Naan Bread
May 22nd, 2007 filed under BreadsNaan is Indian flat bread, traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven.
Makes 6 Naan.
Ingredients:
- 2 cups of All Purpose flour (Plain flour or maida)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- Pinch of baking soda
- 2 tablespoons of oil
- 2 1/2 tablespoons yogurt (curd or dahi)
- 3/4 cup lukewarm water
- 1 teaspoon of clear butter or ghee to butter the Naan
- 1/4 cup All Purpose flour for rolling
Method
Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well. Mix the oil and yogurt. Add the water/yeast mixture and mix into a soft dough. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot and then turn the oven to high broil. Using a baking/pizza stone will help to give Naan close to same kind of heat as clay tandoor.
Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch diameter circles. Dust lightly with dry flour to help with the rolling.
Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is cooked (Naan should be golden brown color on top) take them out of the oven and brush lightly with clear butter or ghee.
Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!
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July 22nd, 2008 at 9:36 am
Hello Tiya,
Sorry to hear that, knead the dough little more,
make sure water is not cold it is on room temprature.
dough should be very soft just not sticking to hands.
July 22nd, 2008 at 7:58 am
hallo manjula ji
i tried naan. bt while i was rolling them they were shrinking. and didnt come out soft.i was having hard time rolling them.
thanks
July 20th, 2008 at 4:01 am
Dear Manjula,
We love so much of your Naan Bread, by watching your video my naan turn so good, I love so much Indian food, thanks a lot for letting us watch your website and sharing your recipe.
Best regards for you and your family.
Nur (Indonesia)
July 12th, 2008 at 10:01 am
Dear Manjula:
We are sending you our grettings from Chile, SouthAmerica. We went to India some time ago and now we love indian food. We are very grateful to you for the effort you put on your website. We have done butter paneer, naan, palak paneer, raitas, and everything came out wonderful.
We really love you dear Manjula. Thank you a lot. Best wishes and blessings,
César and Francisca.
July 7th, 2008 at 3:22 pm
Most oven temperatures can be as much as 50 degrees Fahrenheit higher or lower than what you have set it for - especially if your oven uses a dial and is not digital.
Most ovens (unless you have a high-end brand like Wolf or Viking) have only one temperature sensor in the back. When that sensor reaches the temperature you have set, it indicates the oven is ready even though the other parts of the oven may still be cooler.
Manjula aunty brings up a VERY important point which is to wait about 30 minutes before baking so that the whole oven becomes uniform in temperature.
Also, you can purchase an oven thermometer at kitchen stores. Put this in your oven on the middle rack. Use this to read the real temperature of the inside of the oven. You may discover that you need to adjust your dial up or down to get the true temperature you want and you will have better baking success.
July 7th, 2008 at 2:46 pm
Sagar, one thing comes to mind heat. oven need to be heated for 30 minutes.
July 7th, 2008 at 12:54 pm
thsi nana recipe did not work my nan came out nothing liek yours why is this i actually followed same as you done same as you nothing worked for me ?
July 7th, 2008 at 9:31 am
Hi Manja, yogurt provides softness to naan, I have never tride soy yogurt but I am sure soy will work fine let me know I can add to suggestions.
July 7th, 2008 at 7:19 am
Greetings Auntie Manjula,
Thank you for sharing your wonderful recipes & techniques with us. Can you please tell me what the yogurt does in this recipe? I do not eat dairy, so I am wondering if I can leave it out or substitute soy yogurt and still get good results?
Thank you for your patient teaching.
Manja
June 29th, 2008 at 7:51 pm
I love learning form your site. If you can find out how to make crispy nankhatai please post.
June 29th, 2008 at 6:49 am
Thanks Tam for the feedback on using cookie trays.
Jaya
June 29th, 2008 at 12:04 am
Hi
I prepared them on cookie tray & they came out awesome.
Thanks aunty fr the video.
Happy cooking
June 29th, 2008 at 12:03 am
Hi
I prepared them on cookie they came out awesome.
Thanks aunty fr the video.
Happy cooking
June 27th, 2008 at 12:48 am
I’ve tried on the cookie tray but on that tray I put a simple grid to let the hot air flow under. It was great! Today I’m making them again!
June 26th, 2008 at 6:33 pm
Hi Tam,
I will give you an answer that is a guess which is to just try the cookie tray and see what happens.
The pizza stone is sort of like a brick in how it holds heat. The cookie tray being thin and metal MAY work if you get lucky with how it heats up.
It looks like it’s up to you to experiment and let the rest of us know how it turns out!
June 26th, 2008 at 4:27 pm
Can we make them on flat cookie tray instead of pizza stone.Aunty please reply I am too eager to try it !!!Plz plz plz reply
Thank you !!
June 25th, 2008 at 4:30 pm
Dear Aunty,
If I don’t want to serve the naans immediately can I put them in a hot pot,but I presume they will loose their puffiness.
So what would be a better way?
Thanks a million
June 25th, 2008 at 2:29 pm
Hello aunty
Can I place these naans on baking tray (flat cookie tray) & then bake in the oven???
since i dont have a pizza stone.
Thanks in advance.Your cooking videos especially the correct & apt measurements for the dishes are amazing !!!
June 25th, 2008 at 12:09 am
Hi Maam,
Can naan be done in the microwave oven?
kavitha
June 24th, 2008 at 6:28 pm
To Vidya:
Yeast is sold in small packets, usually 3 together.
Make sure you CHECK THE EXPIRATION DATE on the packet before you buy it! Don’t use expired yeast, the dough won’t rise.
June 24th, 2008 at 5:06 pm
Hello Vidja, every grocery store carries the yeast in baking section.
June 24th, 2008 at 3:33 pm
namaste anuntyji,
can u pls tell me where can we get this yeast, here in US
June 23rd, 2008 at 3:56 pm
Pizza stones can also be found (in US) at places like Linen ‘n Things,
Williams Sonoma, HomeGoods, and probably other similar type stores (such as Sears, JCPenney, Macys) with a kitchen/cooking department.
June 23rd, 2008 at 2:55 pm
Hi Nishu, I baught my pizza stone on amazon.
June 23rd, 2008 at 2:54 pm
Hello Kavita, my sister made on Tawa comes out good, She used the cast iron tawa, after rolling put the naan on tawa wait few seconds then she turned the tawa on stove holding tawa about 4 to 6 inch away from flame. just be very careful
June 23rd, 2008 at 1:41 pm
Manjula aunty,
Where can I by the pizza stone for baking the naans?
June 22nd, 2008 at 4:38 am
Hi Manjula maam,
Just wanted to know if naans can be done on a normal tava(the ones we make chapatis on) as I dont have a oven at home in India.Pls let me know as I love naan and want to make them in the house.
thanks
June 17th, 2008 at 9:01 am
Dear Ms. Jain,
Thank you so much for your fantastic recipes and instructional videos. You are truly a master cook and teacher! I have enjoyed reading and trying your recipes very much - you are doing a great service for cooks worldwide.
Before seeing this recipe and video for making naan, I did not know that it was possible to make it at home without a tandoor. I have tried the recipe a few times and even made it once with whole wheat atta from the Indian grocery store and got great results. I used the same recipe with just the substitution for the flour.
I look forward to trying more and more of your recipes!
Best regards,
Sushupta
June 11th, 2008 at 4:36 pm
THANK YOU so much for sharing your recipe and your video for the Naan! I watched it last night and just KNEW I had to try it out today!! My family loved the whole meal… inspired by your naan video. I made Chicken Madras and Aloo Chaat, from some recipes I had. having watched your video, I was able to see that texture of the dough was much softer than the other breads I’m used to making, that was VERY helpful! I even used wholewheat flour (as that is what i have in my pantry) and they turned out nice! Only one really got puffed up like yours did, but they all tasted fabulous! THANK YOU!
June 4th, 2008 at 9:31 pm
[...] :-D. The truth of the matter is I owe a lot of my naan’s success to Manjula Aunty from whom the naan recipe is inspired. I wanted to make mine whole wheat so I altered the original recipe to add my signature [...]
May 31st, 2008 at 12:36 pm
your naans were very nice and tasty thanx 4 the recipe.
May 31st, 2008 at 4:30 am
[...] vegan and vegetarian food. My goal is to teach simple, practical recipes that maintain the …http://www.manjulaskitchen.com/2007/05/22/naan-bread/Naan Bread on Flickr - Photo Sharing!Guest Passes let you share your photos that aren&apost public. [...]
May 29th, 2008 at 5:26 pm
Manjula,
I am trying your naan recipe now, after search throughout the internet, your recipe seems to have the best feedback. I cant wait. i am curious as to why you need to wet the naan before placing onto the stone. can you explain?
thanks,
JT
May 29th, 2008 at 3:51 pm
I have tried many naan bread recopies and I have like yours the best by far, especially when baked in a barbeque pit. I first had seen your video on YouTube.com and wrote down the recipe as you gave your demonstration. Thank you for taking the time to be a good teacher.
May 22nd, 2008 at 9:40 am
Baking tray will work and do every thing same.
May 22nd, 2008 at 8:10 am
Manjulaji,
If i am using a medium size conventional oven, what is the temperature i should preheat/bake on a baking tray & how long ?. Here in dxb, I am not sure whether a pizza stone is available .- Thanks
May 21st, 2008 at 4:18 pm
coof for just another minute.
May 21st, 2008 at 1:18 pm
For how long do I need to cooked from top? Thanks so much for your quick response!!
May 21st, 2008 at 12:15 pm
Aunti ji,
Wonderful recipe. Very inspiring to cook. Thank you. Can I make the naan with wheat atta instead? How can I improvise to make garlic naan?
May 20th, 2008 at 11:33 am
you can use any baking tray but you will need to turn it over after naan is cooked from the top.
May 20th, 2008 at 9:25 am
I love your recipes and I try sometimes at home!! my questio is that I don’t have baking/pizza stone, I was wondering what would be the substitute? I will appreciate your answer.
May 16th, 2008 at 7:45 am
Naan was fantastic. Thanks for reciepe. I have tried so many other things from your site. I have become ur fan.
May 16th, 2008 at 5:28 am
I have made a dough for naan. I bake them on tiles.
I use thin unglazed tiles in my oven. You can get them from any tile shop cheap.
I preheat the oven for about half an hour on maximum heat which is 220° C. in my case. I then quickly put the naan on the tiles with a peel.
I am going to serve the naan with Punjabi Chola
May 14th, 2008 at 1:36 pm
If you are making Naan on Pizza stone you dont need to turn the Naan.
May 14th, 2008 at 9:53 am
Thank you very much. I have recommended your service to a lot of friends. I am enjoying my Summer vacation now and I love to cook. I am so glad I found your site. My only concern is putting on a few pounds by the time summer vacation in over
The Naans came great except, they were a little crisp (not very soft). Also, I presume we don’t have to cook both sided in the oven, or should we? Thanks again!
May 12th, 2008 at 10:06 pm
Thank you very much for sharing the technique of making Naan… I know the recipe but can’t duplicate the texture until I see the video…
Scotty
May 2nd, 2008 at 4:44 pm
dough needs the oil but you dont need to butter them on top
May 2nd, 2008 at 10:55 am
Jayen gave your site to all the families in Mauritius, Canada and USA. We’d tried the recipe. Marvellous!!!!!!!. Can we omit the butter as we want to reduce fat in our diet?
April 27th, 2008 at 9:31 am
Hi auntieji
i’ve just discovered your site and the recipes look great. I’m from france and i’ve never heard of a pizza stone here. Anyway that won’t stop me from trying some of your recipes.
Thanks a lot of sharing your recipes with us; You’re simply great.
April 23rd, 2008 at 9:13 am
[...] grimsaburger Should I feel at all bad about having made naan yesterday (a resounding success, an easy recipe made easier by cooking the bread like a pancake in a cast-iron pan on the stove rather than in the [...]
April 18th, 2008 at 8:16 am
Hello Pushpa, couple of reason nan can get so dry and hard, may be oven was not hot enough, dough was not fermented enough, may be you rolled to thin
April 16th, 2008 at 11:11 pm
I forgot to mention……I didn’t have a pizza stone.Instead i had a baking non-stick tray inside my oven.I used it.Does it make any difference?
Thanks,
Pushpa
April 16th, 2008 at 11:08 pm
Hi Manjula ji……
I have tried ur naan recipe.It came out well.Thank you.But it became hard after 5 mins only(after removing it from the oven).Last 2 of them also became papads even though i removed them early from the oven.Can u give some tips for softer naans as we cannot consume immediately,that too within 5 mins.I have followed ur recipe correctly.
April 16th, 2008 at 12:40 pm
Hi Auntij -
I loved this recipe and the Naan’s came out very well. Do you have any recipe for Tandoori Roti.
Thanks,
Santosh
April 14th, 2008 at 10:35 pm
I think I will just try it.
April 14th, 2008 at 3:21 pm
Hello Aunty,
can’t wait to try your naan..as it looks delicious and everyone was so satisfied..on ething i like to ask that can i use “quick rise yeast” instead of “active dry yeast” in the same amount?and just knead everything together and rest for 3-4 hrs.and do the rest of the procedure..also in my oven i couldn’t put the oven door closed when using the broiler,or if i do does it ok..and results the hard and brownish surface and not soft .. any suggestion Aunty plzz.
Thanku soo much for your time.
April 14th, 2008 at 9:04 am
heavy baking sheet will work but stll does provide the same heat, as stone.
April 14th, 2008 at 8:40 am
Hi Manjula
The Naan look delicious. I don’t have a stone..if I heat a heavy baking sheet will it work as well? Can’t wait to try these!
In Spain ‘Levadura de pan’ is yeast and ‘levadura’ is baking powder…baking soda is sodico bicarbonato.
many thanks.
April 14th, 2008 at 8:24 am
Hi Manjula auntiji
thanks for all your great receipes….i just love your cooking… i also enjoy cooking… but i’m learning a lot from your cooking…. PLEASE COULD YOU TELL ME IF I CAN MAKE IT WITHOUT PIZZA STONE…. Because i can’t wait for that…. want to try it now…. and my oven has got only 220 degree and then showing maximum temperature….. what should i do… SO I TURN IT TO MAXIMUM OR 220 DEGREES…. I COOK FROZEN FOOD READYMEAL ON 200-210-220 DEGREES…..PLEASE HELP…. Thank you very much.
April 14th, 2008 at 8:17 am
I am sure you can buy in England byt where I have no Idea
April 14th, 2008 at 7:15 am
can i buy a baking stone in england.?the naan breads we buy from the supermarket look nothing like you tasty breads. great to have see the recipes on this site ..thankyou
April 13th, 2008 at 5:18 pm
i m just loving this site…naan came out gud .i made only 4 naans of this , 1 naan was hard and rest were just like the video. thanks manjula aunty, you making gr8 recipe.
April 10th, 2008 at 2:32 pm
Hi, to Alejandra, in the ingredients Dry Yeast is Levadura and Baking Soda is Bicarbonato, I think this may clarify the difference in Spanish , and I agree this recipe is greatttt!
April 10th, 2008 at 10:06 am
Hi!!
Sorry but i don’t understand one thing: dry yeast and baking soda is not the same??? In Spanish both means “levadura”.
thanks a lot!!
April 7th, 2008 at 5:58 pm
Hi Ms. Manjula,
I prepared the naan as per the recipe given by you and it turned out exactly same as shown in video.
We had dinner just now and my husband is very happy with the naan. Initially he was not ready to buy an idea of preparing naan at home but after seeing and eating those delicious naan he has changed his opinion about it.
Thanks a lot for such a wonderful site and very good illustration of each and every recipe
Very good job indeed!
Thanks once again.
April 6th, 2008 at 9:28 am
Hi Manjula,
I made the naans and my God they turned out exactly as on the video…and so delicious…the pizza stone was a great investment and a must have for baking success…as you say it does make a huge difference. I’m hooked…and making more today!!!
Cheers
JD
April 6th, 2008 at 8:29 am
Hi!
I absolutely love ur site. I bought the pizza stone in sears. It is abt $10.00.
April 3rd, 2008 at 1:34 pm
Hello Aunty.
I kept the dough for at least 5 hours, the problem im having is that it smells funnny i wonder if it is supposed to, plus is it ok if i make it in an oven grill because i don’t have a stove.
Many Thanks once again
April 3rd, 2008 at 11:43 am
Hi Manjula,
Thank you for so many great recipes. Just would like to clarify one of the ingredients… on the video (which is great) you say baking powder when you are adding it to the flour but in the written recipe you say baking soda. Just want to make sure I use the right one!
Thanks again!
March 28th, 2008 at 8:52 am
Hi.Walmart sells the pizza stone but they have the round ones,I got my pizza stone for 36 dollars the rectangle one that auntie ji has.Simply google pizza stone or baking stone and the search engine will pull up many sites..including ebay.Thanks Auntie..because of you and your awesome recipes my husband is always smiling,Your the best.
Thanks
March 27th, 2008 at 11:02 pm
Hello Hina, how long the dough was sitting before you made the naan I think you over fermented the dough
March 27th, 2008 at 3:11 pm
Hello Aunty
I made nan and didn’t come out like yours
it smelt a bit like alcohol and the nan was very crispy with flakes from the top, i made it on oven grill because i don;t know any other alternative method..
How can improve aunty ji?
Please help..thank you again
Hina
March 26th, 2008 at 6:05 pm
Great recipe and very helpful video. This is the first time I’ve managed to make naan’s that actually look and taste like naan’s :o) I don’t have a baking stone at the moment, so I pre-heated a metal tray which gave decent results, but I will look at getting a stone. Thanks!
March 25th, 2008 at 5:05 pm
I am sorry just dont remember I have this for long time.
March 25th, 2008 at 4:08 pm
hi manjula ji
could you pls tell me which brand of pizza stone you have is it farberware, oldstone or any other brand. which brand is the best
March 24th, 2008 at 10:04 pm
Pizza stone is a stone, please try on amazon.com. They are available there.
March 24th, 2008 at 6:52 pm
hi manjula ji
could you pls tell me is your pizza stone/baking stone is wooden. this thing is not available in linen n things and walmart. where else one can get that thing.
thanx
March 24th, 2008 at 1:49 am
i am so excited to have stumbled upon your site! i love indian food and especially the naan bread. i can’t wait to try this!
March 21st, 2008 at 7:09 am
Hi Ms Manjula,
Thanks a lot for this wonderful recipe. I tried it out today and it came out really nice. I baked them on the griddle instead of the oven and still it tasted great. People think cooking is a tedious task but you make it look fun Majulaji. Thanks for sharing your easy recipes. Have a great day.
March 20th, 2008 at 5:55 pm
Wall Mart, Linen-n-thing, or any store witch carrys kitchen things should have this baking stone.
March 20th, 2008 at 2:27 pm
hi manjula
i tried ur naan recipe. they were awesome. my guest liked them. could you pls tell me where can i get pizza stone in the market.
thanks for such a nice recipe.
March 13th, 2008 at 3:33 am
hello manjula.
its nice 2 c ur videos.i like ur recipies.
i want u 2 expand ur list items.i want 2 learn different ways of cooking vegetables n that too in idian way.
good job.
hv a nice day.