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!
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Hai, manjulaji ur recipes are superb, i just want to know how to make naan’s using tawa? i tried once and it was very flat like chapati
Naan is always baked. If you cook in on a tawa it’s no longer a naan.
Can anyone tell me wat is a pizza stone?
If I don’t have a pizza stone can I use Baking pan or pizza pan instead? If yes then temperature will remain same?
Hello Sweety,
yes temperature will remain same.
Hi Manjulaji,
Can I prepare naan in advance for a party (a day before) and reheat it when ready to eat ? What should be the oven temperature to reheat naan ? Thanks for ur generous service of teaching cooking to us beginners…..
With best regards…..
dear Manjula Aunty,
and spicy tomato chutney! So exciting!!!
I LOVE your website!!!
I’ve been making “naan” for years from an Indian Cookbook—it was good, but never very authentic.
Your recipe is AMAZING—every bit as good as the naan served in Indian Restaurants! And, the videos are indispensible. I never would have known to make the dough so wet without seeing it in the video. Normally, I would add too much flour until my dough is smooth and elastic, like it should be for some other breads. Thank you so much! I am really looking forward to making more of your recipes—this weekend, the parathas with cauliflower
could you tell me everything in grams, thank you!
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
You took the time to post your request so go find a conversion table on google for goodness sake.!!
Hi Manjula,
I love cooking. I want to make the naans. The recipe calls for baking soda but in the video you mention baking powder. Please let me know which one it is.
Dear Manjula Aunty,
Could you please tell if it is possible to make Naan even if you dont have an oven or tandoor?
i made this today, and the naan is delicious! thanks, manjula.