Indian flatbread made with yeast that has a deliciously chewy feel.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs 15 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 pieces |
Ingredients
- 2 tablespoons warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm milk
- ¼ cup plain yogurt, room temperature
- 4 tablespoons melted butter
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon nigella seeds (kalonji) (Optional)
Instructions
- Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
- Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
- Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
- Preheat oven to 550 degrees F (285 degrees C) or your oven’s highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
- Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
- Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until ‘charcoal’ dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 494 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It’s good bread but it’s not naan. It doesn’t taste like naan and it was very dense.
I really liked how the dough smelled before cooking – like the restaurant naan. I used black sesame seeds and had to add maybe up to a quarter cup more water to get an elastic dough. I’d like for it to come out a little softer and poofier so might try more milk or using bread flour next time. Was pretty easy to make.
Totally came out wrong. The dough was too loose and sticky to roll out. Tasted ok, but couldn’t flatten it out for the right thickness.
This recipe is awesome! I made some black bean hummus and this bread. The only thing I did differently was put a tbs of sugar in the yeast to help activate it.
This recipe is flawed. There is not enough liquid to help the dough raise properly. I threw the dough away and tried another recipe.
Loved it! I used nigella seeds instead of poppy seeds as they have a lot more flavor. Will definitely do this one again.
The flavor was good, but my Naan didn’t have that lovely chewy texture that is so special about Naan. Maybe I messed up a step, but I followed the instructions exactly. This also seemed like more work than other Naan recipes I’ve tried, and it took longer to get it to the table. Oh, I did make one substitution and used nigella seeds instead of poppy seeds, as that is what I’m used to.
Made this in my Pizza pronto oven at 750 degrees, brushed them with butter as I took each out. Next time I’m going to add garlic to the butter, our kids split them open and put cheesy/sausage pasta in them, making them like calzone pizzas. They were a hit! I made about 10 of them by making each very thin, I kept them in a warm oven till dinner was ready.
It was surprisingly great! My brother really enjoyed it and I can definitely see myself making this again.
This was my first time making naan bread and it turned out near “perfect”. It puffed up right on cue and turned a delicious golden brown as it’s supposed to. The only change I made was using light sour cream instead of yogurt, as all they had at the store was the flavoured varieties (and I didn’t think chicken curry and strawberry-banana naan bread sounded great). I also needed to add more warm milk than the recipe called for and would almost double it next time, just to save myself the hassle of flour-milk-flour-milk and repeat to get the right consistency. Trial and error, I guess, but it was worth it this time!
Very good. Family enjoyed it. I liked that i could make it on the grill.
God stuff! A step above tortillas. More like bread than a baking powder product. I used the same high gluten flour that I use for bread—-maybe that’s why. For those of you who want to make real bread rather than unsweetened cake, Get a high gluten hard wheat four for baking. you will be happy with the results
First time making naan bread,it turned out great, perfectly crispy on the edges and fluffy in the middle. I put a wet cloth on top of the bowl instead of on the dough itself because I wasn’t sure what they meant.Went great with chickpea curry.
The mix was so dry I had to add an additional 1/4-1/2 c milk just to knead. The bread itself is way too dense — a bit like a chewy biscuit. I couldn’t go through with serving these “naans” with the curry I had worked so hard on, so I threw them in the freezer and I might try them as pizza bread next week.
The taste was just fine. I had no problem getting all the bread eaten. My only problems was that the recipe seemed to call for way more flour than was needed, and the bread was not at all chewy or pliable when done. I may have to tweak with this recipe to make it have the consistency of true naan.
it was really good but it was NOT naan bread at all.
Have had Naan from India and this is outstanding Naan. It is easy to make just takes time to cook all of it up. I use my cast Iron skillet in my BBQ outside so that I don’t smoke out the house. Well worth the smoke. Love this recipe.
This makes a sort of flat, chewy biscuit that does not flake or puff – not anything like naan.
Easier than I thought – you can do this!
made Naan from this recipe for the first time ever and it was a show STOPPER!
This turned out pretty good. Like a bit more chew, but it looked like the picture and tasted very good. My broiler is at the top of the oven, so I put my cast iron griddle on the bottom rack and heated oven to 550. Cooked one bread then moved to top rack below broiler and put another bread on the griddle. This worked out very well. I don’t think this recipe needs the broiler step. Could just flip on griddle. The oven helps to get the dough to rise pretty fast, but likely this could be done on the stove.