The Indian Naan Bread.
The Indian Naan Bread—a cornerstone of the Indian subcontinent's culinary tradition, is a delightfully soft and chewy flatbread that has stood the test of time. Its origins date back centuries, making it a staple in households and restaurants alike. Naan's distinctive texture, marked by its charred edges and airy interior, sets it apart from other breads.
In recipe, we'll explore the nuances of making naan bread at home. From mixing the dough to achieving the perfect bake, we'll delve into the techniques that create this beloved bread. Whether served alongside a flavorful curry, used to scoop up dips, or enjoyed on its own with a touch of butter, naan is a versatile and satisfying addition to any meal.
By following this guide, you can bring a piece of this rich culinary heritage to your kitchen. With a bit of practice and attention to detail, you'll be able to create naan that rivals the best restaurant offerings. Let's embark on this baking journey together and unlock the secrets of homemade naan bread.
With fire and stone.
Naan bread, a beloved staple of South Asian cuisine, has a rich and diverse history that spans centuries. The word "naan" originates from the Persian word for bread and the bread itself is believed to have ancient roots in Persia (modern-day Iran). The tradition of baking flatbreads in tandoor ovens was brought to the Indian subcontinent by the Mughal emperors in the 16th century, where it quickly became a cherished part of the regional diet.
Historically, naan was a delicacy enjoyed by the elite and royalty due to the skill and time required to make it. The traditional method involves baking the bread on the inner walls of a tandoor oven, resulting in its characteristic texture—crispy on the outside, yet soft and airy on the inside. Over time, naan has become more accessible to the general populace and is now a common feature in Indian, Pakistani, and Bangladeshi cuisine.
Naan is often served hot and brushed with butter or ghee, sometimes garnished with garlic, herbs, or stuffed with fillings like potatoes, cheese, or meats. Its versatility and deliciousness have helped it to gain global popularity, making it a favorite accompaniment to curries, kebabs, and other savory dishes worldwide.
Today, naan continues to be celebrated for its rich heritage and comforting flavors, connecting people to its storied past with every bite.
The Montreal Texan Tips.
Perfect the Dough.
Begin by activating the yeast. Combine warm water and sugar, allowing the yeast to bloom. This step ensures your naan will rise properly, resulting in that perfect fluffy texture. Mix the activated yeast with flour, yogurt, and a splash of oil. Knead the mixture until the dough is smooth and elastic—this can take about 10 minutes by hand or using a stand mixer. Let the dough rest in a warm place until it doubles in size. Proper kneading and adequate resting are essential for achieving naan that's soft and airy.
High Heat Cooking.
Naan truly shines when cooked at high temperatures. Whether you’re using a traditional tandoor, a hot skillet, or a pizza stone in a super-hot oven, high heat is key. This intense heat creates the naan’s signature charred spots and slightly crispy exterior, while maintaining a soft, tender interior. To cook, roll out the dough into rounds and place them in the hot cooking surface. Watch as they puff up and develop those irresistible char marks. Flip them to ensure even cooking on both sides.
Flavor Boost.
The moment your naan comes off the heat, brush it generously with melted butter or ghee. This not only adds richness but also helps keep the naan soft. To elevate the flavor, consider adding minced garlic, chopped cilantro, or even a sprinkle of sesame seeds while the butter is still warm. This extra layer of seasoning enhances the naan's taste and aroma, making it even more delightful.
Shopping list & nutritional values.
4 cups of all-purpose flour
2 tbs of sugar
2 tsp of instant dry yeast
2 tsp of salt
6 tbsp of plain greek yogurt
4 tbsp of extra virgin olive oil
1 ½ of cup warm water
5 tablespoons melted salted butter
4 tbsp of fresh parsley
Prep time: 2 hours Cook time: 30 mins Serves: 6 people
What I used: Large Enamel Cast Iron Pan, Wood Pizza Oven, Kettle or Egg Grill with a Pizza Stone
How to Make It.
Make the dough: Grab a large bowl and whisk together the flour, sugar, yeast, salt, and anise seeds (if you’re using them). Set this bowl aside for now. In another medium-sized bowl, mix the yogurt, olive oil, and ¾ cup of warm water (around 100°F). Combine the yogurt mixture with the dry ingredients using a fork. Once the dough starts coming together, dust your hands with flour and gently knead it until you get a soft, slightly sticky dough. If it feels too wet, add a bit more flour gradually. As soon as the dough comes together, stop kneading.
Rise the dough: Lightly oil or spray a clean bowl with nonstick spray—make sure it’s big enough for the dough to double in size. Place your dough in the bowl, cover it with plastic wrap or a damp kitchen towel, and let it sit in a warm place for about 1 to 1½ hours until it doubles in size (the warmer the spot, the quicker it will rise).
Shape your dough(s): Fill a small bowl with about ½ cup of flour. Flour a work surface and dump your dough onto it. Sprinkle a bit more flour on top of the dough and your hands. Shape the dough into a long rectangle, then cut it into 12 equal portions. Roll each portion in the bowl of flour to prevent sticking.
Cook the Naans: Heat a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll out one of the dough balls into an oval shape and thin. Flip the dough back and forth between your hands to remove any excess flour, then lay it gently in the dry skillet. Cook until the top is bubbling, and the bottom is golden and charred in spots, a few minutes. Flip and cook for another 1-2 minutes until the bottom is lightly browned and blistered. Remove from the skillet and brush with melted butter. Keep the naan warm in a tea towel-lined dish. Repeat with the remaining dough, lowering the heat to medium if necessary after the first naan.
Serve: Sprinkle with parsley, if desired, and serve warm.
Enjoy dipping these delicious naans into your entre like The Indian Butter Chicken! 🕌🍞
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Bon Appétit y’all!
—Montréal Texan
