Naan at Home Made Simple

Breads in my mother’s home kitchen was made up of the traditional flatbreads like roti, theplas, parathas and naans. After leaving India, my world stretched beyond, and now I count tortillas, pita, lavash and focaccia in my ever-expanding flat world.

The common theme I found in ancient food traditions, is, that bread was mostly baked flat, without yeast, and over a hot fire or in large rustic clay ovens, like the tandoor. The fuel of the world has been grain-based and made fresh daily. The beauty of making any recipe over generations is an affirmation to all those who came before us, I like to think that with this one, we’re breaking bread together in my kitchen.

Naan is more of a restaurant treat even in India; it is still the most recognized Indian flatbread across the globe. Since most home kitchens don’t have the traditional clay oven, my sisters taught me to improvise using either a hot pizza stone, a cast iron pan or an Indian iron tava. You can roast/toast them over the open flame, or cook them in the oven under the broiler.

This recipe will show you both options. A shorter snippet video shows you the stove-top version and the full video, shows you the broiler method.

Serves 4-6
Prep Time: 15 Minutes | Resting Time: 45 – 120 Minutes | Cook Time: 30 Minutes

1½ cups all-purpose flour
1½ cups whole-wheat flour
1 tsp. salt
½ tsp. baking powder
2 tsp. nigella seeds
2 tbsp. melted butter or ghee or olive oil (reserve a few drops)
¾ cup whipped plain yogurt
¾+ cup warm water
2-3 tbsp. melted ghee or butter (for brushing)
1 tbsp. chopped cilantro
2 tsp. minced garlic
2 tbsp. water (during cooking on gas stove)

1. Mix the dry ingredients with the nigella seeds in a mixing bowl
2. Make a well in the center of the flour and add the melted fat or oil
3. Whip the yogurt with a couple of tbsp. of water to make about ¾ cup pouring consistency
4. Knead the dough until the bowl is clean and the dough ball is tacky – add warm water as needed during the kneading process
5. Smooth the dough ball in a few drops of the fat/oil and cover with a lightly moistened cheesecloth. Cover the bowl and set aside for at least 45 minutes – 4 hours
6. Meanwhile, melt the remaining fat /oil with the cilantro and garlic, a pinch of salt if desired, mix and set aside
7. Divide the dough into about 8 portions and roll out the portions into round-ish naans
8. Roll out the portions into round naans
9. To cook the naan;
   
   On a Gas Stove
   
   – Heat the skillet on high heat
   
   – Pick up the rolled naan on one palm, wet your fingers in a bowl of water and wet the bottom of the naan.
   
   – Place the naan on the hot pan
   
   – Once the underside bubbles and starts to brown, take the naan off the pan.
   
   – Using tongs, roast the top side of the naan over the gas flame directly until the top browns and bubbles

   Under the Oven Broiler –
   
   – Turn on the oven broiler and set the rack on the first slot
   
   – Pre-heat the skillet or pizza stone under the broiler
   
   – When hot, place the rolled naan bottom side down on the hot pan/stone under the broiler
   
   – Watch the naan, when the top bubbles and has some charring, approx. 1-2 minutes; remove the naan off the pan/stone
   
   – If the bottom has not browned, flip it and broil for a few seconds– timing is based on your oven, the size of the naans and the type of pan or stone you’re using for the process

10. Brush with the garlic butter/ghee as per taste and serve hot

Follow the Fork!