This is a good basic naan recipe that I've made a few times now. The naan comes together pretty quick and easy - just mix together, knead and let rise about an hour before you want dinner. :D

You can mix in all sorts of things - garlic, cilantro, cumin seeds - or just brush it with ghee to finish! I like mine plain because the naan tastes so nice with sauces.

This naan recipe is also cooked really quick on the stovetop, which makes it nice and convenient. And heats up the kitchen less in the summer!

Step 1: What You'll Need:

  • 2 cups AP flour (you can sub in a little whole wheat!)
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons oil (I used coconut!)
  • 3 tablespoons yogurt (I used coconut here, too! but dairy is awesome.)
  • 3/4 cup warm water
As far as hardware, the most important thing here is a large frying pan or a griddle. I always use my grandmother's griddle to make these - you can cook them a few at a time that way. :D
my grandmother's eldest sister,( there were 12 children, my grandmother next to the youngest) my great aunt Nellie, made these for us all the time! Except, she'd call it "ho bread" ... we're from the South & she'd wrap the bacon, eggs sausage or whatever in it & shoo us out the door to school! I am going to try it for my grandsons! thanks for sharing!
<p>I just used this recipe--turned out great! Makes a great plain naan for putting other stuff on. Can't wait to try it again with some spices.</p>
Just a suggestion for spices which can be added to this....mustard seeds (black &amp; yellow), chili flakes, coriander seeds, tiny bit of cardamom seeds (too much of these isn't a good thing), turmeric powder, even garam masala or 'curry' powder. My favorite naan are the spiced potato or paneer stuffed ones!
I'm actually drooling! Just a tip for those in a hurry or who are 'yeast challenged', you can use bread machine yeast &amp; throw it directly into the dry ingredients. This speeds up the process significantly for me, no matter what I'm making. I'm a huge fan of bread machine yeast, which I discovered many years ago when I bought my first bread machine. It works with any recipe which requires yeast. Just don't let it directly touch any salt in your recipe as this will kill your yeast.
<p>Just made this recipe.<br><br>I will never again buy bread aisle naan. That stuff is okay; this stuff is great.<br><br>Thanks!</p>
I just made a batch of naan using this recipe. Its fantastic!!! Thanks for sharing Jessyratfink! <br> <br>I used olive oil, greek yogurt (its all I had) and 4tsp of cumin for taste. The olive oil (not extra virgin) was not too strong a taste at all.
Great idea using Coconut instead of oil/yogurt, I will have to give that a go real soon. Flat breads are a favourite in our house, the young ones love what you can add to make them sweet or savoury. The one ingredient that really worked for both sweet and savoury was garlic, yes I know but after you have tried a garlic and honey Naan you will understand. I have started to use yeast instead of Baking powder, it takes an half hour or so to get the life going in the dough, but it will stay lively for a good three to four days (in the fridge), makes for an easy breakfast. I also use a hot frying pan not an oven, they virtually puff right out of the pan, great fun. <br> <br> I'm off to try a coconut variant of Naan, thank you very much. &brvbar;:&bull;) <br> <br>P.S. We have even tried dried fruits, choc bits, spices and have not gone far wrong.
I made an account just to tell you my wife will be ecstatic with this recipe! We love Naan and Hummus.
Would this work on a baking stone in an oven?
put oven on 500 (electric) or 550 (gas) degrees. Preheat at least 1/2 hour. I have made Giant &quot;BOBOLI&quot; (commercial product) shells. (think huge nan(a) )Risen on a floured peel spray with water maybe sprinkled edge with seseme seeds and or minced garlic olive oil. Dropped on stone bake just enough to set the dough, cooled chilled frozen, and you get premade pizza crust. <br> <br>This product seen here can be used for pizza or as a side for Indo-Pakistani foods. <br> <br>Great instructable. <br> <br> <br>oh same applies for torching taco's <br> <br>and if you have no stone, buy new clean clay bricks (splits are best as they are 1/2 thickness) use enough to line the rack, leaving a few inches on all sides. If you have 2 racks do both, place one rack with enough space over the other to get in a bread peel. Then you can get a really good brick oven effect.
I have lined my gas fored Bar-B-Cue and made 2 crust apple and pear pies on my grill, in 100 degree heat, you could toss on nan, biscuit dough(thin smashed), baked Welsh pasties etc. <br> <br>Mangia Mangia qui fait grande
I bet it would! I'd recommend putting the stone on the top rack and cranking the oven up to about 450 F. You'd have to play with the cooking times, though, not sure about that!
The hotter the better.
Can any oil be used? Thanks
I don't know that I would do olive oil since it has such a strong taste, but anything else will be fine!
If you use 100% OLIVE OIL, not Extra virgin, the taste is toned down. Sunflower oil is nicer, but now, here in usa we can only get imported oil and it is not as nice as when Wesson and all the other oil processors used to make it here. <br> <br>Canola oils smells awful and tastes worse. Many people DO NOT taste it, but to those of us who are cursed with the tasted buds that can taste it, it is VILE. <br> <br>I may do this one this weekend! <br> <br>I like the water thing, I spray most breads before baking, I never thought of it with pan doughs, really good with camping and baked beans. mmmmmm
The water is an interesting technique, I must say I have never seen it for pan fried breads! <br> <br>recipe is simple enough, you can make a nice curry or euro style stew(your choice of dead animal), or with (I can't spell or speak Italian, so this is phonetic) Jum-bougt-ta. Kinda like caponata or ratatouille, or stove top pizza. <br> <br>just place individual nan on griddle but before flipping remove enough seconds to sauce and cheese,return to grddle, then cover with a pot lid till cheese melts, or put in a toaster oven.
Very good!Yummy!I just Love the kneading process!I also do a frybread recipe on the grill.No yeast involved but good none the less.Thankyou for a very good insructable.Huggs....Kitty
sounds great
On the second to the last ingredient.. did you use coconut yogurt? Or actual coconut milk/flakes? <br> <br>What does adding black cumin seeds do? I've noticed some recipes like to include it, others do not... <br> <br>I'm going to give it a try using amaranth flour.. any suggestions?
Yep, coconut yogurt. <br /> <br />The cumin seeds just add a little flavor and crunch, but I didn't have any on hand so I didn't worry about it. <br /> <br />I've not used amaranth flour in this recipe, but you'll probably want to mix it with another sort or flour. I know it can go a little flat and chewy when cooked. You could also add more baking powder to help keep it fluffy. :)
Excellent! Thanks so much for this. I love Indian (Balti) cuisine. A good old Ladypool Road balti and naan..after a few down the pub and after a gig..mm....
&quot;... think that fluffiness depends on the amount of gas produced by the leaveners. In fact, it depends on both the gas and the ability of the dough to trap that gas. If you produce too much gas (no matter whether through yeast or through baking powder), then the fluffiness will be less than when using the optimal amount of leavener. This happens because your dough cannot hold the gas and the bubbles break, resulting in the dough deflating like a punctured tire. So even if combining two leaveners would have resulted in more &quot;blowing big&quot; action (which it doesn't, see the other answers), you would not end up with a fluffier end product. If you want fluffy muffins, you have to use a recipe and a technique which is best capable of retaining the gas produced by the baking powder. The amount of gas production is not a bottleneck.&quot;<br> <br> <a href="http://cooking.stackexchange.com/questions/32291/why-are-there-no-recipes-combining-both-yeast-and-baking-powder" rel="nofollow">Link mentioned by JaLonek</a><br> <br> SOURCE: http://cooking.stackexchange.com/questions/32291/why-are-there-no-recipes-combining-both-yeast-and-baking-powder
Naan is a delicious Indian flat bread. It is traditionally cooked in a tandoor, an extremely hot clay oven. If you have never tried Indian cuisine, I recommend you try it. My wife and I regularly go out for some Palak Paneer (or Palak Aloo) with Naan with Onion Chutney... Hmmmm hmmmm.....
Thank you!!!! I have been looking for a good Naan recipe to go with my chicken tiki masala!!!!
Just for our edification, what is naan, and where does it come from originally? Could you put that in Step 1? Thanks!
Why using yeast and bak'npowder together? Look at that http://cooking.stackexchange.com/questions/32291/why-are-there-no-recipes-combining-both-yeast-and-baking-powder
well seasoned cast iron skillets work great for this.

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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