This naan bread can be made as per the recipe, or can easily be adjusted with spices and herbs.
This delicious naan bread is slightly crispy on the outside while still soft and fluffy inside.
Brush it with butter and serve it as it is or with curries, stews, soups, hummus or any other dips. You can even make Naan pizza or use it for sandwiches and wraps. These naan breads freeze really well, too.
- 4 cups all purpose flour
- 1 ½ teaspoons salt
- 1/8 teaspoon baking soda
- 1 teaspoon kalonji seeds (black cumin)
- 20 grams fresh yeast (2 tsp active dry yeast)
- 1 teaspoon sugar
- ½ cup warm water
- 5 tablespoons oil (or ghee)
- 1 cup yogurt
- melted butter (or ghee for brushing)
- spices (or herbs – optional)
- Stir yeast with sugar and dissolve in water. Set aside.
- Add flour, salt, baking soda and kalonji seeds into a large bowl.
- Add yogurt, oil and dissolved yeast.
- Mix all ingredients together. If you think you need more water, add a couple of tablespoons more, the dough should be soft but not sticky.
- With your hands knead the dough until smooth and pulls away from the bowl. Cover with plastic wrap and let it rise in a warm place for about 1-2 hrs until doubled in size.
- Punch the dough down, knead again for 4 minutes and on a floured surface divide the dough into 10-12 pieces. Cover and let rise for another 30-45 minutes.
- On a floured surface, take one piece of dough, and roll it out to a tear drop shape (about 6-8 inches long). Do not roll back and forth. Stretch the dough outward as you roll from the center.
- Sprinkle the top of the Naan with spices or herbs, if you want to use, pressing them gently with the rolling pin to make them stick to the dough.
- Brush the other side of the Naan with water.
- Heat a thick bottom skillet, or a cast iron skillet. It has to be really hot.
- Place the Naan on the skillet with wet side down and cover with a lid. Reduce the heat just a little and allow it to cook for 30-45 seconds. On the surface of the Naan will appear big bubbles.
- Reduce the heat to medium, uncover and cook for another 30 seconds.
- Meanwhile roll another Naan to get it ready
- To cook the other side flip it over on the skillet, increase the heat to high and slowly press down on the Naan. The Naan is done when the bottom gets golden brown, unevenly, and with spots at some places.
- Remove Naan from skillet and brush generously with ghee or melted butter.
- Serve with your favourite dish.