Naan is a staple of Indian food, and one of a variety of flat bread recipes used for centuries in the Middle East and Asia. The ingredients for making naan are simple and the process is quite easy. The only challenging part will be resisting the urge to eat the whole batch! You will love having freshly cooked, homemade naan to scoop up your beef keema with spinach, dip into your potato curry, or to simply sink your teeth into.
For our recipe, we are adding kalonji seeds which impart a nutty, smoky and slightly sweet flavor to the dough. If you want to try another popular variation, you can try adding minced garlic to the ghee or butter and brush it on just before eating it.
In a bowl, mix the following:
Use a whisk to thoroughly combine all of the wet ingredients.
Then whisk in the following:
Begin using your hands to knead the dough. If your dough looks dry, add a little bit of water (1 tablespoon at a time), and knead again. You want your dough to be smooth, soft and pliable.
Cover your dough with a wet cloth and keep set aside for 10 minutes.
After 10 minutes, add the oil and knead again.
Cover the dough a third time and set aside for 2 hours. This gives the dough time to leaven and rise.
Next, make medium sized balls with the dough.
Flatten each ball into a small circle and sprinkle some kalonji seeds onto it.
Using a rolling pin, roll each small circle of dough into a rounded, elongated shape.
Heat a griddle or skillet over medium, and place the flattened dough in the heated pan. Cook the naan dough for 60 seconds on each side. When your naan is done, it will start to bubble, turn brown and will be slightly charred.
Optionally, brush lightly with melted butter or ghee and serve warm.