium-high heat and cook the naan for 1-2 minutes on each side, or until puffed up and golden brown.
Naan bread is a versatile and delicious staple of Indian cuisine that’s beloved for its soft texture and delightful flavor. Whether enjoyed with a hearty curry, as a base for pizza, or as a standalone snack, naan bread never fails to satisfy.
With its endless variations and simple preparation, naan bread is a culinary delight that’s sure to please food enthusiasts around the world.
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