"Bullet Naan" is a spicy and flavorful Indian flatbread packed with a unique blend of chilies, coriander, and gooey cheese.
It's a flavorful twist on classic naan that stands out for its vibrant and exciting flavors.
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This cheesy and spicy Indian flatbread pairs wonderfully with our delicious Dal Palak (Spinach Dal), Chicken Handi, Creamy Chicken Korma, and Butternut Squash and Chickpea Curry, offering a delightful dipping experience with its soft, fluffy, and chewy texture.
Why This Recipe Works
- Homemade bullet naan bread is soft, chewy, and incredibly delicious, making it surprisingly easy to prepare and a fantastic side for a variety of dishes.
- You don't need a tandoor or any other special equipment to make this deliciously spicy and cheesy Bullet Naan Bread.
- A high-quality cast iron skillet or frying pan is sufficient for this spicy Indian flatbread to rise nicely.
- Spicy Naan bread has the authentic taste of the finest Indian restaurants and makes a perfect accompaniment to curries, soups, and dips.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ghee - Ghee is a clarified butter without milk bits or water, pure butterfat. It's perfect for naan, as it has a richer buttery flavor and resists burning on high heat. It is available in stores or Asian shops but you can also make it at home. Regular butter is a good alternative if you don't have ghee.
- Flour - For bullet naan bread, use plain white flour or all-purpose flour for the best results. Using other flours like whole wheat may make the naan less soft and more dense. If you only have strong white flour or bread flour, that's also okay to use.
- Yeast - For this recipe, I like using fast-action dry yeast, but you can also use standard active/dry yeast or fresh yeast.
- Yogurt - Adding plain natural yogurt is an excellent way to impart a tangy and rich flavor to the dough while enhancing its softness.
- Chilies - Feel free to use any chili in this recipe. While green is more traditional, use what you have or what you enjoy.
- Baking Powder - It gives the bullet naan some extra rise and softness.
- Cheese - Use your favorite melty and gooey cheese, such as cheddar, mozzarella, or Monterey Jack.
How to Make Bullet Naan Bread?
Making this soft and fluffy Bullet Naan with a spicy kick at home is surprisingly easy and straightforward.
Here are a few simple steps that you need to follow:
Prepare the Dough
Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
Mix all the ingredients, cover the bowl, and let it rest in a warm place for 30 minutes.
Blend the yogurt into the mixture, then add the remaining flour, salt, and baking powder.
Use your hands to combine until a sticky and soft dough forms.
Add 2 teaspoons of ghee or butter, rubbing it over the dough.
Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth.
Allow it to rise for another 15 minutes.
After 15 minutes, add another teaspoon of ghee or melted butter to the dough, gently spreading it all over.
Then, transfer the dough onto a work surface and knead for 30 seconds.
Place the dough back in the bowl, cover it, and allow it to rise for 15 minutes in a warm spot.
During this time, the dough will noticeably become smoother.
Shape the Naan and Cook
After the dough has risen, softly knead it on an oiled surface for a minute, then split it into four equal portions (approximately 112 grams each).
Shape each portion into a ball and lightly dust them with flour. Cover the dough balls and let them rest for 5 minutes before shaping.
Preheat a cast-iron skillet or frying pan over medium heat while the dough balls are resting.
Roll out one of the dough balls using a rolling pin until it reaches the size of a small plate.
While working on this dough ball, make sure to keep the others covered.
Put a quarter of the grated cheese in the center of the rolled-out dough, sprinkle on a few slices of chilies, and ½ tablespoon of chopped coriander.
Lift the edges and seal them to reshape it into a ball.
Sprinkle the ball with a little flour, then use your fingers or a rolling pin to form it into an oval or teardrop shape, approximately 3 mm (⅛ inch) thick.
Once the skillet is extremely hot, put the naan in it. Cook until it turns golden brown, then flip it using tongs.
Put it on a plate and brush the top of the naan with some ghee or butter.
Sprinkle extra chilies and chopped coriander (cilantro) on top before serving.
Keep it wrapped in a clean cloth while you roll out and cook the remaining naan bread.
Top Tips From the Chef
- The best flour type for making naan dough is all purpose flour; using alternatives like whole wheat flour will yield less soft and denser bread.
- Use the dough right away. If making it ahead, reduce the yeast to ¼ teaspoon and refrigerate until ready to use.
- Patience is key; while minimal kneading is required, a few "knead and rise" cycles are needed for a smooth dough.
- Naan bread sizes and shapes vary at different restaurants. It's crucial to achieve a soft and fluffy texture, so avoid making them too thin. On the other hand, if they're too thick, you might end up with an uncooked, doughy center.
- To achieve bubbly tops, ensure your skillet is extremely hot, mimicking the intense heat of tandoor ovens.
- After cooking the bullet naan bread, brush the top with some butter/ghee for extra flavor and serve them straight from the pan.
- Adjust the spiceness to your taste by reducing the amount of chilies.
Serving Suggestions
Serve the Bullet Naan bread with your favorite curries, soups, or dips.
It pairs well with Indian dishes like Spicy Tandoori Chicken, Dal Palak (Spinach Dal), Chicken Handi, Butternut Squash and Chickpea Curry, or Hyderabadi Mutton Biryani.
A refreshing yogurt-based side, such as Onion Raita or mint raita, can complement the rich and spicy flavors of the naan and the accompanying dishes.
Storage and Reheating the Leftovers
To store leftover naan, let them cool down to room temperature and place them in an airtight container or wrap them in cling film.
Refrigerate for up to 2-3 days or freeze for up to 3 months.
To reheat, unwrap the naan and warm in a preheated oven at 180°C (356°F) for 5-7 minutes or until heated through.
Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side. Enjoy!
Recipe FAQs
Yes, you can freeze the prepared dough. Thaw it in the refrigerator before bringing it to room temperature for use.
Perfecting the consistency of the dough is crucial for achieving soft naan bread. Consider the amount of flour in this recipe as a guide; the dough should be soft and slightly sticky. If needed, you can adjust the flour quantity in the recipe.
Naan is a leavened Indian flatbread that is traditionally cooked in a tandoor oven or on a Tava (griddle).
It is made from wheat flour, water, yeast, yogurt, and sometimes includes additional ingredients like ghee or butter for flavor.
Naan has a soft and fluffy texture and is often served as a side dish with various Indian dishes, such as curries and kebabs.
It can also be enjoyed on its own or used to scoop up sauces and dips.
Related Recipes
For more deliciously soft and chewy naan bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this soft and chewy Bullet Naan - Spicy Indian Flatbread With Cheese as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Bullet Naan - Spicy Indian Flatbread With Cheese
Equipment
- 1 skillet
Ingredients
For the Dough
- 250 g plain white flour / all-purpose flour
- 150 ml water
- 5 g yeast
- 50 g plain natural yogurt
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 3 teaspoon melted ghee
For the Filling
- 120 g cheddar cheese (grated)
- 2 chillies (sliced)
- 2 tablespoon coriander leaves (chopped)
Instructions
Preparing the Dough
- Pour the lukewarm water, yeast, and half of the flour together in a large bowl.
- Mix all the ingredients, cover the bowl, and let it rest in a warm place for 30 minutes.
- Blend the yogurt into the mixture, then add the remaining flour, salt, and baking powder. Use your hands to combine until a sticky and soft dough forms.
- Add 2 teaspoons of ghee or butter, rubbing it over the dough. Gently squeeze the dough a few times, then cover the bowl with cling film or a clean damp kitchen cloth. Allow it to rise for another 15 minutes.
- After 15 minutes, add another teaspoon of ghee or melted butter to the dough, gently spreading it all over.
- Then, transfer the dough onto a work surface and knead for 30 seconds. Place the dough back in the bowl, cover it, and allow it to rise for 15 minutes in a warm spot.
- During this time, the dough will noticeably become smoother.
Shaping and Cooking the Naan
- After the dough has risen, softly knead it on an oiled surface for a minute, then split it into four equal portions (approximately 112 grams each).
- Shape each portion into a ball and lightly dust them with flour. Cover the dough balls and let them rest for 5 minutes before shaping.
- Preheat a cast-iron skillet or frying pan over medium heat while the dough balls are resting.
- Roll out one of the dough balls using a rolling pin until it reaches the size of a small plate. While working on this dough ball, make sure to keep the others covered.
- Put a quarter of the grated cheese in the center of the rolled-out dough, sprinkle on a few slices of chilies, and ½ tablespoon of chopped coriander.
- Lift the edges and seal them to reshape it into a ball.
- Sprinkle the ball with a little flour, then use your fingers or a rolling pin to form it into an oval or teardrop shape, approximately 3 mm (⅛ inch) thick.
- Once the skillet is extremely hot, put the naan in it. Cook until it turns golden brown, then flip it using tongs.
- Put it on a plate and brush the top of the naan with some ghee or butter.
- Sprinkle extra chilies and chopped coriander or cilantro on top before serving.
Notes
- The best flour type for making naan dough is all purpose flour; using alternatives like whole wheat flour will yield less soft and denser bread.
- Use the dough right away. If making it ahead, reduce the yeast to ¼ teaspoon and refrigerate until ready to use.
- Patience is key; while minimal kneading is required, a few "knead and rise" cycles are needed for a smooth dough.
- Naan bread sizes and shapes vary at different restaurants. It's crucial to achieve a soft and fluffy texture, so avoid making them too thin. On the other hand, if they're too thick, you might end up with an uncooked, doughy center.
- To achieve bubbly tops, ensure your skillet is extremely hot, mimicking the intense heat of tandoor ovens.
- After cooking the bullet naan bread, brush the top with some butter/ghee for extra flavor and serve them straight from the pan.
- Adjust the spiceness to your taste by reducing the amount of chilies.
Kenny
This recipe was so perfect, my family couldn’t keep their hands off of it!
Ayla Clulee
I am so happy to hear that Kenny!