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:

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix, this will become crumbly dough.
4. Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
5. 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.
6.  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.
7. Next turn the oven to high broil.
8. Knead the dough for about two to three minutes and divide the dough into six equal parts.
9. 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.
10. 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.
11. 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).
12. Take naan out of the oven and brush lightly with clear butter or ghee.
13. wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
14. Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!

345 Responses to “Naan Bread”

1. Sumathi Jain says:

   April 1, 2009 at 5:51 pm

   Hello Manjulaji,

   I don’t have a pizza stone, can I bake them in Cookie tray??? Or I have a thick Tava which I got it from India can I use that to bake??? Plz let me know.

   Reply
   • Sumathi Jain says:

     May 2, 2009 at 9:20 pm

     Hello Manjulaji,

     I don’t have a pizza stone, can you plz tell me the alternative. Thank you in advance.

     Reply
2. shelley says:

   April 1, 2009 at 5:22 am

   Can you make this bread without a broiler?

   Reply
3. Jaya says:

   March 30, 2009 at 4:29 pm

   *you (sorry for the typo).

   Reply
4. Aishwarya says:

   March 30, 2009 at 3:00 pm

   Guys!!

   can u help me in making a good tomato soup…???

   thnaks

   Reply
   • Jaya says:

     March 30, 2009 at 4:28 pm

     Do use want one with or without onions?

     Reply
5. Amrit says:

   March 29, 2009 at 6:59 pm

   Hello Aunty,

   I followed your naan recipe as it is but they turned out very crispy. Should I do anything differernt?

   Thanks
   Amrit

   Reply
   • Manjula Jain says:

     March 29, 2009 at 10:18 pm

     Hi Amrit,
     can be two reasons heat was not high enough or baked it little too long.

     Reply
6. » Blog Archive » Food says:

   March 20, 2009 at 6:39 am

   [...] was so strong. That was the end of my plan to make focaccia.So I made Naan and Onion Fritters.The naan recipe that I posted last week worked out much better than the first recipe that I tried. While they are [...]

   Reply
7. Susan Albert says:

   March 19, 2009 at 8:41 am

   I’m having a company for dinner and was wondering whether this recipe can be doubled, or is it better to make 2 separate batches? I made it for the first time yesterday and it turned out beautifully! One batch will definitely not be enough!!

   Reply
8. rizwana says:

   March 17, 2009 at 2:41 pm

   WOW….WHAT AN EASY RECIPE FOR NAN.
   CAN WE USE HEAVY DUTY FOIL. I DO NOT HAVE A PIZZA STONE. PLEASE LET ME KNOW.
   THANKS FOR A GREAT RECIPE

   Reply
9. Marta Kozel says:

   March 15, 2009 at 8:14 pm

   I tried your recipe twice already but I am encountering a problem; my dough is too sticky and it won’t allow me to knead. It keeps sticking to my fingers. Am I doing something wrong or should I just reduce the amount of water? Thank you in advance for a response.

   Reply
   • Susan Albert says:

     March 19, 2009 at 8:42 am

     Try running your hands under cold water, drying them then powdering the with flour. The dough doesn’t stick quite so much when your skin is cold.

     Reply
10. Anu says:

    March 8, 2009 at 10:09 am

    Aunty,
    I have a bread maker which I use to make dough for pizzas. I have used the same dough to make bhaturas and they come out pretty well. Do you think I can use it to make dough for the naan and then follow your recipe with the pizza stone etc? Your opinion would be really appreciated.
    Thanks
    Anu
    PS I first stumbled upon your website while looking for a naan recipe. Since then I have tried many of your recipes but have not had the courage to try the naan yet

    Reply
    • Manjula Jain says:

      March 8, 2009 at 11:10 am

      Hi Anu,
      I have never tried making it in bread maker, if you try please let us know the result.

      Reply