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Recipes >> Roti, Naan, Bread, Paratha Recipes > Naan

Naan

Naan
Prep Time
15 Mins
Cook Time

60 Mins
Serves

8
Naan, one of the daily breads of India, is dense and chewy, almost like focaccia but thinner. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough to a hot pizza stone. You can also bake naan on a heavy baking sheet lined with parchment paper.
Viewed: 30554
Source:  Asian Cooking Magazine
29 Ratings
3 out of 5 stars
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Ingredients

  • 1 teaspoon dry yeast
  • 3/4 cup warm water (100° to 110°)
  • 1/2 cup plain low-fat yogurt
  • 2 1/4 cups bread flour, divided
  • 1 cup whole wheat flour
  • 1 1/4 teaspoons sea salt
  • 1 tablespoon olive oil
  • Cooking spray
  • 4 tablespoons cornmeal, divided
  • Nutritional Information
  • CALORIES 216(12% from fat)
  • FAT 2.9g (sat 0.5g,mono 1.4g,poly 0.6g)
  • IRON 2.4mg
  • CHOLESTEROL 1mg
  • CALCIUM 39mg
  • CARBOHYDRATE 40.4g
  • SODIUM 371mg
  • PROTEIN 7.5g
  • FIBER 3.1g

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Cooking Directions

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Lightly spoon flours into dry measuring cups; level with a knife. Add 1/2 cup bread flour and whole wheat flour to yeast mixture; stir with a whisk until smooth. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly, lacy, and weblike).

  2. Stir in salt and oil. Add 1 1/2 cups bread flour (1/2 cup at a time); stir with a wooden spoon (dough will become very difficult to stir).

  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)

  4. Place pizza stone on the bottom rack in oven. Preheat oven to 500°.

  5. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 5 minutes.

  6. Divide dough into 8 equal portions. Working with 1 portion at a time, (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes.

  7. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.

  8. Place 2 dough portions on the back of a pizza peel dusted with 1 tablespoon cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500° for 6 minutes or until lightly browned. Repeat with remaining dough and cornmeal. Serve immediately.

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Comments posted by users for Naan recipe:

  1. well the method of making naan seems quite complicated and difficult to understand. it would be very helpfull if someone could show an easy way or method plz

    on Dec 22 2010 5:06PM Report Abuse RESHMA
  2. disappointed..turned out to be very hard..my jaws ache..

    on Mar 8 2010 6:15PM Report Abuse Guest
  3. Very good

    on Dec 6 2009 7:51AM Report Abuse AHCMHH
  4. ghatiaa very difficult

    on Oct 23 2009 3:45PM Report Abuse Guest

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