Original Indian Naan Bread
photo by PKG178
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 cups flour
- 1 1⁄2 tablespoons fresh yeast
- 3⁄4 cup water
- 2 tablespoons plain yogurt
- 1 egg, lighly beaten
- 2 teaspoons salt, to taste
- 1 teaspoon nigella seeds, crushed (optional)
- 1 tablespoon oil
directions
- Sieve the flour.
- Add water, yogurt, egg yeast, nigella and salt to make a soft dough.
- If dough sticks too much then use little bit of oil on hand and then punch into dough.
- Top with oil.
- Let rest covered 15-20 minutes.
- Divide dough into 8-10 portion and form balls with little flour.
- Let rest 20 minutes.
- Now to make naan, set oven at broil.
- Roll oval shape out of dough: flat your balls and toss to make them bigger.
- Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
- Repeat with the other naans.
- Keep them covered with a towel and serve warm.
- Note: If you like, after taking it out apply some butter on them. And they are ready to eat.
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Reviews
-
This is wonderful! I omitted nigella seeds simply because I don't have them. <br/><br/>Straight forward recipe with easily accessible ingredients on hand. I even used vanilla yogurt with no drastic changes in flavor (didn't have any plain yogurt). <br/><br/>I've rolled them no less than 1/4" thick. Any thinner and they turn into naan crackers! <br/><br/>I've noticed a heavy skillet/pan is crucial to getting the lovely crispy bits. I also use a lid and cover and do around 1 to 2 minutes a side, checking every so often to make sure the brown spots don't born. I used medium high heat to start, then adjusted the heat as necessary. <br/><br/>Thank you so much for sharing this wonderful recipe! It makes chewy soft naan.
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Just lovely! I had no nigella seeds, so I added a 1/2 tsp curry powder and it really popped! I also ran out of yogurt, so I substituted with low-fat sour cream with great results. Used the skillet method and served with <br/>http://www.food.com/recipe/chicken-makhani-indian-butter-chicken-234639. Winning combination!
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RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well