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!
Thanks for the lovely recipes! I made your chapati last night and after having a little trouble getting the first few to puff, fared much better with a higher heat…
Anyway just wanted to suggest to your readers without pizza stones – thick terracotta tiles from a garden or building supplies store are a cheap and effective alternative. Good luck!
hey aunty,
this is a very nice blog.
i don’t have that stone, what is other option to make naan? is it ok dosa pan?…..
hi manjula aunty..ur recipies r gr8…i m plannin to make a naan bt i don hv oven in ma house…can u tell me d procedure of makin naan on microwave…!!
regards….
plzdo reply….
Hello. Greatings from Norway. Great site. Im trying to make naan-bread but i cant get it fluff/puff up. It gets hard. I jused a kitchen-stove but can i use a small grill/pizzza-stove with the element on the bottom and with pizzastone? I will be very gratefull for help. This is the only site i have found that i find helpful to make Chapatti and naan. By the way. I cant get the chapatti to puff eather. Ty very much in advance
Marianne
helo,
there is one question: Is the temperature required for baking the naan is the same as baking a pizza??
helo auntyji,
i am your new viewer, but am exceedingly impressed by your teaching style. i tried the rajma recipe and it came out really well. was searching for nan’s recipe. thanks a lot!!
My Naan didn’t rise as much as the ones in the video. They stayed fairly flat. I noticed that the dough still smelled fairly ‘yeasty’ after letting it rise for 4 hours. Is there a reason not to add the sugar to the yeast and water like I have seen in other recipes?
Thanks.
Thanks for this recipe…I’m looking forward to trying to make naan at home.
Hi Manjula,
Seems like a wonderful recipe. I had a quick question. I am planning to make this recipe for a gathering. Is is OK if we do this dish a day in advance??
Thanks in advance,
Vani.
Is there a way of making naan without the use of a baking stone? I did not find one around here where i live.
Hi usha use baking tray but you need to turn it over once, so it can cook both sides.
This worked wonderfully for me. Now I have a use for my baking stone. It will be used a lot in future. This recipe is really not hard and I was thrilled when mine came out looking just like yours! Thanks for your wonderful site, Manjula!