Naan Recipe – Learn to make the softest Naan with this easy step-by-step recipe. So this one doesn’t use Yeast instead baking soda is used. Yeast certainly raises the flour a lot more and increase the suppleness of Naan.
Here we make Naan without using Yeast. Pair this with thick curries or gravies that will compliment the elasticity and the texture of Naan. We’ll not recommend dry curries since both Naan and the curry are both dry.
Naan seem to have originated in Egypt and Mesopotamia. Today various forms of Naan recipes are found across the Indian sub-continent, Afghanistan, Iran and the Middle-East. There are also many more versions in the West. So you can guess that it is a popular dish in the Eastern world 🙂
In India, Naan is seen as a comfort food maybe because it is so heavy on the stomach (because the maida that is used). It is therefore reserved for occasions such as weekend lunch or dinners or party menus. Restaurant have them on their menu with many varieties of Naan. Unlike Roti, Chapattis or Kulchas, Naan is served as large triangles.
We want to believe that Indian variety of Rotis – Naan included are the ones that are popular today across the globe.
Nevertheless, making Naan at home would require multiple attempts to get that perfect suppleness and taste. However, give it a few tries and you should well be on your way to make wonderful Naan breads.
Use this recipe to make Naan for that special occassion or if you’re getting started in making Naans.
Pair this with super curries and gravy recipes to make that meal complete. Let us know how it turned out for you.
The Great Indian Naan - Recipe
- 3 cups self-raising flour or maida
- 1 tablespoon oil
- 2 tablespoon butter
- 1/2 cup curds / Yogurt fresh
- 1 pinch salt to taste
- 1/2 tablespoon baking soda soda - bicarb
- 1 tablespoon warm milk for kneading oil or water can also be used
How to make:
- Sieve together dry ingredients into a large rimmed plate.
- Add butter curds, oil and crumble with fingers.
- Add milk a little at a time, till a soft pliable dough is formed.
- Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
- Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
- Place on a pre-warmed griddle (tawa).
- Apply water on the top part with hands Invert naan and stick to griddle.
- Invert griddle and roast over the gas flame directly.
- Wait till the Naan puffs up
- Remove from flame and serve hot with a big dollop of butter on top