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!
Never tried baking before. Followed your recipe and instructions for Naan bread.
Vey nice results from the mixture. No problems with the mix being too wet or sticky. Baked in a fan oven on a steel tray. Good results. Will try the next batch with an oven stone if I can find one.
Yahoo, I’m hooked on baking! Need to plan the next project. Thank you for explaing everything so well. My retirement is going to be full of creative backing and cooking.
Best regards Chris Corrigan
hi,
i tried your recipe today.the naan came out so soft after being set aside for just 1 hour.i guess it would be even better after 3-4 hrs as you mentioned in the recipe.
thanks a lot for sharing u’r recipe
The dough did come out to be very sticky… had to add much more flour as well as an increased heating time. Could you recheck the ingredient amounts to make sure they are correct?
Hi Aunty,
I am repeating my questions as I have not received a reply. I don’t have a pizza stone, what can I use instead? and my oven’s maximum degree of heat is 260 degree Celsius. In Australia all ovens made for homes their maximum temperature is 260 degree Celsius for safety reasons.
In Australia we use Celsius not Fahrenheit do you mean Fahrenheit in your recipe?
I eagerly wait your reply.
I hope you don’t mind my interfering, but I just hope to help you. She does mean 500 degrees Fahrenheit which happens to be 260 degrees Celsius, so you are okay there. As far as getting a pizza stone I found this link that sell them at a very reasonable price, in fact I think it is too cheap!
http://www.victoriasbasement.com.au/Product_Detail.aspx?ParCatID=KW&SubCat1=KWKE&ProductID=41492
Hi Atwal,
Have you tried using a cookie sheet/pan or pizza pan?
Also, I would think the oven temperature is in Fahrenheit since she is in the U.S.
Here is the conversion chart from Fahrenheit to Celcius. I think 260 deg Celcius is approximately 500 F.
http://www.hintsandthings.co.uk/kitchen/oventemp.htm
Aunty’s recipes are in Fahrenheit. 260 degrees C. is the same as 500 degrees F, so your oven is adequate.
In place of a pizza stone, use a good quality, heavy weight cookie sheet. You can line it with aluminum foil to help with clean up.
Hi Jaya, francisco and Meethu.
Thank you for your replies, and no francisco I don’t mind you intruding the more ideas the better. I have brought a pizza stone however from Victorias basements as advised by francisco. I didn’t find that the cookie pan worked as well all the same thanks meethu for your input. So I am going to try the recipe again in a few days and I will let you all know how I went.
Once again thank you all your replies are been greatly appreciated.
Cheers
S.Atwal
Hi Aunty,
Can you tell how Naan was traditionally made and what was the average production of naan by Indian resturant.
Reply
Hi Aunty
How are you?
I don’t have a pizza stone what can I use instead? and my oven’s maximum degree of heat is 260 degree Celsius. In Australia all ovens made for homes their maximum temperature is 260 degree Celsius for safety reasons.
In Australia we use Celsius not Fahrenheit do you mean Fahrenheit in your recipe?
I eagerly wait your reply.
Cheers
S.Atwal
hello aunty , you r simply great i tried yor naan recipe naam was awsome my husband said i am naan vala choootu lol but this is all bcuz of u .all of yor recipes r great thanks alot GOD BLESS U .
Hi Manjula ji,
I tried a couple of you recipies specially your coriander chutney, loved it.I made nan however the dough was very sticky and the nan did not look the way that you showed. they were thick as I coulnt roll the doug at all. I did use instant yeast.
What can I do to prevent this next time.
Thanks
I love you videos. It’s the best instruction on Indian cooking that I have ever received. Thank you!
Manjula ji,
Thank you for all your great recipes and how you make them look simple. You have inspired me to try new things every weekend and I as well as my family as loving it. I do have a quick question about Naan recipe?
Can I make the dough a day in advance to cook next day. Do I have to leave it in the room temperature or be in the refrigerator?
Thank you once again.
Hi Ruby,
you can refrigerate the dough but do take it out half an hour before so it comes out to room temperature.