Guide To Serve Naan Recipe Simple

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Naan, the soft, fluffy leavened flatbread from South Asia, is a versatile staple that goes perfectly with any curry, stew, or even enjoyed plain. Making naan at home is surprisingly easy, and the reward is far superior to store-bought varieties. This recipe yields soft, pillowy naan perfect for scooping up your favorite dishes.

Ingredients:

Easy Homemade Naan Bread
Easy Homemade Naan Bread

2 ½ cups all-purpose flour

  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon melted butter or ghee
  • ¾ cup warm milk (105°F to 115°F)
  • ¼ cup plain yogurt

  • Directions:

    1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
    2. Add the melted butter or ghee, warm milk, and yogurt. Mix until a shaggy dough forms.
    3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
    4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
    5. Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball.
    6. On a lightly floured surface, roll each dough ball out into a 10-inch circle.
    7. Heat a cast iron skillet or griddle over medium-high heat. Once hot, carefully place a naan dough circle in the pan.
    8. Cook for 1-2 minutes per side, or until golden brown and puffed with air pockets. Brush the cooked naan with melted butter or ghee for extra flavor (optional).
    9. Repeat steps 7 and 8 with the remaining dough balls.

    Nutritional Facts (per naan):

    Calories: 180

  • Fat: 4g
  • Saturated Fat: 2g
  • Carbohydrates: 30g
  • Sugar: 3g
  • Protein: 5g
  • Sodium: 220mg

  • Tips:

    For a chewier naan, substitute half of the all-purpose flour with whole wheat flour.

  • You can cook the naan directly over a gas stovetop burner for a smoky flavor. Just be careful not to burn the naan.
  • Leftover naan can be stored at room temperature for up to 2 days or frozen for longer storage.

  • Conclusion

    Freshly baked naan adds a delicious touch to any meal. This recipe is a great starting point for experimenting with different flavors. Try brushing the naan with garlic butter, sprinkling it with chopped herbs, or even adding a pinch of nigella seeds for an extra savory touch.

    Frequently Asked Questions (FAQs):

    1. Can I use instant yeast instead of active dry yeast?

    Yes, you can substitute 1 teaspoon of instant yeast for the active dry yeast in this recipe. However, you won’t need to activate it in warm water. Just add it directly to the dry ingredients.

    2. What if my naan doesn’t puff up?

    There are a few reasons why your naan might not puff up. Make sure your yeast is fresh and active. Also, ensure your dough rises properly in a warm place. Finally, don’t overcook the naan in the pan.

    3. How can I reheat naan?

    You can reheat naan in a cast iron skillet or griddle over medium heat for a few minutes per side, or until warmed through. Alternatively, wrap the naan in foil and heat it in a preheated oven at 350°F for 5-7 minutes.

    4. Can I make the naan dough ahead of time?

    Yes, you can! After the first rise, punch down the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and cooking the naan.

    5. What can I use naan for besides dipping?

    Naan can be used for wraps, pizzas, or even cut into wedges and toasted with olive oil and herbs for a delicious appetizer.