Authentic Indian Naan Bread Recipe: Easy Step-by-Step Guide to Perfectly Fluffy Naanbrot at Home

Naanbrot, commonly known as Naan, is a type of Indian leavened bread traditionally cooked in a tandoor, or cylindric clay oven. It originated in India and Central Asia and has been a staple in Indian and Pakistani cuisine for centuries. Its unique fluffy texture and slightly tangy taste make it a beloved companion to virtually any meal.

Ingredients:

1 teaspoon sugar
2 teaspoon active dry yeast
¾ cup warm water
3 cups all-purpose flour
¼ cup plain yogurt
1 teaspoon salt
1 tablespoon oil
3-4 tablespoons ghee (Clarified butter) for brushing
Sesame seeds or Poppy seeds for topping (optional)

Preparation:

Prepare the Base: First, dissolve the sugar in warm water and add the dry yeast. Allow it to sit until the mixture begins to froth, indicating the yeast is active (Around 10 minutes). In a large mixing bowl, add all-purpose flour, salt, oil, and yogurt. Add the yeast-water mixture and mix well. Proceed by kneading the dough until it is smooth and stretchy (around 10-15 minutes). Coat a large bowl with a bit of oil, place the dough in it and cover it with a damp cloth. Let it rest in a warm place until it doubles in size, typically around 1-2 hours.
Cook the Naan: Punch down the dough and divide it into 6 equal-sized balls. Roll out each ball utilizing a rolling pin, creating an oval shape. If desired, sprinkle your favored toppings (like sesame seeds or poppy seeds) on top and roll once more to press them into the dough. Preheat your stovetop grill or non-stick pan on medium heat and cook each Naan until you see bubbles forming on the surface. Flip the Naan and cook the other side until golden. Brush each Naan with ghee immediately after cooking for a glossy finish and added flavor.
Serve and Garnish: Serve your Naan hot, ideally alongside spicy curries or grilled meats. They also make for a delicious wrap for grilled vegetables or salads.

Tip:

If you're unable to consume the Naan on the same day, simply brush them with a bit of extra ghee, wrap them in aluminum foil, and store at room temperature. They will stay fresh for approximately 2 to 3 days. Alternatively, you can also freeze them for future use.