Naan bread recipe

    Naan bread recipe


    5 people made this

    About this recipe: Naan is a leavened oven baked Indian flat bread popular in India as well as whole world. We go to any Indian restaurant and look at menu, we find Naan mentioned where all flat breads are listed in menu. It is a perfect combination to order with any type of curry. Naan is fundamentally different from another very popular Indian flat bread called Chapati. Traditionally naan bread is cooked in a tandoor that is clay oven from which tandoori cooking takes its name while Chapati is cooked directly over flames using a pan.

    Makes: 4 naan bread

    • 180ml hot water
    • 1/2 teaspoon active dried yeast
    • 125g plain flour/ maida
    • 1 pinch bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon caster sugar
    • 1 1/2 tablespoons yoghurt/curd
    • 1 tablespoon oil
    • 1/2 teaspoon nigella seeds or kalonji (optional)

    Prep:20min  ›  Cook:2min  ›  Extra time:2hr proofing  ›  Ready in:2hr22min 

    1. Pour hot water into a small bowl and stir in the yeast. Cover and let it sit for about 10 minutes till it has a nice layer of foam at the top.
    2. In another large mixing bowl, sift dry ingredients together: flour(maida), bicarb, salt, and sugar. Add the yoghurt and oil.
    3. Rub flour with the help of fingers thoroughly, mixture will start turning into crumble like texture. When the hot water and yeast mixture from step 1 gets foamy, add it to the flour gradually. Initially dough becomes rough in texture but when you knead it for 5 more minutes, it should become soft. Knead the dough until it becomes smooth and pliable. Smear oil all over the dough, then put it in lightly floured bowl. Cover the bowl with a clean tea towel and leave in a warm place for at least 2 hours, or until doubled in size (4 hours is recommended).
    4. Preheat the oven to the highest temperature for 15 minutes with a pizza stone or heavy baking tray on the upper shelf.
    5. Once the dough is risen knead it for another 5 minutes. Divide it into 4 equal parts and roll them into ball shape. Dust dough balls and roll each ball into oval shape, roughly 1 1/2cm thick. Once rolled, sprinkle over nigella seeds (kalonji) and press into the surface of the dough. This step is optional.
    6. Open the oven door, place the naan on the hot baking tray and quickly close the door. Bake for just 1 to 2 minutes. Naan will start getting bubbles all over. Take it out when it gets lightly browned patches. Brush with butter. Delicious butter naan bread is ready to serve.

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    Naan bread

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    Reviews (1)


    180ml water + 125g plain flour = one sloppy mess. - 02 Sep 2016

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