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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 mam, can i know how to make naan with an oven or tandoor at home…
kiranmayi
Thank you so much for this recipe. I love love love na’an, and always thought it was out of my reach without a tandoor oven. I’m going to try this this weekend. Blessings!
hai mam,
the demo is very good ..but i dont understand why u use both yeast &baking powder???????
snath
Dear Manjulaji,
your recipes are my all time favourites.My 2 yrs old loves ur snacks.
my question about naan recipe is that after heating the pizza stone at 500 F,do we all the naans at broil or heat the stone again at 500F.
Thanx in advance
Poonam,
do all the naans at broil.
Thanx Manjulaji,
I made the naans with daal makhni and it was simply Yuummmmy…..
I got all the appreciation and I owe it to you….
Regards,
Poonam
Thanks to Vegan Dad, I found your website. I made this today and my naan turned out excellently! Thank you for the video. I have made naan once before and it did not turn out well at all – the finished product was tough. Thanks to your video, I realized I should handle the dough very lightly. It was also good to see how sticky the dough should be. The water at the end (right before baking) seemed to make a big difference. My naan was so tender and light. Thank you so very much!
Thanks . I will try to make it.
Dear Madam,
I’m Li from São PAulo – BRAZIL. And love Indian food. A friend of mine told me about your site and here I am drooling over theeasy way you explain the recipes. Will try to make the Naan bread next week and give you a feedback..:-). Blessings of success!
for making naan, what rack do we put the pizza stone. Is it the top rack or second from the top?
Hi Kala,
Use second from the top rack.
auntie i want to know can i use pizza baking sheet instead of pizza stone or baking stone
hi…
Is there any other option available ,if i don’t want to use dry yeast?