A great classic for dinner, parties and co: this naan bread is not without reason one of the most popular recipes of our readers!
Naan, this delicious Indian flatbread made in a pan, is one of my all-time favorite breads for a particular reason: It's fluffy. Very fluffy.
And I'm an absolute fan of fluffy, savory yeast pastries - see focaccia or onion cakes. The fact that our naan recipe is quick and easy to make - except for the time it takes for the dough to rise - is just the icing on the cake.
Taste and Occasion
During the baking process, I recommend that you cover the individual flatbreads in stacks with some aluminum foil, similar to waffles, and keep them warm.
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
But to be honest: It just never really works for us - the first flatbreads are usually already polished off before we can sit down at the table 🙂 . Naan bread has long since joined right in the league of yeast dough pizza or stick bread.
In addition to yeast, the yogurt traditionally provides the fluffiness and the special consistency in naan breads. I bake naan in the pan so that I do not lose valuable time 😉 . Because the smell makes me quite impatient… Besides, for pan bread, you do not need to preheat the oven first.
Within just 3 minutes, the little breads puff up incredibly and throw the typical tiny bubbles. Time to spread the curry on the plates! We like to eat Naan actually pure, without something to it.
Since I don't use any fat for frying, at most some liquid butter or ghee is added afterwards. With Jan possibly still fresh coriander. I myself hate (!!!) coriander. If I accidentally forget to order my dish without cilantro at the Indian restaurant, I can't eat it 🙁.
How to make the Naan Bread
This delicious German butter cake with almonds is a popular sheet cake classic without much effort. The cream icing makes it exceptionally moist.
Let's get started with this Indian Naan bread recipe: First of all, stir yeast and sugar into lukewarm milk. Put flour into another bowl, form a hollow in the center and pour the yeast milk into it. Mix everything with a little flour from the edge and leave it in a warm place for 10 minutes.
For the next step, add yogurt, salt and baking powder to the bowl and knead the dough with the dough hook for a good 5 minutes. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1h.
Afterwards, you divide the dough into about 6 equal pieces and form balls. Pull each ball with your hands (similar to a pizza) into a small patty, slightly thicker at the edges. Alternatively, flatten the balls classically on some flour.
Heat a coated pan until it's very hot and put the first naan in it. After a short time, turn it as soon as it bubbles, and bake it from the other side.
Be careful, the breads will quickly become too dark! Do the same with the remaining breads. To serve, pour a little liquid butter or ghee on top.
And now for the most important part: Enjoy!
You can make the Naan vegan by using plant-based milk as well as soy yogurt. Of course, if you have fresh yeast, you can use that instead of the dry yeast.
Easy Naan Bread with Yogurt
- 1 teaspoon dry yeast
- ½ teaspoon sugar
- 100 milliliters (½ cups) milk, lukewarm
- 250 grams (2 cups) wheat flour
- 100 grams (½ cups) natural yogurt
- ½ teaspoon salt
- ½ teaspoon baking powder
- butter or ghee for serving
- Stir the yeast and sugar into the lukewarm milk. Put the flour in a bowl, form a hollow in the center and pour the yeast milk into it. Mix with a little flour from the edge and leave in a warm place for 10 minutes.
- Add yogurt, salt and baking powder to the bowl and knead the dough with the dough hook for a good 5 minutes. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1h.
- Divide the dough into about 6 equal pieces and form balls. Pull each ball with your hands (similar to a pizza) into a small patty, slightly thicker at the edges; or flatten classically on some flour.
- Heat a coated pan to very hot and put the first naan in. After a short time, turn it as soon as it bubbles, and bake from the other side. Be careful, the breads will quickly become too dark! Do the same with the remaining breads. To serve, pour a little liquid butter or ghee on top.
If you like this recipe, you should definitely have a look at some of my other bread creations! How about my easy flatbread with no yeast, for example? Or this delicious Italian Foccacia with mediterranean herbs? Let me know which one is your favorite.
See you soon!
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