So many naan recipes are nothing more than abasic flatbread recipe.
Fluffy, bubbly and CHEWY, just like you get at Indian restaurants.
Its so incredible, youd swear its just been pulled from a tandoor!
Palak Paneer– Spinach Curry
Bonus: Its mind-bogglingly easy.Yes, really!
This is a reader-favourite recipe included by popular demand in my debut cookbookDinner!
Welcome back to Indian Week!
Palak Paneer– Spinach Curry
Naan This recipe, FIVE YEARS in the making, its finally here!
Samosas Oh yes we did … and its AMAZING!!!
Plusa colourful side salad aCabbage & Carrot Thoran-style Salad!
Thoran-style Indian Cabbage Salad
As for the versions made without yeast?
They were more like pancakes.
Fact: You cant make naan that bubbles up like THIS without using yeast!!
Samosas
And the most incredible thing?Naan dough is so easy to make.There is no kneading involved.
There is nothing tricky about it at all!
like in our favouriteCrusty Artisan Bread).
So in short, use bread flour if you have it.
Ghee or butter Ghee is basically the same thing as clarified butter.
This is simply normal butter but with milk solids and water removed, leaving behind pure butter fat.
But actually, yogurt weighs the naan down and makes it a bit gummier inside.
Naan dough doesnt requiring kneading!!
First step: Lets get the yeast activated and ready to work its magic on our naan dough.
letting it sit until it goes foamy) makes the naan fluffier and softer.
We use spoons for no reason other than saving a sticky mess on your hands!
It has actuallymorethan doubled because it was a very (no really, a very!)
Ghee – a type of clarified butter – brings an intense buttery flavour to anything it touches!
Its ok if it more than doubles mine is probably closer to triple.
venture to limit proofing to doubling in size!
Cut into six pieces Lift the dough out of the bowl on to a lightly floured surface.
Cut into 6 equal pieces.
Leave to rise in a warm place for 15 minutes until they increase in size by about 50%.
It doesnt take long;
After rising Photo #12 is what they look like after 15 minutes.
Ready to roll out and cook!
The thickness really affects the outcome.
Too thin = crispier and not fluffy enough.
Too thick and you wont get the bubbles.
We want the best of both worlds, ie.
3 4mm / 0.12 0.16 thick is the perfect thickness so pull out that ruler!
Hot skillet Heat a well-seasoned* cast iron skillet over medium-high heat until it is just starting to smoke.
Then place the naan in and leave to cook without touching.
Thats all you’re gonna wanna make naan.
My dough went further than double in size, probably triple, because it was a very hot day when I made this! It’s still ok if it rises this much.
Dont pour the oil in, naan is not meant to be pan fried in oil, its dry-cooked.
If using another key in of skillet, do the same light oil rub.
Aim for fast cooking (also as not to burn the ghee).
The slower it cooks, on the other hand, the less fluffy the naan will be.
2 to 2 1/2 minutes total is ideal.
- Remove naan from the stove, then brush with melted ghee or butter while its still hot.
Garlic is an optional extra, but its so good!
For an authentic finishing touch, add a sprinkle of nigella seeds for a delicious onion-y pops!
Cheese Naan recipe!
Authentic or not, its amazing!
(And really, what is it but the equivalent of an Indian-style grilled cheese sandwich yum!?)
Now you have Indian-stylecheesy garlic bread! )
Dont get too excited, because it then deflates.
But it looks impressive even if nobody else saw it!
I cant quite distinguish )
Make-ahead option for even better flavour!
Its just as fluffy and soft.
But then I realised: Ive been devouring an inordinate amount of naan just as it is.
Naan this good you’re free to have it every which way.
Its 100% incredible.
Make it once and I guarantee youll be addicted for life!
Nagi x
Indian week!
Just to recap, its Indian Week here at RecipeTin Eats!
Samosas Worlds best savoury snack!
The book is mostly new recipes, but this is a reader favourite included by popular demand!
Cookbook typo (its ok!
):The recipe in the cookbook and here on this website lists 30g/2tbsp melted ghee/butter in the ingredients.
But the cookbook omitted to say that the butter should be added into the dough with the egg.
I freaked out when I found this and immediately made the dough without the butter.
It worked so its ok!
I couldnt even tell the butter was missing.
So if you remember to add it, great.
If not, dont worry!
(And sorreeee….. but Im only human.
Also comforting to know this is the only instruction/ingredient typo found and its not a big deal!!)
Naan recipe fluffy, bubbly, chewy!
Prevent screen from sleeping
