Naan Bread


Naan Bread
This is a very easy recipe, just be prepared ahead of time because it take 3 hours to rise. Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven. Makes 6 Naan.
Recipe type: Appetiser
  • 1 teaspoon active dry yeast
  • ¾ cup lukewarm water
  • 1 teaspoon sugar
  • 2 tablespoons of oil
  • 2 cups of All Purpose flour
  • 1 teaspoon salt
  • Pinch of baking soda
  • 2½ tablespoons yogurt (curd or dahi)
  • Also needed:
  • 1 teaspoon of melted butter the Naan
  • ¼ cup All Purpose flour for rolling
  1. In a large bowl dissolve active dry yeast and sugar in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  2. In another bowl add the salt and baking soda to the flour and mix well.
  3. After the yeast mixture has become frothy, add the oil and yogurt and mix well. Then add the dry ingredients and mix until it make into soft dough. Note: after dough rise will become little softer.
  4. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
  5. Heat the oven to 500 degrees at place a heavy duty sheet in oven for at least thirty minutes till the sheet is hot. (pizza stone is ideal if you have one.)
  6. Next turn the oven to high broil.
  7. Knead the dough for about two to three minutes and divide the dough into six equal parts.
  8. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
  9. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
  10. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
  11. Take naan out of the oven and brush lightly with butter.
  12. Tips wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.