How to Make NaanIf you're a fan of Indian food, you need to learn how to make naan, that delicious flatbread that's literally made for sopping up the bold, flavorful sauces common in Indian cuisine.
While naan is made from fairly simple ingredients, one might be unfamiliar to home cooks: ghee. Ghee is clarified butter, formed by heating butter until a white froth (the whey) forms on the top, which is then skimmed off, leaving behind a golden-yellow liquid. With the whey gone, the butter can be heated to a higher temperature without burning. Ghee can easily be made at home--it will last for a long time in the refrigerator and has many uses in Indian cooking and beyond.
Active dry yeast is key to making successful naan. It is available in both 1/4-ounce packages or jars (the latter should be stored in the refrigerator once opened). Check to make sure the yeast hasn't expired; if it's old, it won't rise. Baking soda also acts as a leavening agent, so it's a good idea to check the date on its label as well.
-Hey, everybody. This is Chef Lovely. Thank you so much for joining me today. Today, we are going to make Naan Bread. It's easy. It's delicious. And, it's going to be the best bread you've ever made at home. Here are the ingredients. 1/3 cup of warm milk; 2 teaspoons of sugar; 1 package of active dry yeast; 1/2 cup of plain yogurt; 3 tablespoons of purchased ghee or clarified butter which we will be using today; 1 teaspoon of salt; 1 teaspoon of baking powder; and 2 cups of all-purpose flour. Okay, so let's begin with our Naan Bread. First things first, we're going to take our milk. We're going to add that to the bowl. And then, we're going to add our sugar and our yeast. Now, we're adding our sugar because the yeast-- it needs a little something to eat and who doesn't like something sweet. So, that sugar is going to help bloom our yeast and activate it. So, we're going to mix this really well just with the wooden spoon here. And we're going to set this aside for about five minutes until it gets nice and foamy and we have bubbles on top. That's going to let us know that we are ready to add our remaining ingredients. So, I'm going to set this aside. And when we come back, we're going to finish making our Naan Bread. I'll see you soon. Okay, so it's been five minutes. And as you can see, our yeast, our warm milk and our sugar has done its job. It's foamy and it's bubbly and we know that our yeast is alive. So, this is exactly the one that we were looking for. So, we're going to continue with our bread and we're going to add in our yogurt. This is a plain yogurt. We're going to add in our clarified butter. Or, if you have, then you can also use the ghee that we talked about earlier. We're going to add in some salt to have the flavor in our bread and our baking powder here. Okay, so let's go ahead and give this a stir. We're going to incorporate all of these ingredients. And once this is incorporated, we're going to go ahead and we're going to add our all-purpose flour right to this mixture here. Make sure that that butter is well-incorporated. Okay, this is looking great. Okay, so let's go ahead. Let's add in our flour. Now, I'm going to do this in two batches just because it's a little bit easier. As you can see, we're not using a machine here. It's all about the muscle. So, I wanted to make it a little bit easier for myself and not overmix our dough. So, I'm going to add it in about two batches. I'll give this a stir and you'll see that it's going to slowly start coming together to make a ball of dough. So, I'm just going to keep on mixing. Okay, let's go ahead for our remaining flour here. Okay, there we go. We don't want a flour shower to happen so take the time and incorporate the flour just little by little just like that. Okay, so as you can see, our dough is coming together and it's forming a ball which is exactly what you want to see. Okay, so I'm going to set this aside. I have a little extra flour that I have. I'm going to dust my surface just like this. I'm also going to rub it right in between my hands. So as of now, it's time to get hands on this. So, we're going to take this dough and we're going to put it right on our surface just like this. Okay, make sure we get all a little bit [unk]. Okay. And now, we're going to knead this just for a few minutes just until it comes together. We don't want to overwork this dough. So, we start off with a little bit of flour and only use more if you definitely need it. Okay. Fantastic. So, I want to use the palm of my hand just to really get in there and mix this dough together. And, it's looking really good. So-- and then the last step before we add it to the refrigerator. I have a lightly greased bowl. You can use either olive oil or vegetable oil or even some of that clarified butter that we use in our dough. And, I'm going to drop it in and I'm going to give it just a little twist so it coats all of the dough just like that. Then, we're going to take some plastic wrap. We're going to cover this. We're going to set it in a warm area and we're going to let this double in size, okay? So, we're going to set it to the side. We're going to let it go for about an hour. And when we come back, I'm going to show you how we're going to roll it out and cook our delicious Naan Bread. Welcome back, everybody. As you can see, our bread has doubled in size here. And what I'm going to do is I'm going to slowly kind of punch down in the bread, kind of pushing up those gases that was made from our yeast and kind of bring our bread together just like this. It looks good and it smells good. Okay, so the next step. We're going to divide this into eight equal pieces, eight balls just like this. And we're going to set them right here on our cutting board just like so. A little bit more on that one. This step is informed because it kind of just helps you portion out how many pieces of bread that you're going to have and it's going to be much, much easier to roll this as well. Here we go. Six, seven and eight. Have a little extra one. I'm going to just add that right here. Okay, now I have a piece of plastic wrap. I'm going to lightly cover these. And we're going to let this just sit right here on our cutting board for about 20 minutes. They're going to get just a little bit bigger. And when we come back, I'm going to show you how we roll out this dough and get it into the oven. Okay, so we will let our balls of Naan Bread sit for about 20 minutes. And now, I'm just going to take off our plastic here. I'm going to show you how we roll them out to make our Naan Bread. So, let's move these over. I have a little bit of flour that just helps to make sure that nothing sticks. And, I'm also going to roll some flour right here on my rolling pin. Okay, so here we go. So, here is a ball of our dough. And we're going to just give it a twist and turn, a twist and turn. It's really easy to do. We just want to make sure that the dough is constantly moving so that it does not stick to our cutting board here. Give it another twist. The kids will love to help you with these because they get to get flour everywhere. Okay, there we go. So, from my Naan Bread, I don't like it too big because I'll-- I actually like to make sandwiches out of my Naan Bread. Okay, a few more rolls and we're good to go. There we go. So, it's that easy and you have your beautiful piece of Naan Bread here. So, I have my hot stone already ready to go. We're going to cook it on one side for about 2-3 minutes. Then, we're going to flip it and cook it for an additional 1-2 minutes or until it's very puffy and light golden brown. So, I'm going to go ahead and get started on that. When we come back, you're going to see our Naan Bread completely finished and ready to eat. Okay, everybody. So, as you can see, our Naan Bread is absolutely gorgeous. It has beautiful brown coloring on both sides and it looks absolutely delicious. So, it's easy to make. Don't be afraid of it and enjoy something new. So, here is our delicious Naan Bread.
What You'll Need
- 1/3 cup warm milk (100 degree F to 110 degree F)
- 2 teaspoons sugar
- 1 package active dry yeast
- 1/2 cup plain yogurt
- 3 tablespoons purchased ghee* or clarified butter**
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Step By Step
In a medium bowl combine the milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball.
Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until dough is doubled in size.
Determine how many 6-inch rounds will fit on your baking stone at one time. Place baking stone on the lowest rack in the oven. Preheat oven to 475 degree F. Divide dough into 8 pieces; shape into balls. Cover balls with plastic wrap and let stand for 20 minutes.
On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6-inch circles. Place dough circles on hot baking stone. Bake for 2 to 3 minutes or until brown. Turn circles over. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot. Makes 8 naan rounds.
*Ghee is an Indian version of clarified butter which is available in specialty markets.
Melt 1/4 cup butter over very low heat without stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.