Naan is the most popular Indian bread in the Western world. It is a flat bread that is traditionally cooked in a clay oven or “tandoor.” This recipe however uses a regular home oven (with a pizza stone). Serve Naan with Daal, Chola, Palak Paneer or any vegetable dish.
Makes 6 Naan.
- 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 (ghee) to butter the Naan
- 1/4 cup All Purpose flour for rolling
- Dissolve 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 to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
- Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
- Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
- Next turn the oven to high broil.
- Knead the dough for about one minute. Divide it into six equal parts.
- Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
- Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
- Take naan out of the oven and brush lightly with clear butter or ghee.
- Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.
- If pizza stone is not available, use baking sheet.
- Once the top of the naan is cooked, turn them over to cook on the other side.