Keema Naan

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Puffy RestaurantStyle Naan Indian

Puffy Restaurantstyle Naan Indian


  • 1/2 cup warm water
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups bread flour or unbleached white flour, plus more for dusting 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup safflower oil, coconut oil, or melted vegan butter, divided
  • 3/4 cup plain nondairy yogurt (unsweetened or lightly sweetened), at room temperature
  • 1 to 2 tablespoons safflower or other neutral oil, for cooking
  • 1 tablespoon nigella seeds, for garnish


  1. In a large mixing bowl, combine the warm water and sugar
  2. Sprinkle the yeast into the bowl and set aside for 10 minutes, or until frothy
  3. In another bowl, whisk together the flour, salt, baking powder, and baking soda
  4. To the yeast bowl, add 3 1/2 cups of the flour mixture, 3 tablespoons of the oil, and the yogurt
  5. Mix well to combine
  6. Add the remaining flour, a few tablespoons at a time, and knead into a soft, smooth dough, either in the bowl or on a floured surface, for 2 to 4 minutes
  7. Place the dough back into the yeast bowl
  8. Drizzle one tablespoon of oil over the dough, and roll to coat in the oil
  9. Cover the bowl with plastic wrap or a heavy kitchen towel, and let sit to rise until it doubles in size, about 1 1/2 hours
  10. Punch the dough down
  11. Knead for a few seconds, adding a tablespoon or more flour if needed
  12. Divide the dough into 8 equal pieces and shape into balls
  13. Roll the dough balls lightly in flour and place on parchment paper
  14. Cover with a towel or another sheet of parchment, and let rise for 20 to 30 minutes
  15. Take a dough ball and shape by hand into an 8-to 9-inch oval, working lightly so the air stays in the dough
  16. You can also use a rolling pin to roll it out
  17. Dust lightly with flour to help with the rolling/shaping
  18. Spray the top of the naan lightly with water
  19. Sprinkle with nigella seeds, and brush or spray lightly with oil
  20. Repeat with the remaining balls
  21. To cook the naan: Preheat the oven to 450°F
  22. Place a pizza stone in the oven, and heat for at least 30 minutes
  23. Place as many rolled-out naan breads as the stone can accommodate
  24. Bake 2 to 3 minutes, until the breads puff up and the tops become golden
  25. Broil for 30 seconds to crisp/char if desired
  26. Remove the breads from the stone
  27. Repeat with the remaining breads
  28. To serve, brush the naan with melted vegan butter or oil
  29. To cook on the stovetop: Use any cast iron griddle, skillet, or grill pan, which can withstand high heat
  30. Heat the pan over medium-high heat until heated evenly
  31. Place one naan on the pan, seeds-side up
  32. Cover the naan with a lid and cook over medium high heat until it starts to puff, 2 to 3 minutes
  33. Flip and cook for another minute
  34. To make charred naans, use tongs to hold the bread directly over the gas flame for a few seconds, until they char in some spots
  35. Repeat with the remaining naans
  36. To store: wrap the naans in a clean kitchen towel and keep on the counter for the day
  37. To store for longer: cool completely and place in an airtight bag
  38. Keep on the counter for up to 2 days, and in the refrigerator for up to seven days
  39. Garlic Naan: Spray the top of each naan lightly with water, as in Step 5
  40. Press 2 teaspoons of finely chopped garlic and one tablespoon of chopped cilantro on the top, along with the nigella seeds
  41. Spray lightly with oil, and cook according to instructions

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