Products
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 was searching for a naan recipe & came across your video. I was very impressed with your clear & very precise instructions & decided to try your recipe. I do not have an oven stone, so I used a heavy tray. I wrongly used the bake mode instead of broil – it turned out hard and crispy (more like a flatbread) but the taste was very good, our guests enjoyed it anyhow. So the very next day, after more reading up, I tried with my cast iron pans turned upside down in the oven with broil mode on. This time, the naans turned out perfectly & my husband was extremely pleased (he’s addicted to naan!). I’m definitely going to get an oven stone. I am also eager to try your other recipes. By any chance, would you have a recipe for the heavenly apom? Thank you Manjula for sharing and blessing us with your wonderful recipes and skills.
Hi Manjula Ji
I love to see your videos.i am a working girl and recently married,before marriege i never
joined any cooking classses and i was borried about that but after watching your video it is
so easy to make dishes as per your recipes.its a great pleasure to found you and your
cookery videos.thank u very much for spreding your knowledge for all.
Thank you
Shuchi
Hi Manjula Auntie,
I tried most of your recipes and all came up really good. Thank you very much for that.But I tried to make Naan, and the dough came up very soft, hard to make ball
so I added litle flour in it. the Naan did puff, but it was not soft enough.The Naan suppose to come out crispy or soft ? Please advise me on that, Then I tried on skillet on stove it came up soft but not puffed
Kajal
Hello Kajal,
Use the water measurment as a guide line and make the dough soft anough so you can roll it. If the oven is not hot enough naan will be dry.
Thank you very much for your quick reply
kajal
Manjula
I’m watching your videos on Youtube about a year now.
I have a feeling that you are a member of my family…
Thank you for being with us!
hi manjula.can you teach me how i make meethay pakoray.thakyou.
Hi Manjula aunty
I am a fan of all your recipes….so when i thought of Tandoori roti , http://www.manjulaskitchen.com was my first thought. If I want to make the same can I substitute maida with atta/whole wheat flour from the Naan recipe? or in some propotion of the both…
Please reply n thanks a lot
Hi Nidhu, I am working on tandoori roti recipe.
Hi Aunty,
Thanks for teaching us easy ways to cook. In this recipe, what can we use in place of a pizza stone?
Thanks in advance for the reply.
Sriya
love u manju aunty!! thnx so much …ur like a mommy to girls who have their moms back home in india and need desperate help with their cooking skills…thnx so much for teaching all these wonderful recipes in such easy, perfect ways with detailed measurements and descriptions!!! kisses
Hello Auntyji..
I dont know about the pizza stone… can I place non stick tawa or any wooden sheet in the oven for making nan or pizza… ?
I tried most of your paneer items…they were too good….. Now need to serve nan with them….
Please reply…..
Thank you
Snehal.
I am so very grateful for your teaching. I am able to treat my family to even more ethnic dinners and they also are grateful. You have a very easy to follow way of teaching. Thank you Manjula!