Homemade Naan Bread Recipe (2024)

FAQs

Why is my naan bread not fluffy? ›

Naan doesn't get bubbles – Pan not hot enough, dough not moist enough or improper leavening. Naan turns hard – Toasting for too long, not enough moisture in the dough, toasting on low heat or not kneading the dough enough.

The rapid rise works more quickly, but you'll lose texture and flavor in the naan. 5) The only equipment you need is a rolling pin. And a cast iron skillet or large nonstick pan. 6) The longer the naan dough rises (up to 4 hours), the better the flavor.

Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.

OR just make a double batch of this naan so you can use one whole egg! 3. Flour – Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good.

While naan is relatively low in fiber, it offers a fair amount of protein. Your body needs this nutrient to maintain healthy functioning of your organs (5). Moreover, naan provides some essential vitamins and minerals, especially vitamins B1 and B3. It's even a decent source of iron ( 2 , 8 ).

The extra protein from the yogurt eliminates the importance of advanced gluten development. The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Naan traditionally is plain flat bread made using bread flour, Yeast, salt and water. Its cooked in tandoor. Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it).

These homemade naan will keep refrigerated for 3-4 days and can be reheated in a microwave or on a skillet. If using a skillet, place a lid or plate on top which will keep the moisture locked in to your naan.

After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it's completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer.

How to tell if naan has gone bad? ›

You'll be able to easily identify a piece of naan that has gone bad. Over time, the bread will harden and lose its soft, fluffy texture.

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

Plain Naan Bread

The Big Plain Naan is a flatbread made from wheat flour and is thick on the outside with a fluffy inner texture and when it comes to different types of naan breads, plain naan is one of the most popular.

Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives.

Unfortunately, most naan you'll get at Indian restaurants is not vegan, as the dough often contains yogurt (or milk) and it's brushed with melted butter. While there are a handful of store-bought vegan naan options, they are pretty lackluster and taste more like store-bought pita bread.

Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.

Texture: Naan is a larger and softer bread, typically oval in shape. Pita is a bit smaller and firmer. It is rounded and usually has a pocket cut into it. Flavor: Pita bread uses simple ingredients and tastes quite plain.