Naan bread (nan) is one of the most popular flat breads for mopping up curry. Recipes vary from India to Iran, but thanks to globalization it is found in Indian restaurants world over. Although naan is a flatbread much like roti, it has a denser texture due to its ingredients and cooking technique. Most naan bread recipes contain either or yeast, yogurt or milk to form a thick, yet soft dough, cooked in a tandoor. While this may be the case it is possible to replicate restaurant like naan at home in a few easy steps, without a tandoor or much hassle! Simply jump to the recipe or scroll for detailed instructions.
Jump to The Naan Bread Recipe
Ingredients for Restaurant Style Naan Bread
- all purpose or cake flour
- warm milk
- dry yeast (instant yeast)
- salt
- sugar
- oil
Optional for Garlic Naan
- butter or ghee
- garlic
- finely chopped coriander
How to Make Restaurant Style Naan at Home Step by Step
1. Sift dry ingredients.
3. Press the dough then roll into a ball. Flatten then cut into sections if you would like to make the teardrop shaped naans or roll into balls if you prefer circular naans.
4. To cook the naan breads heat a non stick pan, skillet or tawa on medium heat at least 10 minutes before cooking the naan bread.
5. Place each naan on the hot pan. Cook each side for 20-30 seconds turning until both sides are evenly cooked. Spread with melted butter. For garlic naan add grated garlic and chopped coriander to the melted butter. Serve warm with curry of choice.
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Easy Restaurant Style Naan Bread
Restaurant Style Naan Bread Recipe
8-10
10 Min
15 Min
20 Min
45 Min
Ingredients
- 3 cups all-purpose or cake flour
- 1,5 cups warm milk
- 3 teaspoons dry yeast
- pinch of salt
- pinch of sugar
- 2 tablespoons vegetable or olive oil
Optional for Garlic Naan
- 1 teaspoon melted butter or ghee
- 1 clove garlic
- 1 teaspoon finely chopped coriander
Instructions
- Sift flour and salt.
- Combine yeast and warm milk and oil. Mix then set aside for 10 minutes until the yeast has been activated.
- Add to flour. Mix until a soft dough forms. Do not add additional flour this will make the dough tough resulting in hard naan bread. Knead the dough for minimum 5-7 minutes. Cover then set aside in a warm place for an hour until it has doubled in size.
- Press the dough then roll into a ball. Flatten then cut into sections if you would like to make the teardrop-shaped naans or roll into balls if you prefer circular naans.
- To cook the naan breads heat a non-stick pan, skillet or tawa on medium heat at least 10 minutes before cooking the naan bread.
- Place each naan on the hot pan. Cook each side for 20-30 seconds turning until both sides are evenly cooked. Spread with melted butter. For garlic, naan add grated garlic and chopped coriander to the melted butter. Serve warm with curry of choice.
Calories
425.48
Fat (grams)
8.26
Sat. Fat (grams)
4.48
Carbs (grams)
71.97
Fiber (grams)
1.94
Net carbs
70.03
Sugar (grams)
0.75
Protein (grams)
14.72
Sodium (milligrams)
205.21
Cholesterol (grams)
23.49
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Did you make this recipe?
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 serving for a meal. Store remaining naan in an airtight container or wrapped in a cloth. Reheat naan breads on a medium heat pan when serving, this will keep the naan fresh. You can also freeze naan. Simply leave out of the freezer for an hour or two before you intend serving 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, yogurt 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 soft flexible texture perfect for creating wraps and for vegetable curries which tend to have less ‘gravy‘.
Soft Naan vs Soft Roti… see for yourself…
