Spicecraft Naan Bread Mix

Make pillowy restaurant style naan bread from scratch

Making amazing Naan Bread is easy with the new Spicecraft Naan Bread Mix

Traditionally Naan is made in a TANDOOR – a super hot clay oven shaped like a small well with extremely hot walls and hot air circulating in the middle.

The secret to making restaurant style naan bread at home is to replicate the tandoor environment as closely as possible.

Here are the steps:

1. Make the Dough.

2. Shape the Dough Balls

3. Roll out the Naans

4. Cook the Naans

First, Make the Dough

There are three different ways of cooking the naan bread, but the dough is same for all three.

1. Combine the Spicecraft Naan Bread mix with half cup water, half cup plain Greek yogurt, 2 tbsp cooking oil. 

2. Mix well. Knead for 2-3 mins to form a sticky dough

3. Cover and set aside for up to 2 hours. 

 

Next, Shape the Dough Balls

We’ll shape the dough into 8 equal balls, ready for rolling. The dough should rise by a third after resting for 2 hours.

1. Transfer to a well floured surface and knead for 2 minutes until the dough is soft and no longer sticky. 

2. Mix well. Knead for 2-3 mins to form a sticky dough

3. Divide into 8 portions and roll them into balls.

4. Cover with a damp tea-towel, ready for rolling.  

 

Now we roll out each Naan

1. Roll out each naan into a 10-12 cm shape. Don’t worry if it doesn’t look like a circle. 

2. Move the rolling pin going in one direction instead of a back and forth motion. 

3. The Naan should be at least 5 mm thick or they will not turn out soft.

 

Three Cooking Methods

Non-stick Pan

Easiest method using a standard non-stick pan on any standard cooktop.

Cast iron skillet (or Indian Tawa)

Tricker method but great results. Especially good with a gas stove.

Oven

Easy method, makes a crisper naan bread.

Non-stick Pan method

1. Place your pan on high heat, as high as your pan will allow. 

2. Once the pan is properly hot, place the rolled naan on it. It will start forming bubbles in 30-45 seconds. Actual time will vary depending on your pan and heat levels. 

3. Flip it over to cook the other side ensuring the garlic is fully cooked.

4. Remove from heat, brush with salted butter and serve hot.

 

Skillet or Tawa method

In a Tandoor the bottom of the Naan bread is cooked in contact with the hot walls of the clay oven, while the top is cooked by the hot air circulating inside. 

We recreate a similar environment with this method.

1. Place your skillet on high heat. The temperature inside a Tandoor can go up to 600 degrees!  

2. Moisten one side of the Naan with a teaspoon of water. The water helps stick the Naan to the skillet so it doesn’t fall over when you flip it.  

3. Place the Naan wet side down onto the hot skillet. You should start seeing big bubbles forming in 30-45 seconds.

4. Flip the skillet over the stove so the the top of the Naan is cooked by the direct heat from the stove. 

5. The bubbles will get a bit bigger in size. Stop once the bubbles are lightly browned. Do not overcook or the Naan will become rubbery.

6. Serve hot with lots of butter. Absolutely delicious restaurant quality Naan bread. 

 

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