Naans are an oven-baked Indian bread which are a popular choice at many Indian restaurants. Served with paneer butter masala or chicken tikka masala naans were my most favorite meals to eat, growing up. I somehow manage to order a plate full of buttery, garlicky naans at every restaurant I go to and it never failed to disappoint me. So now since eating out at Indian restaurants here burn a hole in our pockets, I make these naans at home and I must say, they turn out amazing ! Making bread from scratch is a therapy so do try out my easy naan recipe that gives you the same results as store-bought!
- 2 cups all purpose flour (maida)
- 2 teaspoons active dry yeast or rapid rise yeast
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 2 tablespoons olive oil, divided
- ¼ cup warm milk
- 2 tablespoons curd
- Warm water, as needed
- 2-3 tablespoons of butter
- 4 cloves garlic minced
- ¼ cup cilantro, minced
- Make the Dough: In a large mixing bowl, combine 2 cups of all purpose flour, 1 ½ tsp salt, 2 tsp yeast and 1 sugar until mixed well. Add in ¼ cup of warm milk, 1 tbsp olive oil and 2 tbsp yogurt and combine well until it forms a crumbly mixture. Now gradually add in warm water and start kneading well until you get a smooth and firm dough. Continue kneading for 5-7 minutes.
- Proof the Dough: Drizzle 1 tbsp olive oil over the dough and the bowl and let it rest in a warm place for 1 ½ hours. (I usually store it in the oven with the lights on if it’s cold.)The dough will double in size.
- After 1 ½ hours, release the gas from the dough by gently kneading it. Divide the dough into 8 equal parts. Roll the dough into smooth balls and keep them covered until you finish rolling the naans. Sprinkle little flour over the rolling area and flatten the dough ball and roll into large oval sized naan. Sprinkle kalonji seeds (nigella seeds) onto the rolled dough and press them down with your fingers. Repeat the same for the rest of the dough.
- Meanwhile melt 2-3 tbsp of butter and add in minced garlic and cilantro. Keep aside.
- How to cook on stovetop : You can bake the pita bread either on stovetop or in the oven. Both work out great! Heat a griddle or a pan over medium flame. Lightly wet one side of the rolled dough with water (the side without the nigella seeds) Make sure to coat uniformly as this helps naan to stick on tawa. Place the water coated dough on the pan and press it down gently so it sticks to the pan. Cook for a minute until soft bubbles can be seen on top and then flip the pan upside down and cook naan directly on the open flame till the naan is cooked and golden brown. (OR) Flip the bread and let it cook on the other side (on the pan) until light brown spots appear. Remove from the pan and brush with the prepared garlic butter and cilantro mixture.
- How to cook in an oven: preheat oven to 500 degrees F and line a baking tray with parchment paper. Place the rolled out dough onto the baking tray and bake for 5 minutes. The dough will puff up. Remove from the oven and brush with the garlic butter and cilantro mixture.
- Serve hot with paneer butter masala or butter chicken.