Naan – A Must Have in Every Desi Cuisine
Hey everyone! So, I’m here with my first recipe and I’m sure you’re gonna love it as much as I love making it! Since my main focus will be to share some recipes from the “Desi Cuisine” (AKA Indian, Pakistani and Bangladeshi food), I couldn’t think about anything other than the "Naan”, or as some people call it, the “Naan Bread”.
Can you think about a better flatbread variety than the Naan? I can’t, because my meals aren’t complete without it. When you think about Pakistani and Indian dishes, the first dish that pops up to your mind is either “Tandoori Chicken” or “Butter Chicken”, and trusts me nothing makes these curry dishes tastier than a good Naan. We Desis love to mop our plates clean with a piece of Naan bread.
Since most of us don’t have the traditional “Tandoor ovens” at our houses, I’ve come up with an easier version of making the Naan bread. Serve the bread while it’s still hot and crispy with any Desi cuisine you want and let me know how it turned out for you and your family.
Let’s begin with the Naan bread ingredients, shall we? Just remember to make the Naan dough in advance so it could proof well.
Making Naan Bread for Any Desi Cuisine
Things You Need:
- 1-1/2 tsp. dry yeast (you can get a sachet easily anywhere).
- 1 cup warm water (warm water helps in proofing and making the Naan dough soft).
- 1-1/2 tsp. sugar (sugar activates the yeast)
- 3 cups flour (use all-purpose flour for better taste and texture)
- 1 tsp. salt (or to taste)
- 6 tbsps. ghee (also known as the clarified butter)
- 3 tbsp. unsweetened yogurt (keeps the Naan dough soft)
- 3 tsp. onion seeds (Kalonji)
- In a cup, add warm water. Next, add a sachet of dry yeast and sugar and mix. Cover it and leave aside for 15 mins. The yeast will work its magic and become really frothy.
- In a large bowl, mix together the flour and salt. Sift them through a very fine sieve. Add the yeast mixture, ghee and the yogurt gradually. Mix everything well with your hands and combine to form a dough. Since the Naan bread is a desi cuisine, it’s mostly kneaded by hands, but you can do the same process with the help of a mixer.
- Make sure that the dough is stretchy and flexible. Knead it on a flat surface for a few minutes.
- Take a large bowl, preferably double the size of your Naan dough, and grease it with any kind of cooking oil. Put your dough in it and cover tightly with a cling wrap. Leave for at least 2 hours. This will allow our dough to rest and it will double in volume.
- Take your Naan dough and punch it to let the air out. Knead it again for a good 10 mins.
- Divide the dough into 8 round balls. Take your rolling pin and flatten each ball to form a flatbread of a ½ inch thickness. You can also pat the dough ball with your hands instead of using a rolling pin.
- It’s oven time! Preheat your oven to 200 C or 400 F or gas mark 6. Lay the aluminum foil over the baking tray and grease it with cooking oil.
- Place the Naans on it. Make sure they don’t touch each other. Brush them with some ghee and onion seeds.
- Bake the Naans until they puff out and become slightly brown. Flip them and bake.
- Place your baked Naans in a bread basket to keep warm.
And that’s it you guys! You just made homemade Naans and look how delicious they turned out. You can also make “Tawa Naans” on a stove if you don’t have an oven.
Desi cuisine, especially curries, is meant to be eaten with Naans, Chapatis or Puris. Let me know how this recipe turned out for you.
Check out my last article on Acne Fask Mask here.