Naan recipe – fluffy, bubbly, chewy!
User Reviews
5
Naan recipe – fluffy, bubbly, chewy!
Description
The recipe starts by blooming instant yeast in warm water and sugar, creating a foam to activate the yeast for improved softness. Milk and egg are whisked together and added to sifted bread flour and salt to form a pliable dough without kneading. Bread flour provides higher gluten for a fluffy crumb, while egg adds richness.
The dough undergoes a first proof until doubled, then is divided, shaped into smooth balls, and given a second short rise. Cooking the dough in a cast iron skillet or similar heavy pan over high heat produces the familiar puffed, bubbly texture and slight charring of traditional naan. Brushing finished naan with melted ghee lends a glossy sheen and buttery flavor.
This naan serves well alongside curries or grilled meats, or as wraps. Variations include garlic butter with crushed garlic and herbs, or cheese-stuffed options with mildly flavorful cheeses that melt well. The dough can be made ahead and refrigerated, allowing the bread flavor to develop further.
Using a cast iron skillet is preferred for heat retention and proper cooking. If using instant yeast, activating it as in this recipe improves softness versus mixing directly. The dough’s softness depends on precise egg and milk quantities and flour type.
Ingredients
- 1 tsp instant yeast Note 1, rapid rise yeast
- 1/2 cup water ~40°C/105°F in temperature, warm, tap water
- 1 tbsp white sugar
- 2 tbsp milk , full fat (low fat ok too)
- 1 1/2 tbsp egg at room temp (around 1/2 an egg, Note 2, whisked
- 1/2 tsp salt , cooking / kosher
- 1 3/4 cups bread flour , or all-purpose/plain (Note 3)
- 30g / 2 tbsp ghee melted (Note 4, or unsalted butter
Finishes:
- 30g / 2 tbsp tbsp ghee melted (Note 4, or butter
- 1 garlic for Garlic Butter option (Note 5, small clove
- nigella seeds
- Coriander finely chopped, or cilantro
Cheese Naan:
- cheese for cheese naan) - Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6, shredded
Instructions
- Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
- Egg and milk: Whisk milk and egg together.
- Flour: Sift flour and salt into a separate bowl.
- Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
- Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)
- Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
- Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
- Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).
- Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
- Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
- Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
- Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!
Cheese Naan:
- Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle - about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
- Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4" thick rounds.
- Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.
Notes
- Instant yeast can be used, but activating it in warm water with sugar yields softer naan compared to mixing directly.
- Half an egg is used for one batch; whisk a whole egg and measure out 1½ tablespoons or double the recipe for whole eggs.
- Bread flour gives the fluffiest naan, but all-purpose flour is a suitable alternative without a big texture loss.
- Ghee, clarified butter, adds more intense flavor than regular butter and is traditional in Indian cooking; use melted ghee or butter for brushing.
- For garlic naan, melt butter or ghee with crushed garlic, letting the flavor infuse before brushing onto naan.
- Cheese naan can be made with any melting cheese like Monterey Jack or cheddar; mozzarella melts but is milder in flavor.
- Proof dough in a warm spot, like inside a turned-off dryer, to promote rising without drying out.
- You can make the dough up to the first rise and refrigerate overnight; bring to room temperature before shaping and cooking.
- Use a cast iron skillet or similar heavy pan over high heat; avoid non-stick pans as they do not handle high heat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223cal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 277mg | 12% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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