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!
I am a little confused…..Do I have to have the broiler AND the oven on at the same time? Or do I just heat the stone at 500 and then switch to the broiler after 30 mins? Because my oven will only do one or the other.
Any reply is appreciated.
Liz,
Preheat the oven at 500 and then switch to broiler jusi few minutes brfore making naan.
Thank you Auntie. These came out awesome! You make it so easy even for fumble fingers like me. I put half the dough in the fridge, and the next day made a second batch.
-sandy
namste auntiji,,,i have seen your video,,and i am eager to make NAN for my family but i don’t have pizza stone,,,now wht should i do??????
plz reply me soon….god bless you.
thanks
neha
[...] admittedly, I was not on my own on this baking endeavor; I had the excellent assistance of Manjula’s Kitchen’s naan recipe (which also includes a very helpful video tutorial). The recipe itself is not overly complicated, [...]
Can we use something in place of yeast?
how much temp is required to cook it in microwave?
Respected Auntyji, I made this today and it came out great…. very delicious… I also made matar paneer…. It was like eating in a restaurant.
I love your way of teaching… very simple very easy……….
God bless you..
Very good video. I’m making the recipe as I type. I have noticed that the video references Baking powder, but the written recipe calls for baking soda. Backing Powder is sodium bicarbonate and cream of tartar, while baking soda is only sodium bicarbonate.
Which one should we use for this recipe?
Baking Soda (Sodium Bicarbonate)
Baking Powder (Sodium Bicarbonate & Cream of Tartar 2:1)
Thanks,
Ross
Ross,
Baking soda
how much ozs is 2 cups
8 oz. is 1 cup, so for 2 cups is 16 oz.
Awesome! Thanks a lot!
Hello Manjula! Today I cooked Naan and it was delicious, but it didn’t grow up like yours. Is possible that it happens for the tipe of yeast??
Thank you for the wonderfull recepies!