Many of my friends have asked me for a recipe for naan bread. As I was working on the recipes for this week I thought this would be the perfect thing to share. I was just wondering, what is it about the naan bread that makes it the most popular form of flatbreads. Is it the soft, pillowy and chewy texture or the mild flavor that makes any curry seem so much better?

 

Sitting down for dinner with naan and mutton curry, I was curious to know the history of naan. I researched on the internet and it learned that naan can be traced back to the 14th century, making it younger than its Middle Eastern counterpart, the pita.

The first mention of naan is recorded in history by the Indo-Persian poet Amir Kushrau in 1300 AD. In his writings, he refers to it as “light bread.” It was said to be cooked at the Imperial Court in Delhi as Naan-e-Tunuk (light bread) and Naan-e-Tanuri (cooked in a tandoor oven). During the Mughal era, from around 1526, naan was accompanied by keema or kebab, which was a popular breakfast.

Consequently, the word naan comes from the Persian word ‘non’ which means bread. In Turkic languages, flatbread is also known as naan.

Naan is traditionally baked by slapping the bread dough onto the side of a hot dome-shaped clay oven referred to as a tandoor. This is different from roti or chapatti, which is usually cooked on a flat or slightly concave iron griddle called a tawa. Naan can also be baked in an oven, making it possible to make naan at home. Typically, it’s served hot and brushed with ghee (clarified butter) or butter.

Naan Bread

To make 5 naans

Ingredients:

• 1 teaspoon active dry yeast
• 1-2 teaspoons sugar (depending on how sweet you like it, I have used 1)
• 1 egg (lightly beaten)
• 1 tablespoon milk powder
• Pinch of salt
• 2 tablespoons melted butter, or ghee/clarified butter, and some more for brushing the naans with after baking
• 2 cups all-purpose flour/Maida
• 2 tablespoons of sesame seeds to sprinkle on top of naans

Method:

Step 1:

Stir together the yeast, 1/2 teaspoon sugar and 1/2 cup warm water until the yeast dissolves, then set aside for 15 minutes, until it starts to froth.

Step 2:

In a big bowl add 1 1/2 cups of flour (keep 1/2 cup flour for use at a later stage), add salt, 1/2 teaspoon sugar and milk powder. Mix together with a spoon to disperse the salt. Now make a well in its center. Add the egg. Add the melted butter (I personally like to use ghee). You may use olive oil or any vegetable oil that is readily available at your home.

Step 3:

Pour the yeast mixture into the bowl with the flour. Using a spoon mix the liquid with the flour. The mixture should be sticky and wet. You may need to add 1/4 to 1/2 cup of water. Add the water slowly, 1 tablespoon at a time.

Step 4:

Leave the mixture and set aside for 10-15 minutes. In my experience, this helps the flour absorb the liquid better. Hence it makes a softer dough.

Step 5:

On a clean kitchen counter, using the 1/2 cup flour that was put aside earlier, dust the surface generously. Tip the dough out on the surface. Sprinkle 2-3 tablespoons flour on top of the dough and some extra on your hands and then start kneading. As you knead keep adding more flour. Knead the dough for 4-5 minutes till it is smooth and elastic. Kneading is to stretch the dough using the heel of your hand pushing the dough far out, then fold in half and give it a quarter turn and repeat again. Oil your hands and knead if the dough is super sticky. As you knead the dough will stop sticking to your hands.

Step 6:

Grease a large bowl with butter/oil and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a moist kitchen towel and set in a warm, draft-free spot until doubled in size, about 40 minutes or longer if it’s cold.

Step 7:

When the dough has doubled in size, punch out the air and divide into 5 balls. Put the ball on the surface and roll it between your fingers to get a tight and smooth ball. Set aside covered for few minutes till it’s soft and fluffy.

Step 8:

Preheat the oven to 200’C. Now gently press the ball, shaped like a naan, try not to knock out the air. Use your fingers to push the naan into shape. Let it sit for 5 minutes on the baking sheet. Wet your hand and press down the sesame seeds on the naan.

Step 9:

In a preheated oven, place the sheet in the center. Bake naan for 10-12 minutes.  Switch on the grill to color the naan for last one minute if it is not colored in 12 minutes. Rotate the pans halfway through baking. Remove, brush with ghee and let them cool on wire racks.

Voila! Your homemade naans are ready to go with whatever dish you’ve picked.