Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia and South Asia. It is a main course meal, served hot and fresh with curries and gravies like Nihari, Haleem, different Handies, Stews, Grilled Meats, and Karahis.
Traditionally, naan is cooked in a tandoor, a cylindrical clay oven that reaches high temperatures, which creates its characteristic charred spots and puffed texture. However, it can also be prepared in a hot griddle, skillet, or oven, making it accessible for home cooks.
naan can be adapted with various toppings and fillings, such as garlic, herbs, cheese, or minced meat, providing a variety of flavors and textures to enjoy.
Here’s the recipe for Delicious, Soft, and Fluffy Plain Naan;
Directions
- In a bowl, add all dry ingredients and mix well.
- Add yogurt and oil and mix well.
- Gradually add lukewarm water and knead the dough until soft and smooth, cover and let it rest for 2-3 hours.
- Knead dough again.
- Grease hands with oil.
- Take a dough and make a ball.
- Sprinkle flour on the working surface and roll out the dough with the help of a rolling pin.
- Apply water on the surface of the naan. (Make 4-5 naans)
- Heat a griddle, and place the rolled naan’s wet side on the griddle.
- Cook on low flame until the naan bubbles up and golden brown on the bottom.
- Flip the griddle and cook the other side directly on the flame until done.
- In the end, apply butter.
- Serve hot and enjoy.
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