This is my favorite Indian bread. It can be used like a utensil, soaking up sauces and as a “cooling” element for hot foods. It is also pretty simple to make. It is traditionally made with Chapati flour, a whole-wheat flour with a fine, powdery substance, but bread flour works as well.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 4 to 8 servings |
Ingredients
- 2 cups chapati or bread or whole-wheat or all-purpose flour, plus extra for kneading and rolling
- 1/2 to 3/4 teaspoon kosher salt
- 1 1/4 teaspoons active dry yeast
- 2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons
- 3/4 cup whole milk yogurt
- 1 tablespoon warm water
- Canola oil, as needed
Instructions
- Put the chapati flour into a large bowl and add the salt and the yeast. Use your fingers to mix and blend the dry ingredients. In a separate bowl, combine 2 tablespoons of the melted butter, the yogurt and warm water. In the bowl of an electric mixer fitted with the hook attachment or, alternatively, with your hands, combine all of the ingredients. Knead the dough with the mixer on low speed until it becomes smooth, 8 to 10 minutes. Again, alternatively, knead the dough on a lightly floured flat surface.
- Pour the remaining 2 teaspoons of melted butter into a bowl large enough to hold the dough. Coat the sides and bottom of the bowl with the butter and put the dough in the center. Cover the bowl with a kitchen towel and keep it in a warm place. Allow the dough to rise for 1 to 1 1/2 hours.
- Preheat the oven to 500 degrees F.
- Using a pastry brush, lightly grease 2 baking sheets with some canola oil. Slide the baking sheets into the center of the oven for a few minutes. (Chef’s Note: Be careful to not leave the baking sheets in the oven for too long, otherwise you’ll risk the oil getting too hot and smoky.)
- Gently roll the dough into a 9-inch circle on a lightly floured surface so it is about 1/4 to 1/2-inch thick. Cut the disk into quarters. Roll each quarter to 1/8-inch in thickness and still be able to fit 2 on a baking sheet.
- When all the ovals are rolled, brush off any excess flour. Remove the baking sheets from the oven and arrange the naan in a single layer, 2 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 228 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 18 mg |
| Sodium | 193 mg |
Reviews
Love it !!
This is not terrible, but that’s the best I can say. Quite heavy. The sourdough flavor is nice. Essentially Naan biscuits. If you want biscuits, give it a go.
3 stars because it’s good, but it’s not authentic naan. better suited as a pizza dough or called something else. i’d give the recipe 4 stars called something other than naan.
A HUGE disappointment!!! First of all, whole milk yogurt is almost impossible to find (NEED SUBSTITUTION ALEX!!. However I did find it and followed recipe exactly with fresh ingredients and very clean utensils. Did not rise like on TV. It was not as light as it should have been and I agree with ms.allie.smith below – these are elongated flat NAAN BISCUITS. We were not amused however. DON’T WASTE YOUR TIME on this, I will look for another recipe. Oh and one more thing you missed ALEX – the COURTEOUS AND PROFESSIONAL thing to do is to include high altitute changes for any kind of baking!!
So good. They are hard to keep from eating until dinner. I cooked mine on an electric griddle sprayed with canola oil and cooked about 2 min on each side (like tortillas)and they came out wonderfully.
I really enjoyed these and they were a snap to make.
I am glad Alex has day offs cuz she made my life so easy this week. This recipe started me off with 4 formal dinners in 8 days for about about 35 people. I must say this recipe was very easy and I made it to accompany the biggest losers thai chicken curry Ina Garten’s Herbed Basmati rice and a tunisian seasoned rottiserie chicken breast. I did slowly saute 6 cloves of garlic that i pressed into a bowl of evoo and brushed onto the naan before I baked them. I also used minced cilantro that i also threw on before i baked the naan.
Excellent recipe! My taste buds are singing and my tongue is still dancing. Wasn’t sure at first if I would just dump the dough and find another recipe. But after realizing that my oven, the place where I typically place dough to rise, was a bit drafty today I took charge and moved forward – warmed the oven a bit and placed plastic wrap over the bowl. The taste and texture were exquisite. Didn’t have plain yogurt so used sour cream. Paired it with Rachel Ray’s Venetian Shrimp and Scallops – nothing but compliments from my family. I’m happy.
easy to put together. I actually grilled it for about 5 minutes over full flame, very tasty and still rose.
This did not rise as much as the other naan recipes that I have used. As a result, it came out a little like a naan biscuit. However, it fulfilled the need for the evening, and the children thought it was pretty funny.