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!
[...] Happy Vegan Face’s Vegetable Korma with rice and a veganized version of Manjula’s Naan if I can get JumbleSpouse’s help with the yeast part (we don’t get [...]
Hi Manjula,
sometime there is no sunshine, that time what we are supposed to do to ferment naan doughl.
Put it in a warm room, but the yeast should rise just fine as long as the room isn’t too cold.
Hi Aunty,
I just wanted to ask you if you don’t have a pizza stone could you like foiled oven rack and cook the naan little bit longer. do you think that might work? If you could please let me.
Thank you
~Hiral~
Hello Hiral, on foil first bake pizza for 6 to 8 minutes without any topping then it comes out good.
Hi Aynty,
I’m sorry…I did not specify my self. I was talking about baking the NAAN. If you could please let me know. Thay will be a great help.
Thank You
~Hiral~
@irish
ohhh so broil basically means to grill… is it?
hmmm… thanks for the pc of info mate!
Broil and grill use much higher heat than baking. Keep watch of the oven while anything is in there cooking under these modes. You don’t want a fire!
still waiting for a reply……..
A convection oven just means that there are fans to move the air around inside the oven while cooking, so that’s not a problem.
I don’t know why your oven doesn’t have a “broil” feature. If it’s a newer oven, ask the store you bought it from. If that’s not possible, Google your oven brand and style and look up the information from the manufacturer. If you happen to have the instruction manual that came with the oven, look in there regarding how to broil.
I suppose it’s possible your oven simply doesn’t have that feature, but without knowing any specifics of the brand or model I can’t help you any further.
Good luck.
thanks so much for the reply.
well i hav LG convection oven… it has a microwave mode, grill mode, combination mode and convection mode. i use the last mentioned mode for all the baking purpose… like cakes, pizzas, pies n all…
the instruction manual dsnt mention the word “broil” anywhr…
for what other recipes is this mode required??
also… what abt the pizza stone?
Thanks for the recipe. I make naans on tawa and they turn out pretty good but I really want to try this recipe.
I have one question… my oven has convection mode… i usually make pizzas on that mode only but there is no mode called “broil”… what do i do?
also… i dont hav a pizza stone… shud i invest in one or make without that only??
Thanks in advance.
Hi,
I am just about to make this Naan for the first time and had never heard of a broil either, but when I searched it
on the net it says that it is to grill under a high heat. Hope this is of help to you.
Regards.
We went out for Indian food at a pretty nice restaurant last night and had leftovers for dinner tonight. It felt wrong to have Indian food without naan, so I made this recipe. Comparing it to the stuff we had at the restaurant last night, this recipe is a total knockout! Just as light, fluffy, stretchy, all the good things that naan is. Thanks for the recipe and the video!
Excellent recipe! I did reduce the quantity of water a little because the dough was too wet. Also, because I use a gas stove, I cook the naan in the broiler, not the oven. The naan cooks wonderfully when I preheat my 12″ x 12″ stone in the broiler at 500 degrees and then cook the naan, in the highest level of the broiler, after turning the setting to “broil,” which keeps the burner ignited throughout the process. The results are wonderful. Thank you Manjula Auntie!
[...] made good work of hers as well. Along with the chickpeas I served the ever popular naan bread from Manjula’s Kitchen. Everyone here loves this naan so much I have to double the recipe!! This time I subbed coconut [...]
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