Naan is Indian-style flat bread. Traditionally it’s made inside a very hot tandoori clay oven, but my naan recipe is so easy because you can make them on a skillet.
These naan are so good, soft, puffy, airy, with the beautiful golden brown spots on the surface. They are delicious and tastes just like Indian buffet restaurants.
Is Naan Bread Healthy?
Yes, naan is super healthy. My recipe is easy to make, fail-proof, and cooked on a skillet. You don’t need a tandoori oven for restaurant quality naan.
The Difference Between Naan and Roti
Roti and naan are both Indian flat breads. They are different because of the ingredients used. Roti, for example, chapati is made with whole wheat flour and there is no yeast.
Naan is made with all purpose flour and you will need yeast to make naan.
How to Make Naan
First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a standmixer and then rest to double the dough in size.
Divide the dough into 8 balls. Heat up a cast-iron skillet on high heat to make naan.
The high heat makes the dough rises and fills the middle part of the naan with an air pocket. It’s done when burnt brown “blisters” or spots appear, just like my pictures.
Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves.
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