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 for making delicious, chewy Naan at home:

1. Make the dough using Spicecraft Naan Bread Mix

2. Rest the dough then shape into balls

3. Roll out the Naans

4. Cook the Naans on a really hot surface

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. Divide into 8 portions and roll them into balls.

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

Roll out individual Naans

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 traditional 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. 

Oven method

In a traditional 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 in the oven by preheating a pizza stone to mimic the hot walls of a tandoor and baking the Naan on a super hot fan-forced setting. 

You’ll find oven baked Naan has a ‘breadier’ texture compared to the pan roasted version. 

1. Pre-heat the pizza stone for at least 15 minutes on your oven’s highest temperature setting, usually 250°  

2. Stab the rolled Naan with a fork a few times. This will prevent it from puffing up into one big ball in the oven.   

3. Moisten one side of the Naan with a teaspoon of water. The water helps the Naan base to stick to the stone.  

3. Place the Naan wet side down on the pre-heated pizza stone on max heat setting and place it on the lowest tray in the oven. If your oven allows, place the stone directly on the oven floor.

4. The Naan will start forming bubbles in 30 seconds. Cook for 3 to 5 mins until the bubbles are fully puffed and the bottom of the Naan is looking lightly browned. Do not overcook as the Naan will get tough and crispy rather than soft and chewy.

5. Serve hot with lots of butter. 

Toppings and Stuffing

Now that you have the basics down, here are some easy ways to take your Naans to the next level. Feel free to experiment with your own topping ideas.

Stuffed Cheese Naan

Naan stuffed with shredded cheese and cooked on a non-stick pan. Recipe below.

Garlic Naan

Shred a couple of garlic cloves and sprinkle over rolled out Naan. Press down with rolling pin to ensure the garlic remains stuck to the dough while cooking. Combine with Cheese and coriander for the ultimate flavour combo

More topping ideas

Experiment with fried onions, pesto, vegemite, dried herbs like basil and oregano.

Stuffed Cheese Naan

This delicious stuffed Naan filled will gooey cheese will have you in Naan heaven. Enjoy it on it’s own or serve with our classic Butter Chicken.

Each Naan needs about a tablespoon of shredded cheese. Cheddar or mozzarella will do fine. 

  1. Prepare the dough balls as described above.
  2. Roll out a small circle and place the cheese in the centre.
  3. Fold the edges towards the middle to enclose the cheese inside the dough.
  4. Flip the stuffed ball so that the pinched middle is facing downwards and dust generously with flour.
  5. Gently roll out the Cheese Naan into a 10-12 cm circle. Take care to not roll the Naan too thin or the cheese will start breaking out.
  6. (Optional) Sprinkle shredded garlic and coriander on one side and press down gently with the rolling pin to make sure the toppings stick.
  7. Cook on a hot non-stick pan using the method described above. 
  8. Garnish with butter and serve hot.

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