Bullet Naan
Craving something warm and comforting? Try Bullet Naan, a delightful Indian flatbread with a hint of spice. Perfect for scooping up your favorite curries or enjoying fresh out of the skillet, this easy recipe will become a weeknight go-to!
Equipment
- Skillet
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
Ingredients
- ¾ cup warm water
- 1 teaspoon dried instant yeast
- 1½ to 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- 3 tablespoons oil (canola/vegetable/sunflower)
- 2-3 jalapeños or green chilies
- ¼ cup butter (melted)
- ¼ cup chopped fresh cilantro (plus extra for garnish)
Instructions
- Set your stand mixer up with a dough hook. Measure the warm water into the bowl and sprinkle over the dried instant yeast. Leave for 5 minutes.
- Add the all-purpose flour, kosher salt, sugar, and oil to the bowl. Mix on low for 10 minutes until you have an elastic dough.
- Cover the bowl with cling film and leave it to rise for 20 minutes.
- Empty the dough on a floured board and knead for 15 minutes. Place in a bowl, cover with cling wrap, and leave for 20 minutes.
- Slice the jalapeños into rings and set to one side.
- Once the dough has sat for 20 minutes, punch it back down and divide it into three roughly equal balls.
- Use your rolling pin to lightly roll the naan into an oval shape, about ½ inch thick.
- Push the slices of jalapeños into the top of the naan and sprinkle with the chopped fresh cilantro.
- Put a heavy skillet over high heat and allow it to get searingly hot. Place the dough, jalapeños side down, onto the skillet and cook for 1-2 minutes.
- Flip the bread and cook for a further 1-2 minutes. Remove to a plate and brush with the butter.
Notes
- Tip 1: Not all cup measures are created equal. Depending on how you fill your cup, the quantity of flour will vary quite significantly!
- Tip 2: You can use any chili in this recipe. Green is more traditional, but use what you have or enjoy.
- Tip 3: Butter or ghee is traditional here, but if you want to make vegan naan bread, substitute it with your favorite vegan 'butter' or use a little coconut oil.
- Tip 4: If you hate cilantro, just leave it off the finished naan breads.