indian naan recipe

This simple homemade naan recipe with yogurt and no yeast is a warm, fluffy, delicious addition to Indian meals. Enjoy plain or with garlic.

Homemade Naan

all-purpose flour (plus more for rolling)

white whole wheat flour

kosher salt*

baking powder

plain low-fat Greek yogurt (or regular yogurt)

water (divided)

unsalted butter

Chopped fresh cilantro or parsley (optional)

Flaky sea salt (optional)

garlic (minced (about 1 tablespoon))

Stir

In a large bowl, stir together the all-purpose flour, white whole wheat flour, salt, and baking powder.

Add the yogurt. With a spoon, stir to combine, pressing the yogurt into the dry ingredients. Once it seems that you can&#039;t moisten the flour further, sprinkle 2 tablespoons water over the top (if you are using regular yogurt or your yogurt is on the thinner side and it doesn&#039;t seem like your dough is crumbly but not dry, you may not need the water at all). Depending upon how thick or thin your yogurt is, you may need more water. If so, add additional water 1 tablespoon at a time, stirring thoroughly between each addition, until the flour-yogurt mixture forms big clumps. Once you’ve mixed as best as you can with a spoon, use your hands to squeeze the dough together in a ball.

Knead

Knead the dough in the bowl for 1 to 2 minutes, until it feels fairly smooth and cohesive. Cover the bowl with a towel and let sit at room temperature for 30 minutes. (The naan won&#039;t rise; this step is to relax the gluten in the flour and let the wet/dry ingredients fully incorporate so that your naan is tender.)

Melt

Prepare the butter (or garlic butter): During the last 10 minutes of the dough’s resting, melt the butter in a small pot over medium heat. Once melted, add the garlic and cook for 1 to 2 minutes, just until fragrant. Remove the pan from heat. If you prefer not to make garlic butter, simply omit the garlic and melt the butter on the stove or in the microwave.

Once the dough has rested, turn the dough out onto a lightly floured work surface. With a bench scraper or butter knife, cut the dough ball into 8 evenly sized wedges. If you’d like to keep the naan warm between batches, preheat the oven to 250 degrees F and keep a large baking sheet handy.

Shape

Shape the first dough: Roll one wedge into a ball with your hands. Lightly flour the top of it. With a rolling pin, roll it to a circle or oval that is about ¼-inch thick (it will be about 5 inches across).

Cook

Cook the dough: Heat a cast iron skillet (a non-stick skillet will work too) over medium-high heat. Let the pan get nice and hot. Add the dough to the skillet. Cook for 1 minute, until it blisters on the bottom and big bubbles form on top. While the dough is cooking on the first side, brush butter on the top, uncooked side.

With tongs, flip the dough and brush more butter on top. Cook until it is golden brown on the other side, about 1 minute more. Transfer to a baking sheet, sprinkle with herbs and flaky salt (if desired), and place in the oven to keep warm.

Serve

Repeat with the remaining wedges. I like to multi-task by rolling the next dough ball while the one before it cooks. Enjoy warm!

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Indian Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.

Whole Wheat Naan Bread - Vegan Indian Naan Recipe

warm-hot water

whole wheat flour

yeast

tsp sugar

non dairy yogurt

flour

tsp salt

tsp baking powder

tbsp oil (plus more for greasing)

Flavor additions: garam masala (, garlic

cilantro

Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.

Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until&nbsp;dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.

Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.&nbsp;

Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.&nbsp;

https://www.youtube.com/watch?v=vVY82_uPL34

Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Oilfree option
💙🧡 FULL RECIPE: https://www.veganricha.com/2018/07/wheat-naan-bread-vegan-indian-naan-recipe.html
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Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.

The rest of the process is just like my regular Naan. Add toppings of choice such as garlic, herbs, nigella seeds etc. Serve with Curries such as  Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, Pasanda, Instant Pot Butter Chiken etc , or make Naan pizza! Soyfree Nutfree Recipe. Oilfree Option
Do read the Tip Section on the post to get the best result. 
Gluten-free, Grainfree Naan options are available in my Indian Kitchen book: https://veganricha.com/vrikamzn


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Music: Erykah by Otis Mcdonald

Whole Wheat Naan Bread. Amazing 100% Whole Grain Naan | VEGAN RICHA RECIPES

This Indian Naan Bread recipe is incredibly easy to make at home and the result is a soft and delicious Indian bread that you can have as a side to many meals.

Easy Indian Naan Bread Recipe

c. all-purpose flour

salt

instant yeast

c. milk

c. plain Greek yogurt

sugar

cardamom

turmeric

Tbsp. melted Ghee or butter

Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.

Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.

Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.

Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.

Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.

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