7 Naan Recipes which can be Made at Home

Naan bread is a staple within Indian cuisine and it is something that more and more people are making at home.

The food has had a long history, having been first recorded in the notes of Indo-Persian poet Amir Kushrau in 1300 AD.

Traditionally, naan accompanies food from the Northern area of India as well as countries like Pakistan, Afghanistan and Bangladesh.

It may have first came about in India but it is extremely popular around the world as there are many varieties.

Naan is enjoyed in most South Asian restaurants and one of the reasons is because of the way they are cooked. Naan is typically baked in a tandoor (clay oven).

However, it did prevent people from eating it in the home as the majority of households do not have tandoors so they felt they could not achieve the same great taste.

Now, there are ways in creating the authentic taste of naan, from the ingredients used to the cooking methods. We have seven tasty naan recipes for you to make yourself.

Plain Naan

A plain naan is a classic choice as there are no other prominent flavours coming from it. The authentic taste of the bread is fully showcased but the addition of onion seeds adds a slightly bitter taste.

The yoghurt is what aerates the bread and naturally leavens it, giving it a light and fluffy texture.

The recipe does not contain any other ingredients but if you prefer some extra flavour, feel free to add extra herbs and spices.

Ingredients

• 200g plain flour
• 1 tsp dried active yeast
• 1 tsp sugar
• 1 tsp black onion seeds
• 2 tbsp plain yoghurt
• 2 tbsp milk
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp vegetable oil

Method

1. In a bowl, combine the yeast and sugar with a tablespoon of warm water. Leave in a warm place for five minutes until frothy.
2. In a separate bowl, mix the flour, onion seeds, salt and baking powder. When the yeast becomes frothy, add it to the flour along with the oil and yoghurt.
3. Knead the dough with slightly wet hands folding as you go. Add a little milk if it feels slightly dry and continue to knead.
4. When it is soft, cover with cling film and leave in a warm place for at least one hour.
5. Turn the grill on and divide the dough into four balls and place on a floured surface. Roll each into an oval shape about a quarter-inch thick.
6. Heat a frying pan and place the naan on it for a few seconds to brown on one side.
7. Transfer to a baking tray seared side down and place under the grill for four minutes.
8. Once done, remove from the grill and spread on some butter.

This recipe was inspired by Hari Ghotra.

Paneer Stuffed Naan

A recipe which can be a delicious meal as opposed to having with a meal is a paneer stuffed naan.

It is a recipe which has two sets of contrasting textures that work well. The slightly crispy and fluffy bread quickly changes to soft paneer.

The paneer is combined with red chillies and cumin to give it some heat and a hint of earthiness to the otherwise mild cheese.

Ingredients

• ½ cup warm water
• 3 cups plain flour
• 2 tsp dried active yeast
• 2 tsp sugar
• ¼ tsp salt
• 1 cup warm milk (for kneading)
• 1 tbsp nigella seeds
• 4 tbsp coriander, chopped

For the Paneer

• 1½ cup paneer, grated
• 1 Onion, finely chopped
• 1 tsp chaat masala
• ½ tsp red chilli powder
• 2 tbsp coriander, finely chopped
• 1 tsp cumin seeds
• 1 tsp roasted cumin powder
• Salt to taste

Method

1. Mix the yeast and sugar with a quarter cup of the water. Leave in a warm place for 10 minutes or until frothy.
2. Mix the yeast mixture with flour, salt and a tablespoon of oil. Add a little water and knead until soft and slightly sticky.
3. Apply a little oil and cover with cling film. Leave in a warm place for two hours. Punch the dough and knead again.
4. Divide into lemon-sized balls and dip into dry flour. Spread the garlic and coriander over them.
5. Place all the stuffing ingredients into a bowl and mix well. Set aside.
6. Take a dough ball and roll into a two-inch circle. Place two tablespoons of paneer stuffing in the centre.
7. Bring the sides together and seal tightly including the edges. Top with nigella seeds and chopped coriander.
8. Dust with dry flour and roll the dough ball into an oval shape. Roll out but not too thin.
9. Meanwhile, heat a pan over medium heat. Apply water on one side of the naan and place onto the pan. Cook for one minute until bubbles start to appear.
10. Flip the naan and cook for one minute on the flame. Once done, brush with melted ghee or butter.

This recipe was inspired by My Ginger Garlic Kitchen.

Garlic Naan

One of the most popular types of naan bread is garlic naan. It follows a similar process to how a plain one is made but there is the addition of garlic.

It adds a stronger and spicier flavour to the naan and it gives off wonderful aromas.

When combined with it’s cooking method, there is a subtle smoky flavour that pairs well with the garlic.

Ingredients

• 420g + 4 tbsp all-purpose flour
• 1 cup lukewarm water
• 1 tbsp sugar
• 2 tsp active dry yeast
• ½ cup lukewarm milk
• 2 tbsp yoghurt
• 2 Garlic cloves, grated
• Nigella seeds
• 1 tsp salt
• 3 tbsp oil

For the Garlic Butter

• 3 tbsp butter
• 3 tbsp coriander leaves, chopped
• 2 tsp garlic, minced

Method

1. In a bowl, whisk together 420g all-purpose flour and the salt. Set aside.
2. In another bowl, add the water, sugar and yeast. Mix until it becomes frothy on top. Once done, add to milk, yoghurt and oil. Add in the flour mixture and garlic and mix well.
3. Gradually add the remaining flour if the mixture is too sticky. Knead until the dough becomes smooth then transfer to a greased bowl. Cover with a kitchen towel and place into a warm place for at least one hour.
4. Lightly punch the dough to release the air.
5. Oil your hands and divide the dough into eight parts. Cover and let them rest for 15 minutes.
6. Meanwhile, melt the butter, add the garlic and coriander.
7. Heat a pan on high heat. Take a dough ball, apply a little oil and roll into an oval shape.
8. Sprinkle some nigella seeds onto each naan then transfer onto the pan. Cook until bubbles start to appear then brush with some of the garlic butter.
9. Use a tong to remove the naan from the skillet, flip and place directly on the flame. Cook for 20 seconds until both sides are golden.
10. Remove from the heat and brush with more garlic butter.

This recipe was adapted from Cook with Manali.

Aloo Matar Naan

Aloo matar is a classic vegetarian dish within Indian cuisine but the dish can also be stuffed into a naan to create a filling dish.

They are crispy yet soft and have a lovely mashed potato and pea filling.

The two vegetables combined with an assortment of spices make it a spicy and tangy filling.

Even though this recipe takes time to make, when it is finished, it will be worth the effort.

Ingredients

• 2 cups all-purpose flour
• 4 tbsp yoghurt
• 3 tbsp oil (use extra for greasing)
• ½ tsp sugar
• ¼ salt
• Warm water (for kneading)

For the Stuffing

• 4 Potatoes, boiled
• 1 cup peas, boiled
• 2-inch ginger, grated
• ½ tsp turmeric
• 4 Green chillies, chopped
• 1 Onion, finely chopped
• 1 tbsp coriander powder
• 1 tbsp dry mango powder
• ½ tsp cumin seeds
• A pinch of asafoetida
• Salt to taste
• 3 tbsp oil

Method

1. Mix together flour, sugar and salt in a bowl. Add yoghurt and oil to a cup of warm water then mix into the flour. Knead the dough and add water until the dough is soft and slightly sticky. Apply oil to your hands and grease the dough.
2. Cover with a wet towel and let it rest for 20 minutes in a warm place.
3. Meanwhile, mash the potatoes and peas.
4. In a pan, heat oil and add the cumin seeds until they splutter. Add the ginger and green chillies and cook for 30 seconds on low heat. Add the dry spices and cook until they go slightly dark. Mix in the potatoes, onions and peas.
5. Preheat the oven to its maximum temperature.
6. Divide the dough into eight equal portions and roll each ball out. Generously fill each one with the stuffing and tightly seal.
7. Keep under a damp towel for another 10 minutes before rolling. Once all the dough has been stuffed, roll into oval shapes.
8. Place on a greased baking tray for up to five minutes, flipping halfway.
9. Once done, remove from the oven and spread on some butter.

This recipe was inspired by Plums n Peppers.

Laccha Cheese Naan

Laccha naan is a unique option compared to others in terms of appearance as there are several layers which appear when cooked.

That is because when the dough balls are made, they are rolled into a tube before being rolled again into a pinwheel. The pinwheel is then rolled into a circle which creates a layered effect.

While it has a different appearance, any type of naan can be made, this particular recipe is filled with grated cheese.

Ingredients

• 2 cups whole wheat flour
• ½ cup onions, finely chopped
• ½ cup cheese, grated
• ¼ cup coriander, finely chopped
• 1 tsp red chilli flakes
• ¼ tsp black pepper powder
• Salt to taste
• Oil as needed
• Water as needed

Method

1. Knead the flour with enough water to make a soft yet firm dough. Pour a few drops of oil on top and leave to rest for 15 minutes.
2. In another bowl, add the cheese, onions, coriander leaves, chilli flakes, salt and pepper. Mix well and set aside.
3. Divide the dough into equal-sized balls. Roll into thin circles and brush a layer of oil. Evenly spread two tablespoons of the filling over the top.
4. Roll into a tube from one end and tightly seal the edges. Roll the log into a pinwheel starting at one end.
5. Apply some flour on both sides and roll into a circle again.
6. Cook on a hot pan until golden spots appear on both sides. Apply butter so that the naan cooks evenly. Once a few are done, gently crush them so the layers come out.

This recipe was inspired by Cooking from Heart.

Keema Naan

When it comes to stuffed naan bread, arguably the most popular is keema. There is nothing like the soft, airy bread filled with spicy meat.

It is a contrast in two sets of flavours and textures which go together extremely well.

The keema is cooked separately, left to cool and then stuffed into the naan dough before being baked. This is an amazing option for meat lovers.

Ingredients

• 450g plain flour
• 300g atta
• 150g yoghurt
• 150ml warm milk
• 2 tsp active dry yeast
• 2 tsp sugar
• 1 tsp baking powder
• 2 tbsp rapeseed oil
• ½ tsp salt

For the Keema Filling

• 200g minced lamb
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 5cm ginger, minced
• 2 tbsp tomato puree
• 1 tsp chilli powder
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds, crushed
• 1 tsp garam masala
• Salt to taste
• 2 Green chillies, finely chopped
• 2 tbsp oil
• Coriander leaves, finely chopped

Method

1. In a bowl, add four tablespoons of lukewarm water then add the yeast, sugar and stir. Leave until frothy.
2. In another bowl, add the flour, salt, baking powder, yoghurt, oil and the frothy yeast.
3. Bring the mixture together using one hand. If it is a little dry, add a little milk and knead into a soft ball.
4. Once the dough has come together, cover with a little oil and cover the bowl with cling film. Leave in a warm place for two hours.
5. Make the keema by heating oil in a pan and fry the onions. Add the ginger and garlic and mix well. Add the meat, chillies, spices and salt. Cook until the meat turns brown.
6. Mix in the tomato puree and a little water if needed. Leave to cook until all the liquid has evaporated. Top with chopped coriander leaves.
7. Preheat the oven to its highest temperature and place a baking tray into it.
8. Punch down the dough, knead again and divide into eight equal balls. Keep remaining dough covered while working on one ball.
9. Flatten the ball, roll it out slightly and spoon on a heaped tablespoon of the mince. Tightly seal and shape into a ball.
10. Roll out the ball to around 15 centimetres in length and brush with melted butter.
11. Remove the baking tray from the oven, grease well and place the naan onto it. Bake for two minutes or until it browns slightly.
12. Flip over and cook for a further minute until it goes golden.

This recipe was inspired by Hari Ghotra.

Peshwari Naan

Peshwari, or Peshawari, is a naan option which is a favourite among people with a sweet tooth as they are typically filled with dried fruits.

This particular recipe is made with pistachios and almond powder for a nutty flavour as well as sultanas to give it some sweetness.

The addition of coconut powder and desiccated coconut gives this recipe an extra level of texture.

Ingredients

• ½ tsp sesame seeds
• 1 tbsp almond powder
• 2 tsp pistachios, finely chopped
• 25g sultanas
• 1 tbsp coconut powder
• 2 tsp desiccated coconut
• 2 tsp caster sugar
• 20ml single cream
• 5ml mango pulp
• 500g bread flour (use more for rolling)
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black onion seeds
• 250ml milk
• 1 Egg
• 250ml oil
• ½ tsp sugar

Method

1. Mix the sesame seeds, almond powder, pistachios, sultanas, coconut powder, desiccated coconut, caster sugar, single cream and mango pulp together into a dough paste. Divide into four equal portions.
2. Make the naan dough by mixing flour, salt and baking powder in a bowl. In the centre, make a well and add the oil. Add the sugar, egg, milk and bind to a dough.
3. Add two tablespoons of water and knead into a soft dough. When smooth, place into a greased bowl and cover with a damp cloth. Place in a warm area for one hour before dividing into four equal balls.
4. Preheat the oven to its maximum temperature and place a baking tray on the top shelf.
5. Roll out each of the four dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about an inch around the edge.
6. Wet the dough around the edges with a little water and fold each circle in half to seal the filling. Pinch the dough around the edges to close.
7. Gently roll out each naan into a round shape. Sprinkle over sesame seeds.
8. Place the naan on the hot baking tray and bake for about two minutes until there are brown spots on the surface. Flip and cook until brown spots appear.
9. Brush with the melted butter and serve hot.

This recipe was inspired by Greedy Gourmet.

Whether they are on their own or stuffed, there is a range of naan bread options which can be made from the comfort of your own home.

Even though these seven recipes are a step-by-step guide, feel free to adjust some of the ingredients to your taste.

Making naan bread yourself guarantees a more authentic product than what you get in the shop, so try them out and you will see the difference in taste.