Bullet Naan Recipe
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.
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
Nutrition
Calories: 158kcal
Tried this recipe?Let us know how it was!