How to Make Naan Bread: Quick and Easy Homemade Naan Recipe

Naan is a leavened Indian flatbread traditionally cooked in a tandoor, a cylindrical clay or metal oven also used to make tandoori chicken. Plain yogurt gives the dough a pillowy, stretchy crumb, and cooking it over high heat gives naan bread its signature glossy, blistered surface, which is finished by brushing with ghee or butter.

The origins of naan are not entirely clear. While the tandoor oven used to make naan is traditionally associated with Punjabi cuisine, it was likely introduced to India by the Mughal Empire, which ruled over India beginning in the sixteenth century. In fact, the word “naan” derives from the Persian word for “bread.”

While they are both Indian flatbreads, there are a few key differences between naan and roti (also known as chapati).

• Flour. Roti is traditionally made from whole wheat flour, while naan is made with all-purpose flour.
• Yeast. Naan is leavened, or made with yeast, resulting in a thicker, airier bread. Roti is unleavened, or made without yeast, which brings the consistency closer to a tortilla than a puffy bread like naan or pita.
• Yogurt. Due to its yogurt and salt content, naan bread is moist and flavor-packed, while roti serves as a healthier, blank canvas for your everyday meal.
• Method. Naan is traditionally cooked in a tandoor oven or fried in a pan, while roti is often cooked on a tawa (a type of flat skillet) or over a stove griddle.

While tandoor oven is the traditional method for baking naan, these ovens are rarely seen in homes or restaurants. Fortunately, you don’t need a clay oven, bread machine, or any other special equipment to make great homemade naan. A good cast iron skillet or frying pan will allow the naan to puff up nicely. As for mixing the dough, a stand mixer will make the kneading go faster, but you can just as easily use your hands.

Naan bread is a perfect vehicle for just about every dish in the Indian culinary canon. Try it with:

1. 1. Palak paneer: A vegetarian dish of paneer (an Indian cheese) served in a sauce of spinach, garlic, and spices.
2. 2. Butter chicken: A mild but hearty dish of tandoori chicken in a tangy, velvety tomato paste or tomato sauce.
3. 3. Chana masala: A vegetarian stew featuring chickpeas cooked in a fragrant and spicy tomato sauce spiced with garam masala.
4. 4. Chicken tikka masala: One of the United Kingdom's most popular dishes, this consists of marinated chunks of chicken roasted and simmered in a creamy curry sauce.
5. 5. Aloo gobi: Also vegetarian, aloo gobi calls for potatoes and cauliflower cooked with onions, tomatoes, and spices.

Here are a few tips and techniques to help you make the best naan at home.

1. 1. Don’t leave out the yogurt. Naan gets its pleasing, chewy texture from the addition of full-fat yogurt. Without it, your finished naan won’t have the proper consistency.
2. 2. Allow the dough to rise. Before cooking your naan, make sure you leave your dough to rise for at least an hour in a warm spot. The warmer the location, the faster the naan dough will rise. You’ll be rewarded with big, airy pockets.
3. 3. Cook over high heat. Traditional tandoor ovens get exceptionally hot, resulting in naan that’s soft and bubbly inside and charred outside. To replicate this, cook your naan quickly in a hot skillet.
4. 4. Try garlic naan or onion naan. Give your plain naan an added kick by brushing on a topping of ghee mixed with minced garlic or caramelized onions.