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.
- 450g (1 lb) plain (all-purpose) flour, plus extra for dusting
- Scant 2 tsp salt
- 1 tbsp baking powder
- 150ml (3/4 cup) full-fat (whole) milk
- 7g sachet (21⁄2 tsp) dried yeast
- 1 tbsp sugar
- 2 eggs
- 135g (generous 1/2 cup) Greek yoghurt
- Oil, for greasing
- 2 tbsp melted ghee
- Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot.
- Pour into a jug (if heated on the hob), add the yeast and sugar, and whisk it all together. Cover with a cloth and leave in a warm place for about 20 minutes. It should foam right up. If it doesn’t, don’t worry, your naans will still rise.
- Lightly beat the eggs and yoghurt together. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine.
- Tip the dough out onto a work surface and knead for about 10 minutes until you have a soft, slightly sticky dough ball. Brush the insides of the bowl with a little oil and place the dough back in the bowl. Cover and allow to rise for 1–24 hours –longer rising times achieve a tasty sourdough.
- Pull a chunk of dough, about the size of a tennis ball, from the risen dough. Using your hands or a rolling pin, roll the ball out on a lightly floured work surface into a flat, circular disc or teardrop shape, about 5mm (1⁄4 in) thick. Brush a little oil on top. Slap the disc between your hands to get all the excess flour off.
- Pat a little water all over the underside. This will help the naans stick to the karahi. Then slap your naan onto the bottom of the karahi and press it down. Repaeat with the remaining naans.
- Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up.
- When you are happy with how they look, turn the karahi over toward the flames and grill the tops of the naan over the fire.
- When you are happy with how they look, carefully scrape the naans off the karahi with a knife and serve immediately.