Naan – Indian Flatbread

Name: Naan – Indian Flatbread
Prep time: 2 h 45 min
Cook time: 5 min
Total time: 2 h 50 min
Yield: 12 pieces of naan
Ingredients: 3-4 3-4 cups all-purpose flour; 1 1 teaspoon salt; ½ ½ teaspoon active dry or instant yeast; 1 ½ 1 ½ cups milk; 1 1 teaspoon sugar; 3-4 3-4 tablespoons

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4.6

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Prep Time
2 hrs 45 mins
Cook Time
45 mins
Total Time
2 hrs 50 mins
Servings
12 pieces of naan
Calories
154 kcal
Course
Bread
Cuisine
Indian, American

Naan – Indian Flatbread

Iris Warren

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Ingredients

Servings

3-4 3-4 cups all-purpose flour
1 1 teaspoon salt
½ ½ teaspoon active dry or instant yeast
1 ½ 1 ½ cups milk
1 1 teaspoon sugar
3-4 3-4 tablespoons melted butter

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Instructions

Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)
Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

Notes

Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Nutrition Information

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Serving 1 Naan Calories 154kcal (8%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 233mg (10%) Fiber 1g (4%) Sugar 2g (4%)