Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Asian Cooking / My first baked naan
    Lost? Site Map

    My first baked naan

    Rinshinomori
    Sun Jul 28, 2013 12:25 am
    Food.com Groupie
    I had some wonderful Indian curries with nann in Japan in Mid July and wanted to make them for curry dinner. I read up on naan online and my cookbooks as a starting point. I really wanted to make the tear drop style, but realized it may be hard to make using regular oven. From my reading I found out that nan (Farsi) is also eaten in Middle East countries. I decided to make Manjula's version of naan. Her video made it look simple icon_biggrin.gif

    So, was it simple? Yes, it was quite simple to make if you are familiar with making pizza dough. Very similar feel with dough. Naan dough has yogurt for flavor much like buttermilk in other breads. I had fun learning about history and how to make it. I used the pizza stone heated in the oven at 550F. Baked the naan for 4 min first and second batch 3 min and they were very tasty.

    Have you made naan?

    Leggy Peggy
    Sun Jul 28, 2013 7:04 am
    Food.com Groupie
    I keep meaning to make homemade naan. Now you've inspired me.
    Love the photo. Yummo!
    Member #610488
    Sun Jul 28, 2013 12:13 pm
    Food.com Groupie
    I made naan years ago but I didn't have a pizza stone. I had to improvise and used a cast iron skillet that I had heated up first in the oven until it was really hot. Worked great but is probably the reason I haven't made it again.
    Rinshinomori
    Sun Jul 28, 2013 1:50 pm
    Food.com Groupie
    You should certainly give it a try after your return Peggy. It's not hard at all. I did not use any machine with this one since I wanted to know how it should feel. The dough is quite wet and spongy, but after raising and cutting into 6 pieces, the pieces are dropped into a bowl of flour which makes it easy to roll out. Then what I thought was clever was when lifting the pieces to transfer to the baking stone, you wet your hands with water. That makes it very easy to lift and the pieces will not stick to your hands.

    My dough doubled in 3 hours. Most says 4 hours. Do you now own a baking stone Celtic? Only takes 3-4 mines with it. I can place 2 naans per baking.
    Member #610488
    Sun Jul 28, 2013 5:34 pm
    Food.com Groupie
    I've thought about getting one but I don't do alot of baking where a stone would be needed so I never have gotten around to it.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites