Indian Naan Bread
Ingredients
- 125 ml milk
- 15 g yeast, fresh
- 2 tsp sugar
- 300 g all-purpose flour
- 100 g yogurt
- 1 pinch salt
- 2 tbsp oil, neutral
- 2 tbsp butter
- salt, oil, flour
Nutrition per piece, approx.: 271 kcal7 g protein39 g carbs10 g fat2 g fiber
Estimates, calculated from the ingredients.
Instructions
- Gently warm 125 ml milk in a pot and remove from the heat.
- Crumble 15 g yeast into it and dissolve in the lukewarm milk while stirring.
- Add 2 tsp sugar and dissolve it in the yeast milk while stirring as well.
- Put 300 g all-purpose flour, 100 g yogurt and 1 pinch salt in a mixing bowl and add the yeast milk. Knead into a dough for 5 min with a stand mixer or by hand.
- Brush the surface of the dough thinly with oil. Cover the bowl with a towel and let the dough rise in a warm place for about 1 hour until it has doubled in size.
- Slowly melt 2 tbsp butter in a pot and set aside.
- Line 2 baking sheets with parchment paper and brush thinly with the melted butter.
- After rising, knead the dough again and divide it into 6 equal pieces.
- Shape each piece of dough into a log about 1.5 cm thick and place 3 pieces on each sheet of parchment paper.
- Roll out and let rise again for 15 min.
- Meanwhile, preheat the oven to 250 °C (480 °F), conventional oven (top and bottom heat).
- Thinly brush the top of the flatbreads with the rest of the melted butter (you may need to warm the butter a little again first).
- Place one baking sheet on the middle rack of the oven. After 4 min, turn the flatbreads and bake for another 4 min until golden brown. Then take them out and bake the next sheet the same way.
- Wrap the finished flatbreads in a towel and keep warm until serving.
Tips
- Unfortunately, it’s important to bake the sheets one at a time – with a convection/fan setting, the naan breads don’t turn out quite as fluffy.
- Goes well with Indian chicken curry.
- Storage: Naan keeps well wrapped for 1 to 2 days and can be frozen with parchment in between for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Indian Naan Bread
Why does yogurt go into naan dough?
Yogurt makes naan bread especially soft, fluffy and moist. Together with the yeast, it creates the typical light, airy texture.
Why should I bake the baking sheets one at a time?
With a convection/fan setting, the naan breads don’t turn out quite as fluffy. So it’s better to bake the sheets one after the other using conventional (top and bottom) heat. You can learn more about yeast dough in the Kitchen ABC.
What goes well with naan bread?
Traditionally, hot dishes with lots of sauce – for example curries or dals. You can find more ideas among my side dishes.
What exactly is naan?
Naan is a flatbread from South and Central Asia. Traditionally, it’s baked in a hot clay oven (tandoor). But it also turns out really well in the oven at home.
What’s the best way to store Indian naan bread?
Naan tastes best fresh. Wrap leftovers tightly in foil or put them in a zip-top bag. At room temperature they keep for 1 to 2 days. Warm them briefly in a hot skillet or in the oven to make them soft again.
Can I freeze naan bread?
Yes, naan freezes really well. Place parchment paper between the flatbreads and wrap them well. They keep for about 3 months. Reheat them from frozen in a skillet or in the oven.
