Naan – Indian Flatbread
User Reviews
4.6
Naan – Indian Flatbread
Description
The recipe for Naan – Indian Flatbread starts by activating yeast in warm milk with sugar to develop a foamy mixture that signals yeast readiness. The dough is formed by combining this mixture with salt and flour, then kneaded until smooth and elastic, which helps build gluten networks that provide structure. The dough rests and rises in a greased bowl, allowing yeast fermentation to create air bubbles that lighten the texture.
After the rise, the dough is shaped into flatbreads that are cooked on a hot surface, developing tender textures with slight puffing and browned spots. Butter brushed on after cooking adds flavor and moisture, contributing to the bread’s characteristic richness.
The importance of adjusting flour based on feel rather than exact quantity is emphasized to account for variations in humidity and temperature that influence how much flour is needed for ideal dough texture.
Ingredients
- 3-4 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast or instant yeast
- 1 ½ cups milk
- 1 teaspoon sugar
- 3-4 tablespoons melted butter
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
- Measure flour based on dough texture and feel rather than strictly following amounts, as environmental factors affect dough consistency.
- Ensure yeast is properly activated by checking for foam on the milk mixture before mixing dough.
- Brush naan with melted butter after cooking to enhance softness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces of naan
Amount Per Serving
Calories 154 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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