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Naan

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Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Bread, Vegetarian, Baked

Tags: afghan, indian, medium difficulty, pakistani, recipes for flatbread, recipes using all-purpose flour, recipes using baking soda, recipes with images, recipes with metric units, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ANaan)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ANaan&oldid=4512549

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 cups (450 g) plain flour
  • 1 cup (240 ml) yogurt
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • ¾ cup (180 ml) water

Directions

  1. Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
  2. Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
  3. Divide the dough into small balls.
  4. Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
  5. Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
  6. The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
  7. Brush the naan with butter. Serve hot.

Notes

To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.

To add extra flavour, consider adding finely-chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.