naan recipe

Make the best soft, fluffy &amp; delicious garlic butter naan at home with this easy recipe. Instructions included for with &amp; without yeast.

Naan Recipe

all-purpose flour ((organic maida all-purpose flour))

yogurt ((curd))

luke warm milk ((¼ cup + 2 tbsps) (may need more))

oil (or melted butter)

sugar

salt ((adjust

garlic ((optional))

baking powder

baking soda

garlic

butter

coriander leaves (chopped finely)

tsp kalonji seeds ((optional))

Naan recipe

To a mixing bowl add flour, baking powder, baking soda, salt, sugar and grated garlic . (If using instant yeast in place of baking powder and baking soda add it now. To use dry active yeast, refer notes.)

Pour yogurt, oil and 4 tbsps luke warm milk. Begin to mix to form a smooth dough adding more warm milk as needed. You may need up to half cup milk.

Knead well until the dough turns soft, elastic &amp; pliable. When you press down the dough with your finger, it should dent easily.

Optionally you can cover and rest the dough for 1 to 2 hours in a warm place. You can also make them instantly like I made here. (For yeast dough, rest in a warm place for 2 hours or until the dough rises &amp; doubles, Then punch the dough one to 2 times to deflate slightly).

Grease your fingers and divide the dough to 6 to 8 parts depending on the size you prefer.

Make smooth balls and keep them covered until you finish rolling the naans.

Making dough

Sprinkle little flour on the rolling area and place a dough ball.

Roll the ball to 8 to 9 inches long and 5 to 6 inches wide depending on the size of the dough ball.

Sprinkle kalonji seeds, sliced garlic and coriander leaves. Press down or roll them gently.

When you are done with 5 to 6 naans, begin to heat a griddle or pan.

Ensure the pan is hot enough, then transfer the naan to it. Within a minute or so bubbles will be visible on top.

With the help of a tong, flip it and cook either on the pan or directly over the gas fire or stove. Or place a wired rack on the stove and toast it. (check video or step by step photos).

When you see brown spots on the naan, remove them to a plate and brush with some butter. Ensure it is cooked through on both the sides well.

Smear some butter on top and serve naan right away with paneer butter masala, dal makhani, butter chicken  or any other curry.

How to make naan

https://www.youtube.com/watch?v=Y_o2EhEYIKw

Naan is a popular flatbread made with all-purpose flour. This video shows you how to make fluffy garlic butter naans at home. 
Find the full recipe here : https://www.indianhealthyrecipes.com/naan/

Naan Recipe - how to make soft & fluffy garlic naan

Quick EASY Naan Recipe- a simple step by step guide to making authentic Indian style, pillowy naan bread in a skillet with all your favorite variations- garlic naan, onion naan and seeded naan!

How to make Naan (like they do in India!) 

flour

salt,

yeast

water

¼ cup plain yogurt (or sub vegan yogurt)

tablespoon olive oil

garlic onion

In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.

In a medium bowl, stir ¾ cup warm ( 100F) water with olive oil and yogurt.

Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (the warmer the spot, the faster it will rise) and let rise until it almost doubles in size 45-60 minutes.   (TIP: I&#8217;ll often place rising dough on the top of my stove with my oven set to the lowest setting.)

When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.

Roll each piece out into a ⅛-¼  inch thick  oval, about 4 by 7 inches long. They don&#8217;t have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough, when it rolling out.

Heat a DRY  cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden ( check after a couple minutes) then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden. If you have a gas stove, you could place these cooked naan, directly over the gas flame, to get them to puff up even more. Set each one aside and cover with a towel or foil to keep warm.

Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking.  (You can keep them stacked, wrapped in foil in a warm oven until ready to serve.)

Right before serving, sprinkle with chopped cilantro, parsley, or scallions.

I made it yesterday night, but it turned out sour. Maybe because I used buffalo curd, instead of yoghurt because it's difficult to find plain yoghurt in Sri Lanka. Anyway, I added finely chopped garlic and cumin seeds to the dough. The hint of garlic actually makes the naan really yummy! Thank you very much for the recipe.

This recipe is great!  I use 50-50 whole wheat to unbleached white flour, and add cumin, fennel caraway, anise seeds.

Awesome recipe, thanks so much! Followed the directions exactly, turned out perfectly, this is a keeper for our family!

This was easy to make and turned out so well!  Thank you, Sylvia!!

They're so EASY! I thought this would be challenging. I've not yet made bread of any kind so this was my first attempt at anything bread like. They were SO good! Thank you! I made them with your Lentil Dal with Spinach Sauce and the Balinese Fish. Amazing.

1teaspoon of yeast didn't rise my dough. Are you sure you're accurate?  I looked at other recipes and it appears they put 2 1\4 oz.  I used active dry yeast and let it sit for hours, and you didn't specify if it's the same amount as instant.  I got runny dough that didn't rise.  No naan  for my butter chicken. :(

This recipe for naan was fast and easy. Love the tip about putting in the gas burner to puff up- brilliant!

I’ve made this multiple times with much success! My Pakistani born and bred parents were so Impressed... I have a flat cast iron (tawa) that is great for this.. and I actually wet the bottom of the naan when I lay it on the pan and then after it bubbles, I flip the whole pan over— and the naan sticks and gets heated directly on the flame/and puffs up- so fun!!

Can’t thank you enough for the recipe! Made several times already, just love it! Using active dry yeast every time with success. Thanks again! Love your blog and your recipes very much.

https://content.jwplatform.com/videos/lNZkmZW8.mp4

A video on how to make Naan! A simple video guide to making the best, authentic naan bread recipe in a skillet, with all your favorite toppings – garlic naan, onion naan and seeded naan!

 Naan Recipe Video

Nothing is better than homemade bread and that applies to this Indian-style Naan Bread, so simple to make, yet so delicious! Super easy to put together and so good you&#039;ll never have store-bought naan again!

tsp active dry yeast

tsp sugar

water (lukewarm)

vegetable oil

egg (large)

yogurt (plain)

all-purpose flour

salt

olive oil

tbsp parsley (chopped)

Preheat Oven:

Preheat Oven: If your oven has a proof setting, preheat it to the proof option, otherwise turn on your oven to the lowest heat, mine is around 170°F. Turn it off once it&#039;s come to that heat.

Activate Yeast:

Activate Yeast: In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam.

Add Ingredients:

Add Ingredients: To the same bowl, add the oil, yogurt, egg and whisk well. Set aside.

Make Dough:

Make Dough: To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky.

Rise:

Rise: Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl inside the preheated oven and allow the dough to rise for about 30 minutes to 1 hour or until doubled in size. I use this trick all the time to speed up the rising time. Mine only took about 40 minutes, so the time depends on your yeast and your environment.

Cut &amp; Shape:

Cut &amp; Shape: After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball. 

Cook:

Cook: Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil. Roll out one ball at a time until it&#039;s about 1/3 inch thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute. The skillet should be very hot, so you&#039;ll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden.

Repeat:

Repeat: Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn&#039;t dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley. 

https://content.jwplatform.com/videos/nhRZrF0y.mp4

Nothing is better than homemade bread and that applies to this Indian-style Naan Bread, so simple to make, yet so delicious!

Naan Bread

Recipe video above. This is a recipe for naan bread that&#039;s fluffy, bubbly and chewy, just as it should be! Nobody will ever mistake this for just another basic flatbread!Perfect for slopping up your favourite Indian curries – yet so good that you&#039;ll happily devour it plain, straight out of the skillet!Makes: 6 naans, ~15-16cm / 6 - 7&quot; diameter

Naan recipe – fluffy, bubbly, chewy!

tsp instant / rapid rise yeast ((Note 1))

tbsp white sugar

tbsp milk (, full fat (low fat ok too))

tsp salt (, cooking / kosher)

bread flour (,

/ 2 tbsp ghee

/ 2 tbsp tbsp ghee

garlic (,

Nigella seeds

Coriander/cilantro (, finely chopped)

Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Egg and milk: Whisk milk and egg together.

Flour: Sift flour and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)

Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).

Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover with cling-wrap. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.

Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16&quot; thick rounds (about 16cm / 6.5&quot; wide).

Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn&#039;t get too hot.

Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle - about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.

Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4&quot; thick rounds.

Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

Cheese Naan:

Naan

instant yeast

tbsp sugar

plain Greek yogurt

tsp salt

all purpose flour

Tbsp butter

Italian parsley, rough

Combine warm water, yeast, and sugar in a...

Combine warm water, yeast, and sugar in a large bowl; let sit for 10 minutes or till bubbly.

Transfer the flour to a flat surface and...

Transfer the flour to a flat surface and make a well in the middle.

Add the yeast mixture, yogurt, salt and oil,...

Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth, about 10 minutes. Alternately, use your stand mixer

Cover the dough with a damp dish towel...

Cover the dough with a damp dish towel and let it rise in a warm place for an hour (the dough should double in size).

On a floured surface, cut dough into eight...

On a floured surface, cut dough into eight pieces, then roll out each piece into a 6" circle. 

Add a little oil or non-stick spray to...

Add a little oil or non-stick spray to a skillet, preferably a cast iron, over high heat.

Cook each disc for 1-2 minutes on each...

Cook each disc for 1-2 minutes on each side, or until bubbles and char spots appear.

Brush the top of each with melted butter...

Brush the top of each with melted butter and sprinkle with parsley. Repeat with remaining dough, covering with a kitchen towel.

Tandoori Bread Recipe ( Tandır Ekmeği )

glasses of flour

milk

dry yeast

spoon sugar

dessert spoon salt

Firstly , put the flour , dry yeast , sugar and salt in a bowl and stir them well

Add the lukewarm milk little by little in the bowl and knead the dough well

You can use oil for kneading

Then , cover the bowl with a stretch film for fermantation and wait it 1 hour

Divide and roll the dough into 5 pieces

Roll out the dough with your hands like pita and pierce the middle of the dough

You can use some flour

Put the 1 bread in a baking tray

Bake it in a 250 degrees preheated oven for about 10 minutes

https://www.youtube.com/watch?v=jY4NNBb3OSU

Evde kaldığımız bu günlerde çok kolay ve tandir ekmeği tadında nefis bir ekmek tarifim var. Hamuru  yogurun ve mayalandiktan sonra 10 dk da pişirin. Gerçekten zahmetsiz, pratik ve kolay bir ekmek tarifi.

Evde ekmek tarifi 
MALZEMELER  

5 su bardağı  un 
2,5 su bardağı ılık süt 
1 paket instant maya 
1 yemek kaşığı toz şeker 
1 tatlı tuz

5 adet ekmek elde ediyorum.

su bardağı ölçüsü 200 ml
250 derece önceden ısıtılmış fırında pişiriyorum 

💐💐Deneyecek olanlara kolay gelsin ve afiyet olsun  💐💐

💞💞videolarımı begenmeyi ve nokta da olsa yorum bırakmayı unutmayın lütfen teşekkür ederim 💞💞

🌺🌺Kanalıma henüz abone değilseniz abone olup bildirim zilini açarsanız çok sevinirim🙏🙏

Allah'a emanet olun sağlıkla kalın 

Instagram hesabım 
https://www.instagram.com/sevdanin_mutfagi_evyapimi/

🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹


Bread recipe at home
INGREDIENTS 

 5 cups flour
 2.5 glasses of warm milk
 1 pack of instant yeast
 1 tablespoon of granulated sugar
 1 sweet salt

 I get 5 pieces of bread.

 water glass size 200 ml
 I bake in a 250 degrees preheated oven

 💐💐Good luck and bon appetit to those who will try it 💐💐


 💞💞Please don't forget to like my videos and leave a comment to the point, thank you 💞💞

 If you haven't subscribed to my channel yet, I would be glad if you subscribe and turn on the notification bell🙏🙏

DÜNYANIN EN KOLAY EKMEK TARİFİ | 10 DK PİŞİYOR VE TANDIR EKMEĞİ TADINDA👌👌

Homemade naan is easy to make. This naan uses greek yogurt and is topped with a garlic infused butter.&nbsp;

Easy Recipe for Naan Bread

active dry yeast

In the bowl of a stand mixer fitted with the dough hook, add the warm water, sugar, and yeast. Mix for a few seconds until it’s combined. Let sit for 10 minutes until yeast becomes foamy.&nbsp;

Add the flour, salt, baking powder, Greek yogurt, egg to the bowl. Mix on low speed until the dough is smooth. Dough should pull aways from the sides of the bowl. If the dough is too sticky, add a touch more flour. Continue mixing for 4 minutes.&nbsp;

Remove the dough and place it in a lightly oiled bowl. Cover with a damp warm towel and let rise for 1 hour or until doubled in size.&nbsp;

In a sauté pan, over low medium-low heat melt the butter and add the garlic cloves to the butter. Cook for 1 minute. Pour the garlic infused butter through a fine mesh strainer and discard the garlic bits. Keep the garlic butter nearby in a separate bowl (this will be used to cover the naan before cooking them).&nbsp;

Once the dough has risen, divide the dough into 8 equal sized dough balls.&nbsp;

On a lightly floured surface, roll each ball out into a circular/oval shape, no greater than ¼ inch thick. Do this with the remaining dough balls.&nbsp;

Heat a large saute pan or cast iron skillet over medium to medium-low heat. Brush the naan with the garlic infused butter (on both sides). Place the naan on the skillet and cook for 60 to 90 seconds. Flip the dough and cook the other side for another minute or so. Watch them closely because you may have to finagle with the temperature of your stove top. The naan is done when both sides appear golden brown.&nbsp;

Remove from the pan and place on a plate. You can cover the naan with a towel to keep them from drying out if you wish. &nbsp;&nbsp;

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

c. milk

c. plain Greek yogurt

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.

This pillowy soft, fluffy naan recipe is made with simple 8 ingredients. This can be made 2 ways: on stovetop or in oven. Once you try this homemade naan bread, you’ll never buy a store-bought packet.

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