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!
hello anty…
I am a big fan of all ur recipes..Today i have tried naan It came very very good and recipe is also very very simple…from long time I was thinking to make but little bit confused but after seeing ur recipe all confusions are gone and it came very very very good…thanks a lot…
[...] Bread – the easiest, most foolproof bread! Taken from Manjula’s Kitchen. Click on the link for the original recipe and a video of how to make it. If you don’t have a [...]
HI manjula,
Ur recepires r very very good and I enjoyed them a lot .But I have one question Where can I buy Yeast ,and is there any alternate name for it .Can u please reply me.
@Priya
Yeast is a micro-organism most commonly used in baking breads and fermenting alcoholic drinks. In most American markets, yeast is found near other baking supplies, like flour, sugar, and baking powder. Many stores do not carry jars of yeast, like the one Manjala uses, but do sell packets of yeast in paper envelopes like this: http://www.redstaryeast.com/products/product.php?cid=1&pid=2
I’m afraid I’ve never shopped for yeast outside America… it may be marketed differently outside the US.
great video! thank you for taking the time to share your recipe and showing how to make naan! i tried to make naan a few times before i saw your video – now i understand why it was not turning out!
Hi Manjula,
Thanks for making this helpful video. I made naan last night based on your recipe and instructions and it turned out great. I posted a picture of the final product on my blog.
Thanks again!
Paul
Thank you! Just made this last night for the first time ever and it was a total success. Will now try making all the other breads
Thanks again for the most wonderful site (especially videos).
Manjula, I think I love you. My husband and I love Indian food and have been trying to get the best recipes. Your videos are so clear and helpful, and your recipes look delicious – I can’t wait to try them out tomorrow! I can’t thank you enough for making this website.
I accompanied my very dear friends from New Delhi to India 2 years ago. I fell in love with Indian culture and food dishes. I then learned about Punjab, South Indian, and so on, different ways of preparing Indian cooking. I do have three cookbooks from India, but nothing is better than watching it being prepared.
My daughter found your website for me and it has been a God sent Blessing. I am so thankful for you and I appreciate you and your recipes.
Rachel
Dear Majulaji,
I want to know wht kind of yeast to use.. today I bought SAF traditional active dry( perfect rise yeast). Should I use this yeast to make naan ?
I went to traders joe to buy yeast…they had two kinds of yeast- 01 traditional active dry and 02 perfect rise. I bought the first one. I am new a new cook…
thanks.
@Vibha
Manjala is using Active Dry Yeast in the video. Active Dry acts more slowly than “Perfect Rise”, “Rapid”, or “Instant” yeast. You could probably substitute faster yeasts in this recipe, just be aware that the dough may double in volume faster than the 3-4 hours the recipe calls for.
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