If you love naan but want something with a fiery kick, Bullet Naan recipe is the perfect choice! This Indian flatbread is soft, fluffy, and topped with bold flavors like green chilies, garlic, cilantro leaves, and nigella seeds. Whether paired with a curry or enjoyed on its own, this naan is sure to impress.
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Naan is a classic, soft flatbread beloved by many, often served alongside curries and grilled meats, or simply enjoyed with a little butter. This variation of the beloved naan is flavor-packed twist on a traditional butter naan. If you're someone who enjoys a touch of heat and bold flavors, this Bullet Naan recipe will quickly become a kitchen staple
🧂Bullet Naan Ingredient Notes
Green Chillis
Green chilies add the signature heat to Bullet Naan. They are easily available in most grocery stores, especially in ethnic or Indian markets. If you're unable to find fresh green chilies, you can use canned or frozen green chilies as a substitute. For a milder version, reduce the number of chilies or opt for milder varieties like Jalapenos or Anaheim or banana peppers.
Nigella Seeds
Nigella seeds (also known as Kalonji) have a distinct, slightly bitter flavor and are a key component of Bullet Naan. These seeds are commonly found in Indian or Middle Eastern grocery stores. If you can't find nigella seeds, you can substitute them with cumin seeds or sesame seeds, though the flavor will differ slightly. While these replacements won't replicate the exact taste, they will still lend a savory aroma to the naan.
Garlic
Garlic imparts a rich, aromatic flavor that perfectly complements the heat from the chilies. Fresh garlic is the best choice for this recipe, though garlic paste can be used in a pinch. If you're not a fan of garlic, you can reduce the quantity or leave it out, but be aware that it plays a central role in flavor. Garlic powder can also be used, though freshly minced garlic provides the best result.
Cilantro
Cilantro leaves / coriander leaves are used for its fresh, herby flavor. It's an easy-to-find herb in most grocery stores, and fresh cilantro works best in this recipe. If you don't enjoy cilantro, parsley can be used as a substitute, though the flavor will differ.
Curd (Dahi)
Curd, also known as dahi, is a staple ingredient in many Indian breads, including naan. It helps tenderize the dough, making it soft and slightly tangy while also aiding in fermentation. Traditional curd is made by naturally fermenting milk with live cultures, giving it a slightly thinner consistency compared to Greek yogurt.
You can easily find fresh curd in Indian grocery stores, or you can make it at home by adding a spoonful of live-culture yogurt to warm milk and letting it ferment for a few hours. If curd is unavailable, Greek yogurt makes an excellent substitute. Greek yogurt is thicker and more concentrated due to its straining process, which removes excess whey. Because of this difference in consistency, when using Greek yogurt instead of curd, you may need to adjust the amount of liquid in your dough slightly.
Instant yeast
Replace it with active dry yeast. But remember to bloom it in warm water with a teaspoon of sugar.
No Yeast? No Problem! Swap out yeast with ½ teaspoon baking powder + ¼ teaspoon baking soda for a quick-rise alternative. Keep in mind that the texture might be slightly different.
🔪Step-by-Step Instructions
Let’s dive into the step-by-step process of making this easy recipe of naan from scratch!
Preparing the Dough – Stand Mixer Method
To get started, we need to make a soft and pliable dough. In the bowl of a stand mixer, combine all purpose flour, salt, sugar, and instant yeast—whisk them together to ensure even mixing. Next, add curd (or plain Greek yogurt), oil, and lukewarm water (around 110°F) to the dry ingredients. Attach the dough hook to your stand mixer and knead on a low speed. As the ingredients come together, you’ll notice the dough slowly pulling away from the sides of the bowl. Keep kneading for about 10-12 minutes—if the dough still feels sticky, continue kneading a little longer. Towards the end, you can increase the speed slightly to help the dough gather on the hook.
Kneading the Naan Dough by Hand
No stand mixer? No worries! You can easily make the dough by hand. First, mix all your dry ingredients in a large bowl, then add the wet ingredients. Using the back of a wooden spoon or a dough whisk, combine everything until it starts forming a shaggy dough. Transfer it onto a floured surface and knead it for about 12-15 minutes. This step is crucial—it helps develop the gluten, making the naan soft and chewy. If the dough sticks too much to your hands, sprinkle a little extra flour. If it feels too dry, add a few drops of water and knead again. Once the dough is smooth and elastic, place it in a bowl, cover it with a damp cloth, and let it rest.
Bulk Fermentation – Let the Dough Rise
Bulk fermentation is an essential step where the dough develops flavor, texture, and structure. Place the dough in a lightly greased bowl, covering it with a damp kitchen towel or plastic wrap to prevent it from drying out. Let it rest in a warm place (around 75-80°F) for 1 to 1.5 hours, or until it has doubled in size. If your kitchen is cold, you can place the bowl inside an oven with the light turned on or near a warm spot.
During this time, the yeast will ferment the sugars in the dough, producing gas that makes the naan airy and soft.
Shaping the Dough
Once the dough has risen, punch it down gently to release the air. Transfer it onto a floured surface and divide it into 8 equal portions. Take each portion, gather the edges to the center, and roll it into a smooth ball using your hands. Place the dough balls on a tray, cover them with a kitchen towel, and let them rest for about 10-15 minutes—this step helps relax the gluten, making rolling easier.
Assembling the Bullet Naan
Now comes the fun part—rolling and adding the bold flavors! Take one dough ball and roll it into a flat oval, about ⅙ inch thick. Do Not worry about the shape naans are very forgiving, shape just doesn’t matter. Shape it into the map of any country of your choice.
To help the toppings stick, take the rolled naan in your handlightly spray one side of the naan with water. Place it back on your work surface and sprinkle it generously with chopped green chilies, minced garlic, cilantro, and nigella seeds. To ensure the toppings stay in place, gently press them into the dough using a your hand or the rolling pin.
Cooking the Naan – Stovetop Method
Heat a cast-iron skillet or a frying pan or a tawa over medium-high heat until it's very hot. Now, take a naan and lightly spray the plain side with water—this helps it stick to the pan and creates that traditional naan texture. Place the naan in the pan, wet side down, and let it cook for about 1 minute, until bubbles start forming on the surface. Flip it over and cook for another 1-2 minutes. If you love that charred tandoori-style look, you can use tongs to hold the naan directly over an open flame for a few seconds. Or you can flip the pan over direct flame while maintaining some distance. Once it’s golden and slightly crispy around the edges, remove it from the pan and brush finished naangenerously with melted butter for extra flavor.
🍽Serving Suggestions for bullet naan bread
Your spicy and garlicky Bullet Naan is now ready! Serve it hot with a rich dal, paneer curry, gravy based curry, a dry sabzi, or even a cooling yogurt dip. You can also enjoy it as an appetizer or snack, dipping it into some homemade chutney, use it as a base for a naan pizza. However you serve it, this chili and garlic naan will be a surefire hit!
💭Pro Tips
- Temperature Matters: Ensure your water and curd (or Greek yogurt) are at room temperature for smooth dough formation. Cold ingredients can slow down yeast activity.
- Sticky Dough Fix: If the dough feels too sticky while kneading, sprinkle flour gradually but avoid adding too much, as it can make the naan dense.
- Rolling Caution: Roll naan evenly and not too thin—thin dough won’t puff properly, and thick naan may stay undercooked inside.
- Yeast Alternative: If you’re out of yeast, use ½ teaspoon baking powder + ¼ teaspoon baking soda for a quick-rise version. The texture may differ slightly.
- Dairy-Free Option: Replace yogurt with unsweetened dairy-free yogurt or coconut cream mixed with lemon juice for a similar tangy effect. This will make vegan bullet naan.
- Topping Flexibility: Adjust spice levels by reducing or increasing green chilies. You can also swap nigella seeds with sesame seeds or omit them entirely.
- Naan Not Puffing Up? Ensure the skillet is hot enough. If it's not, the naan won’t form those signature bubbles. Also, try rolling the dough evenly.
- Naan Sticking to the Pan? If using a cast-iron skillet, ensure it's well-seasoned. Avoid excessive oil while cooking, as naan sticks more
❓Frequently Asked Questions (FAQs)
Yes, you can make Bullet Naan ahead of time, but it's best when served fresh. If you want to prepare it in advance, cook the naan completely, then store it in an airtight container for up to 2 days.
To reheat, simply warm it in a hot pan for 1-2 minutes on each side, or wrap it in foil and heat in the oven. The naan may lose a bit of its softness when stored, but reheating with a spray of water will bring it back to life.
Yes! While traditionally naan is cooked in a tandoor (clay oven), you can easily make Bullet Naan at home using a skillet or cast-iron pan. The key to getting that authentic texture is to use a very hot pan and cook the naan quickly on high heat. The high temperature will mimic the cooking style of a tandoor, giving your naan a soft and slightly charred exterior.
Making Bullet Naan gluten-free requires a few adjustments. Start by replacing the all-purpose flour with a gluten-free flour blend that includes xanthan gum or guar gum, which helps mimic the elasticity of gluten. You may need to add extra water or flour to achieve the right dough consistency, as gluten-free dough can be a bit more delicate.
Keep in mind that gluten-free naan may have a different texture, but it will still be delicious with the same great flavors!
Yes, Bullet Naan is typically on the spicier side due to the inclusion of green chilies. However, the level of spice can be adjusted to your taste. If you prefer a milder naan, reduce the number of chilies or remove the seeds from the chilies before chopping. You can also substitute milder peppers, mild jalapenos or omit the chilies altogether if you want a more subtle flavor.
Yes, Bullet Naan can be frozen for later use. After cooking the naan, allow it to cool completely. Then, wrap each naan individually in plastic wrap and store them in a freezer-safe bag. When you're ready to enjoy them, reheat the naan directly from the freezer by warming it in a hot pan for a couple of minutes on each side. This method will help retain the softness and flavor of the naan.
Bullet Naan pairs wonderfully with a variety of Indian dishes. Serve it alongside rich, creamy curries like vegan butter chicken or paneer tikka masala, or with hearty vegetarian dishes such as dal (lentils) or chole (chickpeas). It's also great for dipping into raita, a cooling yogurt-based condiment, or just enjoying on its own as a flavorful snack.
🔗Suggested Recipes
Following are few other variations of naan and other flatbread recipes that you can try.
This recipe is the perfect way to spice up your homemade Indian bread game! Whether you’re cooking on the stovetop or using a tandoor, this soft fluffy spicy naan recipe is sure to impress your taste buds. Try making it and let us know how it turns out in the comments!
Don’t forget to share your creations on social media and tag us—we’d love to see your homemade Bullet Naan!
Bullet Naan Recipe
Ingredients
Ingredients for the dough
- 300 g all-purpose flour (2 ½ Cups)
- 50 g curd about 2 ½ Tbsp ( or Plain Greek Yogurt)
- 6 g salt (1 tsp)
- 16 g vegetable oil (1 tbsp)
- 165 g water
- 4 g Instant yeast (1 tsp)
- 6 g sugar (1 tsp)
Ingredients for topping
- 3-4 green chillies (seeds removed for less spiciness)
- 1 tablespoon nigella seeds (or black sesame seeds)
- 5-6 cloves garlic (minced finely)
- 4 tablespoon butter (melted)
- ½ cup cilantro (chopped)
Instructions
Preparing the Dough – Stand Mixer Method
- In a stand mixer bowl, combine all dry ingredients and whisk for even mixing.
- Add curd (or Greek yogurt), oil, and lukewarm water.
- Attach the dough hook and knead on low speed.
- Observe as the dough starts pulling away from the sides of the bowl.
- Knead for about 10-12 minutes; if still sticky, continue kneading slightly longer.
- Increase speed towards the end to help the dough gather on the hook.
If Kneading the Dough by Hand
- In a large bowl, mix all dry ingredients.
- Add wet ingredients and mix using a wooden spoon or dough whisk until a shaggy dough forms.
- Transfer onto a floured surface and knead for 12-15 minutes.
- If sticky, sprinkle extra flour; if too dry, add a few drops of water.
- Continue kneading until smooth and elastic.
- Place in a bowl, cover with a damp cloth, and let it rest.
Bulk Fermentation – Let the Dough Rise
- Transfer dough to a lightly greased bowl and cover with a damp towel or plastic wrap.
- Let it rise in a warm place (75-80°F) for 1 to 1.5 hours until doubled in size.
- If in a cold environment, place inside an oven with the light on or near a warm spot.
- During fermentation, yeast will break down sugars, making the naan soft and airy.
Shaping the Dough
- Once risen, gently punch the dough down to release air.
- Transfer to a floured surface and divide into 8 equal portions.
- Gather edges of each portion to the center and roll into smooth balls.
- Place dough balls on a tray, cover with a kitchen towel, and rest for 10-15 minutes.
Assembling the Bullet Naan
- Take a dough ball and roll into an oval shape, about ⅙ inch thick.
- Shape doesn’t matter—experiment with free-form shapes.
- Lightly spray one side of the naan with water to help toppings stick.
- Sprinkle chopped green chilies, minced garlic, cilantro, and nigella seeds.
- Gently press toppings into the dough using your hands or a rolling pin.
Cooking the Naan – Stovetop Method
- Heat a cast-iron skillet or tawa over medium-high heat until very hot.
- Spray the plain side of the naan with water for better adhesion to the pan.
- Place the naan in the pan, wet side down, and cook for about 1 minute until bubbles form.
- Flip and cook for another 1-2 minutes.
- For a tandoori-style char, use tongs to hold naan over an open flame for a few seconds.
- Remove from pan and brush generously with butter for extra flavor.
Notes
- Proper Temperature is Key: Make sure both water and curd (or Greek yogurt) are at room temperature for the best dough consistency. Cold ingredients can hinder yeast activation.
- Handling Sticky Dough: If the dough is too sticky while kneading, add small amounts of flour gradually. However, don’t overdo it, as too much flour can make the naan dense.
- Rolling Tips: Roll the naan evenly, ensuring it’s not too thin, or it won’t puff up properly. On the other hand, if it’s too thick, it may remain undercooked inside.
- No Yeast? No Problem! Swap out yeast with ½ teaspoon baking powder + ¼ teaspoon baking soda for a quick-rise alternative. Keep in mind that the texture might be slightly different.
- Dairy-Free Alternative: To make a vegan version, replace regular yogurt with unsweetened dairy-free yogurt or a blend of coconut cream and lemon juice for a similar tangy taste.
- Customizing Toppings: Adjust the spice level to your preference by adding or reducing green chilies. Nigella seeds can be substituted with sesame seeds or omitted altogether.
- Why Isn't My Naan Puffing Up? The skillet must be very hot before placing the naan. If it’s not heated enough, the naan won’t form its characteristic bubbles. Also, make sure the dough is rolled out evenly.
- Preventing Sticking Issues: If you’re using a cast-iron pan, it should be well-seasoned to avoid sticking. Also, too much oil on the surface can cause naan to stick instead of cooking properly.
📝Nutrition Facts
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