Bullet Naan

5 from 1 vote

My Bullet Naan recipe is perfect for creating a soft, spicy, and delicious Indian flatbread. Melty cheese, fresh coriander, and green chilies, all wrapped inside a warm, chewy dough and cooked until lightly charred in a hot pan.

Prep Time15

Cook Time15

Rising Time45

Total Time1 15

Course: Side Dish

Cuisine: Indian

Diet: Halal, Vegetarian

Servings: people

Calories: 396kcal

Author: Ayla Clulee

Ingredients

For the Dough

2 cups plain white flour / all-purpose flour (250 grams)
⅔ cup water (150 ml)
1 ½ teaspoon yeast
3 tablespoon plain natural yogurt
½ teaspoon salt
¾ teaspoon baking powder
3 teaspoon melted ghee

For the Filling

1 cup cheddar cheese (grated)
2 chillies (sliced)
2 tablespoon coriander leaves (chopped)

US Customary - Metric

Instructions

Preparing the Dough

Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
Mix all the ingredients, cover the bowl, and let it rest in a warm place for 30 minutes.
Blend the yogurt into the mixture, then add the remaining flour, salt, and baking powder. Use your hands to combine until a sticky and soft dough forms.
Add 2 teaspoons of ghee or butter, rubbing it over the dough. Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth. Allow it to rise for another 15 minutes.
After 15 minutes, add another teaspoon of ghee or melted butter to the dough, gently spreading it all over.
Then, transfer the dough onto a work surface and knead for 30 seconds. Place the dough back in the bowl, cover it, and allow it to rise for 15 minutes in a warm spot.
During this time, the dough will noticeably become smoother.

Shaping and Cooking the Naan

After the dough has risen, softly knead it on an oiled surface for a minute, then split it into four equal portions.
Shape each portion into a ball and lightly dust them with flour. Cover the dough balls and let them rest for 5 minutes before shaping.
Preheat a cast-iron skillet or frying pan over medium heat while the dough balls are resting.
Roll out one of the dough balls using a rolling pin until it reaches the size of a small plate. While working on this dough ball, make sure to keep the others covered.
Put a quarter of the grated cheese in the center of the rolled-out dough, sprinkle on a few slices of chilies, and ½ tablespoon of chopped coriander.
Lift the edges and seal them to reshape it into a ball.
Sprinkle the ball with a little flour, then use your fingers or a rolling pin to form it into an oval or teardrop shape, approximately 3 mm (⅛ inch) thick.
Once the skillet is extremely hot, put the naan in it. Cook until it turns golden brown, then flip it using tongs.
Put it on a plate and brush the top of the naan with some ghee or butter.
Sprinkle extra chilies and chopped coriander or cilantro on top before serving.

Notes

The best flour type for making naan dough is all purpose flour; using alternatives like whole wheat flour will yield less soft and denser bread.
Use the dough right away. If making it ahead, reduce the yeast to ¼ teaspoon and refrigerate until ready to use.
Patience is key; while minimal kneading is required, a few "knead and rise" cycles are needed for a smooth dough.
Naan bread sizes and shapes vary at different restaurants. It's crucial to achieve a soft and fluffy texture, so avoid making them too thin. On the other hand, if they're too thick, you might end up with an uncooked, doughy center.
To achieve bubbly tops, ensure your skillet is extremely hot, mimicking the intense heat of tandoor ovens.
After cooking the bullet naan bread, brush the top with some butter/ghee for extra flavor and serve them straight from the pan.
Adjust the spiceness to your taste by reducing the amount of chilies.

Nutrition