indian flatbread recipe

This Homemade Bullet Naan recipe is quick to make and easy to cook in a skillet. A soft fluffy naan bread with a spicy kick - this easy Indian flatbread is topped with jalapeños and cilantro leaves, then once cooked, it&#039;s brushed with butter. Giving you a delicious bread that packs a punch and is fabulous with creamy curries. This is a no yogurt, yeast dough, but it is straightforward to make, and with this easy recipe, you will learn how to create and enjoy bullet naan at home.

Homemade Bullet Naan

water

tsp dried instant yeast/dry active yeast

½ all-purpose flour/plain flour

½ tsp table salt

sugar

tbsp oil ((canola/vegetable/sunflower))

jalapeños chilies

butter (melted) (- see note 3)

Set your stand mixer up with a dough hook.

Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast

Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour½ tsp salt¼ tsp sugar3 tbsp oil

Mix on low for 10 minutes until you have an elastic dough.

Cover the bowl with cling film and leave it to rise for 20 minutes.

To make the dough (STAND MIXER METHOD)

Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast

Add the flour, salt, sugar, and oil.1½-2 cups flour½ tsp salt¼ tsp sugar3 tbsp oil

Use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.

Empty the dough on a floured board and knead the dough for 15 minutes.

Place in a bowl, cover with cling wrap and leave for 20 minutes.

To make the dough (BY HAND METHOD)

Slice the jalapeños into rings and set to one side.2-3 jalapeños

Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.

Use your rolling pin to lightly roll the naan into an oval/teardrop/circle shape. Roll until you have a naan about 1/2&quot; (9mm) thick (ensure they will fit in your skillet/griddle).

Push the slices of jalapeños into the top of the naan and spinkle with the chopped cilantro/coriander leaves.¼ cup chopped fresh cilantro/coriander leaves

Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot. Don&#039;t add any oil/butter. (at least 5 minutes)

Place the dough, jalapeños side down, onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.

Flip the bread and cook for a further 1-2 minutes.

Remove to a plate, brush with the melted butter.

Cover with foil and keep in a low oven while you prepare the other breads.

Scatter with extra fresh cilantro/coriander to serve.

To form and cook the naan

I used green chiles and it was so flavorful and delicious!!  Thanks for your easy to follow recipe, it was a lot easier to make homemade naan than I expected. :)

That just looks beautiful, the bright green jalapeño slices really caught my attention. I love a little spice. I’m a huge garlic Naan fan, but have never made it at home. You make it look so easy!

So simple and so delicious! The chillies on tip are everything for me! Addictive!

Hubby loved the jalapenos in this and it came together so quickly! My first time making Naan and I'm so proud of it!

Loved your flat bread recipe. My family was thrilled, thank you!

These naan breads were so good! They're so much more flavorful than store-bought, and they were easier to make than I thought they'd be!

Crisp as well as soft unleavened whole wheat flat Indian bread. Plain paratha are popular breakfast or tiffin recipe that can be served with pickle or any side veggie dish.

Paratha Recipe | Indian Flatbread (Plain Paratha)

whole wheat flour

oil (or ghee (clarified butter))

salt (or add as required)

water (or add as required)

oil or ghee (add as required,

In a bowl take whole wheat flour, salt, oil. Add water in portions and begin to mix and knead the dough.

Mix and then knead into a smooth, pliable, soft dough. 

Add more water if required while kneading.&nbsp;

Cover and keep the dough aside for 30 minutes.

Kneading dough

Pinch a medium sized ball from the dough. Flatten and dust with some flour.

With a rolling pin, roll into a circle of about 4 inches diameter.

Spread some ghee on the dough circle. Fold in a half.

Now spread some ghee on this half folded dough.

Fold sideways and this time you will get a folded triangle.

Dust some flour on the folded triangle. Now begin to roll the folded triangle.

Add some flour if required and roll into a circle of about 6 to 7 inches diameter.

Method to make triangular folded paratha

Roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.

Spread some ghee on the rolled dough.

Bring one side of rolled dough towards the center and press lightly.

Now spread again some ghee on the folded part.

Fold the opposite side of the rolled dough on top of the folded part. Press lightly.

Again spread some ghee on this second folded part.

Fold the right side and bring towards the center. Spread some ghee on this fold too.

Lastly fold the left side on top of the right fold.

Sprinkle some flour on the folded paratha.

Begin to roll. Add some more flour if required while rolling. Roll into a square paratha.

Method to make square folded paratha

Heat a skillet or tawa or a frying pan and place the rolled paratha on it. The skillet should be medium hot.

You will soon see the paratha puffing up from the base at some places and will also see some air pockets on this side.

Flip the paratha when the base is ¼ cooked. Spread some ghee or oil.

Flip again when the second side is about ½ cooked. You will see brown spots now.

Spread some ghee or oil on this side now.

Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. You can press the edges of the paratha with a spatula, if needed.

Make all parathas this way. Either serve them hot or stack them in a roti basket.

Serve these plain paratha with any indian dal or vegetable curry or pickle.

Roasting paratha

I have made this recipe 4 or 5 times now and it is so wonderful.  Thank you for the detailed steps and photos.

Thanks! This was great feedback. I was making the same mistakes. This is by far the best recipe - the directions and proportion on ingredients is on point. I used the dough blade on my food processor just because I didn't want to kneed the dough and the parathas came out soft and fluffy. I also used a non-stick frying pan instead of a tava.

Wanted to compliment you,  good recipe. I spent the entire day making parathas and they we're hard as a rock so I figured out finally what was wrong.  This was my first time making by hand so the things I was doing wrong might help someone else that is new to making them  too. First I wasn't  kneeding long enough, 10 minutes worked.  Also I was rolling dough with too much flour. And I let my dough rest in the frig and then cooked while still very cold,  It worked much better when I let the dough rest at room temp then cooked and finally what made the biggest difference was when rolling I didn't flip I rolled only one side then put that side directly on the pan until it rose turning round and round and pressing lightly then flipped to other side for a few seconds then put directly on flame and it puffed up beautiful. I didn't have atta only all purpose so that probably had a lot to do with it too.  But I hope my mistakes help someone else.  Thanks again for the wonderful recipe.

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Top 2 indian flatbread recipe recipes from across the web

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Homemade Bullet Naan

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