Naan is Indian-style flat bread. Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.
The naan are stuck to the inside of the oven just like the picture below. The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection.
In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop.
My recipe is so easy and the naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface. They taste just like the best Indian buffet restaurants.
Is Naan Bread Healthy?
Yes, it is super healthy. My recipe is quick and easy, fail-proof and cooked on a skillet. You do not need a tandoor oven!
The Difference Between Naan and Roti
They are both Indian flat breads but 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 the dough.
Tips on 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 stand mixer 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 bread 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.
Serve Naan with:
For a wholesome Indian dinner, make the following dishes.