Plain naan is one of tastiest flatbreads you can make and it comes from one of my favourite cuisines, the Indian cuisine. The fresh naan… is soft, has layers, it’s wonderful dipped in sauces… but you can also eat it the next day, just need to heat it up a bit. There are also different types: butter naan, garlic naan, cheese naan… I’ve even had parsley naan!
Watch How To Make It:
You should make plain naan whenever you eat indian food, because it goes so well and you’ll enjoy it more. I especially like it with butter chicken. But you can also eat naan with salads or healthy dips like hummus. You can even eat it with breakfast or with a quick snack.
Here is the written recipe, with the ingredients and step by step instructions:
Plain Naan no oven, no tandor
- In a large bowl, we put the dry active yeast, the sugar and the warm water. We mix and let it rest until it is frothy on top. This is a very important step!
- Add the olive oil, the yogurt and the egg. Whisk until evenly combined.
- In another bowl, mix 1 cup of flour with 1 teaspoon of salt.
- Pour this slowly to the yeast mixture and stir with a spoon until well combined.
- Keep adding flour, bit by bit, and stir with the spoon until the dough does not stick to the bowl anymore.
- Sprinkle some flower on a cutting board and put the dough on it.
- Knead for about 3 minutes, while adding flour as you need, until the dough is smooth and comes back when you poke it.
- Put the dough back in the bowl, with some flour, to not stick, and leave it covered for 1 hour or until it doubles in size.
- After that, put the dough on the flower covered cutting board again and flatten it to disk.
- Cut that into 8 pieces if you want the naan to be thin, or in 6 pieces if you want it to be more puffy.
- Preheat a pan at medium heat for 5 minutes.
- Roll the naan before you add it to the pan, and don’t roll them all at once.
- Add it in the pan and cook each side for 2-3 minutes at medium heat. You should see bubbles on the first side when it’s done.