How to make Naan Bread at home? (Deliciously soft and chewy)

Making easy homemade naan is straightforward and the result is a deliciously soft, slightly chewy bread.

Once the dough has risen, it is immediately panfried till golden. The dough is easy to make. Naan bread can serve as a pizza base, a wrap, or even a diaper!

With butter chicken or other favorite saucy meals for dipping, this recipe yields 8 servings or 16 mini-servings of naan bread.

It’s fantastic for sandwiches, wraps, or soup and stew diapers all week long because it’s so simple to make! When served as an appetizer with tzatziki or hummus, naan is ideal!

Naan Bread: What Is It?

Indian bread known as naan is distinguished by its crisp exterior and chewy interior. It works well for storing (or absorbing) substances.

Contrary to popular belief, naan is richer than pita bread because it includes egg and buttermilk.

Ingredients

Like other pieces of bread, naan is a pretty simple bread that may be experimented with.

DRY

Salt, flour, sugar, and yeast make up the recipe’s dry components.

WET

To prepare the dough, the dry components are combined with water, an egg, vegetable oil, and buttermilk.

VARIATIONS

To make your unique naan, mix chopped herbs like oregano and basil into the dough along with garlic or onion powder and cilantro.

To go with whatever you’re serving it with, create a variation! Butter with garlic or coconut is frequently added to naan bread recipes.

Creating Naan Bread

1. Let the dough rise after mixing it (see instructions below). Make 8 equal parts, and divide.
2. Each piece can be any shape; just roll it out to a diameter of about 5 inches.
3. Fry until golden brown on both sides in a skillet that has been lightly greased.

Use naan bread as a wrap for shawarma or gyros, or as a bread dipping with your concoction. It is quite adaptable.

Tips

• A small bit of dough sticking to the mixer beaters is acceptable because too much flour makes the dough heavy.
• Naan bread should be dropped onto a hot skillet so that it cooks quickly on the outside but stays chewy and delicate inside.
• It’s time to turn it after it starts to bubble in the pan.
• While you cook the remaining pieces, wrap the cooked naan in foil to maintain warmth.

Naan should be stored at room temperature in an airtight zipped bag after it has cooled. The lifespan of naan bread is one week.

Naan Bread

This handcrafted naan has a chewy interior and a crunchy exterior.

Ingredients

• ½ cup warm water
• 1 ¼ teaspoon active dry yeast 1 package
• 1 teaspoon sugar
• 2 ½ cups flour
• ¼ cup vegetable oil
• ¼ cup buttermilk
• 1 egg
• ½ teaspoon salt
• Vegetable oil for frying

Instructions

1. Combine warm water, yeast, and sugar in the bowl of a stand mixer*. Rest the yeast for three to five minutes until it foams.
2. With the dough hook attached, combine the flour, oil, buttermilk, egg, and salt. Then, mix on the second speed for five minutes. The dough will be soft and pillowy, not sticky, but it could be a little tacky.
3. When the dough has doubled in size, remove the dough hook and cover with a cloth for 1–1 1/2 hours.
4. Cut the dough into eight pieces. Roll each piece into a rough circle that is about 4-5″ in diameter.
5. An oil droplet is heated in a skillet at medium-high heat. One naan should be added, and it should be cooked until golden brown on one side before being flipped (about 2-3 minutes on each side).
6. For each naan, add oil.

Notes

To prepare by hand, combine the ingredients according to the recipe and knead by hand for around 15 minutes.

Naan should be kept at room temperature in an airtight container after cooling.

It takes seven days to make naan.

Nutrition information

Calories: 221 | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Calcium: 18mg | Iron: 2mg