I’ve been experimenting with naan recipes. Some of my batches would be great for pizza dough, but tasted nothing like naan. This recipe is close to restaurant-style naan, but I think you need a tandori oven to really pull it off. Apparently if you have a pizza stone, you can get close to tandori-made naan. I don’t have a pizza stone, so I just used a baking sheet.

2 cups of flour (white or whole wheat)
1 teaspoon active dry yeast
2 teaspoons salt
2 teaspoons sugar
1/8 teaspoon baking soda
2 tablespoons olive oil
2 tablespoons plain yogurt
3/4 cup lukewarm water
1 teaspoon melted butter or ghee

1. Preheat oven to 500ºF with pizza stone or baking sheet on the lower rack.
1. Dissolve yeast in lukewarm water and let it sit for about 5 minutes.
2. Sift together sugar, salt, baking soda and flour.
3. Add the oil, water/yeast mixture and yogurt and mix well.
4. Knead until the dough is smooth, about 5-6 minutes. Add more flour if the dough is too sticky.
5. Place dough in an oiled bowl, cover and let rise until doubled in size, 3-4 hours.
8. Gently knead the dough for a couple minutes and divide it into six equal parts.
9. Take each piece of dough, and hand-flatten to a disk about 1/2 thick. Don’t worry if it isn’t even, that gives it character.
10. Place two pieces on the pizza stone/baking sheet at a time. Cook for 3-4 minutes, or until puffy and light golden brown.
11. Allow the stone/baking sheet to heat back up for a few minutes before making the next batch. Since I am impatient, I use two baking sheets. One sheet is heating up while the other is cooking the naan.
11. Remove naan from oven and brush with butter or ghee.
Serve hot.

4 Responses to “Naan”

  1. Chookiechick says:

    I sometimes make Naan on the BBQ, which makes it taste fairly close to a naan that is cooked in the tandoori oven.

    I simply heat up the BBQ, slap the naan onto the grill and close the lid – I turn it over halfway through cooking and it only takes a couple of minutes to be done.

  2. A baking stone in the oven is good. My favorite method is on a cast iron skillet.

  3. Kiki'skitchen says:

    I made your Chana Saag recipe from the Register-Star with this naan for dinner last night, and it was the best “new” recipe dinner we’ve had in eons. Wonderfully spicy – but my 4-yr-old adored it along with the rest of us. Thanks.

  4. […] 4 Serve with rice, naan (delicious Indian flat bread) and, my favorite, mango chutney. 0 I like […]

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