Naan bread recipe

    2 hours 22 min

    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.

    10 people made this

    Makes: 4 naan breads

    • 80ml warm water
    • 1/2 teaspoon active dried yeast
    • 125g plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon caster sugar
    • 1 pinch bicarbonate of soda
    • 1 1/2 tablespoons natural yoghurt
    • 1 tablespoon oil
    • 1/2 teaspoon nigella seeds (optional)
    • butter, for brushing

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

    1. Pour warm 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, salt, sugar and bicarb. Add the yoghurt and oil. Rub together with fingertips till crumbly.
    3. Add yeast mixture to the flour mixture gradually, adding a little more flour only if the mixture is too wet. Initially the dough should be tough; knead for 5 minutes till smooth and pliable. Smear oil all over the dough, then put it in a bowl. Cover the bowl with a 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 balls. Dust with flour and roll each ball into an oval shape, roughly 1 5mm thick. Once rolled, sprinkle over nigella seeds (kalonji) and press into the surface of the dough.
    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.

    See it on my blog

    Rachnas Kitchen

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)