This post contains affiliate links for products we love. Fusion Craftiness earns a small commission on these links at no cost to you.
Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry listwill be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
An easy version of a soft, pillowy flatbread made in a food processor. Homemade Naan is my favorite flat bread and so easy.
For a Naan recipe with yogurt and butter check out the Butter Naan Recipe post.
Why you should make homemade Naan bread
It’s easy, cheaper than store bought and waaayyyyyy bettah! How’s that for an answer? Seriously, at least try it.
Every time I make this, I ask myself, ‘Self, why don’t you make this everyday?’. It’s THAT good.
You can also make an extra batch of dough while you have the food processor out and refrigerate the extra dough for tomorrow. Just be sure to rise it the next day as if you just got it out of the food processor. It may take longer because the yeast needs to come to room temp before it does its magic.
What is Naan?
Naan is a flatbread that most likely originated in the Middle East or India. Different variations have evolved. Yeast is a common leavener but baking soda has been used somewhat in recent years. Milk or yogurt may be added for flavor. You may also season the dough with spices.
The bread is common in Indian and Middle Eastern cuisine and is growing in popularity in the U.S. and Great Britain. It is typically served with dinner or used as a snack.
You can make a Naan Burger, Naan Wrap, Naanwich or smother with butter and jam, my favorite. You can use it like pizza dough and make a pizza. I like to eat it with butter and jam and have it with my tea.
The bread is soft, pillowy and slightly chewy. Kids LOVE it!
For some robust cheesey goodness, try dipping Naan in some Welsh Rarebit. Live a little.
If you create this little gem, let us know. Take a picture of it and #FusionCraftiness so we can all see on Instagram. Do you have any other uses for Naan? Let us know by leaving a comment.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Easy Indian Naan Bread Recipe
Yield: 8 Naan
Prep Time: 1 hour30 minutes
Cook Time: 16 minutes
Total Time: 1 hour46 minutes
An easy and tasty authentic Indian bread. Make this easy Naan in your food processor.
Ingredients
1/2 cup warm water
1 tsp yeast
1 tsp sugar
1/4 cup olive oil + more for frying
1 egg
2 cups all-purpose flour (277 grams)
1 tsp salt
Instructions
Place first three ingredients in a small bowl and set aside until foamy, about 10 minutes.
In another small bowl add oil and egg, beat lightly to emulsify the egg.
In a food processor add flour and salt, pulse to blend salt.
Add yeast water when ready at a slow stream while blending.
Add the oil and egg mixture in the same manner, slowly until the dough comes apart from the side. Stop adding the oil mixture at this point. Blend for another 30 seconds.
Turn out onto a lightly floured surface, kneading until smooth. Place in a large bowl that has been oiled with cooking spray or oil, flip and cover with plastic. Place in a warm place to rise, until double in size, about 1 hour.
Roll out dough onto floured surface.
Divide into 8 pieces evenly and keep under a kitchen towel or plastic to keep from drying out.
Preheat an oiled skillet over medium heat.
Take each dough and roll out into a circle, about 1/4 inch thick.
Cook in skillet, flipping when golden brown on one side, cook until other side is done. Repeat with remaining dough.
Brush with melted butter or olive oil (optional)
Notes
I like to weigh my flour with baked goods. I live at high altitude and flour can get packed down so my recipes may not turn out like yours. Weighing is the most accurate method with flour.
In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.
Remove the naan from its packaging and place it directly on the oven rack or on a baking sheet.Heat the naan for 2-3 minutes, or until it's soft and heated through. Keep an eye on it to prevent overcooking. Optional: For an extra touch of indulgence, brush the naan with melted butter or ghee or before serving.
Naan has a thicker, fluffier texture because it is made with yogurt. Pita is thinner bread made with less ingredients (flour, water, salt, etc) and no yogurt. Naan is cooked in a skillet while Pita is usually baked at very high temperatures in the oven.
Hence, they also have distinct textures. Plain naan is made with all-purpose flour, yeast, and yogurt, giving it a soft and pillowy texture. Roti or chapati, on the other hand, is an unleavened bread made only with whole wheat flour and water, making it tender yet slightly flaky like a flour tortilla.
While naan is relatively low in fiber, it offers a fair amount of protein. Your body needs this nutrient to maintain healthy functioning of your organs (5). Moreover, naan provides some essential vitamins and minerals, especially vitamins B1 and B3. It's even a decent source of iron ( 2 , 8 ).
From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha).
If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.
You can add sour cream for similar consistency, though it change to taste, but I think the change would taste good. You could use milk instead, though use less that you would of yogurt, with the milk add some dry milk.
However, when reheating in the oven, you want to be careful so that the naan bread does not become overly crisp and dry out. Also, you want to make sure to not heat the naan bread for longer than required. That said, it is easy to reheat naan bread in the oven, as it restores the fluffy texture.
Naan bread typically lasts 2-3 days if stored in an airtight container at room temperature. It can also last up to a week if refrigerated. Naan bread can be frozen for up to 3 months. To freeze, wrap each piece of naan in plastic wrap and place in a freezer-safe bag.
In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.
You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.
Then there are additions like yogurt and milk to give it the flavor and soft texture of the classic naan. Add in a little baking powder to help with the leavening . A pinch of sugar and a dash of salt. If you want your naan super soft, add an egg.
Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives.
Unfortunately, most naan you'll get at Indian restaurants is not vegan, as the dough often contains yogurt (or milk) and it's brushed with melted butter. While there are a handful of store-bought vegan naan options, they are pretty lackluster and taste more like store-bought pita bread.
Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
