How to make Indian Bread
  • Servings: 2-3
  • Preparation Time: 45 min
  • half cup yogurt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 pinch
  • baking soda
  • 2 cups
  • all-purpose flour
  • 1 teaspoon
  • salt
  • 2 tablespoon
  • oil
  • 1 cup
  • water
  1. In a mixing bowl take ΒΌ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt. Ensure to use fresh curd and not overly sour or tangy curd (yogurt)
  2. Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda. If you do not have baking soda, then skip it.
  3. With a spoon mix all the ingredients very well till the sugar dissolves.
  4. Now add 2 cups all-purpose flour, 1 teaspoon salt or add as required in the bowl. You can also use a mix of whole wheat flour and all purpose flour.
  5. Mix again with a spoon so that the salt is evenly distributed in the flour.
  6. Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil. Use any neutral-flavored oil. Knead to a smooth and soft dough. If the curd is thick, then you may need to add more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough. You can even use a stand mixer to knead the dough.
  7. Flatten the dough. You can even spread some oil all over the dough if you want. Place in the same bowl.
  8. Make medium-sized balls from the dough. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board. Sprinkle some nigella seeds (kalonji) or sesame seeds (black or white) or melon seeds (magaz) on the rolled dough. I have added nigella seeds as they give a good flavor. If you do not have these seeds, then simply skip them.
  9. Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
Both naan and naan bread are the same. In Asia, we call these delicious bread as naan.