We all love NAAN .. and the best Naan is TANDOORI NAAN .. but most of us don’t have a tandoor at home and yet crave to make them at HOME ! … Here is my stove-top naan recipe loved by everyone who EVER I served it :).. You can make in oven too, but I always make the stove-top version as it is SUPER SOFT, FLUFFY, BUTTERY and always a SUPER-HIT among the tasters !! … now that these words were moist enough to salivate, let’s skip the words and begin kneading the dough 😉
Ingredients : ( For Naan Recipe Makes 7 – 8 naans )
1.5 Cups – All Purpose Flour / plain flour / maida
1 tsp – Sugar
1/3 tsp – Baking powder
1 tsp – Yeast ( instant / dry )
1/4 cup – lukewarm water ( to ferment yeast )
1 Tbsp – Yogurt
1 Tbsp – Butter ( melted )
1/4 tsp – Salt
Water – as needed to make a soft dough
little Oil – to coat the dough
some butter to brush the naan..( use a small piece of butter to rub on top of the cooked naan)..
Step 1) In a big bowl, pour 1/4 cup lukewarm water and add the yeast. Cover and let the yeast ferment for 5 minutes..
Step 2) To the same yeast bowl, add the flour, sugar, baking powder, yogurt, butter, salt and stir. Pour little water at a time and make a soft dough. Pour a tsp of oil and gently knead for a minute only. Coat the dough with some oil. Cover and let it rise for 3 – 4 hours. ( 3 hours minimum )
( note: the dough has to be soft. It should be soft and slightly sticky while kneading, coat with 2 – 3 tsp oil while kneading to prevent stickiness and keep the dough soft – this is my secret to a soft fluffy naan)
Step 3) Heat the tawa / griddle / pancake-pan on high for 2 minutes. Later, reduce the heat to medium on all induction cooktops (and on medium-low for gas cooktops)
Step 4) Take a small amount of dough and gently shape it into a ball. Dust and roll into a 1/4″ thick flatbread.
note: for a hand tossed naan, roll / press the dough ball into a 5″ diameter, then toss the naan between your palms roughly 8 – 10 times until streched and elongated. then cook as in step 5..
Step 5) Cooking Naan:
- Place the naan / flatbread on the hot tawa/griddle.
- Cook one side on said temperature for 40 – 45 seconds ( or until the bottom develops brown spots ).
- Once the bottom has brown spots, flip and cook the other side for 30 – 35 seconds (or until the bottom develops brown spots).
- Flip again, brush some butter on top and take out immediately.
note: do not flip after brushing butter. Cook both sides only until brown spots develops. 2 flips only ( as highlighted in bold )
- Please watch my video for a clear idea..
Step 6) Continue rolling and cooking naan with rest of the dough…
note: To keep the naan warm until eating time, preheat the oven to 200 C / 400 F for 1 minute only and Turn OFF. In a baking tray/wide steel bowl/glass dish, place a big foil and keep inside the oven. Once you cook the naan, open the oven-door and place the naan inside the foil. This will keep the naan’s warm ( for 1 – 2 hours ) ..
Soft, fluffy, buttery NAANs are ready. Enjoy with… mmm… the first thing that comes into my mind is ‘ Butter chicken masala ‘ and next is ‘ Paneer tikka masala ‘ :)..
What is your favourite combo with naan? I would luv to try that too… comment below:)