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Thursday, March 18, 2010


Very Simple Naan Recipe ~ The most famous flatbread that we often order in Restaurants, so quick & easy to make in the comfort of your own home ...

Makes 8 Big Naans (Serves 3)

4 cups of All Purpose flour (Plain flour or maida)
2 teaspoon active dry yeast
salt to taste
2 teaspoon sugar
2 pinches of baking soda
4 tablespoons of oil
5 tablespoons yogurt (curd or dahi)
2 cups lukewarm water (You can also use 2 cups milk instead or 1 cup water + 1 cup milk)
Whatever combination you use, make sure its 110F on the Candy thermometer for the yeast to froth (thats heating water on medium heat for about 2-3 minutes)

Also needed:

Clear butter or ghee to butter the Naan
All Purpose flour for rolling


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 sticky dough. Sticky dough is better as it has more moisture in it, Naan does not dry out after baking, instead comes out really soft.

5. Knead until the dough is smooth. Apply oil on the dough, cover and keep in a warm place for 1.5 - 2 hours. The dough should almost be double in volume.

6. Heat the oven to 500 degrees with pizza stone in it so stone is really hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.

If you don't have one, you can use a regular baking tray. If you use a bking tray, dont leave it in the oven, since it is very thin, it gets too hot, so a cold baking tray is better to work with.

Adjust the trays inside the oven in such a way that you have a tray as close to the top oven portion as possible. This will ensure that Naan gets adequate heat to cook & balloon.

7. Next turn the oven to high broil.

8. Knead the dough for about two to three minutes and divide the dough into 8 equal parts.

9. Take each piece of dough, one at a time, and roll into desired thickness & oval shape. Dust lightly with dry flour to help with the rolling.

10. Before putting Naan in the oven, put about 2-3 tablespoons of water & spread it on the top side of the Naan. Pick it up & place it on the pizza stone/baking tray. The side with the water facing down.

On the top side again pour 2-3 tablespoons water & spread it evenly on the entire Naan. Doing this will prevent the Naan from drying out & losing its mositure while baking - Naan will come out nicely cooked, soft & tender.

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. After the Naan is baked (Naan should be golden brown color on top)

NOTE: If you are using a baking tray, make sure you don't use the same tray again as Naan tends to stick on it. So keep 2-3 trays handy & always place a new batch of Naan on a fresh tray to prevent it from sticking.

If you have one baking tray, wash it well, wipe it with a clean cloth, then place the Naan & bake the second batch.

12. Take naan out of the oven and brush lightly with clear butter or ghee. With a pizza cutter, cut into 4 big pieces.

13. Wait for 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.

14. Serve Naan with Tadka Daal, Chhole, Paneer subzis. Enjoy!


1. You can roll a big naan, apply melted butter/ ghee/oil inside, fold in half - apply melted butter/ghee/oil again & fold. then roll this naan again - this will make many layers like a paratha.

2. You can prepare Garlic Naan by sprinkling some minced garlic on the naan & rolling it so garlic gets settled in the dough.

RELATED VIDEOS - this shows the entire process

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