Naan is a leavened flat bread.It’s typically known to accompany curries, soups and stews in Indian cuisine.It is traditionally cooked in a clay oven or “tandoor”. This recipe uses a regular home oven.
Preparation time :2 hours
Cooking time :30 min Yield:6 Naan
- 2 cups of All Purpose flour (Plain flour or maida)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- Pinch of baking soda
- 2 tablespoons of oil
- 2 1/2 tablespoons yogurt (curd or dahi)
- 3/4 cup lukewarm water
- 1 teaspoon of clear butter (ghee) to butter the Naan
- 1/4 cup All Purpose flour for rolling
- Dissolve yeast in lukewarm water and let isit for 10 minutes or until the mixture becomes frothy.
- Add sugar, salt and baking soda to the flour and mix well.
- Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough.The dough will soften as it rises.
- Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.(as shown in picture)
- Heat the oven to 500°F .
- Next turn the oven to high broil.
- Knead the dough for about one minute. Divide it into six equal parts.
- Roll each piece of dough, into six ovals. Dust the surface lightly with dry flour to help with the rolling.
- Sprinkle some small cutted garlic pieces .
Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking tray and put it into the oven. Bake the naan two at a time. The naan will take 7 to 8 minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
I served mine with this delicious matar paneer and aloo masala recipe. Though the naan would be delicious with any soup/stew/curry concoction you can dream up.