Indian Naan

About this recipe: Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.

Lynda McCormick

Ingredients

Serves: 4 

  • 1 1/2 teaspoons dried active baking yeast
  • 250g bread flour
  • 1 teaspoons salt
  • 140ml water
  • 2 tablespoons clarified butter (ghee)

Method

Prep:30min  ›  Cook:1min  ›  Ready in:31min 

  1. Add all ingredients to bread machine according to manufacturers directions. Set for dough/manual setting. At the end of the first kneading, press clear/stop. Remove dough & let rest before hand-shaping.
  2. Hand-shaping technique: Place 20x30cm baking tin on bottom of oven. Preheat oven to 240 C / Gas 9. On lightly floured work surface, cut dough in half & cut into 4 equal pieces. With a lightly floured rolling pin, roll each piece into a 6mm thick free-form circle. Cover with a clean kitchen cloth & let rest 20 minutes. Lightly sprinkle tops with flour & roll out as thinly as possible. Place 1 to 2 naans face down on preheated baking tin. Bake 60 seconds. Remove from oven. Place on large plate & cover with a clean kitchen cloth. Continue baking remaining naans. Eat warm, dipped in or drizzled with clarified butter.

Cook's note

To make clarified butter, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. This is the clarified butter, or ghee as it is know in Indian cooking. Discard any solids left in saucepan.

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