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Indian Naan
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Description
I love Naan bread and in my opinion, this is better than at the Indian restaurant!
Ingredients
- 2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- Pinch Of Baking Soda
- 1 teaspoon Yeast
- ¾ cups Warm Water
- 3 Tablespoons Oil
- 3 Tablespoons Plain Yogurt
- ¼ sticks Melted Butter
Preparation
In a small bowl, mix the yeast and water. Let sit for 3 to 5 minutes.
In a large mixing bowl, add flour, salt, sugar, baking soda together; mix well. Drizzle oil and yogurt over flour mixture; mix lightly. Add water and yeast; mix well. Dough will be fairly sticky. Cover with cloth. Let rise for four hours in a warm draft-free area.
Turn oven to broil (make sure your oven rake is in the middle). Set in your pizza stone and let it all preheat together. Preheat for at least 30 minutes. You want your stone good and hot.
Divide your dough into 6 equal pieces. Roll out to 1/4 inch thick. (Any thinner and they will not poof up.) Bake on pizza stone for 6 to 8 minutes or until nicely browned. Brush with melted butter and enjoy!
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6 Comments
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bakerluvr on 8.28.2009
Hi La Dame – I cannot wait to make this! I adore naan bread. My sister and I gorge ourselves on this whenever we go to an Indian restaurant.
Now I can make it at home.
YIPPEE!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks so much for your recipe.
La Dame on 7.31.2009
Thank you! I didn’t catch that and I fixed it just now. I was told that the baking soda helps the yogurt and yeast interact.
Beth on 7.31.2009
First and foremost, this recipe is fantastic. The naan was delicious with our curried lentils and basmati rice.
One question though. In the directions for mixing the dry ingredients it mentions baking soda, but there is no baking soda listed in the recipe itself. I didn’t put any baking soda in and it turned out fine, but I wanted to mention it in case it was accidentally omitted or something.
Trish on 7.18.2009
Yum!! I’ve always wanted to make my own Naan! Thanks so much for posting this recipe.
rhondasue on 7.18.2009
All I need now are some yummy curry recipes.