Easily Make Authentic Indian Naan At Home

Making authentic Indian naan bread at home is an easy process anyone can follow. These naan breads are made with yogurt and yeast for that classic puff and chewy texture we all love about restaurant naan. You’ll have delicious naans in no time to have with your favorite Curries. Mine being butter chicken. Be sure to check out the video for that.

Butter chicken – https://www.youtube.com/watch?v=43J2nxKdxHo&list=PLZhxRLtZyQmzW0sd7F7hBcTDX1XHC9ewk&index=68

Recipe:

300 g (2 1/2 cups) plain flour
125 g (½ cup) water
100 g (1/2 cup) plain Greek yogurt
3 g (1 tsp) instant yeast
9 g (2 1/2tsp ) sugar
6 g (1 tsp) salt
20 g (1 ½ Tbsp) melted ghee or oil

For garlic butter:

40g (3 tbsp) ghee or butter
6 garlic cloves
chopped cilantro optional

Full printable recipe on blog soon!

Your support is much appreciated and enables me to make more videos for you!

Buy me a coffee – https://bmc.link/charlevisser

Useful Kitchen Tools

Stand mixer – https://amzn.to/3nyvRbj
Spice grinder – https://amzn.to/3e256sP
Wooden cutting board – https://amzn.to/3u7hnle
Big boy bread knife – https://amzn.to/3aKfP9e
Chef knife – https://amzn.to/3rDDVdR
Microplane grater – https://amzn.to/3rL2GEQ
Temperature probe – https://amzn.to/3aRkHt8
Kitchen scales – https://amzn.to/3m51clw

My Amazon shop

https://www.amazon.com/shop/charlevisser

By bookmarking or using one of these links I may earn a tiny commission at zero extra cost to you.

Gimme likes and make me feel good(and also learn a ton for FREE)——

📸 Instagram – https://www.instagram.com/pantsdownapronson/
🖥 Website – https://www.pantsdownapronson.com
🧿 Facebook – https://www.facebook.com/pantsdownapronson

—–Disclaimer—–

As an Amazon affiliate, I may earn a minute commission on qualifying purchases at no extra cost to you.

Now to make the best naan bread at home, start by adding 300g or 2.5 cups of all purpose flour into a bowl of some description. Followed by 6g or 1 tsp of salt. And 9g or 2.5 tsp of sugar. Give it a whisking to combine. In a separate jug mix 125g or 1,5 cup of slightly warm blood temperature water with 3g or 1t spoon of instant fast action yeast. If you are using fresh yeast, double the amount. Yeast is important for the proper light and chewy texture we all love about great naan. Stir in 100g or 1,5 cup of plain Greek yogurt and 200g or 1,5 tablespoons of melted ghee or cooking oil. Mix together and let it stand like a naughty boy in the corner to bloom for 10 minutes. Once kind of frothy, add it to the flour and mix it into a rough dough. At this point it won’t be smooth, but the liquid should all be in there with no dry bits of flour lift. Cover with a damp towel for 15 minutes to fully hydrate the flour. Once hydrated, very slightly dust your workbench. Dump the dough onto it and gently, but not too gently, knead and fold into a round, smooth dough ball. Pop it back into the bowl and cover with your faithful old damp tea towel. Place it into the oven with only the light turned on. Or simply a warmish place so it can rise and double in size. Which should take about 1.5 to 2 hours. During this time we make a garlic butter. Which is half the secret to these wonderfully addictive Indian flatbreads. Heat the pan on medium and add 50g or 3tbsp of ghee or butter to it. Once melted, add as many cloves of garlic as your breath desire. I used about 6, which just about keeps me from being homeless. Lightly cook it on low heat without caramelizing it. Once done, you set it aside and keep it at room temperature. Once your naan dough has risen beautifully, you knock it back and lightly flour your bench. Divide the dough into 8 roughly equal pieces, weighing about 70 to 80 grams each. If you want to be specific, then weigh it, but for home use, with adequate people, the one or two grams left or right won’t usually cause domestic disputes. But then again, avoiding problems are easier than dealing with them, so you decide what works best for you and your reality. Once divided, you grab a tray of some description and lightly oil it with cooking oil. Tightly shape each piece of dough into a taut round ball. We’ll slow it down so you can get the technique right. I flipped the dough onto its smooth side. Then bring the edges onto itself in gentle stretch and fold motion. Once you’ve gone round the outside, round the outside you pinch the bottoms together. Give them a light roll on the table to make sure they are perfectly round. Then pop them onto your oiled tray. I like oiling my hands, as well as the dough balls, to prevent introducing too much flour along the way and it also makes the shaping step much easier. Once they’re all oiled up, shiny and round, cover with another tray, turned upside down, or simply some Greta wrap. Let them proof until 50% increased in size. This takes about 30 minutes. But use your common sense and sight. If you unfortunately don’t have that, then thanks for watching anyway. You know I love you and will make a plan. While that’s doing its thing, you will need a cast iron skillet or a heavy bottomed pan. Traditionally, none is cooked in a tandoor, so we need to mimic the heat to get close to the real deal. Apart from that, we need a little bit of flour for rolling them out and a tiny bit of ghee or oil to brush the pan with. The dough is ready when nice and puffy, but not deflating when you touch it. We do these one by one, so keep the dough covered. Also grab a plate and bowl to keep the cooked ones warm, while we soldier through these. Heat your pan on low gently while we shape these up. Lightly dust your workbench with flour. Many Indian restaurants use a ton of oil in their step, but will keep it home friendly for you. Place the top side onto the table, meaning flip the dough over like a turtle on its back. Gently, but not too gently, work the dough with both hands into a round flat shape. Make sure to flatten the sides too, to avoid ending up with a pizza shape. You can stretch these thin enough after enough practice, but for now, just use a rolling pin to get them nice and thin. They should be almost see-through and close to tearing. If they do tear, just stick them back together or cook it like that. No one cares. And if they do, simply divorce them. By now, our pan is nice and hot and ready for your first naan. Lightly oil the pan. I simply use a drop of oil and then wipe it with a paper towel and then does the job well. Place your dough into the hot pan and watch that thing puff up and blister along. Move it around and check the bottom every few seconds or so to make sure things don’t get too dark. You want to charred, but not so charred, that it’s burnt and unpleasant. Flip the naan around and cook the other side. Once nice, blistery and adequately charred all over, you place it into a bowl you prepared earlier. Brush it with your garlic butter and an optional but highly necessary sprinkling of chopped soap plant, also known as cilantro or coriander. Finish with a sprinkling of fleur de sel or flaky sea salt to be fancy and adequate. Then cover with a plate to keep warm. Repeat the process until all your naans are cooked. Roll it. keep it warm. Ready to have with us ridiculously tasty butter chicken we made last week. But more importantly, ready to go live a happy life.