Naan Bread Recipe

Naan bread is a traditional leavened flatbread that has its origins in the Indian subcontinent. The word "naan" is derived from the Persian word "nān," which means bread. Historically, naan was baked in a tandoor, a clay oven that imparts a unique smoky flavor and a distinctive texture to the bread. While it has become popular across the globe, naan retains its cultural significance in regions like India, Pakistan, and Afghanistan, where it is commonly served with various dishes, from spicy curries to grilled meats.

Dive into the delightful world of homemade naan bread! This soft, pillowy flatbread, a staple in South Asian cuisine, is not just delicious but also rewarding to make from scratch. Our guide walks you through the ingredients, techniques, and serving suggestions to create perfect naan every time. Impress your loved ones with this versatile addition to any meal, from curries to flatbread pizzas. #NaanBread #HomemadeDelight #CookingFromScratch #CulinaryJourney #IndianCuisine #BakingJoy #Foodie #ComfortFood #EasyRecipes

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Ingredients

2 cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

⅓ cup plain yogurt

2 tablespoons olive oil

¾ cup warm water (adjust as needed)

2 tablespoons melted butter (for brushing)

Fresh herbs (cilantro or parsley) for garnish (optional)

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk them together until evenly mixed.

Add Wet Ingredients: Make a well in the center of the flour mixture. Add the yogurt and olive oil, followed by the warm water. Mix until a shaggy dough forms. You may need to adjust the water according to the consistency of the dough.

Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.

Let it Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm place for at least 1 hour, or until it has doubled in size.

Divide and Shape: After the dough has risen, punch it down to release air. Divide it into 6 equal pieces. Roll each piece into a ball, then flatten each ball with your hands or a rolling pin into an oval or teardrop shape about ¼ inch thick.

Cook the Naan: Preheat a tandoor or a cast-iron skillet over medium heat. If using a skillet, add a little oil to prevent sticking. Place the naan on the hot surface. Cook for about 2-3 minutes, or until bubbles form and the underside is golden, then flip and cook the other side for another 1-2 minutes.

Finishing Touch: Remove the naan and brush it with melted butter. If desired, sprinkle fresh herbs on top for extra flavor.

Serve: Serve warm alongside your favorite curries or as a base for wraps.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6