Indian Naan Flat Bread

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Introduction: Indian Naan Flat Bread

About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.

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.  

Step 1: 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

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. 

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    26 Discussions

    0
    Aleator777
    Aleator777

    8 years ago on Introduction

    Gotta love Naan! Thank you for this. Now I need to find a decent curry dish to go along side.

    0
    satyr2k2
    satyr2k2

    9 years ago on Step 2

    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.

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Introduction

    Are you placing the bread near the top of the oven. I put mine really close to the top so they would get brown while cooking. Try baking them at 450 degrees near the top. That way, they should only take 5 minutes or less. But definitely keep an eye on them, so they don't burn.

    0
    deamonlord
    deamonlord

    9 years ago on Introduction

    The naan is something to be cooked very quickly. Otherwise, it will become hard and dry. And I live in Pakistan and people also use diluted milk to apply on the face of the naan. It gives it a nice reddish color

    0
    jamesvs400a
    jamesvs400a

    9 years ago on Step 2

    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 ;)

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Step 2

    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.

    0
    jamesvs400a
    jamesvs400a

    Reply 9 years ago on Step 2

    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

    0
    Divergent Reality
    Divergent Reality

    9 years ago on Step 2

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

    When do you mix?

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Step 2

    Mix it after adding the water with the yeast and sugar.

    0
    jakerobinson
    jakerobinson

    9 years ago on Step 3

    Hey ShopCookMake

    I love naan bread.... moved to the UK for 4 years and Curry was about the only food to eat! (sorry Brits) Of course, Curry is the National Dish...

    anyway. i make curry at home about once a week but now i'm glad to know I can add the requisit Naan bread to make it complete!

    question: What type of oil do you use? olive? veggy?

    Thanks and great 'ible...

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Introduction

    I used olive oil, but some people use canola or even sunflower oil.

    0
    eparton
    eparton

    9 years ago on Step 2

    what kind of flour...?

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Step 2

    Wheat... All purpose wheat flour

    0
    freakyqwerty
    freakyqwerty

    9 years ago on Introduction

    Looks very nice but isn't it spelt Nan instead of Naan?
    (or at least that's what it says on my indian menu...)

    0
    VidDroog
    VidDroog

    Reply 9 years ago on Introduction

    I believe it is generally spelled with a double "a" to reasonably represent a long aaah sound as apposed to a short, in the transliteration from the Hindi/Marathi/etc (from Sanskrit) language and the Devanagari script of 50 some letters....many of which there is no equivalent in the Roman alphabet..; and possibly earlier from Persian/Arabic/Urdu which write the word also with a long "aaah" (an elongating alif under the vowel "a". Some confusion arises from the Turkic transliteration to "nan" of its version of flat bread..(sort of twice transliterated since Ataturk romanized the formerly Arabic/Persian script during his modernization of Turkey).

    In a Tandoori oven it is slapped to the inside walls of the very hot oven to quickly bubble up while cooking and if your not quick enough to remove as it reaches perfection, it may fall to its fiery doom...feeding the Tandoori gods.....

    0
    MrPotatoHead
    MrPotatoHead

    Reply 9 years ago on Introduction

    I've always seen Naan everywhere... http://en.wikipedia.org/wiki/Naan

    Good and simple instructables!
    Small detail, in the "related" word of this instructables you've added vegan. Since there's yogurt in it, I doubt those crazy vegan will make it... :P

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Introduction

    You're right! It's not Vegan. Probably they could substitute for Soy Yogurt.

    0
    freakyqwerty
    freakyqwerty

    Reply 9 years ago on Introduction

    Strange… Oh well.
    Also what does the yeast do? Because as it is a flat bread it doesn't rise?

    0
    ShopCookMake
    ShopCookMake

    Reply 9 years ago on Introduction

    The dough needs to rise before baking. The term 'flat bread' refers to its shape after it has cooled down. When you make this recipe, notice that the bread rises a bit in the oven, then becomes flat again.