Introduction: Homemade Indian Naan?...YES!

By Expatcucina
About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian se…


I never thought I could have homemade Indian Naan, instead I did! And they were goooooodddd and authentic. Almost like the one I had in India. The amazing thing is that you DO NOT NEED A TANDORI.
Can you believe it?

Find out how!

Ingredients (makes 6- 8 naan):

* 2 cups all purpose flour
* 3/4 tbsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp sugar
* 1/4 tsp salt
* 1/2 cup warm milk
* 1/2 cup yogurt
* butter as needed
* herbs and spices


Step 1: Make the Dough


In a bowl place flour, baking soda, sugar and salt. Heat up 1/2 cup of milk, make it warm, not hot and add in the yogurt. Now pour the wet ingredients onto the dry one and mix well until you get a smooth and very sticky dough. Cover with a towel and let the dough sit in a warm place for about 2 hours.
After 2 hours dust your working surface and knead the dough for a few minute. Then divide the dough into smaller balls (you should get about 6-8 balls)

Now flatten each ball in an slightly elongated shape

Now if desired, sprinkle one side of the naan with your desired flavor (garlic, cumin, chopped cilantro). I just made simple butter naan. Then brush the other side with water

Step 2: Cook It!

Heat up a skillet and place the naan wet side down, cook it on covered with a lid for about until you see bubbles (about 30 seconds). Most likely it will stick.
Don’t panic!

Now using tongs cook the other side of the naan over a direct flame on the burner flipping it every 30 sec max
You know the naan is ready when you see some charred brown spots!
Before serving, brush your naans with a good amount of melted butter

For more tasty recipes, check out my blog!
www.expatcucina.com