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    You are in: Home / Recipes / Homemade Naan Recipe
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    Homemade Naan

    1/1 Photo of Homemade Naan

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    VeggiesByCandlelight's Note:

    Homemade Naan - Who knew something so delicious could be this easy to make at home

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    Serves: 12


    1/4 pou ...

    Units: US | Metric


    1. 1
      Note: I always make bread dough with my standing mixer using a dough hook. Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
    2. 2
      In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. Add the flours, about 1/3 at a time, while mixing on low to medium speed. When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
    3. 3
      Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
    4. 4
      The dough can be used immediately after its initial rise, though it's much easier to handle when cold. Refrigerate until ready to use. It will last for 7 days, when refrigerated.
    5. 5
      At this point it can also be frozen. I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
    6. 6
      Note: This batch of dough makes enough for sixteen 1/4 pound portions. Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
    7. 7
      On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough, or as much as you'd like to make.
    8. 8
      Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with olive oil or clarified butter. Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish.
    9. 9
      Repeat with the rest of the naan.
    10. 10
      Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.

    Browse Our Top Flat-Shaped Breads Recipes

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    Nutritional Facts for Homemade Naan

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 337.6
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 3.5 g
    Cholesterol 15.7 mg
    Sodium 605.5 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 4.3 g
    Sugars 3.5 g
    Protein 10.6 g

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