The naan bread recipe is a flatbread recipe that is popular in Southern, Western and Central Asia. It is similar to pita bread, which is a flatbread that is widely prepared in the Middle East, in the Mediterranean and in Balkan countries. The main difference between naan bread and pita bread is that naan bread is prepared with milk which softens the bread.
Naan bread is used to scoop curries, but can also be topped
with various toppings consisting of cheese, meat or vegetables. Filled it makes a great addition for a school lunch box.
Naan bread recipe ingredients:
Results in 8-10 naan breads (depending on their size)
Spices to kneed under.
Chopped garlic, sesame seeds (These can be either kneaded in or pressed in after forming the bread rounds or ovals.)
Step by step method:
Should you decide to use your oven to bake the naan bread preheat your oven to 230C° (convert).
Place the breads with some space in between onto a flat baking sheet and let rest for about 20 minutes. Bake them for 12 minutes at 230C° or until a golden colour starts to show. Then take them out immediately. The lighter the bread colour is the softer the result and the darker the crunchier. The high temperature lets the flat breads puff up beautifully.
Keep in mind that each oven gives slightly different results, therefore keep an eye on the oven when you bake them the first time. When they turn too dark the breads become crunchy.
This method works well too but has one big disadvantage. The kitchen gets quite smoky by the time you have reached the tenth naan bread.
Heat the pan at a medium to high heat before the first flatbread is placed in. With a hot enough pan no oil is needed. If the heat is not sufficient the flatbread will stick to the pan and it will need to be cleaned before the next one is placed in. Test to see if the pan is hot by dribbling a drop of water into it. When the water dances in the pan it is hot enough to place the first naan bread in. Bake each side for a couple of minutes. Stack the finished flatbreads on a plate.