Our favourite Indian bread that pairs perfectly with any gravy, the Naan.
It was about time that I shared my favourite Indian bread recipe on site, the quintessential Indian Naan it is. I’ve been planning to share the recipe ever since I started foodpunch, that’s more than a year back. It took me so long because I usually make it for dinner and since I have decided not to put up poor night shots anymore, the recipe had to wait. I am embarrassed to even look at some of my intial pictures myself (like this one), but I do intend to replace them with better ones as the existing ones do not do justice to the awesome recipes they are paired against. That may, however, happen in due course, but until then I shall have to live with the shame. Anyhow, now I finally have some decent (there’s a long way to go before I start taking some good shots, as of now they have reached – manageable levels) day shots here comes my perfectly cooked Naan recipe.
Naan is a leavened Indian flatbread that is traditionally cooked in a clay oven. Now a tandoor or a clay oven is almost impossible to set up at homes, so either you may use the modern electric tandoor or simply cook it over a heavy bottom skillet. I’ve have tried and tested this recipe in my kitchen many times before finally taking it out from my treasure tove. Ehem, guess I need to cut the story short now, so here goes my delicious Naan bread recipe that we is perfect with all our Chicken curries (like this & this), or Dal Makhani or Paneer Butter Masala or Matar Mushroom or Palak Paneer, or any other curry for that matter.
Ingredients (makes 6 medium size Naan):
- 1 cup plain flour, extra for dusting
- ½ tsp dry active yeast
- 1 tsp sugar
- 1 tbsp melted Ghee or Butter
- 2 tbsp curd
- Salt to taste, approx 1/s tsp
For topping, optional:
- 3-4 cloves of garlic, finely chopped
- 1 tbsp fresh coriander
- Butter to brush on the top
- Mix yeast and sugar with 4-5 tbsp warm water and keep aside for 7-8 mins, or until a thick froth appears on top.
- Mix the salt into the flour and then add oil, curd and the yeast mixture and knead into soft dough. Add a little warm water if required. Brush the top of the dough with oil, cover up with damp muslin cloth and leave on to prove for 1-2 hr.
- Once the dough has almost doubled in size, place a very thick bottom pan or skillet with a lid to slowly heat over a low heat.
- Divide the dough into 6 parts, place one ball flat over a dusted working surface. Add a little garlic and coriander on the top, sprinkle a little plain flour and roll out into an oblong approx ½ inch thin.
- Place the naan over the hot tava (skillet), increase the heat to medium, cover with a lid and cook untill it slightly puffs, then flip and cook on the other side till it again puffs a little.
- Finally roast directly over the flame, flipping on both sides until little brown grill marks appear.
- Brush the garlic side of the naan with butter and serve hot with the gravy of your choice.
Dos and Don’ts:
- Experiment with a topping of your choice, plain kalaunji or onion seed is also good enough.
- Naan is best served hot, however if you must then fold in a cotton cloth and warm up in the oven before serving.