These easy naan dippers are bite sized chunks of the classic naan bread, which are perfect to serve as an appetizer with dips, spreads and other condiments.
Inspired by the success of my spicy bullet naan recipe, I decided to create mini naans, which are sure to be a total hit at the next house party you're hosting.
Naans are yeast-leavened flatbreads that are typically served with a curry or a grilled protein. But think about this- what could be better than serving them in a tiny, bite-sized format, along with a dip or a salsa?
I love making sauces, condiments and salsas, and these bites are just perfect to scoop 'em all up. I just can't wait to make them again with my avocado chutney and my favorite corn pico de gallo.
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What's So Great About the Recipe?
My favorite part about these naan bites are the fact that they're SO versatile. I recently tried a refreshing basil gremolata which I think will taste AMAZING with these little flatbreads.
They may look like they need a lot of effort to make, but it's actually surprisingly easy.
Recipe Ingredients
Instant yeast: To help the little naan bites rise and fluff up.
All purpose flour: You could try using whole wheat flour too, but I really like the softness and texture of all purpose flour, so that's what I used.
Milk: To soften the dough and add moisture.
Butter + olive oil: For that rich flavor and to bind the dough.
Salt + sugar: Sugar helps feed the instant yeast, and salt to season.
Garlic: For that delicious savory taste.
Cilantro: For that pop of color and freshness.
Nigella seeds (optional): A classic topping on most naan breads.
See recipe card for quantities.
This Olive Oil imparts light but flavorful notes of spicy pepper and fresh herbs into your dishes. It's great for cooking - it even stands up well to high frying temperatures. Recommended for dipping, creating, dressing and marinades and drizzling over finished dishes.
Substitutions & Variations
- You can stick to the classic garlic butter I made here to brush over the naans, or try using a compound butter too! I love using my pesto butter and Cajun butter to bring a bit of extra flavor to the naan bites.
- Love spicy food? Top the naan bites with sliced green chilies or jalapenos, or just brush some hot honey butter over them before you serve.
- For that classic Indian flavor, add some chopped mint leaves into the butter garlic sauce. When I don't have fresh mint, I add a pinch of dried mint.
- To give these mini naans are an Italian flavor, sprinkle some mixed Italian herbs or homemade garlic bread seasoning over them right before you serve.
How to Make Naan Dippers
Step 1: In a bowl, combine the water, sugar and instant yeast. Set it aside for 10 minutes to let the yeast bloom.
Step 2: In a large mixing bowl, combine the oil, flour, salt and yeast mixture along with some water.
Step 3: Use your hands to knead this to a soft dough. Add some milk too.
Step 4: Once you have a soft dough prepared, cover the bowl with cling wrap and let it rest for 2 hours at room temperature.
Step 5: Meanwhile, mix melted butter with chopped garlic and cilantro to make the garlic butter.
Step 6: Portion out the dough into small rounds and roll them out into small bite sized flatbreads like this. Top with chopped cilantro and nigella seeds.
Step 7: Cook these mini naans on a pan over low-medium heat until light golden brown on both sides. Brush some of the garlic butter over the naans and serve!
💭Top Tip
Don't worry too much about shaping the naan bites perfectly- even if they're a bit wonky, that's absolutely fine!
How to Store the Leftover Naan Bites
Store the leftover naan dippers for up to 3 days in an airtight container in the refrigerator. You can reheat them in a pan over medium heat or pop them in the microwave for a few seconds until they have warmed up.
If you ask me, there's nothing better than freshly made naans, and even if you reheat the leftovers, they won't have the same texture. You can prep the dough 3 days ahead of time if you want to though. Then, when you want to make them, just get the dough out at room temperature for a couple of hours, and then use it to make the naans.
Tips & Tricks to Nail the Recipe
- Use medium-low heat while cooking the naans. High heat will cause them to burn on the sides and stay undercooked in the center.
- For extra soft and fluffy naans, reduce the amount of water and butter you're adding, and use some Greek yogurt to prepare the dough.
- Allowing the dough to rest is crucial! Proofing the dough helps them fluff up nicely when you cook them.
- To make things quicker, you can make the butter garlic sauce in advance and store it in the refrigerator, ready to be used whenever you want to. I love slathering my lemon butter garlic sauce over the naan bites- the sauce is great with pretty much everything and I almost always have it handy.
- Use a good quality, thick bottomed pan to cook the naans. This allows the heat to be evenly distributed.
How to Serve Naan Dippers
These soft naan bites are perfect to serve as an appetizer along with a nice dip like my Turkish yogurt dip or some spicy hot tomato oil.
At a recent house party I hosted, I served these naan dippers with my crispy baked potato samosas, chicken malai tikka, some tandoori mayo sauce and chilled mango iced tea, and it was a huge hit with everyone- I just can't wait to try it again.
Recipe FAQs
You can! Simply swap the butter with some olive oil (or use my lemon infused olive oil for extra flavor) and skip adding the milk.
If your dough isn't rising, check the instant yeast you're using. Make sure it is well within its expiration date, and blooms nicely when you mix it with the sugar and water.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this naan dippers recipe 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!
Naan Dippers (Naan Bites)
Ingredients
- 2 cups all purpose flour
- 1 tablespoon oil
- 1.5 teaspoon instant yeast
- ½ teaspoon sugar
- 1 tablespoon butter
- 2-3 garlic
- 1 teaspoon nigella seeds
- 1 tablespoon milk
- 1 tablespoon cilantro
Instructions
- In a bowl, combine the water, sugar and instant yeast. Set it aside
- In a large mixing bowl, combine the oil, flour, salt and yeast mixture along with some water.
- Use your hands to knead this to a soft dough. Add some milk too.
- Once you have a soft dough prepared, cover the bowl with cling wrap and let it rest for 2 hours at room temperature.
- Meanwhile, mix melted butter with chopped garlic and cilantro to make the garlic butter.
- Portion out the dough into small rounds and roll them out into small bite sized flatbreads like this. Top with chopped cilantro and nigella seeds.
- Cook these mini naans on a pan over low-medium heat until light golden brown on both sides. Brush some of the garlic butter over the naans and serve!
Notes
- Use medium-low heat while cooking the naans. High heat will cause them to burn on the sides and stay undercooked in the center.
- For extra soft and fluffy naans, reduce the amount of water and butter you're adding, and use some Greek yogurt to prepare the dough.
- Allowing the dough to rest is crucial! Proofing the dough helps them fluff up nicely when you cook them.
- To make things quicker, you can make the butter garlic sauce in advance and store it in the refrigerator, ready to be used whenever you want to. I love slathering my lemon butter garlic sauce over the naan bites- the sauce is great with pretty much everything and I almost always have it handy.
- Use a good quality, thick bottomed pan to cook the naans. This allows the heat to be evenly distributed.
- Don't worry too much about shaping the naan bites perfectly- even if they're a bit wonky, that's absolutely fine!
