Puffy Restaurant-Style Naan

Name: Puffy Restaurant-Style Naan
Prep time: 2 h 15 min
Cook time: 45 min
Total time: 3 h
Cuisine: Indian, Asian
Ingredients: 1/2 cup warm water; 2 teaspoons sugar; 1 tablespoon active dry yeast; 4 cups bread flour or unbleached white flour, plus more for dusting; 1 1/2 teaspoons salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 cup safflower oil, coconut oil, or melted vegan butter, divided; 3/4 cup plain nondairy yogurt (unsweetened or lightly sweetened), at room temperature 1 to 2 tablespoons safflower or other neutral oil, for cooking; 1 tablespoon nigella seeds, for garnish

7 steps

Prep:2h 15minCook:45min

This puffy naan goes with everything. The recipe involves a bit of preparation, but really, once you get the hang of it, you will want to make and eat these naans every day! Garlic naan is the favourite in my house (see variation below). I often make the naans with half whole-wheat flour and half unbleached white flour. This recipe uses plain unbleached white flour for the restaurant-style side you’ll definitely want to make when entertaining. To serve, brush the naan with melted vegan butter or oil. This puffy flatbread makes a wonderful pizza as well. Shape the dough into a pizza base and bake at 450°F for 12 to 16 minutes, depending on your toppings. Use coconut yoghurt to make this soy-free. To store: wrap the naans in a clean kitchen towel and keep on the counter for the day. To store for longer: cool completely and place in an airtight bag. Keep on the counter for up to 2 days, and in the refrigerator for up to seven days. Garlic Naan: Spray the top of each naan lightly with water, as in Step 5. Press 2 teaspoons of finely chopped garlic and one tablespoon of chopped cilantro on the top, along with the nigella seeds. Spray lightly with oil, and cook according to instructions.

Updated at: Thu, 17 Aug 2023 03:01:38 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories316.2 kcal (16%)

Total Fat8.9 g (13%)

Carbs49.9 g (19%)

Sugars2.4 g (3%)

Protein8.8 g (18%)

Sodium530.3 mg (27%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupwater

warm

2 teaspoonssugar

1 tablespoonactive dry yeast

4 cupsbread flour

or unbleached white flour, plus more for dusting

1 ½ teaspoonssalt

1 teaspoonbaking powder

¼ teaspoonbaking soda

¼ cupsafflower oil

coconut oil, or melted vegan butter, divided

¾ cupplain nondairy yogurt

unsweetened or lightly sweetened, at room temperature 1 to 2 tablespoons safflower or other neutral oil, for cooking

1 tablespoonnigella seeds

for garnish

Instructions

Step 1

1. In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast into the bowl and set aside for 10 minutes, or until frothy.

Step 2

2. In another bowl, whisk together the flour, salt, baking powder, and baking soda.

Step 3

3. To the yeast bowl, add 3 1/2 cups of the flour mixture, 3 tablespoons of the oil, and the yogurt. Mix well to combine. Add the remaining flour, a few tablespoons at a time, and knead into a soft, smooth dough, either in the bowl or on a floured surface, for 2 to 4 minutes.

Step 4

4. Place the dough back into the yeast bowl. Drizzle one tablespoon of oil over the dough, and roll to coat in the oil. Cover the bowl with plastic wrap or a heavy kitchen towel, and let sit to rise until it doubles in size, about 1 1/2 hours. Punch the dough down. Knead for a few seconds, adding a tablespoon or more flour if needed. Divide the dough into 8 equal pieces and shape into balls. Roll the dough balls lightly in flour and place on parchment paper. Cover with a towel or another sheet of parchment, and let rise for 20 to 30 minutes.

Step 5

5. Take a dough ball and shape by hand into an 8- to 9-inch oval, working lightly so the air stays in the dough. You can also use a rolling pin to roll it out. Dust lightly with flour to help with the rolling/shaping. Spray the top of the naan lightly with water. Sprinkle with nigella seeds, and brush or spray lightly with oil. Repeat with the remaining balls.

Step 6

6. To cook the naan: Preheat the oven to 450°F. Place a pizza stone in the oven, and heat for at least 30 minutes. Place as many rolled-out naan breads as the stone can accommodate. Bake 2 to 3 minutes, until the breads puff up and the tops become golden. Broil for 30 seconds to crisp/char if desired. Remove the breads from the stone. Repeat with the remaining breads.

Step 7

To cook on the stovetop: Use any cast iron griddle, skillet, or grill pan, which can withstand high heat. Heat the pan over medium-high heat until heated evenly. Place one naan on the pan, seeds-side up. Cover the naan with a lid and cook over medium-high heat until it starts to puff, 2 to 3 minutes. Flip and cook for another minute. To make charred naans, use tongs to hold the bread directly over the gas flame for a few seconds until they char in some spots. Repeat with the remaining naans.