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4.4 from 36 votes

Naan

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.

Prep Time
20 mins
Cook Time
20 mins
Rest Time
1 hr
Total Time
35 mins
Servings: 6 naan breads
Course: Bread
Cuisine: Indian

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

    Cup of Yum
  1. Add yeast and sugar to warm water and mix well. Cover and keep aside for 5 minutes or until foamy.
  2. In the large bowl of a stand mixer, mix flour and salt well. Add oil and continue mixing.
  3. Add yogurt and egg to yeast and water mixture. Whisk well.
  4. Add the mixture to the flour slowly and knead into a soft dough ball.
  5. Cover and keep in a warm place for about one hour or until it has doubled in size.
  6. 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.
  7. 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.
  8. Place 3 rolled naans onto the hot pizza stone. Bake for about 4 minutes until naans are light golden brown.
  9. Remove from oven and smear on melted butter or ghee (optional), or a mixture of ghee, crushed garlic and chopped cilantro for garlic naans.
  10. Keep naan breads in a container until ready to serve. They are best served hot.