Serve homemade naans to a crowd with this easy Karahi method!
I love cooking homemade naans in my tandoor oven because I can cook so many in one go.
Sometimes that just isn’t possible though. So when I’m camping or at a barbecue, this is how I make my homemade naans.
Although the frying pan method works, you’re limited to only making one at a time. That means that if you’re cooking for friends, you don’t all get a hot one right out of the pan.
This method has never let me down!
All you need to do is make the dough. You can do this one or even two days ahead of time.
In fact, the dough freezes really well so go ahead and double this batch if you like.
Then just take the dough out of the freezer the day you want to make your homemade naans and let it defrost and warm to room temperature.
Can I add ingredients to the naans?
Yes! Make them plain as in the recipe or add what you like.
This time around I just added a little coriander. You could add chopped chillies, cheese, onion seeds… whatever sounds good.
Can the naans be reheated?
Yes. But I recommend making and serving them right away.
Tonight I made some chicken and lamb seekh kebabs and then just covered the to keep warm while the naans cooked.
I had the naans all stuck to the karahi before starting to cook my kebabs. So the whole process was very quick.
Following are a few step by step photos…
If you like these homemade naans, you might like to try some of these curries to have with them.