Bullet Naan
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, I used just a few pantry staples and my trusty non-stick frying pan to make these pillowy soft delicious Naans that I love teaming up with my Chickpea Tikka Masala, a side of Laccha Onions and some Mango Lassi to wash it all down!
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 I would always stick to a simple rice side like my pressure cooker Jeera rice or Garlic Turmeric Rice.
But when my Achari gosht and Bhuna gosht turned out to be such big family favorites, I knew I had to experiment and try making my favorite flatbread at home too. And that’s when this recipe was born.
Quick Look: Bullet Naan
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 10 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: All-purpose flour, yeast, jalapeños, cilantro, butter, garlic, nigella seeds.
- ♨️ Cooking method: Make the dough → proof → roll and top → cook on a hot pan → brush with butter.
- ⭐ Difficulty: Moderate.
- 🥣 Serving ideas: Pair with butter chicken, white chicken Karahi, paya curry, dal makhani, or your favorite Indian curry.
Jump to:
What's So Great About the Recipe?
- You can actually turn this into a vegan naan recipe with an easy swap.
- It is actually a very easy recipe too- you’ll get it right even if you’re making naan for the first time.
- It's perfect to pair with any of your favorite curries- especially a nice and smoky eggplant Bharta.
Recipe Ingredients
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. Use lemon infused olive oil to lend the naans a touch of citrusy flavor.
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. For a bit of extra flavor and smokiness, you can use Air Fryer roasted garlic instead of raw garlic.
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.
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.
- Use an infused butter like jalapeno butter to lend the naan some extra heat.
How to Make Bullet Naan
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.
In a bowl, mix together all-purpose flour with the salt and oil. Combine the two and prepare a sticky dough.
Cover it up and let it rest for 30-40 minutes until it proofs. Meanwhile, 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.
💭Top Tip
While this classic naan is typically brushed with butter, if you’re looking for a smoky, Indian flavor, you can use some ghee instead.
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.
- To make the naan dough extra soft, reduce the amount of water you're using to knead the dough and use a splash of milk instead. That's actually what I did when I made my naan dippers.
- 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 better-for-you 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 Bullet Naan Bread
You can pair this version of naan with almost any of your favorite Indian curries and sides. I personally love teaming it up with some paneer masala or my favorite Paya curry and some refreshing minty buttermilk to wash it all down.
You can also serve the naan with some cucumber raita or boondi raita, a nice side dish like some oven roasted sweet potatoes and flavorful garlic turmeric rice to make it a hearty Indian meal. This spicy naan also works wonderfully with most Indian side dishes. I particularly love serving it with my chicken malai tikka.
Troubleshooting & FAQs
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.
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 reheat the naan in a skillet or a pan over medium heat.
More Indian Sides
Looking for other recipes like this? Try these:
If you tried this bullet Naan or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bullet Naan
Ingredients
- 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
Instructions
- 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.
