Naan Recipe
Naan is a type of leavened bread that is popular in the Indian subcontinent. Made from a simple mixture of flour, water, yeast, and salt, the dough is shaped into rounds and then baked in a tandoor, a traditional clay oven. The high heat and intense heat of the tandoor gives naan its distinctive texture and flavor, with a crisp crust and a soft, chewy interior.
Ingredients
- 400 grams all purpose flour / maida
- 160 ml water
- 2 tbsp Sugar
- 2 tsp instant yeast
- 100 ml yogurt / dahi / curd
- 3 tbsp ghee / clarified butter
- 1 tsp Salt
- ghee / clarified butter
- coriander leaves / cilantro
Instructions
Preparation
- Yeast Activation: Dissolve sugar in the warm water. Sprinkle active dry yeast over it and let it sit for 10 minutes, or until the mixture becomes frothy. This indicates the yeast is active.
- Flour Prep: In a large mixing bowl, add all-purpose flour and salt. Mix them well to distribute the salt evenly.
- Liquid Blend: Once the yeast mixture is frothy, add yogurt to it, stirring gently to combine.
Cooking
- Dough Formation: Pour the yeast-yogurt mixture and oil into the flour. Begin to knead, combining all the ingredients. If the dough seems too sticky, add a little more flour. Conversely, if too dry, add a splash of water. Knead for about 8-10 minutes, until you get a soft and pliable dough.
- Resting the Dough: Coat the dough lightly with oil. Place it in a bowl and cover it with a damp cloth. Allow it to rest in a warm place for 1-2 hours or until it has doubled in size.
- Portioning: After resting, punch down the dough to remove any air bubbles. Divide the dough into 8 equal parts, shaping each into a ball.
- Rolling the Naan: Using a rolling pin, roll out each ball into an oval or teardrop shape, about 6-7 inches in length.
- Cooking the Naan: Preheat a skillet or tava on high heat. Place a naan onto the skillet and cook for about 1 minute, or until you see bubbles appearing on the surface. Flip the naan and cook the other side for another 1-2 minutes, or until golden brown and slightly charred in spots.
- Final Touch: Brush the freshly cooked naan with melted ghee or butter. Serve hot.
Equipment Used for This Recipe
- Stove
Notes & Tips
- Flour Choice: While all-purpose flour is common, you can also use bread flour for chewier naan.
- Yeast Quality: Always ensure your yeast is not expired, as stale yeast can prevent the dough from rising.
- Cooking Surface: A cast-iron skillet mimics the tandoor oven often used in restaurants, giving the naan that authentic char.
- Variations: Consider adding minced garlic, nigella seeds, or chopped coriander on top before cooking for variations in flavor.
- What if dough feels too sticky? Add 2 tbsp of flour and slightly knead again with it to bind it together.
- Oil: You can choose any neutral tasting oil. I have used olive oil.
- Butter: It is optional to use butter. If you don’t like the butter, can completely avoid it.
- Vegan: No, it’s not a vegan dish as it uses yogurt.
- Yogurt: You can choose any yogurt or even Greek yogurt also goes well.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Naan Recipe
Amount per Serving
Calories
250
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
2
mg
1
%
Sodium
299
mg
13
%
Potassium
81
mg
2
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
13
IU
0
%
Vitamin B1
0.5
mg
33
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
3
mg
15
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.04
mg
2
%
Vitamin B12
0.05
µg
1
%
Vitamin C
0.1
mg
0
%
Vitamin D
0.01
µg
0
%
Vitamin E
1
mg
7
%
Vitamin K
4
µg
4
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
Magnesium
13
mg
3
%
Zinc
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.