Thursday, July 16, 2009


Naan is an Indian bread which is mostly served on special occasions or in restaurants. Traditionally it is baked in a tandoor. At home we have it occasionally as a change to roti or paratha.


- 3 ¾ cups unbleached white flour
- 1 cup lukewarm water
- 1 ½ Tsp. Active-dry yeast
- 1 ½ Tsp. brown sugar
- 1 ½ Tsp. Salt
- 3 Tbsp. ghee or oil
- 4 Tbsp. Yoghurt


In a large bowl mix water with sugar and stir in the yeast. Cover with plastic wrap and let stand in a warm place for 10 minutes. You will see the mixture foam. That means the yeast is active. Mix the flour with salt and sift over the yeast-water mixture. Drizzle the ghee/oil over it and add the yoghurt on top. With your hands incorporate all ingredients and knead well. Take the dough on a smooth surface and knead for some minutes till you have a smooth dough. Shape into a ball. Grease the bowl with some oil and place the dough inside. Cover again with plastic wrap and leave to rise for about 2 hours. The dough should double in size. If you let it rise longer the naan will turn out even better.

Preheat oven to 450F.
After rising knead the dough again for some minutes to remove all air inside. Divide into 8-10 balls depending on the desired size. Roll out the balls and then shape with your hands into oblong shapes. Place onto a greased baking sheet and bake for about 4 minutes. Flip and bake from the other side for about 2 minutes. The naan should have golden-brown spots. Place the naan into a bowl and serve. You can brush some ghee or butter on it.
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