Soft naan is a fantastic accompaniment to your favourite curry or dal dish, and it’s one of the most ordered flatbreads at our Gloucester Road Indian restaurant. Naan comes in a variety of flavours, from plain and garlic naan to Peshwari naan, which is flavoured with coconut, almonds and sultanas. While this leavened flatbread is traditionally made in a tandoor oven, it can be made with a skillet or nonstick pan over a hob. If you’re wondering how to make it at home, you’re in the right place. Here’s our guide to delicious homemade naan.
You’ll need:
1. 250g self raising flour
2. 120ml plain yoghurt
3. 4 tbsp warm milk
4. 2 tbsp olive oil
5. 2 tsp sugar
6. 1 tsp baking powder or ¾ tsp instant yeast
7. Salt to taste
Making the dough
To make the dough, add your flour, salt, sugar and baking powder or instant yeast to a bowl. Next, whisk together the oil, yoghurt and four tablespoons of warm milk. Make a well in the centre of the dry ingredients and add the liquid, then mix it up to form a smooth dough. You can add more milk if required.
Dust your hands with flour and knead the dough for 4-5 minutes until it is soft, elastic and pliable. You should be able to press down on it with your finger and leave a dent easily. Transfer the dough back to the bowl, cover it with a tea towel and rest for 1-2 hours in a warm place. If you’ve used yeast, the dough should double in size.
Making the naans
Once your dough has rested, you’ll need to knock it back if you’ve used yeast. Punch the dough once or twice to deflate it slightly before dividing into six balls.
Roll each ball out until it is around 20 cm long, 12-13 cm wide and about 0.5 cm thick. Sprinkle on any toppings you may want, such as herbs, nigella seeds or crushed garlic.
Heat up your skillet and, when it’s hot, transfer your first naan to it. After a minute or so bubbles should form on the top of the bread and the bottom should be browned. At this point, flip it over and cook the other side. Do this for each of your naans.
Brush the naans with melted butter and serve them with your chosen curry or dal.
Naans made by professionals
Making soft naan at home is relatively straightforward and quick, apart from the resting time. It’s also well worth the effort. If, however, you prefer to have Indian cuisine cooked for you by a professional, why not head to the best Indian in Kensington, London? AtLittle India, we serve a selection of dishes from across the Indian subcontinent, each of which is carefully crafted with the finest, freshest ingredients. Our naan menu is extensive too, offering you a wide choice of flavours to accompany your dish. Reserve a table at our Indian on Gloucester Road today, or place an order for takeaway.
