Plain Naan Recipe

What Indian meal could go without Naan bread, whether its is a succulent Peshwari naan filled with coconut, raisins and almonds or a simple chapatti? I personally couldn't imaging not mopping up a chicken tikka masala without one. Traditionally, making Naan bread would need a tandoori oven, but not everybody has one, so we are going to show you how to make respectable plain naan with this recipe at home with your own home oven.

Makes 6 to 8 Naan depending on their size

Preparation time 10 -15 minutes, proving time 1½ hours roughly and 20 -25 minutes cooking time,

Recipe Difficulty level - Beginner-Friendly / Intermediate Cook

Special equipment - hot oven or a hot griddle or a cast iron skillet

Nutrition values for Naan bread

Expand for nutritional values

A typical serving (about one naan) would approximately contain: 200-250 calories, primarily from carbohydrates and fats, with about 6-8 grams of protein, 30-35 grams of carbohydrates, 8-12 grams of fat, and around 1-2 grams of fiber. The yogurt, egg, and butter/ghee contribute to the protein, fat, and calcium content, while the flour provides the main source of carbohydrates. Keep in mind, actual values may vary depending on specific ingredient brands and portion sizes.

Plain Naan Bread

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Many times I have been into the Indian takeaway and watched the chef cook fresh naan, and have been quite amazed that it was mostly cooked under a powerful grill in front of me. Obviously the dough was prepared before hand, and then the extra ingredients added to create the final varieties. Well our method here isn't much different. Firstly we will create an unleavened dough as the basis of all our naan bread, then being able to make Peshwari, garlic and so on.

The dough for naan bread is generally quite easy to prepare, but you need to be careful how much fluid is added, you will need to add it slowly to prevent it from becoming too sticky. Once the dough is ready it will benefit from some standing time, wrapped with grease proof paper or clingfilm. I usually get a glass bowl, lightly greased to stop the dough from sticking, then cover it with clingfilm or a damp cloth. The dough can be stored in the fridge for quite a long while or just a few hours if at room temperature.

The method for making naan bread is a common practice that you will likely encounter in many recipes. By using this standard method as a base, various toppings can be added to customize the flavour. For the sake of simplicity and efficiency, I will repeat this method in multiple recipes to save time and streamline the cooking process, also giving you the opportunity to experiment for yourself.

Plain Naan Recipe

Ingredients:

• 450g   plain flour

• 1 tsp / sachet fast action yeast

• 2 tablespoons yogurt

• 1 ½ tsp sugar

• 1 egg, beaten

• 1 teaspoon of Himalayan or Celtic salt

• 100ml of lukewarm milk

• 50g Butter or ghee

How to prepare the naan bread dough

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Step 1:   

In a large glass bowl put the flour, salt, sugar and yeast and mix well with a fork.

Step 2: 

Gently warm the milk to lukewarm, add 1 tablespoon of yogurt to the milk and keep the other one for later.

Step 3:

Beat the egg and keep to one side and then melt the butter or ghee also keeping to one side.

Step 4:

Now gradually add the lukewarm milk along with the beaten egg and yogurt to the flour, mixing until a firm dough has been reached. Turn this onto a lightly floured surface, and gently knead until the dough is soft and springy (this may be easier if you have a food processor or mixer).

Step 5:

Lightly grease the glass bowl with some ghee or butter and place the kneaded dough into it, and then cover with a damp cloth or some clingfilm to stop the dough from drying out. Then place the bowl in a warm place for around an hour and a half until the dough doubles in size. A warm oven draw or an airing cupboard is a good place for this.

Step 6:

When the dough is ready, divide it into 8 ball of equal size then cover and keep to one side, for another 10 to 15 minutes.

How to cook the naan bread using a hot oven

To cook plain naan using a hot oven, preheat your oven to its highest temperature setting (usually around 550°f 260°c ) with a pizza stone or baking sheet inside to get it hot. Roll out the naan dough into oval or round shapes. Place the prepared naan on the hot pizza stone or baking sheet and bake for 2-4 minutes, or until puffed up and lightly browned. Remove from the oven, brush with melted butter, sprinkle with coriander and serve warm.

How to cook Naan using a hot tava (griddle) or cast iron skillet

To cook naan bread on a hot griddle, preheat the griddle over medium-high heat. Roll out the dough into oval or round shapes, brush one side with water, and place it water-side down on the hot griddle. Cook for about 2-3 minutes, or until bubbles start to form on the surface. Flip the naan and cook for an additional 1-2 minutes, until the bread puffs up and develops a golden brown color. Remove from the griddle and brush with melted butter and sprinkle with coriander leaves if you wish before serving warm. Enjoy your freshly cooked naan bread right from the griddle!

Frequently asked questions for Naan bread

What ingredients do I need to make naan at home?

You’ll need all-purpose flour, active dry yeast, warm water, plain yogurt, salt, sugar, and a little oil or melted butter for brushing.

How long does it take for the dough to rise?

The dough typically needs about 1 to 2 hours to rise until it doubles in size, depending on the room temperature.

Can I make naan without yeast?

Yes, you can make a quick version using baking powder or baking soda, but it won’t have the same chewy texture and flavour as traditional naan.

What is the best way to cook naan if I don't have a tandoor?

You can cook naan on a hot skillet or griddle over medium-high heat, or bake it in a preheated oven at high temperature, ideally on a baking stone or steel.

How do I get naan to have authentic flavour and texture?

Use yogurt in the dough for softness, and cook at high heat to develop a slightly charred, bubbly exterior. Brushing with garlic butter adds flavour.

Can I freeze homemade naan?

Yes, let the naan cool completely, then store in an airtight container or zip-top bag in the freezer. Reheat in a hot skillet or oven.

How do I reheat naan without making it soggy?

Reheat in a hot skillet or oven for a few minutes until warm and slightly crispy, avoiding microwave which can make it soggy.

Can I add ingredients like garlic, herbs, or cheese to the dough?

Absolutely! Mix minced garlic, chopped herbs, or cheese into the dough before cooking for extra flavour.

Why is my naan dough sticky or difficult to work with?

Dough can be sticky if too much water or warm environment is used. Dust with a little flour when rolling out, and knead until smooth.

How do I achieve the characteristic charred spots on the naan?

Cook naan on very hot surfaces, like a cast iron skillet or directly over a flame if possible, to develop those traditional charred spots.

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