A simple Indian Flatbread Naan that pairs perfectly with your favorite Indian dish. Naan bread is an absolute staple when it comes to Indian food. Eat it plain, or add spices and herbs to take the flavor up a notch!
I enjoyed a 2 week Eastern Mediterranean cruise a few years back, it was dreamy! When I was visiting a little town in Israel I had this amazing meal at what looked like a gas station, but was actually a family run restaurant. The meal was Peterfish and fries, but was served with a flatbread/pita/naan bread thing of sorts, pickled veggies, fresh veggies, and hummus. It was really REALLY good.
I did not expect it to be so good, and maybe it was because we were hungry. Now I have tried to duplicate it several times, and have never come close. Then I figured the reason was that I was just buying pitas at the store. But flatbread naan comes very close. I think the breading is great, it is now the pickled veggies I need to master.
I love exposing my children to new flavors and tastes. While this flatbread is more Indian, and would probably work well with a Tikka Masala, I like it plain, or as mentioned above.
How to Make Flatbread Naan Without a Tandoor Oven?
Homemade naan is normally made in an Indian oven called a Tandoor. But I improvised and used a cast iron skillet and it worked great! The Lodge skillet is the one I have, and even though it says “pre-seasoned” I found that it works best after a few uses. Just remember to read the cleaning and storage instructions.
Instructions For Storing and Reheating
Flatbread Naan bread can be stored in the fridge in an air tight container or bag for 3-5 days max. I have a pro tip for making sure the naan doesn’t dry out when reheating… a damp paper towel. I know, it sounds weird. All you have to do is wrap the homemade naan in the damp paper towel, place in the microwave. It will taste just as good as when you cooked it the first time!
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- 2 1/4 tsp instant yeast 1 package
- 2 tsp sugar
- 1 1/2 tsp salt
- 1/4 cup whole wheat flour
- 2 1/2 cups white flour
- 1 cup water room temp
- 1/4 cup plain greek yogurt
- 1 tbs olive oi
- 4 tbs melted butter to brush on naan
- Salt and garlic salt for seasoning to taste
- Combine yeast, sugar, salt, whole wheat flour, and bread flour.
- Mix with paddle attachment until blended.
- Add water, yogurt, and olive oil.
- Mix on low about 30 seconds, until a shaggy dough forms
- Switch to dough hook and knead on medium speed until smooth and glossy, (Approx 8 minutes).
- Add more flour, 1 tbs at a time as needed.It should still stick to the bottom of the bowl, but not sides.
- Transfer dough ball to well oiled bowl. Flip dough so all is coated in oil.
- Cover with plastic.
- Place in draft free, warm spot until dough has doubled. About 1 hour.
- Turn dough onto lightly floured surface.
- Cut into 8 even pieces.
- Roll into round balls, flatten into 4 inch circle (keep all pieces covered).
- Let rest for 10 minutes.
- Uncover one at a time, and with lightly oiled rolling pin, roll into 6 inch circles.
- -10 minutes prior to cooking, heat cast iron pan over medium high heat.
- One dough circle at a time, lift, stretch, and place in skillet.
- Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet.(Fix shape if needed)
- Cook until small bubbles appear on the surface of the dough (about 30 seconds). Flip
- Cook until bottom is speckled and deep golden brown (about 2 minutes).
- Flip again.
- Cook 1-2 more minutes until other side is speckled golden brown.
- Place on cooling rack.
- Brush with melted butter.
- Season with salt, garlic powder, to taste.
- Serve warm
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.