The Pioneer Woman Tasty Kitchen
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Homemade Naan

4.53 Mitt(s) 19 Rating(s)19 votes, average: 4.53 out of 519 votes, average: 4.53 out of 519 votes, average: 4.53 out of 519 votes, average: 4.53 out of 519 votes, average: 4.53 out of 5

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Level: Easy

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Description

Naan is one of the most popular Indian breads. It is a flat bread made with fermented dough, traditionally cooked in a clay oven called tandoor.

Ingredients

  • 2 cups All Purpose Flour Or Wheat Flour
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sugar
  • ¼ teaspoons Salt
  • ½ cups Warm Milk
  • ½ cups Yogurt
  • ½ Tablespoons Oil, As Needed
  • Additional Optional Herbs And Seasonings To Flavor The Naan (See Note Below)

Preparation

Note: The ingredient list includes the ingredients for the dough. You can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan, and some topped with cilantro.

Mix all the dry ingredients together and make a well of flour.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

I don’t think there’s an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is continue adding liquid slowly and combining it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to your hand too much, then use little bit of oil on your hands and then punch into the dough.

Cover with a damp cloth and let it sit in a warm place for at least 2 hours.

After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).

Dust the board again and flatten the balls to make bread that is a little thick and elongated.

Now sprinkle one side of the bread with your desired flavor. I made cumin, minced garlic, chopped cilantro and some simple butter naans.

Brush the other side with water.

Heat a thick-bottomed skillet or a wok or any heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side down (it will stick) and cover it with a lid.

Let it cook for about 30 seconds or until you see bubbles on it. Now cook the other side of the naan over a direct flame on the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.

Smother a good amount of butter on your naans and when you taste them, you’ll know what a peaceful life means!

19 Comments

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indiansimmer on 4.11.2011

Doemora you can use a broiler to grill your naans after its cooked in the pan.

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jeanmarie on 4.10.2011

I’ve made this a couple of times now. I don’t have a gas stove so I use my cast iron skillet. I actually ran the flattened dough under the running tap. I got it good and drippy wet, and it worked very well. I used raw milk yogurt, so it was whole milk, and I really liked the texture. We tried a bunch of toppings, but garlic butter was our favorite.

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doemora on 4.10.2011

what DO you do if you don’t have a gas stove?

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indiansimmer on 3.18.2011

Yay! I’m so glad the naan came out good for you guys :-)
@mynameisern- Adding cheese and gralic+jalapeno? You are making me hungry now :-)
@unique1982- That’s not a random question at all! Actually in India we make it with maida and sometimes whole wheat flur mixed in maida. We can’t easily get APF there. So u can totally use maida and if you want a healthier version add Whole Wheat. 50/50

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unique1982 on 3.18.2011

I have maida flour and atta flour that I use in a naan recipe now. However, I find that the naan I make isn’t as soft–it’s kinda stiff. I want to try your recipe. Do you think I could use my maida and/or atta flour in your recipe or would all purpose flour work better? Sorry if this is a totally random question!

19 Reviews

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Emily Schloerb on 5.12.2014

I used yeast instead of baking soda and powder and added minced garlic. They turned out very tasty.

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nlovewj on 12.24.2012

A lot easier than it looks. Tasted great.

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jannie5277 on 2.18.2012

Directions are easy to follow and the results are great. I’ve made this several times now and it always turns out nicely.

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Bethany Bierma on 11.12.2011

Yum! Super easy and delicious. I made them plain and with garlic in them, and both ways were fantastic!

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Judith Romijn on 9.24.2011

They tasted like they taste in my favorite indian restaurant. I use the skitlet for both sides.

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