Naan Bread
naan bread
(INDIAN FLAT BREAD)
Made Easy Using Naan bread dough mix pack
Naan is a soft pillowy Indian style flatbread traditionally made in a tandoor or clay oven. The dough gets slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. Fortunately for all of us, it’s possible to make naan at home and replicate the high heat and charred flavour of the clay oven by using a very hot cast iron skillet, nonstick pan or in the oven.
NOTES: You can also use this Naan Bread pack to make garlic, onion or onion cilantro naan bread by adding the garlic, onion or onion/cilantro to the dry ingredients before adding wet ingredients.
VEGANS AND NON-DAIRY can replace milk with Almond milk or any other non-dairy milk. & butter with cooking oil or coconut oil.
Fridge and freezer friendly instructions: Naan bread keeps fresh for 1-2 weeks in the fridge and about 2-3 months when cooled and frozen in Zip lock freezer bags. Leftover mixed butter or oils can be stored in the freezer for later use.
PREP TIME: 20 mins
COOK TIME: 7-10 mins
ADDITIONAL TIME: 2.5 hrs
TOTAL TIME: 3 hrs
YIELD: 8 servings
USING NAAN BREAD DOUGH MIX PACK! (ONE PACK FOR ONE RECIPE)
Notes: For best results one can use food processor or mini chopper to mince garlic, onions & cilantro.
Highly Recommend: Almond milk, makes Naans light and fluffy.
Empty whole Naan Bread dough mix pack in a large dry bowl and add whole pack of yeast.
Add oil to milk and heat in microwave for about 30-40 seconds, should be warm to touch.
Mix all the dry ingredients. Fold in the wet mixture and start kneading. If the dough is a little dry or hard to knead, add a touch of water. If it is a little sticky, apply a little oil on your palms and knead for about 5 minutes or until smooth. Place dough in oiled bowl, cover with plastic wrap and place it in the oven with light on to rise for 2 hours or until doubled in volume.
On a smooth surface or cutting board roll the dough in a long strip. Divide it into 8 equal portions. Roll into balls and place on a nonstick tray. Cover with a damp cheesecloth and place back in the oven with the light on. Allow to rise until doubled in size, about 30 minutes.
Slightly oil your hands and the rolling pin. Taking one ball at a time, flatten it with your hands and roll with rolling pin to make an oval shape. It should be about 4”X7” (1/4”) thick. Poke holes with the fork to avoid puffing of the naans.
Method 1 or 2 can be used for baking naans. Method 1. Place naans on non-stick tray or use parchment paper to avoid sticking to the pans and bake at 450 degrees preheated oven for about 4-5 minutes then flip onto the other side and bake for another 2-3 minutes until lightly golden. Try not to overbake! Oven heat may vary for different ovens so cooking time may vary slightly. Method 2. To achieve the Tandoor effect, heat the oven to 500 degrees with pizza stone or baking steel placed on bottom rack for about 20 minutes, until stone/steel is hot. Place 3 or 4 naans on parchment paper and slide it on the pizza stone/ baking steel. Next turn the oven to high broil. Bake/broil for about 3-4 minutes or until golden brown on top. Wait a few minutes before baking the next naan to give oven a chance to regain the lost heat.
Take naan out and smear the top with the butter/coconut oil or garnish with mixed butters.
Wrap baked naans in aluminum foil to keep warm.
NAAN variations
Plain Naan
1/3 cup cooking oil
1 cup milk or almond milk
Garlic Naan
1/3 cup cooking oil
1 cup milk or almond milk
2 tbsp minced garlic
Onion Naan
1/3 cup cooking oil
1 cup milk or almond milk
1 cup onions finely minced
Onion & Cilantro Naan
1/3 cup cooking oil
1 cup milk or almond milk
1 cup onions finely minced
1 cup cilantro finely chopped
Mixed Butter recipes to garnish naans
Garlic / Onion Butter
1 cup melted butter or coconut oil
2 tbsp garlic or onion powder
Garlic / Onion and Cilantro Butter
1 cup melted butter or coconut oil
2 tbsp garlic or onion powder
1/2 cup cilantro finely chopped
Note: For garlic lovers! Garlic powder can be replaced with finely minced fresh garlic!
Serving Recommendations
Serve hot or cold with Ashi’s Rasoi butter chicken, Grilled Tandoori Chicken or any other curry dishes.
REHEATING SUGESTIONS
Wrap 2-4 naans in aluminum foil and place on middle rack in 350 degrees preheated oven for about 10 minutes on one side. Flip and heat for 10 minutes on other side. Or on stove, heat skillet on medium heat. Once hot place naans and heat on medium low for a minute on each side. Remove from skillet and wrap in aluminum foil to keep warm.
