Bullet naan is a spicy, herby update to your favorite Indian butter naan.
This delicious bread is soft, fluffy and is topped with jalapeños and cilantro, then traditionally baked in a tandoor until it gets that nice char.
Here, we’ll be making it on a simple frying pan and still get the same result you’re looking for.
I’m a big fan of Indian flatbreads- rotis, parathas and the classic garlic naan you’d find at a good Indian restaurant.
That said, I never thought I’d make naan at home. It just felt like too much work.
And that’s when this recipe was born.
What's So Great About the Recipe?
My favorite part about this naan is the fact that you can actually turn this into a vegan naan recipe with an easy swap.
What’s more, it is actually a very easy recipe too- you’ll get it right even if you’re making naan for the first time.
Ingredients For the Bullet Naan Recipe
You’ll need two sets of ingredients to make this buttery and spicy flatbread.
For the Dough
Instant yeast: I used instant yeast to help the dough for the naan rise and for it to get nice and fluffy.
All purpose flour: All purpose flour is the best choice for this homemade naan.
Salt: I added a bit of salt to season the dough.
Sugar: Sugar helps feed the yeast and create the perfect naan you’re looking for.
Oil: You’ll also need a bit of oil to help add moisture to the naan dough and make it soft and fluffy.
For the Topping
Jalapenos: Chopped jalapeños add that delicious spiciness to the naan.
Butter: You can’t enjoy a good naan without some butter now, can you? If you want to make this vegan, just use a bit of olive oil instead.
Cilantro: Fresh cilantro leaves just add some extra deliciousness to the buttery naan.
Garlic: I love me some garlic, so I used a few cloves. You can skip adding them if you don’t have them.
Nigella seeds: This one’s optional, but if you have them at hand, sprinkle them over the top of the rolled out naans- it just takes the bullet naan to the next level.
See recipe card for quantities.
How to Make Bullet Naan
Ready with all your ingredients? Here’s what you’ll need to do to make this delicious Indian bread.
In a bowl, mix together all-purpose flour with the salt and oil.
Mix the instant yeast with the sugar and some warm water in a small bowl. Let it rest for 10 minutes until the yeast bubbles.
Combine the two and prepare a sticky dough. Cover it up and let it rest for 30-40 minutes until it proofs.
Slice the jalapenos and chop the garlic.
In a small bowl, combine the softened butter with the chopped cilantro.
Knead the dough for 5 minutes and then divide the dough into individual naan portions.
Roll the dough into thick rounds using a rolling pin, sprinkling the toppings on it.
Place it on a hot non-stick pan and cook for 1-2 minutes or until you start to see the top of the naan blister. Flip it over and cook it again, or place the naan directly on the open flame of your stove and let it char.
Brush some butter on top of the finished naan.
Substitutions & Variations
- Don’t have cilantro? You could use fresh coriander leaves or even mint leaves if you want to. The idea is to add a bit of freshness to the naans.
- Jalapeño peppers are mildly spicy. You can substitute them with spicy green chilies instead if you prefer a bit of extra heat.
- If you don’t have the nigella seeds, you can choose to top the naans with some black sesame seeds instead.
While this classic naan is typically brushed with butter, if you’re looking for a smoky, Indian flavor, you can use some ghee instead.
How to Store the Leftover Naan
If you have any leftover bullet naan, you can place it in a casserole at room temperature for up to a day, or in the refrigerator in a Ziploc bag, and it should stay fresh for 2 days.
You can then reheat the naan in a skillet or a pan over medium heat.
Tips & Tricks to Nail the Recipe
- Love everything cheesy? You could also stuff a portion of the dough with some shredded cheese before you roll out the naan to make a nice cheese bullet naan.
- I used instant yeast to help the dough rise and for the naans to get nice and fluffy. You could also choose to use some baking soda and baking powder instead to help it leaven.
- If you’re using these leavening agents, I would recommend adding 1 tablespoon of yogurt into the dough mixture.
- To make a healthier version of this naan, you could also use a half and half mixture of all purpose flour and whole wheat flour to make the dough.
How to Serve the Bullet Naan Bread
You can pair this version of naan with almost any of your favorite Indian curries and sides.
If your dough is too sticky, it is probably due to extra moisture. Fix this by adding a bit of extra all purpose flour and salt and bring the dough together.
To get the perfectly cooked bullet naan, you’ll need to make sure the naan is rolled out at just the right thickness, and that it isn’t too thick. You’ll also want to cook the naan at low-medium heat.
If you have some extra naan dough, you can refrigerate it in a covered container for up to 2 days, and use the dough to make naans whenever you want to.
Looking for other recipes like this? Try these:
- 1 teaspoon yeast
- 3 tsp oil
- ¼ cup butter melted
- 1 ½ cup all purpose flour
- ¼ teaspoon sugar
- ¼ cup cilantro
- 2-3 jalapeños
- ½ teaspoon nigella seeds
- In a bowl, mix together all-purpose flour with the salt and oil.
- Mix the instant yeast with the sugar and some warm water in a small bowl. Let it rest for 10 minutes until the yeast bubbles.
- Combine the two and prepare a sticky dough. Cover it up and let it rest for 30-40 minutes until it proofs.
- Slice the jalapenos and chop the garlic.
- In a small bowl, combine the softened butter with the chopped cilantro.
- Knead the dough for 5 minutes and then divide the dough into individual naan portions.
- Roll the dough into thick rounds using a rolling pin, sprinkling the toppings on it.
- Place it on a hot non-stick pan and cook for 1-2 minutes or until you start to see the top of the naan blister. Flip it over and cook it again, or place the naan directly on the open flame of your stove and let it char.
- Brush some butter on top of the finished naan.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove