Naan Bread
May 22nd, 2007 filed under Breads
Naan is 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
Also needed:
- 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.
- Add the oil and yogurt mix, this will become crumbly dough.
- Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
- Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
- Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
- Next turn the oven to high broil.
- 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 oval shape. 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 baked(Naan should be golden brown color on top).
- Take naan out of the oven and brush lightly with clear butter or ghee.
- wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
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Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!
i don’t have oven so what should i do? how can i make naan without oven?
Good morning. excelent recipe. i was wondering if I dont have de pizza stone, was else can I use. Maybe a wood table?
Greetings
[...] the Font Of All Knowledge eventually led me (after some trial and error) to Manjula’s Kitchen. Manjula is more awesome than I in that she does her recipes on Youtube and shows you just what [...]
Gosh, Manjula, thank you so much for sharing all these delicious recipes!
I tried this yesterday, along with your recipe for cilantro chutney and some vegetable curry and I cannot begin to describe how delicious it all was! Thank you again, can’t wait to try some more of your amazing recipes…
Namaste, Manjula! I want to thank you for all of your wonderful tips and tricks. I’m an american born, french descent woman from New Orleans living in Oklahoma. How is that for culture shock! My favorite foods are of the Indian – Punjabi variety. I was so excited to try your naan recipe, but was greatly disappointed when mine turned out.
I used a different flour as all I had in the house was whole wheat. This created a much heavier, albeit tasty version, but not what I was expecting in my naan! So you are to no fault, my wonderful Indian beauty! It is all my own error. Palak Paneer was marvelous, but the whole wheat naan could have been a bit lighter. My wife decided that she loved it with strawberry jam, so I suppose it isn’t a total loss! lol.
I hope all is well in your family and world.
Thank you again!
Reda M. Landry
looks yummy, Manjula!
can’t wait to try it out!
congrats for the wonderful video, and keep them coming
Shalom & namaste. Thank you very much for sharing this wonderful recipe and video. I found it on Youtube yesterday.
This was by far the BEST naan recipe I’ve ever tried & it will be the last one I’ll need : )
The dough was perfect, once baked, the texture was perfect and the flavor was perfect! My entire family loved it. My husband said “Where did you find this??? Whatever you do, don’t lost his recipe, it’s perfect!” And it truly is. I imagine it would be good with add ins like olives, garlic, etc…as well. Again, thank you!
Changes I made:
I made a double batch & used 1 tsp sugar & 1 tsp local honey. then, instead of 5 TBSPs yogurt, I used 3 TBSP small curd cottage cheese and 2 TBSP plain yogurt
The video for naan calls for baking powder but the receipe says baking soda. Which is correct?
manjula, this was deeeeeelicous! thanks so much for the wonderfully fluffy, perfectly golden naan. i just had to share it with my readers at fregetariantimes.com. my chana masala just wouldn’t have been the same without it. thanks for the inspiration!
[...] Fresh Naan Bread from Manjula’s Kitchen [...]