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Restaurant-style Naan Bread
Restaurant-style Naan Bread is a traditional Indian recipe for a classic naan bread made as a curry restaurant would prepare it, using baking powder as a leavening agent rather than yeast and cooking in a traditional clay oven, the tandoor. The full recipe is presented here and I hope you enjoy this classic Indian version of: Restaurant-style Naan Bread.
prep time
40 minutes
cook time
15 minutes
Total Time:
55 minutes
Serves:
4–6
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesBread RecipesIndian Recipes
Though most people know naan breads today from Indian restaurants, these flatbreads spread to the Indian subcontinent during the Islamic Delhi Sultanate period, earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet Amir Khusrau living in India during 1300s AD. The story of naan breads go back much further, though as they actually originate from Mesopotamia, ancient Egypt, and South Asia. Naan
Ingredients:
400ml (1 2/3 cups) whole milk
750g (5 1/3 cups) plain flour
2 eggs
2 tbsp sugar
1 tbsp salt
50ml (3 tbsp) vegetable oil
1 1/2 tsp baking powder
2 tbsp fresh coriander (cilantro) leaves, finely chopped
2 tbsp garlic cloves, finely chopped
2 tbsp nigella (kalonji) seeds
3 tbsp ghee or butter, melted and cooled
Method:
Pre-heat the oven to 225°C (440°F) and place a thick baking tray inside to heat up.
Crack the eggs into a mixing bowl, add the sugar and milk and whisk thoroughly to combine. In a separate bowl, sift together the flour, salt and baking powder. Form a well in the centre of the flour mix then add half the milk mix. Combine with a fork then add more of the milk mix until the ingredients come together.
Knead lightly to form a soft dough (do not over-work or it will be too elastic). Cover with a damp tea-towel and set aside in a warm place to rest for 15 minutes. After this time, remove the towel, pour over the oil and knead the dough to incorporate the oil and knock out any air.
Divide the dough into 16 equal-sized pieces, form these into balls then place, one at a time, on a lightly-floured work surface and roll out into rounds about 10cm (4 in) in diameter.
Carefully spread the circles of dough on the hot tray (do not remove this from the oven — you will probably need to cook them in batches). Scatter the garlic and coriander leaves over half the naan and the nigella seeds over the other half. Close the oven and cook for 3 minutes then brush with the melted butter, turn over and cook for about 2 minutes on the other side or until lightly coloured and cooked through.
Serve hot, as you cook the next batch.
For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page
