Sunday, April 12, 2009

Plain Naan

I learnt this recipe from one of my Gujarati friends. The naan dough is very similar to pizza dough, but needs 4 hrs to ferment. We can add butter to the dough to make butter naans.


All-purpose flour - 2 cups (makes ~6 medium sized naans)
Active dry yeast - 1 tsp
Luke warm water - 3/4 cup
Sugar - 1 tsp
Salt - 1 tsp
Baking soda - 1/2 tsp
Oil - 2 tsps
Plain curd/yoghurt - 2 tsp

  • Dissolve the yeast in luke warm water and keep it aside for 10mins.

  • Mix all the dry ingredients with oil and curd in a separate bowl.

  • Add the yeast water to the above making a soft dough as shown below. Apply oil to the hands so the dough doesn't stick. Cover the dough with a damp cloth and set aside for 4hrs.

  • Pre heat oven to 475F.
  • Divide the dough into equal parts. Use flour to roll the dough into naan shape (~1/4 inch thick).
  • Flour or greese the pizza stone or any other oven safe pan and bake the naans for 3mins or until they are done.

  • Brush the naans with a little butter or ghee to keep them soft.
  • Enjoy the naans with your favourite side dish like chole masala or chana curry.


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