This Recipe Makes 8 Naan Pieces
Naan is simply an Indian style flat bread similar to roti/chapatti but is much thicker, airier & come in a variety of flavours but this Plain Naan is the OG of them all.
If you enjoy garlic naan then this Plain Naan is just as good, but without the garlic of course. Typically this delicate wonderful Indian bread is cooked in a tandoor oven, a hot clay oven used to cook tandoori dishes or on a tava. There are adaptions to making this naan without yeast, however for this recipe yeast is involved – it just makes it so much softer & so much more delicious. It is served hot with an immense amount of butter or a combination of butter & fresh coriander.
Plain Naan Ingredients:
- 3 cups all-purpose or cake flour
- 1 ½ teaspoons salt
- 1 tablespoon white granulated sugar
- 7 grams instant yeast
- ¼ cup vegetable oil
- ⅓ cup plain full fat yoghurt
- 180ml warm water
- 50 grams butter or margarine
- ¼ cup freshly chopped coriander (dhania)
- To a mixing bowl, add in the flour.
- Add salt, white granulated sugar & instant yeast.
- Give the dry ingredients a mix.
- Thereafter, pour in the vegetable oil & add in the plain yoghurt.
- Pour in the warm water. If the water is too hot, it can kill the yeast so a quick way to have the right temperature is to stick your finger into the water & if it doesn’t hurt then it’s warm enough.
- Mix all the ingredients using a wooden spoon until the liquids have been absorbed.
- Use your hands & combine until there is no dry flour in the bowl.
- Place the dough onto a floured surface.
- Knead for 10 minutes until it becomes a smooth & pliable dough. Alternatively, this can be done in a stand mixer.
- Place the dough into a lightly oiled bowl, making sure to coat the dough in the oil to prevent it from drying out.
- Cover the bowl with plastic wrap & allow to rest for 1-2 hours in a dark place – I usually leave it in my microwave or oven whilst it is not on.
- Once rested, the dough should be doubled in size.
- Remove the plastic wrap & punch down the dough.
- Knead for a minute on a lightly floured surface & shape into a ball.
- Divide the dough into 8 equal pieces.
- Tuck & roll each portion into a ball.
- On a floured surface, roll out the dough balls into oval, circular or rectangular shapes.
- Once all your dough balls are rolled out, line a container with wax/parchment paper & set aside.
- Before we start toasting the naan’s, add the butter or margarine to a microwave safe bowl.
- To the butter/margarine, add in the chopped coriander (dhania).
- Heat in the microwave for a few seconds until the butter has melted.
- Give it a quick stir.
- I don’t have a tandoor or clay oven so the good old tava will do – heat up the tava on medium heat, a skillet or pan can be used if you don’t have a tava on hand. Once hot, place the rolled out dough onto it.
- Allow it to toast until it starts to form bubbles.
- Carefully flip it over & allow the other side to toast for a minute or so.
- Keep flipping & toasting until the dough is cooked throughout – if you got the dough right then it should puff up as well.
- Once toasted throughout, brush over that melted butter & coriander.
- Thereafter, place it into the lined container. Do not toast the buttered side & it will burn the coriander.
- Be sure to cover the toasted naan’s with a dish towel & this will trap in the moisture & keep them soft.
- Continue this process until all the naan’s are toasted & slathered in butter.
- These Plain Naan’s can be served as a side to any dish or can be used as a wrap for fillings. These are also great just as is.
- They can also be brushed with more butter just before serving.
- They are super soft, light & oh so delicious.