Homemade Indian Naan?…YES!

Fruit Market Delhi

(picture taken by David Slavich)

Since my trip to India, in 2008, I’ve fallen in love with Indian food. All its spices, colors, flavors are just incredibly amazing. No other type of food can be compared to it!

Taj

(Picture taken by David Slavich)

My trip in India was an adventure, that I’ll share with you one day, so was my relationship with the food there, since I have a very low tolerance for spicy food. The first days of my holiday I was only able of eating naan or rice, as all the other dishes were way too hot for me. Slowly I’ve adapted and discovered some of the delicious Indian food and I got sick a bunch of time….but that’s an other story for another time.

Delhi Tuk Tuk

(Picture taken by David Slavich)

Since I returned home from my trip, I’ve always craved their delicious butter naan bread and I’ve tried several ways for homemaking it…they all failed until the other week when I stumbled on the Tasty Kitchen recipe posted by Indiansimmer.

This recipe seemed authentic! So I decided to give it a try. The result was incredible! Homemade Naan…I couldn’t believe it.

That’s why I am sharing it with you today and wait for this piece of information…..

You don’t need a tandori!

Can you believe it?

Let me show you.

Ingredients (makes 6- 8 naan):

  • 2 cups all purpose flour
  • 3/4 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup warm milk
  • 1/2 cup yogurt
  • butter as needed
  • herbs and spices

In a bowl place flour

baking soda

 

salt and sugar

heat up 1/2 cup of milk, make it warm, not hot and add in the yogurt

Now pour the wet ingredients onto the dry one and mix well until you get a smooth and very sticky dough. Cover with a towel and let the dough sit in a warm place for about 2 hours.

After 2 hours, dust your working surface and knead the dough for a few minutes

Then divide the dough into smaller balls (you should get about 6-8 balls)

Now flatten each ball in an slightly elongated shape

Now if desired, sprinkle one side of the naan with your desired flavor (garlic, cumin, chopped cilantro). I just made simple butter naan. Then brush the other side with water

Heat up a skillet and place the naan wet side down, cook it on covered with a lid for about until you see bubbles (about 30 seconds). Most likely it will stick.

Don’t panic!

Now using tongs cook the other side of the naan over a direct flame on the burner

flipping it every 30 sec max

You know the naan is ready when you see some charred brown spots!

Before serving, brush your naans with a good amount of melted butter

DIVINE!

Try this!

One serving provides:

  • Calories: 152
  • Fat: 1 g
  • Carbohydrates: 30 g
  • Protein: 5.2 g

 

 

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.