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!
Your Naan Recipe is very good.
Is there any substitute for the yoghurt?
Hi Jennifer, do without yogurt.
Hello Manjula-
I really enjoy your website and your videos are most helpful. I tried this naan recipe, but the naan came out hard and dry not soft and tender like they should be.
Please advise me! Thank you so much, Sophia
hi aunty,
i dont have pizza stone,i have aluminium tray,is it fine?
hai aunty,
i am swarupa,yeast is must for a naan.
Love your website!!!! I made the nann bread a couple of times now…Unfortunately, the nann breads did not puff up like yours. ONLY once & I was VERY happy!! What am I doing wrong?? Is it the yeast, I use instant/ rapid rise. It does rise after 2-4hrs but, does not puff in the oven. OR Is it the way it’s rolled?? Please help… By the way, every time I go to an indian restaurant, whatever I eat there, I say “I can make this at home!!” I just need to go to your website!! Thanks for the available recipes!!
Hi Manjula Di, thanks a lot for your quick response….
I need to know if i dont have pizza stone, do I bake it directly on the oven grill?
Please do reply as earliest in wait to prepare the naan…..Thanks !!!
Hello Manjula Di,
I would like to ask the temperature details for this NAan recipe…500Degree for 20 mins …what about this Broil. When do we have to use Broil option, what it does?
In Wait for your reply Thanks!!!
Hello Joyti,
Oven should be on broil for few minutes before putting the naan on stone, doing that naan gets the even heat from both sides.
This is the best naan recipe i have ever tried. The naans were soft even the next day!!! Thank you so much for sharing this.
But the dough per your measurements was very very sticky – almost like batter, so i had to add 10tsp of extra flour to get a
kneadable dough. Can you reconfirm the measurements, please??? Also, can you share how to make kulchas??? Thanks!
Manjula aunty..
Thanks for wonderful dishes. Please post a recipe for chilli paneer and gobhi manchurian. I will be grateful.