Naan Bread

Naan is a flat bread often served at Indian restaurants. Make your own using this recipe.

Naan Bread Enlarge Image
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3 users rated this recipe an average rating of 5.0
Yields:
8 naan rounds
Prep:
30 mins
Rise:
1 hr
Bake:
3 mins 475°F
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Naan Bread

Ingredients
1/3
cup warm milk (100 degree F to 110 degree F)
2
teaspoons sugar
1
package active dry yeast
1/2
cup plain yogurt
3
tablespoons purchased ghee* or clarified butter**
1
teaspoon salt
1
teaspoon baking powder

Directions

  1. In a medium bowl combine the milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball.
  2. Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until dough is doubled in size.
  3. Determine how many 6-inch rounds will fit on your baking stone at one time. Place baking stone on the lowest rack in the oven. Preheat oven to 475 degree F. Divide dough into 8 pieces; shape into balls. Cover balls with plastic wrap and let stand for 20 minutes.
  4. On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6-inch circles. Place dough circles on hot baking stone. Bake for 2 to 3 minutes or until brown. Turn circles over. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot. Makes 8 naan rounds.

From the Test Kitchen

*Note:

*Ghee is an Indian version of clarified butter which is available in specialty markets.

**Clarified Butter:

Melt 1/4 cup butter over very low heat without stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.

Nutrition Facts

(Naan Bread)
    Per serving:
  • 172 kcal cal.,
  • 6 g fat
  • 1 mg chol.,
  • 359 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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