Wow, this homemade naan bread recipe is just perfect! I made it numerous times before: it’s an absolute winner, and it always works.
The end result is a gorgeous crunchy, flavorful and light bread you can serve with any Indian or Oriental meal. And it’s much better than the ready-made sticky naan doughs from my local supermarket you have to just pop into a hot over or under a hot grill.
Last time I bought one of those, it was quite a disappointment.
Mind you, they used to be delicious. But I think that over the years they changed the ingredients in the recipe (maybe to cut costs) and now it’s just one soggy and chewy mess. Very unpleasant. It has nothing to do with freshly baked bread anymore.
So I decided to make my own flatbread at home instead.
Do you like to get your hands dirty and make your own doughs? Then this is another bread baking challenge that you will love. Flour, milk, baking powder.
It’s a fairly straight forward flatbread recipe!
Naan Bread Recipe with Garlic & Cumin
I usually sprinkle my fresh naan doughs with nigella seeds.
Do you know these seeds?
They are flavorful little buggers but I agree that they are kind of hard to find. At least around where I live. I once found them in the Harrod’s supermarket in London to be honest and that’s where I bought them.
This time however I decided to do things a little different and add some garlic paste and cumin seeds to the dough and brush them with some melted butter.
The perfect Indian dinner calls for fresh naan then! It’s a marriage in heaven.
- 9 oz plain flour (250 g),
- ½ tsp baking powder
- ⅓ cup whole milk (80 ml), lukewarm
- 1 tbsp cumin seeds
- 2 tsp garlic paste
- 1 tsp caster sugar
- 1 tbsp unsalted butter melted
- Add the plain flour, baking powder, caster sugar, the garlic paste, the cumin seeds and a little pinch of salt to a clean blender. Pour in the lukewarm whole milk.
Pulse well for a couple of seconds until you get a firm dough. Add extra flour if it is too sticky, add more milk if it is too dry and blend again. Then transfer the dough to a clean and lightly floured surface. Start kneading the naan dough for a couple of minutes.
Add extra flour if it feels too sticky. You should get a firm but smooth and elastic dough. Wrap the dough in some cling film and let it rest at room temperature for 30 minutes. Then tear the dough up into 4 even portions.
Roll the dough out thinly, about ⅓ inch (8 mm). Lightly brush the top of the naan breads with a little of the melted butter.
- Bake the naan breads under a hot grill on a wire rack for about 4 minutes or until they start to look golden. Keep an eye on them, it goes fast! Then turn the breads over and grill the uncooked side for another 3 to 4 minutes. Remove the freshly baked naan breads from the grill and let them cool down a bit. Brush them with extra melted butter right before serving.