Homemade Naan Bowl is perfect for thick Chole/Chickpeas or can be used in Chaat. They are crisp from the outside but still have a soft interior. I have made it by first puffing the dough in an Instant Pot and later baking the Naan Bowl in the oven.
I like having soup in the Bread Bowl, so thought it would be so much fun having Chole/Chickpeas in a bowl. All through my childhood and even today, Chickpeas are one of my favorite dishes. So I always try to experiment with new ways to enjoy them .
This is one of our favorite weekend brunch items. I like to have it with some chopped onions and ginger. Sometimes, I also make Tikki Chaat and serve in the bowl.
WHY NAAN BOWL?
Do you ever get bored of eating the same way every time? I sure do.
That's why I thought of trying something new and different to go with the Chickpeas. I'm sharing the recipe to make the perfect Naan Bowl every time. When I first tried the recipe of naan in the bowl, they did not turn out well. But after a couple of trials and few adjustments, I can now say I'm a pro in making Naan Bowls.
INGREDIENTS REQUIRED FOR MAKING NAAN BOWL
- FLOUR: You can make with any flour but I like making with bread flour. I have also made using whole wheat flour and the bread turned out great.
- GREEK YOGURT: You can either use Greek Yogurt or Hung Yogurt. Basically it is used in place of Yeast and it will help to puff the dough.
- SALT: Salt is added to balance the flavor and taste of the bowl.
- WATER: Always use warm water while making the bread. Adding warm water helps in puffing the dough faster as compared to cold water.
- OIL: Oil is needed to make the dough softer and also added in the inner pot of Instant Pot, so that dough doesn't stick in the pot.
- BAKING SODA: Baking Soda is added for even leavening of the dough.
HOW TO MAKE NAAN BOWL
STEP 1 - ADD DRY INGREDIENTS: Add dry ingredients in the Stand Mixer attached bowl and mix until well combined.
STEP 2 - ADD WET INGREDIENTS: Then add wet ingredients and knead until well combined at medium speed. Knead until it forms like a dough.
STEP 3 - PUFF THE DOUGH: Add oil in the inner pot and transfer the dough in the Instant Pot. Let it rest in the Instant Pot for 30 minutes to 1 hour using the Yogurt setting. Or you can also set it in a warm place for 2 hours.
STEP 4 - MAKE BALLS: After the timer is done and the dough is puffed, knead it again. Divide the dough into 4 equal parts and roll them using a rolling pin like a roti/naan.
STEP 5 - ROLL THE DOUGH: Roll the dough until flat and is 1-inch thick. Now take similar-sized bowls. Take the rolled dough and spread it outside one bowl, pressing it gently to form it into a bowl shape. Repeat the process for all the dough.
STEP 6 - BAKE: Preheat oven at 350 degrees and bake the Naan Bowl for 15-20 minutes till all the sides are golden brown in color.
- DELHI-STYLE CHOLE/ CHICKPEAS CURRY
- DELHI-STYLE MATAR CHAAT
- HOMEMADE BREAD BOWL
- PUNJABI RAJMA MASALA
- BUTTER PANEER
- VEG BIRYANI
HOMEMADE NAAN BOWL
Equipment
Ingredients
- 2 cups All-Purpose Flour/ Wheat Flour
- 1 cup Greek Yogurt
- 1 cup Warm Water as needed
- 2 tablespoon Oil
- 1 tablespoon Baking Soda
Instructions
- In a stand mixer or in a mixing bowl, add all the dry ingredients and mix until combined. Then add all the wet ingredients. If needed, add water a little at a time. The dough should not be too soft or sticky but should be of medium consistency.
- Add oil in the inner pot of Instant Pot and add dough to it. Put a glass lid or plate to cover the lid. Start the Yogurt setting and set the timer for 30 minutes to 1 hour.(Note: Dough would not rise a lot, but just a little bit is enough).
- When timer beeps, take the dough out and transfer it in a bowl and knead again. Preheat oven at 425°F.
- Divide dough into 4-6 equal parts and roll them using a rolling pin in the shape of a roti/naan. Take a small/medium-size bowl and spray it with oil and flatten the dough at the outside of the bowl. Press & stretch the dough so that it covers the bowl.
- Once the oven is preheated, insert them in the oven by placing the bowl upside-down so that the dough side will face up. Bake for 20-25 minutes until the sides are golden brown.
- Once golden-brown remove them from the oven and let them cool completely. Then carefully remove naan from the bowls. If stuck, pierce them from the bowl using fork or pairing knife.
- Serev them with your favorite curry or add any dipping sauce and serve with chips.
Notes
Mumfromdownunder
Wow this looks amazing! My husband is dairy intolerant. What can I substitute the Greek yoghurt for in the recipe? Thanks!
SunGari
you can add yeast. Just add 2 packets of yeast in 1 cup of warm water. let it rest for 5 minutes and mix in the flour.