Naan, how to make a good Indian bread

Explore the art of naan: recipes, tips for soft bread, classic and garlic variations. A delicious culinary journey.

Naan, with its teardrop shape and lightly leavened character, is a flat bread traditionally baked in a tandoor oven (a clay oven shaped like a beehive) or over charcoal. Although it remains a staple of South Asian and Middle Eastern cuisines-and particularly associated with Indian cuisine-naan’s versatility and flavor have led to its incorporation into many dishes and cuisines around the world.

Ingredients and preparation

Naan is a single-layer bread with a light, slightly chewy texture, sprinkled with golden-brown flecks due to the cooking process. It is mainly made with white flour or wheat flour and a leavening agent (usually yeast), which leads to the formation of air pockets in the dough, giving it fluffiness and softness. Other ingredients used to make naan include warm water, salt, ghee (clarified butter) and yoghurt. In some cases, milk, eggs or honey can be added, and baking powder or baking soda can be substituted for the yeast, shortening the time needed to prepare the bread.

Naan varieties

There are different varieties of naan, some of which are stuffed. Stuffed naan varieties include : keema naan, containing spiced lamb; Peshawari naan, which is sweet, being stuffed with combinations of coconut, raisins, sultanas and walnuts; Kashmiri naan, using candied cherries, golden raisins, almonds, cumin and fenugreek ; aloo naan, containing crushed spiced potatoes; garlic naan, having garlic pressed onto the surface of the bread or mixed into the dough; and nan-e roghani, an Afghan naan prepared with nigella seeds, sesame seeds and additional oil for a soft, chewy texture.

History

The history of flatbreads goes back thousands of years, to the civilizations of Mesopotamia, ancient Egypt and the Indus Valley. The word naan comes from the Persian nân-e sangak, meaning “bread baked on [hot stones]”. In 1300 CE, the Indian poet Amīr Khosrow documented two types of naan: naan-e-tunuk (light or thin bread) and naan-e-tanuri (bread baked in a tandoor oven).

Historically, due to the time-consuming process of making leavened bread, naan was mainly available to royalty. The breads, accompanied by kebabs and keema (ground beef curry), became popular among the Mughal nobility in the 1500s. Around 1799, the word naan was introduced into the English language by historian and cleric William Tooke. Today, naan is found worldwide in restaurants serving South Asian and Middle Eastern cuisines, and is available in many supermarkets. Fusion cuisine has introduced new dishes incorporating naan, including naan pizza and naan tacos, and even huevos rancheros (an egg dish) served over naan.

Making the best traditional naan

Ingredients

• 500g wheat flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 sachet active dry yeast
• 150 ml warm milk
• 2 tablespoons plain yoghurt
• 2 tablespoons ghee or melted butter
• Additional water if necessary

Steps

1. Prepare the dough: Mix the flour, salt, sugar and yeast in a large bowl. Add the warm milk, yoghurt and half the ghee or melted butter. Knead until a soft, elastic dough forms. Add water a little at a time if the dough is too dry.
2. Dough rising: Cover the dough with a damp cloth and leave to rise in a warm place for about 1 hour, until doubled in volume.
3. Shaping the naans: Deaerate the dough by kneading briefly. Divide into 8-10 equal portions. Roll each portion into a ball, then roll out into a teardrop or circle about 5mm thick.
4. Baking: Preheat your oven to maximum temperature with a pizza stone or baking tray inside. Place the naan on the hot stone and cook until puffed and golden, about 2-3 minutes. Turn if necessary for even cooking.
5. Finishing: Once cooked, brush the top of the naan with the remaining ghee or melted butter. Serve hot.

Making the best garlic naan

Additional ingredients

• 4 garlic cloves, finely minced
• Chopped fresh coriander (optional)
• Extra butter for brushing

Additional steps

1. Prepare garlic: Mix minced garlic with a little ghee or melted butter. Set aside.
2. Cooking the Garlic Naan: Follow steps 1 to 4 of the traditional naan guide.
3. Adding the garlic: Just before baking each naan, spread a generous layer of garlic mixture on the top surface.
4. Baking and Finishing: Place the naan with the garlic side up on the hot pizza stone or baking sheet. Cook as indicated above. Once cooked, brush the top with a little more melted butter and sprinkle with chopped fresh coriander if desired.

For both types of naan, adding toppings such as nigella, sesame or fenugreek seeds can also add a unique and pleasing flavor. Serve your naan hot for the ultimate taste experience, accompanied by your favorite Indian dishes. Happy cooking!