Two Ingredient Naan Bread - Easy Homemade Recipe! (2024)

FAQs

What is traditional naan made from? ›

My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread.

Remove the frozen naan from its packaging and place the naan bread directly on the oven rack or on a baking sheet. No need to thaw it beforehand! Heat the naan for 3-4 minutes, or until it's soft, heated through, and slightly crispy on the edges. Keep an eye on it to prevent overcooking.

Sour Cream: To complete the naan dough, you'll need 1 cup of sour cream. You can also use yogurt instead. Olive Oil: For brushing. Chopped Fresh Parsley: For garnish.

2% milk works well, but I do not recommend using fat-free or skim milk. Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

Flour, yeast, milk, and butter make a tender dough that's simply seasoned with garlic and salt, but there is a wide array of naan bread flavors. You'll find everything from coconut and raisin-stuffed bread to saucy lamb-topped naan in restaurants and home kitchens around the world.

Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.

No, it does not need to be refrigerated, but if you want it to last a little longer, refrigerating can help with that as mentioned above.

Naan bread typically lasts 2-3 days if stored in an airtight container at room temperature. It can also last up to a week if refrigerated. Naan bread can be frozen for up to 3 months. To freeze, wrap each piece of naan in plastic wrap and place in a freezer-safe bag.

If the pan is not hot enough then the naan will not rise well. So ensure it is hot but not extremely hot.

One of the most popular Indian delicacies that we know of; curries are creamy with the right amount of spicy, curries pair perfectly with warm, fluffy naan. Naan bread also serves as the perfect companion to soups and stews, absorbing their rich flavors and adding a delightful textural contrast.

What can I use if I don't have sour cream or yogurt? ›

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This recipe includes baking powder and curd for the leavening. Naan is such a delish bread that it makes you forget about all-purpose flour.

Wrap it in a damp cloth and microwave: Moisten a clean kitchen towel or cloth and wrap it around the naan. Place it in the microwave for about 20-30 seconds. The moisture from the cloth will penetrate the bread and make it softer.

While naan is relatively low in fiber, it offers a fair amount of protein. Your body needs this nutrient to maintain healthy functioning of your organs (5). Moreover, naan provides some essential vitamins and minerals, especially vitamins B1 and B3. It's even a decent source of iron ( 2 , 8 ).

Naan is a flatbread, whereas bread comes in loaves. Naan is higher in fat, protein, and carbohydrates than loaf bread. The higher protein content of naan will allow you to feel fuller for longer and curve cravings.

Made with ancient grains, spelt, buckwheat, Khorasan wheat and quinoa! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time.

Usually softer, naan originates in India, by way of Persia. The name comes from the Persian word, non, for bread. Unlike pita, naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture.