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Easiest NAAN bread recipe EVER

Home » Easiest NAAN bread recipe EVER
NaaN Bread
Published on 10.04.2021 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • 12
    • Difficulty Level

NAAN Bread recipe… wow – we are so tempted to share it with you.

There is something magical in bread which makes us love all the bread recipes.

Neverminded whether we are avoiding the bread in our diet, once it is on the table, we can resist its smell, crispness, and taste.

If you want to enjoy it, try this ultimate fluffy, garlicy, and buttered classic – The Indian NAAN bread. You will be surprised how easy you will make it.

NaaN Bread

What makes NAAN bread special:

1) The bubbles

2) The fluffiness

3) The butter and garlic flavor

4) It rests soft for days

What you need to make a NAAN bread: instant salt, flour, yeast, sugar, milk, butter or ghee, egg.

How to make NAAN bread:

It is super easy to make NAAN bread. Just follow the steps:

  1. Activate the yeast – mix the yeast with warm water and sugar. Set aside for 5 minutes to foam.
  2. Make the dough – combine all dry ingredients (flour, sugar and salt) in the bowl of the standing mixer, fitted with the dough hook. Turn the mixer on and add the yeast, butter, milk, and egg. Or make the dough using your hands. Knead until a nice, soft dough ball forms. If the dough sticks on your hands, add some more flour.
  3. Proofing – cover the bowl with film and set aside on a warm place to double its size. It will take 1-2 hours, depending on the room temperature.
  4. Cut the dough into 12 balls and arrange them in a slightly floured tray. Cover with kitchen towel and let them rest for 15-30 minutes.
  5. Roll-out NAAN breads. Start by putting the ball on a lightly floured surface, press it with your hand and roll 16 cm in diameter disk, 3-4 mm thick.
  6. Cook NAAN bread. You need a cast iron skillet. Slightly butter with just ½ tsp sunflower oil in the skillet and spread on the bottom with a kitchen paper; heat well and place the NAAN. Leave to cook for 1 minute, without touching. Then flip and cook for 45 seconds to 1 minute on the other side.
  7. Brush with butter. You can use garlic flavored butter. Finish by sprinkling over some poppy – seeds if you like.
NaaN Bread
NaaN Bread

The Butter chicken is the best company for your NAAN Bread. It is also best used as a wrap – with salads, chicken, tomato salad – for a complete lunchbox lunch.

Have your NAAN hot, warm, or cold. You will love our recipe, once you try it.

NaaN Bread

Recipe Rating

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  • 1 rating

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Ingredients

  • 450 g flour
  • 7 g instant yeast
  • 1 cup warm water (40°C)
  • 1 tsp sugar
  • 4 tbsp milk
  • 1 egg
  • 1 tsp salt
  • 60 g butter, melted
  • Garlicy butter:
  • 60 g butter, melted
  • 2 garlic clove, pressed well with garlic pressure
  • 1 tsp poopy-seeds

Nutrition Info

  • 203 1 NaaN calories

Instructions

  1. Activate yeast: mix yeast with warm water and sugar and seta side for 5 minutes until foams.
  2. Whisk milk and egg.
  3. In a bowl of a standing mixer mix flour and salt. Turn the mixer on and add milk and eggs, melted butter and activated yeast. Let the mixer run until a nice bowl form. Or make a well in the flour, add yeast mixture, and butter and egg mixture. Mix with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. Cover the bowl with a plastic wrap and leave in a warm place for 1-2 hours, until it doubles in size.
  4. Divide the dough into 12 pieces. Shape into balls. Place balls on a lightly floured tray, sprinkle, cover with cling-wrap. Put in a warm place to rise for 15 minutes.
  5. Place a ball on a lightly floured surface, flatten with your hand. Roll out into 16 cm thick rounds.
  6. Rub a cast iron skillet with just 1/2 tsp sunflower oil, spread the oil evenly using a kitchen paper. Set over high heat until you see starts smoking. Place a naan disk in the skillet and cook for 1 minutes until the underside is deep golden. The surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown. Brush freshly cooked naan with garlic butter. Sprinkle over poppy seeds.
  7. Cook remaining naan disks. Regulate the heat of the skillet so it does not get too hot, 7 degree out of 10 is OK.
  8. Garlic butter: Place 60 g salted butter or ghee and 1/2 tsp crushed garlic in a small pan. Heat until butter has melted.

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