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How to Make Restaurant-Style Naan Bread at HomeNaan bread definitely did not feature in Amma’s recipe collection; in fact she never tasted one… back in ‘the old days’, ‘there was no need to eat at an Indian Restaurant if you were Indian’. I first tasted naan bread sometime in my early twenties at my celebratory graduation dinner with my sisters. My first taste of naan and the last meal I ate with all siblings seated at the same table. How times have changed. Then all we aspired to was the future – now that is here …we long for the simplicity of days gone by. I prefer naan breads which are less doughy (pita bread like) to softer roti like, ones that can be pulled apart easily. For this recipe I have opted for simple soft bread dough using warm milk and yeast. From previous experience naan made with yogurt (and sometimes egg) tend to be far too dense. My motto…keep it simple!If you too prefer a less doughy naan, simply roll flat. For a more luscious, chunky naan, roll the dough thick.
Ingredients for Naan Bread
Optional for Garlic Naan
- butter or ghee
- finely chopped coriander
How to Make Restaurant-Style Naan at Home Step by Step
1. Sift dry ingredients.
Easy Naan Bread Recipe
Naan Bread FAQ
Will Naan Be Soft The Next Day?
This naan bread recipe resulted in perfectly soft naan bread the next day…still soft and still delicious. I was still able to roll and tear apart the bread revealing thin layers similar to Amma’s Soft Roti.
SOFT NAAN TIP: Only apply melted butter to the naan you intend to serve for a meal. Store the remaining naan in an airtight container or wrapped in a cloth. Reheat naan bread on a medium heat pan when serving, this will keep the naan fresh. You can also freeze naan. Simply leave it out of the freezer for an hour or two before you intend to serve the naan bread. Reheat for just-cooked freshness.
What Is The Difference Between Naan and Roti
Naan has a delicious soft bread-like texture as a result of leavening agents such as yeast, yoghurt or baking powder which gives the dough a very soft texture. As a result, naan is perfect for dipping into gravy curries. It soaks ups Curry better than Roti does. Roti on the other hand has a soft flexible texture perfect for creating wraps and for vegetable curries which tend to have less ‘gravy‘.