This Thermomix Naan Bread is super easy to make and is perfect for serving up alongside your homemade curries.
Indian food is always made better with a portion of naan bread on the side. And making homemade naan bread is much easier with this Thermomix recipe.
Making dough is so quick and easy in the Thermomix that it will be ready in just minutes using a few store cupboard ingredients.
This easy recipe for naan bread gives you soft chewy naan bread, perfect for dipping into your favourite curry.
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Ingredients in Naan Bread
This easy naan bread uses the following basic ingredients:
- Instant yeast - this recipe uses instant yeast. It does not require sugar to activate it. If you have a different type of yeast, then read this article to learn how to substitute it.
- Water
- Flour - I usually just use plain flour for naan bread (all-purpose flour) as that is what I always have in my pantry. I have also used bread flour but, honestly I couldn't tell much difference, so just use what you have (not self-raising flour though).
- Salt - this not only gives flavour to your dough, but it also strengthens it.
- Yoghurt - I use Greek yoghurt as I always have it in my fridge but you can also use plain natural yoghurt.
- Oil - helps to tenderise the dough and give it that all important stretchiness. Vegetable oil is best but you can also use olive oil (although not very authentic for Asian cooking) but opt for a mild tasting oil.
- Butter - melted for brushing the naan after it is cooked. I just melt it in the microwave for a few seconds.
How to make Naan Bread
Making naan bread in the Thermomix is super easy, like all bread recipes - don't you just love the knead function?!
Start by adding the yeast and water to the bowl and warming it for one minute at 37C. Then add the flour and yoghurt and mix or five seconds on speed 3 and finally add the oil and salt and use the knead function for just 30 seconds.
Now you need to transfer the dough to a lightly oiled bowl and cover it with a damp tea towel or cling film and set aside in a warm place for 1-2 hours, depending on the temperature of your house. It should double in size.
Turn the dough out onto a floured surface and divide it into six equal portions. I find the easiest way to divide the dough is to form a sausage and cut into six pieces.
Now take each piece of dough and form it into ball, as though you were making bread rolls. And then flatten each dough ball slightly with the heel of your hand.
Place the flattened portions onto a tray and cover with a clean tea towel for around 15-20 minutes until they have risen slightly. There won't be a huge difference is size but you will see/feel that they are more puffy.
Now take each portion and use a rolling pin to roll it out to around six inches. It won't be as thin as pizza dough (or it will be too crispy) but you also don't want it to be too thick, or it won't bubble properly in the pan.
I find six inches in diameter gets it to the correct thickness.
How to Cook Naan Bread
Cooking naan bread is traditionally done inside a super hot tandoor oven, where they stick the bread to the side of the oven.
However, for most of us who don't happen to have a tandoor oven to hand, a simple frying pan is the best way to cook naan.
If you have a cast-iron skillet, this is the best thing to use. Otherwise a non-stick pan will do, although you do want it to get very hot, so be careful not to damage your pan.
Start by pre-heating your frying pan, and then place the rolled our naan into the hot pan. After a few seconds it will start to bubble up like in the picture above.
Check the underside to see when it is nicely browned (this should only take around a minute) then flip it over. Allow it to cook for around another minute until you start to get some charring on the bubbles.
Now remove it from the pan and brush it with some melted butter while it is still hot and preferably serve immediately.
Tip: I keep my naan bread wrapped in a clean tea towel after I cook them to keep warm, and then brush them all with the melted butter together.
Garlic Naan Bread
To make garlic naan bread, simply add some minced garlic (I use two cloves) to your melted butter before brushing it over the naan bread. If you are in a hurry you could also add a teaspoon of garlic salt, but fresh tastes better!
Cheese Naan Bread
Totally inauthentic I am sure, but cheesy naan bread is always a crowd pleaser, especially with kids.
To make cheese naan in the Thermomix, follow the above method for making the naan dough. When it comes to rolling it out though follow these steps:
- Roll out the dough circle
- Add some shredded cheese on top of the dough
- Fold over the dough to create a small parcel
- Turn over and roll out the dough with the cheese inside into a circle
- Cook as above
- You will be blessed with yummy naan bread with melted cheese inside
What to do with Naan Bread?
Naan bread is traditionally served to accompany Indian curries (try it with my leftover chicken curry or leftover lamb biryani).
But you could also use naan as a quick pizza base or use as wraps for kebabs, kofta or falafel.
FAQs and Top Tips
If you plan to store your naan bread for later, don't brush them with butter. Once cooked, allow them to cool completely then transfer to a ziploc bag and store at room temperature for up to 2 days, or in the fridge for up to 4 days.
You can reheat naan bread either on a frying pan over low-medium heat, or in the microwave for 10 seconds. Then brush with melted butter and enjoy!
Yes you can. If you plan to freeze naan bread, don't brush it with butter. Allow to cool completely then transfer to a ziploc bag and store in the freezer for up to 2 months. Defrost it at room temperature and then reheat either on a frying pan over low-medium heat, or in the microwave for 10 seconds, before brushing with melted butter.
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Thermomix Naan Bread
Ingredients
- 2 teaspoon instant yeast
- 160 g water
- 320 g plain flour
- 50 g Greek yoghurt or plain natural yoghurt
- 30 g vegetable oil
- 1 teaspoon salt
- Melted butter for brushing
Instructions
- Add the yeast and water to the Thermomix bowl. Warm through for 1 minute / 37 degrees / speed 1.
- Add the flour and yoghurt to the bowl. Mix for 5 seconds / speed 3.
- Add the oil and salt to the. bowl. Mix with Dough function / 30 seconds.
- Transfer dough to a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave in a warm place until the dough has double in size (1-2 hours depending on how warm your house is).
- Turn the dough out onto a floured surface and divide it into six equal portions. I find the easiest way to do this is to form a sausage and cut into six pieces.
- Now take each piece of dough and form it into ball, as though you were making bread rolls. And then flatten each dough ball slightly with the heel of your hand.
- Place the flattened portions onto a tray and cover with a clean tea towel for around 15-20 minutes until they have risen slightly. There won't be a huge difference is size but you will see/feel that they are more puffy.
- Take each portion and use a rolling pin to roll it out to around six inches.
- Pre-heat a cast-iron skillet or non-stick frying pan until very hot.
- Place the naan into the hot pan. After a few seconds it will start to bubble up. Check the underside to see when it is nicely browned (this should only take around a minute) then flip it over.
- Allow it to cook for around another minute until you start to get some charring on the bubbles.
- Now remove it from the pan and brush it with some melted butter while it is still hot ( I keep my naan bread wrapped in a clean tea towel after I cook them to keep warm, and then brush them all with the melted butter together.)
Awesome recipe. For a family of 4 I suggest making 2 batches.
Oh my word, these were awesome. My kids, husband and I all agreed we will never enjoy a shop bought or restaurant bought naan ever again after these. We made ours into garlic naan and had it with the pumpkin and chicken curry. Amazing!
Yay! Glad you liked them 🙂