Naan (Indian Flat Bread)
photo by Chef Booshman
- Ready In:
- 1hr 20mins
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon salt
- 1 egg, beaten
- 6 tablespoons plain yogurt (room temperature)
- 3 tablespoons butter or 3 tablespoons ghee, melted
- 1 cup of luke warm milk (may use a little less, just add gradually until soft dough forms)
- 1 tablespoon poppy seed (optional)
- Sift the flour, baking powder, baking soda and salt together into a nice sized bowl.
- Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee.
- Gradually stir in enough milk to make a soft dough.
- Knead dough very well.
- Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours.
- Preheat your oven to 400 degrees.
- Knead dough on a floured surface for 2 or 3 minutes until smooth.
- Divide into 8 pieces.
- Roll each piece into a ball, and then into ovals about 6 to 8 inches long.
- Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil.
- Sprinkle one side with poppy seeds if you wish to use them.
- Place the Naan on a baking sheet.
- Bake for 6 to 10 minutes until puffy and lightly golden brown.
- The bread puffs slightly, and will lightly brown on the sides.
- You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!
Questions & Replies
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I have made these several times and they are fabulous for homemade donairs or even for flatbread pizzas. I have discovered that I prefer cooking the naan on a smoking hot cast iron grill pan rather than baking in the oven. This way you get it browned without making it too crispy. I also brush with a mixture of melted unsalted butter, minced garlic, chopped fresh parsley & sea salt before grilling. Yum!
Excellent. I brushed with ghee, garlic, parsley, sea salt and pepper prior to baking on a pizza stone. As a visual twist you can add a small amount of turmeric to the ghee mixture. It comes out a beautiful golden color with browning in spots and on the edges. Also, I only baked six minutes on the hot stone flipping at 3 minutes. Your mileage may vary depending on your oven, Great with Indian or Middle Eastern/Mediterranean food. I would definitely not recommend baking too long or rolling too thin or you will wind up with savory crackers and not flat bread. Not quite the equal of my favorite Indian restaurant, but darn close for cooking at home.
I made this to go with "Chicken Curry in a Hurry" and raita. It was easy , I tossed every thing in the Cuisinart, and just gave it a few whirls. I cut the recipe in half, left out the soda and added 1/2 TBLS of yeast as others suggested. The dough was just right using the stated amount of flour (in half of course). I brushed it with garlic butter and sprinkled with cilantro and kosher salt before baking. The flavor and texture were great! This is definitly a keeper!
Yum! I also used a smoking hot cast iron pan-worked great! I brushed mine with melted butter, topped with minced garlic and chipotle lime spice. Fast, easy and soft. I plan on using some for grilled pizza, the other for grilled chicken donairs. I will make these again and again and.....thanks for posting!
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RECIPE SUBMITTED BY
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...