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Make these small, bite-sized/mini versions of traditional naan. They are perfect for dipping into sauces and spreads or as a base for appetizers.
What are naan dippers?
Naan dippers are small, bite-sized versions of traditional naan bread. These mini versions are often shaped like small ovals or rectangles, making them perfect for dipping into sauces, spreads, or using as a base for appetizers. They are soft with a chewy texture and slightly tangy flavor. Various commercial brands, such as Stonefire and Trader Joe’s, have popularized mini naan in recent years and call them naan dippers. This recipe is based on my garlic naan bread recipe, which I believe you will enjoy as well.
Homemade Naan Dippers/ Mini Naan Bread
Ingredients
For the dough:
- 180 g all-purpose flour plus more for dusting
- 120 g bread flour
- ¾ tsp salt
- 1 tsp sugar
- 1 tsp instant yeast see notes
- ¾ tsp baking powder
- 70 g plain whole-milk Greek yogurt
- 130 g water
- 10 g oil
For cooking:
- Melted Ghee You can also use butter or any cooking oil
Instructions
Prepare the dough:
- In a mixing bowl, combine the flour, salt, and baking powder. Make a well in the center and add yeast, water, and yogurt. Give the mixture a stir so that the dry ingredients won't "fly" when you start a machine
If preparing the dough with a stand mixer:
- Attach the dough hook and let it knead on low speed for about 5 minutes or until the dough comes into a mass and clears the side of the bowl.
- The dough should feel a bit sticky to the touch, but I know when this is the case, the bread will come out soft
If preparing the dough by hand:
- Stir all the ingredients together with a spatula. Make sure all the flour is hydrated. Cover and let it rest for about 30 minutes and then go back and give it a knead until the dough is smooth and just slightly sticky to the touch.
Resting:
- Lightly oil the bowl and then cover and let it rises in a warm place until doubled in size (45minutes to 1 hour)
Shaping:
- Lightly dust your working surface and your hands with flour. Deflate the dough by folding the edge towards center. Divide into 30 pieces of smaller doughs using a bench scraper. You can make them smaller by dividing into 35-40 pieces too.
- Round them up into dough balls. Keep them covered and let them rest for 5 minutes so it's easier to stretch it out.
Preheat your skillet while waiting:
- Preheat your non-stick pan or cast-iron skillet (if you have one).
Cooking on the stove:
- Work with one dough at a time. Pick up one dough and use your thumbs, pointer, and middle fingers of both hands to hold the dough and stretch the dough out into an oval shape, about 2-3 inches in size (don't have to be exact), slightly thicker on the edge. Don't stretch it too thin. You want the naan dippers to be about 1/2-inch thick after being cooked
- When it's hot, brush the skillet with some melted ghee. Place 3-4 mini naans on the skillet and let them cook until they start to puff up and you see light brown spots at the bottom, about 15-20 seconds
- Then flip over and let it cook for another 10-15 seconds.
- Remove from the heat and brush with more melted ghee or oil if you wish. Continue with the rest of the dough and stack them up as you cook them.
- Serve warm with some fresh cilantro leaves or other dishes
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Flours
I use all-purpose flour and bread flour in this recipe to get that balance of soft and fluffiness. If you choose to use only either one, you may need to adjust the amount of water. If you use all bread flour, the bread will be much chewier
2. Instant yeast
You can use either instant yeast or active dry yeast. You need to bloom the active dry yeast first before mixing into the dough
3. Greek yogurt
Greek yogurt adds extra tang to the bread, which I like. You can substitute it with full-fat sour cream
4. Oil
The dough only requires a small amount of oil. You can use any neutral-tasting oil of your choice
5. Salt and sugar
These are only needed in small amounts in the recipe. Please do not omit them
6. Baking powder
Even though the bread is leavened by yeast, but baking powder adds that extra fluffiness to the dough. I recommend not to omit it
Why I prefer naan made with yeast
I know there are many naan recipes out there that do not use yeast. The naan is leavened with baking powder. After tasting both the yeasted version of naan and the non-yeasted naan (using baking powder), the family agrees that the yeasted version is just so good and it’s just not the same! So that’s why I always make the yeasted version. Though I also add baking powder in the dough, which adds that extra pillowy soft with a slight chew, just so good!
How to store naan dippers
1. Short-term storage: at room temperature
Cool Completely: Ensure the naan dippers are completely cooled before storing to prevent condensation, which can make them soggy.
Airtight Container: Store the cooled naan dippers in an airtight container or a resealable plastic bag. They can be kept at room temperature for 2-3 days.
2. Long-term storage: In the freezer
Cool Completely: Ensure the naan dippers are completely cooled before freezing.
Pre-Freeze: Lay them out in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
Package for Freezing: Transfer the pre-frozen naan dippers to a resealable freezer bag or airtight container. Remove as much air as possible from the bag.
Label and Freeze: Label the bag with the date and freeze. They can be stored in the freezer for up to one month.
How to reheat naan dippers
1. Room Temperature: Warm them in the oven at 350°F (175°C) for about 5-8 minutes or in the microwave for about 20-30 seconds.
2. Frozen: Allow them to thaw at room temperature or reheat directly from frozen in the oven at 350°F (175°C) for about 10-15 minutes.
What to serve with naan dippers
Here are a few ideas to get you started:
DIPS AND SPREADS
1. Raita: A creamy cooling yogurt-based sauce
2. Hummus: Classic, roasted red pepper, or garlic-flavored.
3. Tzatziki: A refreshing Greek yogurt dip with cucumber and garlic.
4. Baba Ganoush: A smoky, creamy eggplant dip.
5. Chutneys: Mint, mango, tamarind, or coriander chutneys.
6. Spinach and Artichoke Dip: Creamy and savory.
7 Guacamole: Creamy avocado dip with lime, cilantro, and tomatoes.
8. Cheese Dips: Queso, pimento cheese, or a creamy blue cheese dip.
TOPPINGS AND SMALL PLATES
1. Sliced Cheese: Cheddar, brie, or goat cheese.
2. Olives and Pickles: Various olives, pickled vegetables, or gherkins.
3. Charcuterie: Sliced cured meats like salami, prosciutto, or chorizo.
4. Vegetable Sticks: Carrots, celery, and bell pepper strips.
5. Falafel: Small falafel balls for a Middle Eastern flair.
6. Grilled Vegetables: Zucchini, bell peppers, and eggplant.
MAIN DISHES AND PROTEINS
1. Curries: Chicken tikka masala, butter chicken, or vegetable curry.
2. Kebabs: Chicken, lamb, or vegetable kebabs.
3. Shawarma: Slices of spiced meat or chicken.
4. Seafood: Grilled shrimp, smoked salmon, or crab dip.
SALADS
1. Tabbouleh: A fresh parsley, mint, and bulgur wheat salad.
2. Greek Salad: With tomatoes, cucumbers, olives, and feta cheese.
3. Cucumber Salad: Light and refreshing with yogurt and dill.
SWEET OPTIONS
1. Cinnamon sugar: brush with some melted butter and dip in cinnamon sugar mix
2. Caramel or fudge sauce: simply dip in caramel or fudge sauce
2. Smores’ pizza: just add chocolate and marshmallow on top
2. Fruit preserves: Apricot, raspberry, strawberry preserves, etc
3. Honey: A simple yet delicious sweet treat
