Authentic Indian Flatbread Recipe – Flour & Yeast Naan in a Skillet

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Flatbread Recipe – Flour & Yeast Naan in a Skillet

Hey everyone! If you’ve ever been to an Indian restaurant and fallen head-over-heels for that warm, fluffy naan bread, you’re in the right place. I remember the first time I tried to make naan at home – it was a bit of a disaster! But trust me, with this recipe, you’ll be enjoying restaurant-quality naan in your own kitchen in no time. It’s easier than you think, and the smell alone is worth the effort.

Why You’ll Love This Recipe

This naan recipe is all about simplicity and flavor. We’re using a classic flour and yeast combination, cooked to perfection in a skillet. No tandoor oven needed! It’s wonderfully soft, slightly chewy, and perfect for scooping up your favorite curries. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to make these delicious naan breads:

• 500 g flour (about 4 cups)
• 1 tablespoon dry active yeast (about 7g)
• 250 ml warm water (about 1 cup)
• 1 pinch of sugar
• 1 tablespoon olive oil
• Optional: Nigella seeds for garnish

Ingredient Notes

Let’s talk ingredients! Using the right flour is key – all-purpose flour works beautifully here. The yeast needs to be active dry yeast, and make sure your water is warm, not hot, or you’ll kill the yeast.

Olive oil adds a lovely richness and helps create a soft texture. And those nigella seeds? They’re a little touch of magic! My grandmother always sprinkled them on her naan, and they add a beautiful, slightly oniony flavor that’s common in North Indian cuisine. Don’t worry if you can’t find them, though – the naan will still be amazing without them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the flour, yeast, and sugar. Give it a good mix.
2. Create a well in the center and pour in the warm water and olive oil.
3. Now, start mixing! Gradually incorporate the flour into the wet ingredients until a sticky dough forms. Don’t worry if it’s a little messy – that’s perfectly normal.
4. Lightly oil a clean bowl and transfer the dough into it. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about an hour, or until doubled in size.
5. Once the dough has risen, gently punch it down to release the air. Divide the dough into 5 equal portions.
6. Shape each portion into a smooth disk. Cover them and let them rest for another 25-30 minutes. This second rise helps create that lovely soft texture.
7. Heat a cast iron or clay skillet over medium heat. You want it nice and hot!
8. Cook each naan disk for 3-5 minutes per side, until golden brown and slightly puffed up. Keep a close eye on them – they can burn quickly!

Expert Tips

• Don’t skip the second rise! It really makes a difference in the texture.
• If your dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
• A hot skillet is crucial for getting those beautiful bubbles and a slightly charred exterior.
• Brush the cooked naan with a little melted butter or ghee for extra richness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the olive oil with your favorite plant-based oil, like avocado or sunflower oil.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend loves doing this!
• Festival Adaptations: Serve with a special occasion curry like Butter Chicken or Lamb Rogan Josh for a truly memorable meal.

Serving Suggestions

Naan is incredibly versatile! It’s amazing with:

• Your favorite Indian curries (of course!)
• Dips like hummus or raita
• Grilled meats
• Even just on its own with a little butter

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. To reheat, simply warm it in a skillet or microwave. You can also freeze naan for longer storage.

FAQs

1. What type of flour is best for making naan?

All-purpose flour works great! You can also experiment with bread flour for a chewier texture.

2. Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before shaping and cooking.

3. What is the best way to get a soft and chewy naan?

The key is the double rise and a hot skillet. Don’t rush the process!

4. Can I bake naan in a regular oven if I don’t have a skillet?

You can! Preheat your oven to the highest setting (around 250°C/480°F) and bake the naan on a baking sheet for 5-7 minutes. It won’t have the same slightly charred flavor as skillet-cooked naan, but it will still be delicious.

5. What are nigella seeds and can I substitute them?

Nigella seeds (also known as kalonji) have a slightly oniony, peppery flavor. If you can’t find them, you can substitute with sesame seeds or simply omit them.