Name: HOMEMADE NAAN BOWL
Prep time: 20 min
Cook time: 25 min
Total time: 105 min

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.

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Gari

HOMEMADE NAAN BOWL

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Homemade Naan Bowl is perfect for thick Chole/Chickpeas or can be used in Chaat. They are crisp from 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 in the oven.

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Prep Time 20

Cook Time 25

Resting Time: 1

Total Time 1 45

Servings: 6 bowls

Course: Brunch,

Cuisine: Indian

Calories: 61

Equipment Method Nutrition Notes

Get Recipe Ingredients

Equipment

Instant Pot
Same SIze Medium Size Bowls

Method

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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.
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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).
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When timer beeps, take the dough out and transfer it in a bowl and knead again. Preheat oven at 425°F.
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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.
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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.
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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.
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Serev them with your favorite curry or add any dipping sauce and serve with chips.

Nutrition

Serving: 1gramsCalories: 61kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 559mgPotassium: 47mgSugar: 1gCalcium: 37mg

Notes

Add water at the end after combining all the other ingredients. Only add water if needed, add little by little until everything is combined and the dough is not sticky. If required, you can add more flour too. You can adjust water & flour quantity as per needed.

Instant Pot: Before adding dough to Instant Pot, spread oil all around the inner pot – otherwise the dough will stick.

I have made 4 balls using 2 cups of flour, you can adjust the ingredients as per need. Always sprinkle bowl with oil, otherwise naan bowl won't comes out after baking.

I have made this recipe using Instant Pot 6QT Duo60 7-in-1 Multi-Cooker.

And also need Bowl Stacks to make Naan Bowl.

Tried this recipe?

Mention @chopthegreens or tag #chopthegreens!

HOMEMADE NAAN BOWL | HOW TO MAKE NAAN BOWL

WHY NAAN BOWL?

INGREDIENTS REQUIRED FOR MAKING NAAN BOWL