Homemade Naan Bread (Restaurant-Style!)
Restaurant-quality naan at home is much easier than you think! This vegan naan is light, flaky, and slightly charred! Made from 6 simple ingredients, this popular Indian flatbread is delicious served with curries or dals!
Ingredients
- 1 and 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 and 1/2 tsp sugar
- 1/2 tsp salt
- 6 tbsp yogurt I used soy yogurt but any yogurt will work
- 2 tbsp water
- 1 tbsp oil
- 1/4 cup vegan butter melted
- chopped cilantro, for topping
Instructions
- Prepare the dough. To the bowl of a stand mixer, add the flour, baking powder, sugar, and salt. Next, add the yogurt, water, and oil.
- Knead on medium speed for 5-7 minutes or until the dough is smooth. At this point, the dough will be very soft and slightly sticky, do not add more flour.
- Lightly oil a small bowl and transfer the dough to it. Cover with plastic wrap to the touch to prevent the dough from drying.
- Let it rest. Let the dough rest at room temperature for at least 3 hours, preferably 6 hours.
- Divide the dough into 6 balls. Note: If you want larger naans, divide the dough into 4 balls.
- Cook. Heat a non-stick pan over medium-high heat and cover it with a lid.
- Flatten a ball of dough on a lightly greased surface into a round or oval shape. It should have a 3-4mm thickness.
- Transfer the flattened dough to the pan and cover it with the lid. Cook for about 1 minute and 30 seconds over medium-high heat or until the bottom is slightly golden brown.
- Flip the naan and cook for another 2 minutes on the other side. Next, to char the naan slightly, place it on an open flame on the stovetop for 10-15 seconds. Keep rotating it using tongs to char it evenly. Transfer to a plate.
- Brush. Finally, generously brush the naan with melted butter and sprinkle with chopped cilantro.
- Repeat with the remaining dough and enjoy while the naans are still warm!
Notes
- Make sure your dough is well hydrated. A dough with high hydration is the secret to getting the naan to bubble. It's the water trapped inside the dough that will produce bubbles. Your dough should be very soft and slightly sticky.
- Adjust the amount of water. Depending on the type and brand of yogurt used, you might have to adjust the amount of water.
- Knead enough. Knead the dough for 5-7 minutes to develop the gluten. It will give your naan a stretchier texture.
- Add 1/2 teaspoon of Nigella seeds. For a more authentic flavor, you can add some Nigella seeds to the dough. It will bring some smokiness and a subtle onion aroma.
- Do not make the naan too thin or too thick. If your naan is flattened too thin, it won't bubble. On the other hand, if it's too thick, it will be doughy. Try to flatten it into a 3-4mm thickness.
- Work with oiled hands. Since the dough is quite sticky, ensure your hands are slightly oiled to prevent sticking.
- Cook over high heat. To reproduce the heat you would get from a tandoor, you want to cook the naan over high heat.
- Do not omit the charring step. There are two secrets to reproducing restaurant-style naan at home: your naan must be charred (it brings a lot of flavor!), and it must be brushed with butter while still hot.
Nutrition
Serving: 1 Naan | Calories: 168 kcal | Carbohydrates: 29.5 g | Protein: 4.6 g | Fat: 3.1 g | Saturated Fat: 0.4 g | Sodium: 196 mg | Potassium: 39 mg | Fiber: 1.2 g | Sugar: 1.3 g | Calcium: 45 mg | Iron: 2 mg