You can learn how to make soft, fluffy naan at home. Here's what to do!
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You can learn how to make soft, fluffy naan at home. Here's what to do!
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.Learn more.
Making soft, restaurant-style naan at home is far easier than you think. It’s literally just four steps! You prepare the dough, let it proof, roll the naan and cook it. You don’t need any fancy equipment, either.
Naan is a leavened flatbread from India made using all-purpose flour, also known as maida. Traditionally, naan is cooked in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top. This oven has an open flame with temperatures more than 500°F. The dough is rolled and hurled onto the sides of the oven where it sticks. The naan is cooked in the tandoor until it puffs up a little and is slightly charred. Then, it’s removed from the tandoor with a stake. Naan is often served with traditional Indian recipes.
Learn more about different types of Indian bread.
See what other essential tools you need for Indian cooking.
In a stand mixer bowl, combine the flour, salt, sugar and yeast. Then, gently mix the dry ingredients together. Add the oil and milk.
It’s time to knead the dough! If using a stand mixer with dough hook attachment, this process will take about 6 minutes on low speed. If kneading with hands, knead for about 8 minutes until the dough becomes soft and smooth.
You can proof the dough in an oven or using the yogurt function of your Instant Pot. Here’s how:
Divide the dough into 8 equal parts and roll them into balls. (It’s helpful to have a kitchen scale for this step.) Take a dough ball and roll it evenly into an oval shape that is 10 inches long and 6 inches wide. The idea is to streeeeetch the dough!
Using a basting brush, apply butter on the top surface of the rolled dough. Sprinkle cilantro and nigella seeds or black sesame seeds and lightly roll to press them in.
Heat a pan; once the pan is hot, place the rolled dough on the pan with the cilantro and seeds facing up. Cook on medium heat for a minute or two until you start seeing air bubbles. Flip the bread and cook for another minute until you start seeing bubbles again.
Brush the cooked naan with butter and set aside. Repeat with the remaining dough. Serve warm with a curry.
This recipe can be easily adapted to make garlic naan. Take 2 tablespoons of finely chopped garlic and sprinkle some on each naan along with the cilantro and nigella seeds. Roll to press the garlic into the dough and cook as described above.
Naan bread is very versatile. Pair it with Indian curries like dals, chicken tikka masala, cauliflower tikka masala or even dips. Naan bread can also be used as a sandwich bread or a pizza base. You can simply enjoy it with butter, too. You will not be disappointed either way!