Homemade Naan Bread Recipe (2024)

FAQs

What flour is naan bread made from? ›

Ingredients in Naan Bread

Flour: All-purpose white flour, bread flour , whole wheat flour , einkorn, or spelt flour – or a blend. Instant yeast: Using Instant yeast cuts the prep time in half while eliminating one whole step. (See recipe notes for regular active yeast.)

While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.

Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.

So anyway – this naan bread doesn't use yeast – it uses baking powder and soda. I've made versions with both yeast and baking powder and I really love both. You're still going to let this one rise for a while, so don't get TOO excited. It only helps with the flavor.

The recipe also works with standard active / dry yeast, but we've found the naan is slightly fluffier and softer using instant yeast. Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough.

The extra protein from the yogurt eliminates the importance of advanced gluten development. The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

Every food, including pita bread and naan, can have a place in a healthy diet when trying to lose weight, as long as they're enjoyed in moderation. The higher protein content in naan will allow you to feel fuller for longer, curbing cravings that cause excess snacking.

If the differences slipped by you, we're here to help. Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.

Unopened, a package of Naan can last 5-7 days beyond its printed date if stored at room temperature, and about a week longer if refrigerated.

Assemble the naan by spreading two tablespoons of hummus over a piece of naan. Top with a couple large dollops of the tzatziki, followed by two fried eggs. Drizzle the hot sauce over the top then garnish with green onions and a sprinkle of the Everything Bagel seasoning. Repeat with remaining ingredients.

Does naan bread have a pocket? ›

Naan is an Indian bread that, like a pita, has a large hollow in the center, created by the moisture in its dough turning to steam and forming an air pocket when it bakes. But unlike pita, naan is chewy and delicate in flavor and texture, and once again… very tasty!

Kulcha. This next bread is often confused with naan due to its similar appearance.

You can make your naan dough in advance and do the bulk rise in the fridge. If you're going to make these 12-24 hours in advance, drop the yeast amount to 5g active dry/4g instant/8g of fresh. The dough can then be portioned into dough balls straight out of the fridge the next day.

About Naan

In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.

If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.

Flour: Naan is always made with all-purpose flour (or maida). For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan.

Naan is historically cooked in a hot tandoor oven in the ground or on hot wood charcoal. These cooking methods often result in temperatures of about 900°F (480°C).

Made with ancient grains, spelt, buckwheat, Khorasan wheat and quinoa! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time.

Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. In traditional naan, gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives. But friends, we've done the trial and error so you don't have to!