Quick Naan Recipe - The Tortilla Channel (2024)

FAQs

Can you make naan in a tortilla press? ›

A tortilla press is great for pressing out dough for naan, pitas and other flatbreads. For fans of thin-crust pizza, the tortilla press is an ideal tool for smashing out balls of your favorite pizza dough, be it store-bought or homemade, into the base for crunchy, individual-size pies.

Egg – Helps bind your dough. Garlic – Mince it to give your garlic naan recipe a yummy and savory taste. Salted butter – Adds more flavor and richness.

If the pan is not hot enough then the naan will not rise well. So ensure it is hot but not extremely hot. Gently remove the naan from the counter and place it on the hot griddle. Soon you will see bubbles on the naan.

The puffing and bubbles also directly contribute to the fluffy, chewy texture of great naan. If you aren't getting bubbles on your naan at all try turning up the heat a little, on a skillet medium-high heat is usually the sweet spot. If that still doesn't work your problem may be the dough.

Line your tortilla press with a piece of plastic, like one you'd get at the grocery store, not parchment paper or plastic wrap. I like to make a slightly smaller ball than a golf ball.

Prior to storing, oil very lightly with vegetable oil or spray with a shorting spray, then wipe dry with paper towel. Store your tortilla Press in a clean, dry place where the temperature is fairly stable. This is especially important in humid climates where condensation could cause rust.

As such, you should avoid filling up on naan if you're watching your saturated fat intake. Moreover, store-bought plain naan has a relatively high sodium content, accounting for around 18% of the DV. Eating too much sodium may increase blood pressure and your risk for heart disease and stroke ( 7 ).

The extra protein from the yogurt eliminates the importance of advanced gluten development. The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

Can naan rise too long? ›

6) The longer the naan dough rises (up to 4 hours), the better the flavor. But honestly I think that the best result was to let the dough rise for 2 hours, then knead and make the dough balls, and let them rise 30 minutes. Then roll and cook.

They call it 'naan bread'. Schooling them, Padma Lakshmi said, “It's naan, non naan bread.” She added, “It is pita, not pita bread.” Foodies and chefs could not agree more with her. While naan, pita, or even paratha are different kinds of flatbread, adding 'bread' as a prefix is not justified.

The large bubbles on the surface of the naan are created by an extremely high heat. Because naan is traditionally made in an extremely hot tandoor oven, we have to try and recreate this at home. Make sure your tawa is 'pre-heated' and almost steaming hot before putting the naan to cook on it. Never start on a cold pan.

Heat a frying pan as hot as you can on the hob (you need to use a frying pan that can go under the grill). Once hot, place a rolled naan onto the pan and count to 20 seconds. Now place the pan under the grill and wait for the naan to puff up and cook.

Set the bowl of dough in the microwave and shut the door.

Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.

"A tortilla press is surprisingly versatile and not limited to just tortillas," says Wong. "Essentially, you can make any type of flatbread in it, such as pizza crust and pitas. I've sliced them up to make my own tortilla chips. I've also known people to make sausage and hamburger patties with one of these."

Outside of making tortillas, there are other ways you can use a tortilla press. Below, we cover some of the alternate uses for tortilla presses: Flattening doughs for flatbreads, pita bread, and thin-crust pizza bases. Making patties out of certain meats for foods like hamburgers and salmon patties.

After the initial success of those tortillas, which I ate piled with red chile beans and pickled onions, I found myself making more kinds of flatbread just as an excuse to use the press. I used it to make naan bread, pita, and scallion pancakes.