Instructables

Indian Naan Flat Bread

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Picture of Indian Naan Flat Bread
About Me: I'm a Food & Crafts blogger at www.ShopCookMake.com


To go with the delicious Chana Masala I made the other day, my friend suggested preparing Naan.

Naan is a flat Indian bread. I was surprised to learn that it originated in Central Asia.

Roti is another popular variation, but that one is made in a skillet on the stove. And just as delicious.

Naan is made with a little yogurt which gives it a nice softness.  
 
 
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Step 1: Ingredients

Picture of Ingredients
2 cups Flour
3/4 cup Warm Water
2 tbsp Oil
2.5 tbsp Yogurt
Pinch of Baking Soda
Pinch of Salt
1/2 tsp Sugar
1 tsp Yeast
 

Step 2: Procedure

-In a large bowl, mix the flour, salt, oil, yogurt and baking soda. Don't mix it yet!

-On a separate smaller bowl, mix the warm water sugar and yeast. Let it rest for 3-5 minutes until the mix is bubbly.

-Mix the yeast mixture into the flour mixture and mix well. Kneed for a few minutes until everything is well incorporated. Then shape into a ball and let it rise for one and half hours or until it doubles in size.

--Once the dough has doubled in size, divide into two smaller balls and roll each one into 7 inches long. then cut those into three smaller balls. Or just make 6 small balls, whatever is easier for you.

-Let them rise again for 10 minutes. Then flatten into round shaped dough.

-Grease a baking dish with a little oil and bake for 3-4 minutes each at 450 degrees.


Serve hot from the oven. You can brush them with a little Ghee (clarified butter).

Step 3: Finished product

Picture of Finished product
And there you have a beautiful stack of Naan to enjoy with some Chana Masala (recipe found here)

If you have any questions about this recipe, please contact me. 
satyr2k23 years ago
Not sure what is different for me but at 350 it definitely does not take 3-5 minutes. More like 10-15. Even at 450 I was having to leave the naan in the oven for close to 10 minutes just to get it to golden, not even brown.
jamesvs400a3 years ago
good recipe, when i make bread it is always easier to add the dry ingredients to the wet. with the exception of the yeast. :)

this help with the distribution of the yeast and oil which is good if your lazy and can't be bothered with a lot of kneading ;)
ShopCookMake (author)  jamesvs400a3 years ago
That's a good idea. I like to proof the yeast before adding it because I've had a few batches of bad yeast. Plus my kitchenaid does the kneading for me. I'm too
Lazy to knead for 10 minutes a loaf of bread.
oh yes i've had that problem before. unfortunately where i am, all the dried yeast have anti foaming agent added to it so it looks dead untill the bread starts to rise.

because the dried yeast is just the spores and not living yet. you can put it in the freezer to extent the life.

alternatively you can use fresh yeast if you can get it. health food shops are good places to look. i used to just buy it from my local baker with a boston bun :). it's good if you can break it up. if it's liquefying then its old.

for fresh yeast use about the same amount as dried. 5g (1/6OZ) per 300g( 2 cups) of flour
-In a large bowl, mix the flour, salt, oil, yogurt and baking soda. Don't mix it yet!

When do you mix?
ShopCookMake (author)  Divergent Reality3 years ago
Mix it after adding the water with the yeast and sugar.
eparton3 years ago
what kind of flour...?
ShopCookMake (author)  eparton3 years ago
Wheat... All purpose wheat flour
ssamudram3 years ago
Nice Recipe Thanks for sharing, What temp should we set the Oven at ? Thanks.
ShopCookMake (author)  ssamudram3 years ago
350 degrees