A super simple breakfast Bread Omelette Recipe which is a sandwich of bread slices with…
Naan Bread without Tandoor
Making Naan bread at home in your kitchen is an absolute joy that you are all missing out if you don’t do it!! Yes guys, to make Naan at home you do not need tandoor[Special clay or metal oven]. You can do them in a very hot tawa or a pan. A cast iron pan, very very welcome for this recipe.
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The recipe is for yeasted naan. This naan dough is so very versatile you can make this dough, store in fridge and use for making dinner rolls, breads, naana, buns, cinnamon rolls and so on..
Getting the Yeast is the key, I know. You have to ensure you get only good quality yeast. I always buy instant dry yeast. Very easy to use and almost 100% success.
How to make the Naan bread dough?!
The first step is to activate yeast. Yes, add a tablespoon of flour, a teaspoon or a sachet of yeast and teaspoon of sugar. Mix well and add water. Make a loose paste. Let it sit for 5 minutes. If it foams and forms bubbles on the surface, your yeast is good and continue with the recipe.
To the activated yeast, then add whole wheat flour, salt, a little olive oil. Add water and make. Slight sticky dough. A stand mixer does wonders and help a lot making the dough. But use a large bowl and make the dough in hands also. Same result except you need to knead.
Let the dough rest and prove in a covered warm surface or a bowl. Once the dough has risen almost above double the original dough size, you are ready to use it for making naan bread.
Slightly punch and knock out the air in the dough and transfer into a floured working surface. Cut the dough into equal sized balls. One by one roll the balls into oval shaped naan or any shape as you like. Use flour to avoid sticky dough. The rolled naan should be not too thin, about 1/4 inch thick.
Heat a cast iron pan, or any tawa on stovetop.
Crucial step in cooking the naan on pan
Brush the rolled dough with water very well!!
This helps in instant cooking of naan, makes for an airy bubbly naan. This will also help the naan to stick to the hot pan which will then you to turn the pan with the naan in it to cook the other side giving you the tandoor cooked effect.
All you need is to slap the water brushed side down in the hot pan and watch the bubbles form, then flip the pan carefully and cook the top side.
Alternatively you can use a tong, take out the bottom side cooked naan and finish the top cooked on open flame like you do a phulka.
Always brush the cooked naan with some butter or oil. I always brush the naan with melted butter mixed with crushed garlic and chopped coriander. Superb flavor and smell.
DO REMEMBER, the dough we make for the naan can be used for baking rolls and breads even. Do not limit your creativity.
Check out the recipe below.
Naan Bread without Tandoor
- A Good quality iron pan or a regular thick bottomed pan.
- 400 Grams Whole Wheat flour Substitute with AP flour if you want
- 40 Grams All Purpose Flour
- 7 Grams Instant Dry yeast/Active dry yeast 1 Sachet of Yeast or 1/2 teaspoon of yeast
- 3 tsp Olive Oil
- 1 tsp Sugar Regular granulated is fine
- 1 tsp Salt
- 300 Ml Slightly warm Water Adjust as needed
Flavor the cooked Naan – Mix all together and keep aside
- 4 tbsp Butter Melted
- 3-4 Cloves Garlic Peeled and Crushed
- 4-5 Sprig Coriander Leaves Chopped
- 1/4 tsp Salt
Activate the Yeast
- In a mixing bowl, add 20 grams of All purpose flour, sugar and yeast.
- Add 3 tbsp of water and mix well.
- Let the yeast mixture stand for 10 mins until frothy and bubbly.
Make the Dough
- To the yeast mixture add the flour, salt and 2 tbsp of Olive oil.
- Make a stick dough in your stand mixer or even in hands by adding warm water little by little.
- Add the remaining olive oil to the dough, form a ball in the bowl by slightly greasing the dough and the sides of the bowl.
- Close the bowl and let the dough rise for an hour until it has doubled in size.
Make the Naan Bread
- Transfer the risen dough to a floured work surface. Cut them into 12 equal sized balls.
- Roll each ball into an oval shaped naan. Dust flour as required to avoid stick dough.
- Brush the top of the naan with water generously.
- Heat a pan, and slap the naan water brushed side down onto the pan.
- Let it cook 2-3 minutes until the bottom is cooked and bubbles are formed.
- Flip the pan with the naan in it to cook the top side on the stove flame. OR use a tong, take out the half cooked naan and cook the top side on the open stove flame by holding it in the tongs.
- Brush them with the garlic butter while it is still hot and serve hot with salads, curries etc.,
- Use full AP flour if you like. OR use fully wheat flour only if you like.
- Use any vegetable oil in place of Olive oil.
- Skip the garlic butter to make plain naan.