This is a homemade naan recipe with a difference!
I don’t know about you but when I go out for a curry I always order naans. It’s mandatory. My whole family just loves them.
Dining out we’ve had some pretty amazing naans and we’ve also been disappointed on a few occasions. My new homemade naan recipe will sort that problem out!
Over the past couple of years I’ve experimented with many recipes. When I first started my blog I published a recipe called ‘The Best Naan Bread You Will Every Eat‘.
They weren’t bad but didn’t quite deserve the title. I’ve also demonstrated how to make naans in a small home tandoor oven as well as on the stove. For me, it was the use of fresh yeast that made my homemade naans the perfect addition to my curry evenings.
So it goes without saying that last weekend was a real eye-opening experience for me. I was invited by Bob Arora – the owner and head chef of Sachins in Newcastle to cook with him.
I learned some gorgeous recipes, one of which was similar to this naan recipe which I have tested in my oven and also in the tandoor.
Anyone who has dined at Sachins will know how extraordinary their naans are. I was very surprised to learn that Bob doesn’t use yeast in his naans.
Instead, he uses full fat plain yogurt which he mixes with other ingredients into a soft dough which he then allows to rest for at least six hours before cooking. The active cultures in the yogurt work like yeast but the dough doesn’t rise as much as if yeast were used.
Are you ready for a real homemade naan treat?
Here is a homemade naan recipe that will get you through until the next time you get to go to Sachins and eat them there.
International & UK Orders
- 450g plain flour
- 150ml warm milk
- 150ml full fat plain Greek Yogurt
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 egg - lightly beaten
- 1 teaspoon baking powder
- 1 tablespoon nigella seeds (Often referred to as black onion seeds though they aren't onion seeds at all.)
- Ghee or butter
- Mix all of the ingredients together and knead into a soft dough. The dough should be a little sticky but you should be able to work with it without it sticking to your hands.
- Place the dough in a floured bowl and cover with a damp cloth for at least six hours. The dough can be stored in plastic wrap for up to three days in the fridge.
- When you are ready to cook the naans, heat your oven to its highest temperature and place a pizza stone or baking try on the top shelf.
- Separate the dough into about 6 tennis ball sized dough balls.
- On a floured surface, roll them out into large thin circles or the shape of your choice. If you prefer crispy naans, roll them out as flat as you can. For thicker, chewier naans make them about 1/4 inch thick. Note: At Sachins the naans are served thin and crispy. They are really nice.
- Place one of the naans in the oven and cook for about six minutes. Ovens do vary so please watch the first few so that you don't burn them.
- Store the finished naans in a warm place while you cook the rest.
- Just before serving, brush a little melted ghee or butter over the top of each naan. I think you're going to love this one!