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!
great recipe enjoyed the naan bread a lot
thank you
Hi Manjula
Do you know how to make the traditional naan dough without using yeast? I remember eating them at a punjabi friend’s house, they would make the dough with yogurt and then let it sit out so it ferments and made the most wonderful naans. Much like idli or dosa batter. I would really appreciate any tips.
Nirmala
Hi Manjula
It’s a Great Receipe.
If we add One or two boiled and mashed potatos in Naan Bread mixture then I think it will be more softer and delicous.
Have you a nice time.
Regards
Darshna
Is the dough for naan bread and bhatura the same?
I will be trying your Naan recipe this friday for the first time but I wanted to let you know that your receipe and video seemed so tempting that I know it will turn out the best. Thanks in advance and will come back and tell you how it came out. Thanks again. Hina
would be grateful if u could tell what i can if i do not have a pizza stone. i am really impressed by your recipe.please suggest an alternative.
Thanks Manjula! This is a great recipe.
I’ve adapted the process to my bread maker’s dough setting and it worked well. I’m going to experiment using half and half white and whole wheat pastry flour next.
Manjuela,
I just have one question if you don’t have a pizza stone what can you use in place of that? Baking pan or pizza pan?
Can you double this recipe or should I make two separate batches?
Hello Susan, you can double the recipe except yeast add the yeast 11/2 time.
Howmany grams of flour in one cup?
Hi Samudra, one cup should be about 120 grams.
Thank u Madam.