Naan is a soft, delicious, homemade yeast bread with good serving of whole wheat. One taste of these naans will sure convenience you to always make’em at-home from now on-wards!
Always use part whole and part all purpose flours for homemade naans to keep some whole grains in the party. Most of the bread are part-wheat-part-whole or at-least have a good serving of whole wheat. After-all it is homemade, and we have luxury to make it suitable to our needs! Wheat not just makes these naans healthy, but all make’em taste good, less glutenous or in other words less-chewy.
These naans will not harden or will not hurt your jaws. Most of the naan sold in stores are Baking Powder naans. These, however, are pure yeast naan. And are not that difficult to make. You just need one rise. that’s it! Almost like making dough for a not-leavened flat bread in advance and then cooking it after finishing rest of cooking. Make the dough, leave on counter, finish rest of work, and then return to make naans! Homemade THE BEST!! Yummm!
Traditional naans are cooked in clay ovens called Tandoors. You can cook these naans in modern ovens too. Just plain old skillet, tongs, and gas stove. If you don’t have gas stove, you can sear both sides on skillet as well. These naans will not dry out or turn chewy plus a layer of butter will keep’em moist for much longer. Butter is quintessential to a delicious naan! Naan dough can be made vegan if milk is replaced with coconut milk.
The beauty of homemade naans (especially this one) is that you can freeze them for later use. Both cooked or uncooked. Since it made-at-home, so freshness is sealed right in the beginning and then perfect Homemade Indian Food any day of the week!
To Freeze Uncooked Naans: Roll the yeast dough. Keep placing rolled uncooked naan with parchment paper in-between until all naan are rolled out. Then carefully transfer pile to a ziplock bag and freeze on flat surface.
To Freeze Cooked Naans: Roll and cook one side of the naan. For second side, don’t cook on flame, just cook on flat skillet briefly. Then let’em come to room temperature. Transfer to ziplock bag and freeze.