Indian Naan Bread

We’re having Indian food for dinner very often at home. And as every lover of the Eastern cuisine knows, there are two things that always have to be present while serving it – rice and Indian bread naan. It’s recommended that they are neutral to taste so they can balance the main meal that is full of spices.

Indian naan bread is tasty both hot and cold. There are so many different recipes for its preparation – some include fresh or dry yeast, others are made with baking powder or soda, but there is one ingredient that is mandatory – yoghurt. The naan bread in India is typically baked in clay tandoor oven. Our no-fail recipe is super quick and you don’t need a tandoor oven to make it! You only need a frying pan, rolling pin and 15-20 minutes time.

Ingredients for 6 naan breads:

• 250 g flour
• 100 g yoghurt
• 100 ml milk
• 1 tsp baking powder
• 1 tsp sugar
• 1 tsp salt
• butter for greasing the frying pan (around 20 g)
• flour for sprinkling the work surface

Preparation:

1. Put the flour in a big bowl. Stir in the baking powder, sugar and salt.
2. Add in the milk and yoghurt and knead a soft dough.
3. Divide the dough into 6 equal sized parts and shape them into balls.
4. Sprinkle flour over your work surface. Take one of the dough balls and roll it out thinly. Repeat the procedure with the remaining portions.
5. Grease a frying pan and heat it over high heat. Add a naan bread and cook for 5-6 minutes, turning halfway. Repeat until you run out of naan breads, and don’t forget to grease the pan between each one.
6. Wrap the breads in a towel to keep warm.

Bon appetit!

Tip: 1. If you don’t have a towel to wrap the Indian naan breads, you can place a piece of kitchen towel onto a plate, then put the breads, another sheet of kitchen towel and finish with another plate – this way they will stay warm for longer but won’t get wet from the steam.

2. You can preheat the naan breads – either on a pan with a bit of butter, or in the oven – wrapped well in foil.