Naan Recipe
User Reviews
4.6
Naan Recipe
Description
The dough combines active dry yeast activated with sugar and lukewarm water, vegetable oil, plain yogurt, and egg for richness, mixed into all-purpose flour with salt. Achieving a soft, slightly tacky but workable dough is key, adjustable by adding flour if necessary. The dough rises in a warm environment until doubled, promoting airiness.
The cooking method is versatile; traditionally, naan is cooked in a very hot tandoor, but here it adapts to skillet, grill, or oven baking for different textures. Cooking develops lightly browned surfaces with soft interiors. The finished bread is brushed with melted butter and sprinkled with chopped parsley, adding flavor and a glossy appearance.
Naan serves well with many dishes such as curries, kebabs, and lentil soups, or as a base for wraps and sandwiches. Serving warm is recommended to appreciate its texture and softness.
Notes stress proper yeast activation with warm water to ensure dough rise, adjusting flour quantity for dough consistency, and offer variations in cooking methods. Additionally, toppings such as garlic, herbs, or cheese can be added for customization, broadening its culinary use.
Ingredients
For Dough
- 2 teaspoon active dry yeast
- 1 teaspoon sugar
- ½ cup water lukewarm
- ¼ cup vegetable oil
- 1 egg large
- ¼ cup yogurt plain
- 2½ cups all-purpose flour
- ½ teaspoon salt
Other
- 12 teaspoon olive oil
- 4 tablespoon butter melted
- 2 tablespoon parsley chopped
Instructions
- Preheat Oven: If your oven has a proof setting, preheat it to the proof option, otherwise turn on your oven to the lowest heat, mine is around 170°F. Turn it off once it's come to that heat.
- Activate Yeast: In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam.
- Add Ingredients: To the same bowl, add the oil, yogurt, egg and whisk well. Set aside.
- Make Dough: To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky.
- Rise: Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl inside the preheated oven and allow the dough to rise for about 30 minutes to 1 hour or until doubled in size. I use this trick all the time to speed up the rising time. Mine only took about 40 minutes, so the time depends on your yeast and your environment.
- Cut & Shape: After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball.
- Cook: Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil. Roll out one ball at a time until it's about 1/3 inch thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute. The skillet should be very hot, so you'll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden.
- Repeat: Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn't dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley.
Notes
- Make sure yeast is fresh and activated properly; it should foam within 5-10 minutes in lukewarm water and sugar.
- Adjust flour gradually during mixing to achieve a soft, non-sticky dough that pulls cleanly from the bowl.
- Cooking options include skillet, grill for a smoky flavor, or oven baking on a hot stone for crisp edges.
- Customize dough by adding herbs or toppings such as garlic, sesame seeds, or cheese for varied flavors.
- Serve the naan warm alongside dishes like curries, kebabs, or use it for sandwiches and wraps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1naan | |
| Calories | 323kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 160mg | 7% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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