Indian Naan

Indian Naan

Indian Naan is a home-style staple dish at difficulty 2/5 (Easy), about 559 kcal. This is an Indian-style fermented flatbread with slightly crispy edges and a sof. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

559 kcal

Ingredients

  • All-purpose flour (or high-gluten flour)
  • Yogurt
  • Yeast
  • Sugar
  • Salt
  • Ghee or Butter
  • Warm water
  • Black sesame seeds or white sesame seeds (optional)
  • Fresh cilantro leaves (optional)
  • Garlic (for garlic naan version, optional)
  • Frying pan (non-stick skillet or cast iron skillet)
  • Rolling pin

Steps

  1. ### Mixing and Fermentation
  2. Dissolve 3g dry yeast and 10g sugar in 100ml warm water (water temperature about 40°C, avoid boiling)
  3. Let sit for **5 minutes** until *fine bubbles appear on the surface* (indicating yeast is activated)
  4. Place 300g all-purpose flour and 5g salt in a large bowl and mix evenly
  5. Pour in the yeast water, 60ml yogurt, and 15ml oil
  6. Knead into a *smooth and soft* dough (the dough should be softer than normal dough; it is normal if it is slightly sticky to the hands)
  7. Knead for **8-10 minutes**
  8. Brush 3ml oil on the surface of the dough to prevent cracking
  9. Cover the bowl with a damp cloth or plastic wrap
  10. Let ferment in a warm place for **at least 1 hour**, until *dough has doubled in size*
  11. ### Dividing and Rolling
  12. Remove the fermented dough and gently deflate
  13. Divide into 6 equal small portions (about 80g each)
  14. Take one portion, rub hands with 3ml flour or oil
  15. Roll out with a rolling pin into an oval or teardrop shape, about 4-5mm thick
  16. If making Garlic Naan: Sprinkle chopped garlic and cilantro on the surface of the dough and gently roll to press them into the bread
  17. You can sprinkle sesame seeds on the surface of the dough
  18. ### Cooking
  19. ### Method 1: Frying Pan (Recommended)
  20. Heat frying pan (cast iron is best) over high heat until *very hot* (water drips should evaporate instantly)
  21. Brush a thin layer of water on one side of the dough
  22. Place the side with water facing down into the pan
  23. Cook for **1-2 minutes** until *golden brown spots appear on the bottom and the bread begins to bubble*
  24. Flip over and continue cooking for **1-2 minutes**
  25. If using a gas stove: After flipping, use tongs to pick up the naan and place it directly over the open flame for a few seconds; the naan will puff up quickly
  26. Remove and immediately brush with ghee or butter
  27. ### Method 2: Oven
  28. Preheat oven to maximum temperature (usually 250°C)
  29. Place naan on baking sheet
  30. Bake for **3-5 minutes** until *surface is golden and puffed up*
  31. Remove and brush with ghee or butter
  32. ### Serving
  33. Serve hot
  34. Pairs well with any Indian curry, such as Butter Chicken, Rajma, etc.

Notes

This is an Indian-style fermented flatbread with slightly crispy edges and a soft, chewy interior; it is a perfect partner for curry. Rich in carbohydrates and protein, the addition of yogurt makes the bread easier to digest. The recipe has a moderate difficulty level; pay attention to the softness of the dough and the heat of the pan. It can be made with a frying pan only. Ferment for 1 hour in advance; total time is about 1.5 hours.

Estimated cooking difficulty: ★★☆
Estimated calories: 559 kcal

Calculations:
Determine the number of portions before starting. One batch makes 6 naan, enough for 2-3 people.

Per serving:

- All-purpose flour 50g
- Yogurt 10ml
- Dry yeast 0.5g
- Sugar 1.5g
- Salt 0.8g
- Oil 2.5ml (for mixing)
- Warm water 16ml (approx 40°C)
- Ghee or Butter 5g (for brushing)
- Black sesame seeds 0.8g (optional)
- Cilantro leaves 1.7g (optional)
- Garlic 0.5 clove (approx 1.5g), chopped (for garlic version optional)

- The softness of the dough is key; dough that is too hard will become dry and hard after baking. The dough should be moist and slightly sticky.
- A cast iron pan works better than a non-stick pan, as it can generate higher temperatures and produce better char marks.
- Must brush with ghee or butter immediately after cooking; this is key to the aroma and texture of Indian Naan.
- In addition to plain Naan, common variations include: Garlic Naan, Cheese Naan, and Butter Naan.
- Naan has a history of over 300 years in India, dating back to the 1300s; it is believed to originate from Persian culture.

If you find issues or improvements to the process while following this guide, please open an Issue or Pull Request.

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