Apply the garlic butter on one side of the naan bread with a brush. Repeat steps above with the rest of the dough balls. Traditionally, naan is shaped like a teardrop. This is probably because of the way the dough stretches as it is slapped against the walls of the tandor. You can shape your naan into any shape you like, but try to make some into a teardrop to give yourself a feel for the authentic shape! Cooking Naan Bread While ghee naan and garlic naan are well-known, there are many other varieties of naan. Naan can be sprinkled with nigella, poppy, or anise seeds, or brushed with tomato sauce or even saffron milk. Garlic naan are my absolute favorite; Peshawari naan, which are sweet and filled with desiccated coconut, sultanas or raisins, and almonds, are a close second. Naan Bread Pizza– It takes only 10 minutes! All our pizza craving is sorted in these strange times when I can’t step out too!

Combine melted butter, minced garlic and chopped parsley in a small bowl and mix them evenly. Set aside. Proofing the dough in the Instant Pot is not mandatory, you can use the warming function in your oven as well. I have found that the dough takes a long time to rise during winter and using an IP or an oven is a fail-proof method to get the work done. Hand stretching the dough ball where possible is great to get those beautiful crumbs. If you want to use a rolling pin, then roll by applying a little pressure. Rolling the naan dough with too much pressure may toughen the dough. Some of the earliest accounts of naan bread come from the Indian poet and musician Amir Khusrow in 1300 AD. This is around the time yeast was introduced to India from Egypt where it was used to brew beer and make leavened bread. It took another 100 years for the bread to evolve into a tandoor cooked version, also called tandoor naan. Keema naan: Cook minced meat with spices and cool it completely. Use it as a stuffing to make keema naan.

Cookie Preference Centre

The secret to extra tasty naan bread is simple. Before you cook them, you need to brush each naan with ghee. They’ll end up a beautiful golden brown colour.

Ghee is a big part of any Indian recipe. It’s basically melted butter that’s had the milk solids removed. Then, you’re left with liquid fats. Naan turns hard– Toasting for too long, not enough moisture in the dough, toasting on low heat or not kneading the dough enough. Transfer dough onto a lightly oiled surface and roll into a log. Divide the log into 10 even balls by cupping them in your palm and making circular motions. instant yeast - can also be substituted with dry active yeast. To prepare the dry active yeast, first dissolve it in the water and let it sit for 5 minutes to activate. Then mix your dough ingredients together. There are so many variations you can make to this basic naan recipe. Here are some ideas for your inspiration to use the dough in different ways.Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot. Natural Yogurt– Dairy-free Natural Yogurt, Greek Yogurtand standard Yogurt either of them works in this recipe. Indian dips for Naan– These are the popular trio dips served with poppadoms too. Can you Freeze Naan breads? Flatbreads are an important staple in South Asian cuisine. One of the most familiar South Asian flatbreads are naan, which are leavened and typically made of maida, a refined wheat flour.

Naan was traditionally baked in a tandoor oven, a clay oven from which tandoori cuisine takes its name. Baking the naans in a tandoor oven gives them a beautiful, unique taste. Whisk together the yogurt, oil and 200ml lukewarm water then add this to the flour mixture. Mix until it comes together to a dough, then transfer to a lightly floured surface and knead for 10 minutes, until the dough is smooth and springy. You can do this in a freestanding mixer with the dough hook attached, if you prefer. You should only need to mix the dough for 5 minutes. Place the dough in an oiled bowl, cover and leave for 1-2 hours, or until doubled in size. Place the naan sealed side down onto the floured surface. Flour your rolling pin and roll until flattened. Don’t worry if small tears emerge. Repeat until all 8 naans are filled.Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise. It was mostly because naan bread is made with all-purpose flour (maida) a.k.a processed flour which is not considered healthy. Also, it is a little more time consuming to make compared to chapatis because you have to wait for the dough to rise and yeast was also not a commonly found ingredient in an Indian household. Typical ingredients in naan To make garlic naan: Mince 5 to 6 cloves of garlic, and sprinkle a teaspoon on each rolled-out dough circle, pressing it in firmly before cooking as directed.

This is whizzed up in your K-Mojo Digimaster for about 5 minutes to form your naan dough. There’s no need to knead manually with this bad boy! Kashmiri Naan – One of the most loved recipes in Kashmiri cuisine, Kashmiri naan is quite different to most other naans. In fact, it’s usually served at breakfast or, sometimes, with afternoon tea, as it has a sweet, nutty taste. Step 14: Flip and cook on the other side for one more minute. The naan is done when bubbles will turn golden brown. Brush with melted butter before serving. Expert Tips Here I have shared 2 different ways to make the dough & 2 different ways to toast them. So this post will help you make the kind of naans you love! Two ways to make Dough Our easy Naan recipe givesyou perfectly textured, lightly charred, soft and chewy homemade Naan that is the perfect accompaniment to a saucy curry or lentil dal. What is Naan?Hand stretched naan have a lovely fluffy & light texture. So I usually make all the naans at one go and then toast them so they get time to rise on the counter. Step 11: After 15 minutes, take one ball of dough and gently spread it into oval discs using your fingers. Alternatively, roll it using a rolling pin into a teardrop shape or oval shape. Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour. Now watch carefully: As soon as the solids turn brown — within a few minutes — turn off the heat and allow the brown residue to settle. When the ghee is cool to the touch, strain the clear liquid through cheesecloth into a jar. While they may seem similar, naan and pita differ in a few ways. Naan uses an enriched dough while pita has a lean dough base. Lean doughs are low in fat and sugar content while enriched doughs are considered sweet doughs made with milk, eggs, sugar, or butter. The use of yogurt in naan makes it an enriched dough which gives the bread a chewy texture, unlike pita.