Authentic naan

    Authentic naan

    273saves
    2hr15min


    161 people made this

    About this recipe: This authentic Indian naan recipe goes well with Indian curries with a lot of sauce.

    Ingredients
    Serves: 6 

    • 160ml warm water (45 degrees C)
    • 1 teaspoon dried active baking yeast
    • 1 teaspoon caster sugar
    • 250g plain flour
    • 1 teaspoon salt
    • 4 tablespoons ghee
    • 2 tablespoons plain yoghurt
    • 2 teaspoons kalonji (onion seed)

    Method
    Prep:25min  ›  Cook:20min  ›  Extra time:1hr30min proofing  ›  Ready in:2hr15min 

    1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
    2. Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
    3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 20cm round naans.
    4. Cover a baking tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

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    Reviews (12)

    by
    9

    Took shortcuts. This is a great recipe. Super easy and authentic tasting results! I mixed the ingredients using the dough setting on my bread machine,which also sped up the rising time. As a huge fan of Indian I will use this recipe over and over. - 14 Jul 2008

    by
    4

    Used different ingredients. try adding a teaspoon or two of fennel seeds to the mixture. - 18 Mar 2009

    3

    great now that I have worked out there is far too much fluid for the flour. added 150mls water and kept the rest the same and made in the bread machine. tasted great will def make again - 24 Feb 2012

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