How to make Naan bread at home
ever wondered How to make naan bread at home?
well, you’re in luck because that is today’s recipe!
by now am sure I don’t need to explain my love affair with carbs. And in my own personal diet which is aimed at weightlifting, carbs can be an essential part of your diet.
Ok, so normally it’s not in the form of white flour, but with portion control and amazing flavour, you can work this into your treat days with ease!
History and origins
Naan although highly associated with Indian cusine is utlised in many asian cusines. The name Naan can be traced to old Persia. Literally translating to bread. It was first mentioned in the notes of an Indo-Persian poet in around 1300ad But it is highly likely to be much much older then this, more around the time Yeast was discovered in ancient Egypt.
so valued was Naan in india, it was served at the imperial court in Delhi as naan-e-tanuri which means cooked in a tandoor oven.
Evolution of naan
So over the many hundreds of years, obviously naan has changed with the times. New fillings have been incorporated and new spins have elevated this humble flatbread to once of the most well known and well-loved dishes in the world.
fillings now can range from,
- kulcha-spiced onions (and absolutely gorgeous).
- Peshwari- Dried fruit and nuts.
- Keema- traditionally minced meat such as lamb or goat but now vegetarian versions are more readily available.
- Pudina- refreshing light mint.
- gobi- Cauliflower.
and many many more which I am sure I will cover in my blog, but today we are going to focus on garlic, chilli and coriander Naan
Because they are my favourite things ever tucked up in a carb pillow. And I like it.
Why Make it at home?
Why not? It’s a gorgeous bread that tastes beautiful straight off the Tawa (which is my darling chapatti pan).
You get to make it for a 1/4 of the price of shop-bought and you are in control of what flavours you put in them.
I am still working on my husband to let me install a tandoori oven in my tiny kitchen, but he still isn’t budging on it!
So no scorching hot fire pit for me.
I guess I may as well tell you how to make Naan bread at home without the tandoor oven!
As always I love seeing what you have been cooking at home so don’t forget to tag me on your social media food pics so I can see what you’ve been up to in the kitchen as well!
I hope you enjoy the recipe and if you want to learn more about indian cooking please check out my other recipes https://www.justnicole.co.uk/indian-curry-base-for-beginners/
Garlic, chilli and coriander naan
- Frying pan or tawa
- Grill or oven
- 300 g flour
- 1 tbsp Sugar
- 1 sachet Yeast
- 1 tbsp oil
- 30 g butter
- 1/4 cup plain yoghurt
- 1 tsp Salt
- 1/2 cup warm water
- half Fresh red chilli
- half scotch bonnet
- 3 cloves garlic
- Fresh coriander
activate the yeast
- add the sugar and yeast to the warm water
- allow to foam up
mix the dry ingredients
- mix together the flour and salt
- slowly start adding the yeast mix into the dry ingredients
- add the oil and yoghurt
allow to prove for two hours
- once proved separate the dough into portions
- take one of the smaller portions and fold in your chosen flavours
- begin to roll or stretch out the dough into a rough teardrop shape
- do this with all the portions
- in a small bowl mix the butter, some garlic paste and coriander together to make a herb butter
3 cooking methods
Method 1- In a pan
- I use a tawa but a frying pan should do just the same thing
- place dough onto a very hot pan
- Brush with garlic and herb butter
- cook for 5 minutes
- flip over and repeat on the other side
method 2 pan and grill
- place on pan/tawa
- brush with butter mix
- the bottom should go nice a brown in a few minutes
- place under grill for 5-10 minutes
method 3 oven bake
- brush dough with butter mix
- bake for 15-20 minutes