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Homemade Naan

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Homemade Naan

 

Tandoor is the first thing that comes to mind when people talk about Naan. No it is not ‘Naan bread’. It is Naan, a kind of flat bread. The yeasted, doughy, soft, earthy bread that is so good to scoop up curries with.

Yes, traditionally they are made in Tandoor, but there is no reason why the common people like me can not make them in a simple oven. I agree, for years when I did not own a proper oven I made these on a regular gas stovetop. The stovetop Naan is good, but it does not have the wow factor in taste or appearance as the one made in Tandoor does. The oven baked one, however comes quite close.

Naan

Making naan does not start much differently  than other breads – flour, water, yeast start the process. Then there are additions like yogurt and milk to give it the flavor and soft texture of the classic naan. Add in a little baking powder to help with the leavening . A pinch of sugar and a dash of salt. If you want your naan super soft, add an egg. That’s all. Bake. Eat. Enjoy.

Naan

Today’s homemade naan recipe is for a plain one. You can add in minced garlic, herbs, spices, raisins etc as a last step just before baking to get different flavors. You can also add in essences like rose, kewra etc for a fragrant naan.

Here are a few tips for the best tasting home made Naan :-

1) Hydration of the dough – keep it on the wet and sticky side for the doughy, soft & chewy naan.

2) Use a Pizza stone

3) Bake at minimum 550F

4) Breathe – it’s only dough and it will bake!

5 from 1 vote
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Homemade Naan

Ingredients

  • 150 ml warm milk
  • 1 tbs sugar
  • 2 tsp active dry Yeast
  • 500 gms flour
  • 1/2 tsp salt
  • 1 tsp Baking powder
  • 2 tbsp oil plus some for oiling the bowl
  • 150 ml plain yogurt
  • 1 large egg
  • 1/4 C warm water

Instructions

  1. Add the yeast to the warm water. Add in a pinch of sugar from the 1 tbs and reserve the rest. Stir to mix. Set aside for 5 minutes or until the yeast has dissolved and the mixture is frothy.
  2. Sift the flour, salt and baking powder into the bowl of a stand mixer. Add the remaining sugar, the yeast mixture, the 2 tbs oil, the milk, the yogurt and egg. Mix with the paddle attachment until everything combines and a somewhat sticky dough is formed.
  3. Allow to rest covered for 5 minutes and then knead with the dough hook until it looks shiny. It will still be somewhat sticky, but don't be tempted to add more flour.
  4. Form into a ball and take it out of the bowl. Now brush the base of the bowl with some oil and place the dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough doubles.
  5. 25 minutes before you are ready to bake, Pre-heat your oven to 550*F. Place a pizza stone in it to heat as well.
  6. Punch down the dough and divide into 6 equal balls.
  7. Working with one dough ball at a time,roll out into a tear drop shape. Wide on one side, narrow on the other.
  8. Lift up and place it on the pizza stone. Bake for about 2 - 3 minutes.
  9. Keep an eye on it after the first 1.5 minutes and take out when the gets a few brown spots. Remove from oven and brush with butter before serving.

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Comments 42

  1. Had to bookmark this reciepe. I have been looking for Naan receipe, nothing looked closer to real naan but these naans looks like you nailed it.

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  2. Could anyone who has tried this out let me know if the addition of egg makes the naan smell eggy. I hate food stuff that have the slightest eggy smell/after taste..

    Naan otherwise looks fantastic and can feel the soft texture by just looking at it!

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  3. Your Nan bread recipe looks amazing! I am a fellow food blogger (find me at http://www.facebook.com/cucinadimammina)

    I am part of a food group on Facebook where a friend of yours (Karen Harris) shared this Nan bread and I wanted it for my own.

    Your blog is very well done and I am bookmarking it in my food file for the future.

    Thanks again,
    Annette

  4. Karen is at it again and I’ve yet to try it. That Costco stuff is sure easy but I’m betting this tastes out of this world. Our next cooking event together?

    Soooo…you know how I just wanted the Chicken 65 forever and ever. Now I just want the Butter Chicken again. 🙂

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      Absolutely Barb. It will be awesome to bake and cook. This time we will make a different kind of butter chicken 😀 The one that is not “hawtttt” :))

  5. Is it ok not to make on pizza stone…I mean simple tray then what wld be with the heat and also timing …will they change

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      Hi Rupa,

      It will alter the texture of the naan if you don’t use the pizza stone. You could do it on preheated baking sheet or a preheated cat iron pan. I would keep the same temperature but keep an eye on it and when it puffs up and gets some spots of browning, you will know it is done. good luck

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  6. Beautifully done, Ansh! It’s been a while since I’ve made naan and I’d like to try again soon. I’ll be sure to use your recipe and hope my results are even half as tempting as yours.

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  7. Sending the link to my sisters! We had always been in search of a good recipe for naan.Is there a recipe without eggs? In India, there are 250 days where women cannot eat eggs or touch eggs. so…before they ask, I am asking!

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      Shyamashree, I am working on an eggless recipe today. will keep you posted on how that turns out. I do have a eggless recipe, but it doesn’t stay as soft as this one. So tweaking it a little to see what becomes of it!

  8. I love NAAN! IT’s probably my favorite bread! Once I won a cooking contest by making Cuban sandwiches on NAAN bread! It was perfect for that sandwich! Im going to try and make this! I would love to have some NAAN in my house!

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