Posted by: Bethany Davis | May 17, 2010

We made Naan!

Lately we’ve been making a lot of Indian food, and love having some Naan on the side. However, they seem to be a little pricey at the store. We decided it was worth a try to see if we could come close to matching the taste. And the verdict is — we did it! It turned out just like the kind they serve at Indian restaurants. Yum!

I found a great recipe online along with a helpful video. The last step is very important – wait for the oven to reheat before putting your next batch in!

Makes 6 Naan.

Ingredients:

  • 2 cups of All Purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of baking soda
  • 2 tablespoons of oil
  • 2 1/2 tablespoons plain yogurt
  • 3/4 cup lukewarm water


  • Also needed:

    • 1 teaspoon of clear butter or ghee or olive oil
    • 1/4 cup All Purpose flour for rolling

    Method:

    1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
    2. Add sugar, salt and baking soda to the flour and mix well.
    3. Add the oil and yogurt mix, this will become crumbly dough.
    4. Add the water/yeast mixture and make into soft dough. Note: after dough rise will become little softer.
    5. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
    6. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
    7. Next turn the oven to high broil.
    8. Knead the dough for about two to three minutes and divide the dough into six equal parts.
    9. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
    10. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
    11. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. Naan should be golden brown color on top.
    12. Take naan out of the oven and brush lightly with clear butter or ghee.
    13. Wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
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    Responses

    1. When are you making chicken tika masala?

      • this week! get excited!


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