Indian Naan Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Feeds the yeast and adds a hint of sweetness.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of the naan.

Plain yogurt: Adds moisture and softness to the dough.

Vegetable oil: Keeps the dough tender and helps with cooking.

Warm water: Activates the yeast and brings the dough together.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the naan soft and chewy. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the naan dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the naan slightly denser.

• sugar - Substitute with honey: Honey can provide a similar sweetness and also adds a slight floral note.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be activated in water first.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can make the naan richer.

• vegetable oil - Substitute with olive oil: Olive oil adds a distinct flavor and is a healthier fat option.

• warm water - Substitute with warm milk: Warm milk can make the dough softer and add a slight sweetness.

• Allow the naan to cool completely before storing. This prevents condensation, which can make the bread soggy.

• To store naan at room temperature:

  • Place the cooled naan in an airtight container or a resealable plastic bag.
  • Store at room temperature for up to 2 days.
  • For added freshness, wrap each naan in a paper towel before placing it in the container or bag.

• To refrigerate naan:

  • Wrap each naan individually in plastic wrap or aluminum foil.
  • Place the wrapped naan in a resealable plastic bag or airtight container.
  • Store in the refrigerator for up to 5 days.

• To freeze naan:

  • Wrap each naan individually in plastic wrap or aluminum foil.
  • Place the wrapped naan in a resealable freezer bag, removing as much air as possible before sealing.
  • Label the bag with the date and store in the freezer for up to 3 months.

• To reheat naan:

  • For room temperature or refrigerated naan:
    • Preheat your oven to 350°F (175°C).
    • Wrap the naan in aluminum foil and place it on a baking sheet.
    • Heat in the oven for 5-7 minutes or until warm.
  • For frozen naan:
    • Allow the naan to thaw at room temperature for about 30 minutes.
    • Preheat your oven to 350°F (175°C).
    • Wrap the naan in aluminum foil and place it on a baking sheet.
    • Heat in the oven for 10-12 minutes or until warm.

• To reheat naan on the stovetop:

  • Heat a skillet or tawa over medium heat.
  • Place the naan in the skillet and cook for 1-2 minutes on each side or until warmed through.
  • For added flavor, brush the naan with garlic butter or ghee before serving.

• To reheat naan in the microwave:

  • Place the naan on a microwave-safe plate.
  • Cover with a damp paper towel to prevent drying out.
  • Microwave on high for 20-30 seconds or until warm.

• Preheat your oven to 350°F (175°C). Wrap the naan in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes or until heated through.

• Heat a skillet over medium heat. Lightly brush both sides of the naan with olive oil or butter. Place the naan in the skillet and cook for 1-2 minutes on each side until warm and slightly crispy.

• Use a microwave for a quick reheat. Wrap the naan in a damp paper towel to keep it moist. Microwave on high for 20-30 seconds. Check and add more time if needed, but be careful not to overheat and dry it out.

• For a smoky flavor, reheat the naan directly over a gas flame. Using tongs, hold the naan over the flame for a few seconds on each side until it’s warm and slightly charred.

• If you have a toaster oven, set it to a low heat setting. Place the naan directly on the rack and heat for 5-7 minutes until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, sugar, yeast, and salt, and to mix in the yogurt, oil, and water.

• Measuring cups: Used to measure out the precise amounts of flour, yogurt, and water.

• Measuring spoons: Used to measure out the sugar, yeast, and salt.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth and elastic.

• Kitchen towel: Used to cover the dough while it rises in a warm place.

• Rolling pin: Helps to roll each piece of dough into an oval shape about ¼ inch thick.

• Skillet: A heavy-bottomed pan used to cook the naan on medium-high heat.

• Tawa: An alternative to a skillet, traditionally used in Indian cooking to make flatbreads like naan.

• Spatula: Useful for flipping the naan while cooking to ensure both sides are evenly cooked.

• Pastry brush: Optional, but can be used to brush the naan with butter or ghee after cooking for extra flavor.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the cooking process.

Use a stand mixer: Use a stand mixer to knead the dough instead of doing it by hand to save time and effort.

Warm place for rising: Speed up the dough rising process by placing the bowl in a slightly warm oven.

Batch rolling: Roll out all the dough balls before you start cooking to streamline the process.

Preheat skillet: Ensure the skillet is preheated before cooking the naan to reduce cooking time.