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!
can i use something else other then pizza stone?
Hello Mela Khan. I have had much luck making Naan using only my oven tray or cookie sheet. It takes longer, and the Naan doesn’t have the same browning or blackening, but it comes out as delicious Naan. My toaster oven only goes up to 400F, so I turn it up all the way and cook it for 20mins (10 mins on one side, then flip for another 10mins on the other side). I will be reducing the time today though because I want softer Naan to make Falafel Sandwiches. Hope this helps!
This is most interesting. People often neglect the importance of testing thetemperature of food. It is not onlyimportant for cooking raw food but also for re-heating where you need to make sure the bacteria are killed
Dear Smitha,
Manjula is vegetarian – I don’t think she has non veg recipes and she might not have the time to respond to individual emails although she gets tons of requests to do so.
Dear Aunty,
thank you so much for this awesome recipe.. Could you please send me an email how to make garlic naan and butter chicken ? that would be so nice of you if you could help me..
thank you so much aunty
waiting for your email .
lots of love and keep up the good work
Smitha
Finally, a naan recipe that tastes and feels like naan and not pita bread! Thank you!
For those who don’t want to spend money on a pizza stone, unglazed ceramic tiles or quarry stones work just as well and are $5 or less. Here are some tips for baking on a tile: http://curbly.com/chrisjob/posts/1696-create-a-pizza-oven-for-5-00
Thanks Manjula, this is best Naan recipe I’ve found yet, although it is a little more difficult than I was hoping for all. Oh well, it is certainly worth the extra effort!
Dear Manjula!
I love your recipes. Could we store these for a few days in the fridge after we make them? Will they be fresh?
And why are we adding sugar and yoghurt to the dough? I think in your pizza recipe, the crust is the same except we don’t add yoghurt in that because we want to make the naans soft?
Akila
hi manjulaji,
thanks a ton for such wonderful recipes. i have tried few and really loved them. kindly clarify what is pizza stone in this recipe???
You are the best Manjula! Love the recipe
Thank you!