Naan Flatbread – How to Make a Festive Appetizer

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Naan Flatbread – How to Make a Festive Appetizer

Do you want to Make Yourself Naan FlatBread and a Festive Appetizer? Then check out my recipe for Naan Flatbread below topped with an Apple-Cranberry Chutney sprinkled with fresh cilantro (coriander) and feta cheese. I think this is perfect for serving as a colorful appetizer with a glass of bubbly for a holiday or at any time you want a simple addition to any meal. This chutney goes particularly well with pork, turkey or chicken. If you prefer something a bit more savory try garlic and pesto flatbread. It is also a delicious appetizer when served with a charcuterie board. New to bread baking? Read 12 Steps to Perfect Bread.

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What is Naan Flatbread?

In India you can commonly find Naan. Naan, a tangy bread made by bakers typically contains some sort of yogurt or soured milk. It has a spotted appearance and is long and oval, about 8″ (20 cm) in length. People who eat Indian cuisine use Naan like a “utensil” for scooping up the gorgeous meat or vegetable curries, the milder lentil daal, etc. I became familiar with Naan Flatbread while living in London, UK where there seems to be a “curry house” on every corner. The scents wafting from these restaurants (and my Pakistani and Indian neighbors’ homes) always made my mouth water!

How do you make Naan Flatbread?

Cooks make Naan flatbread in many ways. There are regional favorites found across India and many households have a favorite family recipe. I typically make Naan with a white flour. One of the signature ingredients in Naan is yogurt or a soured milk giving the bread a tangy flavor. Some recipes call for baking powder or yeast. You can make Naan dough up to twenty four hours in advance and leave it to ferment in the refrigerator for a stronger flavor.

In my version below I use white bread flour, plain yogurt ( you could substitute yogurt kefir), and yeast as a raising agent. I prefer to use yeast as it gives the final bread better structure with a soft, pliable interior. The baking powder creates a tighter crumb and doesn’t produce the pliable structure I like in the interior of the bread.

How is Naan Flatbread Baked?

Naan flatbread baking on a preheated cast iron skillet on the stovetop.

Bakers typically cook Naan Flatbread in a traditional Tandoor oven. Which is a clay vessel oven, tall, cavernous and open at the top. At the bottom of the clay vessel burns a wood or charcoal fire. The fire heats the clay of the oven to high temperatures. Before baking bakers roll the naan flat, then “stick” it to the sides of the Tandoor to bake. Naan puffs up as it bakes and the bubbles caramelize giving the bread a typical spotted appearance. In this high heat, quick cooking method, the bread bubbles and caramelizes rendering it crispy on the outside but soft and pliable on the inside.

How to Bake Naan Flatbread without a Tandoor?

You can bake Naan Flatbread in a Tandoor oven, on an outdoor grill, in a hot preheated oven with a baking stone, under the broiler, or on the stovetop. If you are learning to bake, this is such a versatile recipe. That’s why I recommend this recipe to beginner bread bakers or to those who do not have an oven.

Apple Cranberry Chutney with Feta and Cilantro
Apple Cranberry Chutney with Feta and Cilantro

In the recipe below, I recommend to bake this Naan Flatbread on the cooktop in a flat pan. I use a cast iron skillet preheated on a medium flame to bake my naan. The preheated skillet mimics the heated clay surface of the Tandoor and produces a crispy crust and a light and airy interior.

Is This an Easy Recipe?

Easy, Peasy, Lemon-Squeezy! That means, “yes!” You will find that this is a super easy recipe that can be made by even the most novice baker with basic kitchen equipment. I recommend this recipe for beginner bakers and new bread-bakers. You could make this dough ahead of time and store it in the refrigerator for 24 hours before rolling and baking. This method actually creates a more flavorful bread. Young people or older single people living alone particularly like this recipe. Not only because of the ease of making it but also because it only makes 8 pieces of Naan Flatbread. A single person can make this bread, eat one or two pieces for dinner, and then save the rest for breakfast or lunch the following day.

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How Can I use Leftover Naan Flatbread?

If you are wondering what to do with leftover Naan Flatbread, here are a few recommended uses. For breakfast, pop it in the toaster and spread it with butter and cinnamon sugar for a morning treat. For lunch, you can fold it around some lettuce and lunchmeat for a quick sandwich. And, for my family’s absolute favorite way to use up leftover Naan Flatbread – Pizza! Yup, just coat the flatbread with a layer of pizza sauce, a sprinkling of mozzarella and one or two of your favorite toppings. Place it on a foil-lined pan and bake it at 500 degrees for 6-8 minutes. Superb, easy pizza!

For longer shelf life, freeze your Naan Flatbread by wrapping it tightly in plastic wrap or placing it in a freezer bag. Pull it out and use it in one of the ways I just described above.

Apple Cranberry Chutney
Apple Cranberry Chutney

Making a Festive Appetizer from the Naan

Naan Flatbread is an easy addition to any meal that you may be making this evening. In my recipe below, I recommend an easy appetizer perfect for the holidays or at any time. I made an Apple-Cranberry Chutney topped with cilantro and feta cheese for a lovely sweet and salty flavor combination. Chutney is a stovetop recipe, so it can be prepared with the most basic equipment. Spices can be adjusted to individual tastes. I recommend a combination of cinnamon, cardamom and a pinch of cloves. If those flavors do not appeal to you, spice it up in whichever way that might please you.

How Will You Serve Your Naan?

Sharing is Caring. If you make this Naan Flatbread (and/or) make yourself a festive appetizer with the chutney, please post a picture on Facebook or Instagram and tag me @christinasbreadbakes. I love to see your beautiful creations. Happy baking Bread Bakers!

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Apple Cranberry Chutney with Feta and Cilantro

Naan Flatbread served with Chutney

Christina
This is an easy to make Naan Flatbread recipe with a recommended side serving of Apple-Cranberry Chutney. The Naan is cooked stovetop so no oven needed. You can make this Naan bread alone or try the chutney for a complete appetizer. These also work well as sides served with a meal.
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, Side Dish
Cuisine hindi, Indian
Servings 8
Calories 164 kcal

Equipment

  • Measuring Cups or Digital Scale for metric measurement
  • Measuring Spoons
  • 2 L bowl or container
  • Cast Iron Skillet
  • Rolling Pin
  • Tongs
  • Small Pan/Pot
  • Vegetable Peeler
  • Knife

Ingredients
  

Naan Flatbread Ingredients

  • 140 g Warm Water (110 F / 38 C degrees) (⅔ Cup)
  • 1.5 tsp Active Dry Yeast
  • 250 g AP or Bread Flour (2 Cups)
  • 3 T Plain Yogurt (could substitute plain yogurt kefir)
  • 1 tsp Sea Salt

Apple Cranberry Chutney Ingredients

  • 2 ea Medium Apples, peeled & chopped (Sweet apples work best here)
  • 40 g Dried Cranberries (1/3 Cup)
  • 240 g Water (1 Cup)
  • 2 T Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cardamom
  • 1 pinch Cloves

Toppings

  • 2 T Chopped Cilantro, Parsley or Mint
  • 1 T Crumbled Feta Cheese

Instructions
 

Naan Flatbread

  • Scaling
  • Measure all ingredients.
    Ingredients measured and ready to make bread
  • Mixing
  • Hydrate the yeast by adding it to the water and stirring to combine. Set aside for 5 minutes.
    Yeast mixed with water turns foamy
  • Mix Flour and Salt.
  • Mix the yogurt and hydrated yeast with the flour and salt mixture.
  • Mix with your fingers or a fork to create ragged dough (all dry ingredients should be hydrated).
    Flour and Water Mix
  • Set aside to rest for 10 minutes.
    Hint: This allows the grains to absorb the water.
  • Dump dough onto a flat surface and knead for 2 minutes or until a smooth dough ball is formed.
    Hint: Add a teaspoon of flour if dough is too sticky.
  • Place dough ball into a container that has been coated with spray oil.
    Dough Ball Ready to Rise
  • Bulk Fermentation (first rise)
  • Cover and set aside to rise until double (about 45 minutes).
    Bulk Fermentation Completed when Dough is Doubled

Chutney

  • Measure out Chutney ingredients.
    Spice Mix of Cinnamon, Cardomom, Salt, & Cloves
  • Peel and chop the apples between ½" to 1" pieces.
  • Place the apples and water into the saucepan.
    Chopped apples in a soup pan
  • Cook for 10 minutes.
  • Add cranberries, spices, salt, and brown sugar.
  • Continue to cook 10-15 more minutes until the apples are soft and liquid has evaporated.
    Apple Cranberry Chutney
  • Remove from stove to cool.

Preparing the Naan to Bake

  • Punching/Folding
  • Dump the risen dough out onto a flat work surface.
    Hint: This achieves "punching" the dough down as it expels some of the air.
  • Pre-shaping or Rounding
  • Stretch the dough into an 8" x 8" square, then bring the top to center, and then bring the bottom to center (folded in threes). Pinch the seam together. Flip it over so the seam is on the bottom.
  • Dividing
  • Using a knife or bench scraper, divide the dough into 8 equal sections. Sprinkle with some flour.
    Cut Naan Flatbread Dough into 8 sections
  • Bench Proofing or Resting
  • Cover the dough with a clean cotton cloth and allow to rest for 5-10 minutes.
    Cover Dough with a Clean Cotton Cloth to Rest
  • In the meantime, preheat your cast-iron skillet over medium heat.
  • Take the first of the eight dough pieces and roll it out into an 8" long x 3" wide flat piece.
    Naan Flatbread rolled out to 8" x 3"
  • Proofing (second rise)
  • This naan flatbread does not require a second rise.
  • Baking
  • Place flattened naan on the skillet to bake.
    Naan placed on a preheated skillet for cooking
  • Keep an eye on it as it will cook quickly. When the naan has puffed up and the bottom is browned, it is ready to flip.
    Naan Naan Flatbread baking on a cast iron skillet
  • Using tongs, flip the naan over to cook on the second side.
  • When the second side is brown remove the naan.
    Naan Flatbread baking on a cast iron skillet
  • Repeat eight times.
    Hint: If your skillet is big enough you can cook two at a time.
  • Cooling
  • Keep naan in a dish lined with a cotton towel while you are cooking the remainder.
  • Serving
  • Put the chutney in a bowl and sprinkle crumbled feta and with cilantro, parsley or mint.
    Chutney sprinkled with Feta & Herbs
  • Serve with the naan for dipping.
  • Storing
  • Store the naan flatbread in a plastic bag at room temperature.
  • Use within two days or freeze in an airtight plastic bag for later use.
Keyword appetizer, easy bread, flat bread, flatbread, naan

Nutrition facts are approximate and dependent on your choice of ingredients.

Naan Nutrition Facts:

Chutney Nutrition Facts:

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34 thoughts on “Naan Flatbread – How to Make a Festive Appetizer”

  1. Katie

    5 stars
    I’ve been looking for a good naan recipe forever! This is the best I’ve had! Fluffy and crispy at the same time, will be making agin!

    Reply
  4. Emily

    5 stars
    Admittedly, I had to look up the difference between naan and pita. I usually make pita but now that I have your naan recipe I’m giving it a go!

    Reply
  16. Jeannie

    5 stars
    never thought of making my own naan bread, you make it so easy.always love mediterranean/indian breads they are so satisfying.

    Reply

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