This Homemade Bullet Naan recipe is quick to make and easy to cook in a skillet. A soft fluffy naan bread with a spicy kick - this easy Indian flatbread is topped with jalapeños and cilantro leaves, then once cooked, it's brushed with butter. Giving you a delicious bread that packs a punch and is fabulous with creamy curries. This is a no yogurt, yeast dough, but it is straightforward to make, and with this easy recipe, you will learn how to create and enjoy bullet naan at home.
1 ½ - 2cupsall-purpose flour/plain flour - see note 1
For the topping
2-3jalapeños or green chilies- see note 2
¼cupbutter (melted)- see note 3
¼cupchopped fresh cilantro/coriander leaves (plus extra for garnish) - see note 4
To make the dough (STAND MIXER METHOD)
Set your stand mixer up with a dough hook.
Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water 1 teaspoon dried yeast
Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour ½ teaspoon salt ¼ teaspoon sugar 3 tablespoon oil
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.
To make the dough (BY HAND METHOD)
Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water 1 teaspoon dried yeast
Add the flour, salt, sugar, and oil.1½-2 cups flour ½ teaspoon salt ¼ teaspoon sugar 3 tablespoon oil
Use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
Empty the dough on a floured board and knead the dough for 15 minutes.
Place in a bowl, cover with cling wrap and leave for 20 minutes.
To form and cook the naan
Slice the jalapeños into rings and set to one side.2-3 jalapeños
Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
Use your rolling pin to lightly roll the naan into an oval/teardrop/circle shape. Roll until you have a naan about ½" (9mm) thick (ensure they will fit in your skillet/griddle).
Push the slices of jalapeños into the top of the naan and spinkle with the chopped cilantro/coriander leaves.¼ cup chopped fresh cilantro/coriander leaves
Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot. Don't add any oil/butter. (at least 5 minutes)
Place the dough, jalapeños side down, onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
Flip the bread and cook for a further 1-2 minutes.
Remove to a plate, brush with the melted butter.
Cover with foil and keep in a low oven while you prepare the other breads.
Scatter with extra fresh cilantro/coriander to serve.
Not all cup measures are created equal, Depending on how you fill your cup, the quantity of flour will vary quite significantly! Start by adding 1 ½ cups of flour and mixing it, if you find the dough is too wet, add up to ½ cup more flour 1 tablespoon at a time. If you have scales in the house, then this is the perfect time to use them. By weight you need 10.5oz/300g of flour.
You can use any chili in this recipe. Green is more traditional, but use what you have or what you enjoy.
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.
Although traditional, if you hate cilantro, just leave it off the finished naan breads. (chives or green onion would add a fresh flavor if you would like a substitute)