Naan is an Indian recipe; it’s a type of 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, or bake in the oven.
My recipe is made on a stove top, using a very hot cast-iron skillet. 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.
Frequently Asked Questions about Naan:
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!
How Many Calories?
It’s low in calories, with only 128 calories per serving.
Does it Have Eggs?
There is no eggs in the recipe. Vegan can’t eat them as this recipe calls for yogurt, which is not vegan-friendly.
The Origin of Naan
It originated from Iranian. However, different countries have its own version of the bread. It’s a staple in Iran, many middle eastern countries, the Indian subcontinent countries such as Pakistan, Bangladesh, Sri Lanka, etc.
The Difference Between Naan and Roti
They are both 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.
What Dishes to Serve with Naan?
This Recipe Goes Well with:
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Naan - easy homemade naan recipe using a cast-iron skillet. Soft, puffy, with beautiful brown blisters just like Indian restaurants.
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz active dry yeast (2 1/4 teaspoons)
- 2-1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 tablespoon oil
- some oil, for greasing the skillet
- 3 tablespoons melted salted butter
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
Brush the naan with the melted butter, serve warm.
If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.