Stay in (Don’t Take Out) With This Indian Naan Recipe
Cookboomarked! is our new series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.
Making naan at home is as easy as making pizza dough. In fact, it’s much easier. I tend to make my naan without yeast most of the time because it’s less time-consuming and tastes just as good. The best thing about making naan at home is that it stays soft for a longer time than store-bought does. Of course, it’s also healthier. With naan you can add any toppings, and later turn them into Indian naan pizzas with leftover vegetables.
INSTANT NO YEAST NAAN
From Masala & Meatballs by Asha Shivakumar, Page Street Publishing Co. 2018
(Makes 8-10 naan)
- ¼ cup (60 grams) plain unsweetened yogurt
- 1 tablespoon (8 grams) baking powder
- 1½ cups (355 milliliters) lukewarm water, divided, plus more as needed
- 2 cups (240 grams) whole wheat flour
- 2 cups (240 grams) all-purpose flour, plus more for rolling
- ⅓ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon nigella seeds (optional)
- 4 cloves garlic, very finely chopped (optional)
- 1 tablespoon (14 grams) unsalted butter
1. In a small bowl, combine the yogurt, baking powder, and ⅓ cup (80 milliliters) of the warm water and set aside for a minute or two.
2. In a large mixing bowl, combine the flours, baking soda, and salt. Add the yogurt mixture and the remaining water. Knead to make a semi-soft dough. If you need more water, add a little at a time. It should not be very sticky or very hard. Once everything comes together to form a smooth dough, place it in an oiled bowl, cover with a damp towel, and let rest for at least 10 minutes.
3. Knead it for a couple of minutes and let rest for another 2 minutes.
4. Place a nonstick or a cast-iron pan (which I prefer) over medium-high heat and get it really hot. Take a piece of dough the size of a tennis ball and roll it out on a lightly floured countertop to approximately 10 inches (25 cm).
5. Sprinkle with a few nigella seeds and some garlic, if desired, and roll again so it gets stuck to the dough and doesn’t fall off while cooking.
6. Put the naan on the hot griddle and let it cook for 30-40 seconds. When you see a few bubbles on top, turn the naan over and cook the other side, 2-3 minutes total.
7. Smear some butter on both sides and serve hot, or wrap in a cloth and keep warm until ready to serve.
Show us your naan by tagging us on Instagram @BritandCo.
Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.
(Photos via Alanna Taylor-Tobin)