This naan recipe is so good and can be made quickly for that last minute fresh naan craving!
My latest naan recipe even earlier than planned!
You weren’t going to get this naan recipe for a few months. It’s going to feature in my next cookbook ‘The Curry Guy Bible’ which is scheduled to be out in October 2020.
It is my favourite naan recipe because the naans taste just like they do at curry houses and the recipe is also very simple.
The secret to this naan recipe is using, as they do at Indian restaurants, self raising flour.
With things as they are at the moment, I decided there’s no better time than the present to share this easy naan recipe with you.
Although I normally cook the naans in my tandoor, they are just as good cooked on the stovetop. One thing is certain… this naan recipe is a thousand times better than those packaged naans you get at the supermarket.
This is a curry house style naan recipe.
At busy Indian restaurants, it’s not always easy to plan how much naan dough you will need for the evening. They could suddenly have several groups walk in and they can’t be left without enough naan dough. There’s a lot of profit in those naans!
The idea behind this naan recipe is to prepare the dough using ‘bakers measures’. If using 250g of flour, you need to use 250ml of liquid.
I demonstrate this naan recipe at all of my cooking classes and it is always a big hit. For the classes, we make this small version of the recipe like this but I also make a large batch which we cook in the tandoor.
To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small recipe to serve 4 to 6, for the large batch, I use three.
Keep the rule of equal amounts of dry and wet ingredients – roughly speaking – and you can scale this recipe up and down easily.
That dough looks more like a batter than a dough!
That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better.
This is a naan recipe, however that you can make on a whim and enjoy fresh naans immediately.
Plan ahead and keep the dough ‘batter’ in the fridge for a day or two or just make up a batch and eat it when you want.
Both options are fine with this delicious fluffy naan recipe.
When you want a naan, just take some of the dough and slowly add flour until it is soft and slightly sticky to the touch. It should be soft enough that you can form it into a flat naan without the need to use a rolling pin.
By the way, Once you’ve made this naan recipe, you might want to cook something up to eat with your naans. You’ve got to give my my 7 ingredient lamb curry a try.
Recipe Suggestions… Try these naans as a side for one of these popular curry recipes.
- 250g (2 cups) self-raising (self-rising) flour, sifted plus extra as needed
- 125ml (1/2 cup) warm full-fat (whole) milk
- 110ml approx. (scant 1/2 cup) water
- 1 1/2 tbsp caster (superfine) sugar
- 1 tsp salt
- 1 egg, lightly beaten
- 1 1/2 tsp nigella seeds (black onion seeds)
- 35ml (1/8 cup) rapeseed (canola) oil
- Ghee or butter, for brushing
- Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well.
- Now start pouring in the flour, whisking as you do. Once you’ve added all the flour, it will still look very soupy and far too wet to work into dough balls.
- I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage.
- When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour.
- It should be very soft and slightly sticky but not so sticky that it sticks to your hands. If it does, dust with a little bit more flour until you can easily divide and form the dough into six spongy dough balls.
- Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately.
- As the dough is so soft, you shouldn’t need a rolling pin. Dip you fingers in the oil and this start patting the first dough ball to flatten it. Continue slapping it until it is thin and flat. Repeat with the remaining dough balls.
- Dust off any excess flour and then lightly brush the tops of the naans with oil.
- Heat a dry frying pan over a medium–high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like a
- If you have a blow torch, use it to brown and blacken the bubbles. If you are cooking on gas, and have a cast irong pan, you could also do as I did in the picture above and turn the naan toward the flame. Another option would be to just flip it over. This will pop a lot of the bubbles but the naan will still be delicious. Brush with a little melted ghee to serve.
- Keep warm and repeat with the remaining naans.