Naan
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4.4
36 reviews
Good
Naan
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Naan or nan is a leavened, clay oven-baked flatbread popular in the cuisines of West, Central and South Asia, and more particularly in India and Pakistan.
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Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 4 teaspoon vegetable oil
- ½ cup water , warm
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 egg , beaten
- 3 tablespoons yogurt
- 8 tablespoons ghee (optional)
- all purpose flour (for rolling and dusting)
Equipment
- Stand mixer
- pizza stone
Instructions
- Add yeast and sugar to warm water and mix well. Cover and keep aside for 5 minutes or until foamy.
- In the large bowl of a stand mixer, mix flour and salt well. Add oil and continue mixing.
- Add yogurt and egg to yeast and water mixture. Whisk well.
- Add the mixture to the flour slowly and knead into a soft dough ball.
- Cover and keep in a warm place for about one hour or until it has doubled in size.
- Preheat oven to 550 F (290˚C) with a pizza stone on the highest rack inside. Once the dough has risen, lightly oil hands, punch down the dough and knead. Dust with additional flour if needed.
- Divide dough into small portions and roll it out on a floured surface. Place the rolled naans aside on a baking sheet lined with parchment paper.
- Place 3 rolled naans onto the hot pizza stone. Bake for about 4 minutes until naans are light golden brown.
- Remove from oven and smear on melted butter or ghee (optional), or a mixture of ghee, crushed garlic and chopped cilantro for garlic naans.
- Keep naan breads in a container until ready to serve. They are best served hot.
Genuine Reviews
User Reviews
Overall Rating
4.4
36 reviews
Good
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