Chilli Naan
User Reviews
5
Chilli Naan
Description
This Chilli Naan recipe creates soft flatbreads using a simple dough of plain flour, yogurt, baking powder, and a pinch of salt. The dough is kneaded briefly, divided, and rolled thin to promote quick cooking and rising. Each piece is brushed with a spicy chilli oil made from olive oil, green chilies, garlic, salt, and red chili flakes, infusing the bread surface with layered heat and garlic flavor.
The naan is cooked in a very hot dry frying pan, where it chars and puffs up, developing characteristic spots and a light texture. The quick cooking preserves the bread's tenderness while creating a slight smoky aroma. The chutney-like chili oil imparts a vibrant heat that complements the creamy base of the naan.
These naans pair well as an accompaniment to spicy dishes, curries, or as a snack with dips. Rolling the dough thin ensures they cook evenly without burning, and the use of yogurt gives them a soft crumb. Wearing gloves is recommended when handling fresh chilies to avoid skin irritation.
If a rolling pin is not available, using a wine bottle to roll the dough is a practical substitute. The bread is best cooked on a very hot pan to achieve puffing and charm quickly. Do not over-knead the dough, as light kneading is sufficient for good texture.
Ingredients
For the bread
- 250 g plain flour
- 250 g PLAIN yogurt
- 1 tablespoon baking powder
- 1 pinch salt sea salt
For the chilli oil
- 2 tablespoon olive oil
- 3 green chili very finely diced
- 2 garlic grushed, cloves
- 0.5 teaspoon salt sea salt
- 1 teaspoon red chili flakes
Instructions
- In a bowl, add 2 tablespoon Olive oil, 3 Green chillies, 1 teaspoon Red chilli flakes, 2 Garlic cloves and 0.5 teaspoon Sea salt. Mix well.
- Put 250 g Plain flour, 1 tablespoon Baking powder, 250 g Plain yogurt and 1 pinch Sea salt for the bread into a large mixing bowl.
- Put on a floured surface and knead for 2 minutes.
- Cut the dough into eight equal pieces.
- Roll out until about 0.5cm/0.25 inch thick. If possible, pull into the traditional "teardrop" shape.
- Divide the chilli oil between the dough and brush all over one side of each.
- Heat a dry frying pan over a high heat. Cook each naan bread until charred spots appear and the naan start to puff up - about 2 minutes each side.
Notes
- Wear gloves or wash hands thoroughly after handling fresh chilies to prevent irritation.
- Knead the dough just enough to combine and smooth; over-kneading is unnecessary and can toughen the bread.
- Ensure the frying pan is very hot before cooking each naan to promote puffing and charring.
- Roll the dough thinly for even cooking; thicker dough may not cook through before burning.
- If you lack a rolling pin, a wine bottle can be used effectively to roll out the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1naan | |
| Calories | 172kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 229mg | 10% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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