Make Soft, Fluffy Naan at Home – No Oven Required! A Simple Recipe for Everyone

In Indian cuisine, breads are very imporatant, and a indian meal is incomplete without naan, roti or parantha. But now some dishes are not limited to Indian borders but are also very famous in other countries like United States, one of them is Naan Bread.

If you want to make naan easily at home then read the full recipe. The best part about this recipe is that you can make it at home on a pan or griddle, without a tandoor or oven.

Homemade naan

Whether you are making Naan or Garlic Naan or Butter Naan, The dough for all of them is the same, after that, it’s flavor or the layer which exist that is different .

Ingredient

• Refined flour or all-purpose flour (2 cups)
• Salt (a generous pinch)
• Baking powder (1/2 tsp)
• Sugar (2 tsp)
• Oil (a drizzle)
• Milk (for kneading)
• Butter (for topping)
• Nigella seeds (for topping)
• Coriander (for topping)
• Water (for applying to the naan before cooking)

Prepare Dough

To make a naan first, you need 2 cups refined flour. add one generous pinch of salt, 1/2 tsp baking powder, 2 tsp sugar and drizzle a little bit of Oil. then knead dough using Milk. you can use water but, i recommend milk so that it is rich and tasty .

Now, make a nice and soft dough from this. Nicely knead this with your hands. this is an eggless recipe. In restaurants, they mostly add eggs, which gives softness to the Naan. To compensate for this , you must knead it well.

Once the dough is prepared, it needs to rest for 10 to 15 minutes.

Make small dough

After 10 minutes, make small balls from it and let them rest again for 10 to 15 minutes.

Make Naan

To make a naan, roll this very lightly. try using the least amount of dry flour or rather using no dry flour. that is better. just roll it out. you can give it a round or an oblong shape.

Now apply butter on it, and then put nigella seeds and some coriander on it and roll it lightly, so that it gets embedded in the naan.

Now the most important part, this buttered side should be down. There should be no butter or oil on this back side. On top of it, apply water with a wet hand. And put it in a hot pan, keeping the watered side down. So that it sticks to the pan. Just like a naan sticks to the tandoor.

let it cook for about a minute or two from the bottom, then turn it and cook it over an open flame. Patiently, rotate it over an open flame.

Serv

Now the naans are ready, it’s time to serve them. If you are an Indian then you can serve it with Butter Chicken, Paneer Butter Masala, Chole, Dal Makhani and Korma. If you are an American then serve it with Garlic Herb Dip, Barbecue Chicken, Cheesy Spinach Dip, Chili Con Carne and Baked Brie.

Also read: Transform Classic Bruschetta with a Zesty Indian Flair, Here’s How

Tips

• we add sugar on flour so that we get a nice color on it. it is nicely Caramelized.
• You can use water for kneading, but I recommend using milk for tastier and richer naan.
• You can cook this on a pan or a griddle. just make sure that it should not be Non-stick, either stell or iron is the best.
• The flame should be high while cooking naan.
• If the Naan falls off in between cooking, pick it up put some water on the back, and stick it back again.

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