This homemade naan is light and chewy and perfect for dipping in a delicious sauce. It is the perfect accompaniment to any curry dish.
As promised, here is the delicious Indian flatbread, naan, I served with the Chicken with Green Curry Sauce.
From Andreas Recipes, this is the perfect accompaniment to any curry dish.
I know I will be making this many, many more times.
The bread is light and chewy and perfect for dipping in a delicious sauce. Yum!
- 14 ounces about 2 3/4 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 large egg
- ½ cup plain lowfat yogurt
- ½ cup milk
- In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
- Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
- Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
- Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
- Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
- Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste – we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)
Recipe Source: adapted slightly from Andrea’s Recipes
26 Comments on “Naan”
I made this to eat with my chickpea curry and its absolutely amazing! i cooked mine on a pan on a stove and I also used vanilla almond milk with vanilla yogurt since it was all I had and it still turned out amazing. you cant taste the vanilla and its not sweet, it seriously tastes just like the naan I got at a restaurant!
Julie – if I had to pick, I’d choose the other recipe:
I see you have two naan recipes. Do you have one you prefer over the other?
I believe 14 ounces of flour converts to 397 grams or 3.18 cups.
Thank you Mel! I have extra dough, so it’s in the fridge and we’ll see how it does tomorrow! 🙂
Hi Mel – I’ve made this bread twice now and both times were delicious. I’m gonna make it again and am probably going to make 3 batches worth (big family get together). In the previous times I made it, I had one or two leftover and found that reheating the next day just isn’t that great. So I’d love to be able to keep any excess dough in the fridge and cook fresh the next day. Do you think it would keep for a day in the fridge? Would I just let it rise like normal and then put the dough in the fridge or how would that work?
Thanks for another fantastic recipe!
Anissa – I think most yeast doughs keep excellently in the refrigerator and actually end up deepening their flavor. If you decided to go for that option, I would make sure to take the dough out of the fridge a couple of hours before you want to bake it so the chill can come off and it can rise again. If it is too cold, it won’t want to spread out flat enough to bake. If it were me, I’d mix the dough and put it right in the refrigerator. Take it out in time to warm and rise. I hope that helps!
I made this recipe today and although it was good, I’ve been using one that I absolutely love. It is more time consuming but oh, so worth it! Feel free to totally disregaurd if you are not interested in trying it! 😀
2 ½ tsp. active dry yeast
2 c. warm water
¼ c. white sugar
3 Tbl. Milk
1 egg, beaten
2 tsp. salt
4 ½ c. bread flour (I use all purpose, successfully)
½ tsp. baking soda
2 tsp. minced garlic
¼ c. butter, melted
In a large bowl (or stand mixer) dissolve yeast in warm water. Let stand for 10 minutes until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6-8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Let rise 1 hour, or until doubled in volume.
Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a greased tray. Cover with damp towel and allow to rise again until doubled, about 30 minutes.
Preheat a grill to High heat. Roll, or hand pull a ball of dough into a thin circle or teardrop shape. Lightly oil/spray grill and cook until puffy and lightly browned. While grilling cover with a large pot lid. Brush uncooked side with butter and turn over, brush cooked side with butter and cook until browned with grill lines and nicely puffed. Remove from grill and continue the process with remaining balls of dough.
mrfusion – I don’t think you did anything wrong. I’m not sure why it puffed up so much but sometimes that may be due to a oven that is hotter than it should be – pita breads are cooked in a really hot oven in order to create that pocket.
I made this last night with some Chicken Tikka Masala and it tasted great. Although it ended up more like a pita (puffed up with a “pocket” inside) rather than a flat naan. Maybe I did something wrong? Either way, it went great with the dinner.
I made naan (almost this recipie) with the coconut curry rice and it was great. Then the next night I made it again per request but used it as the flat bread for Navajo Tacos. It was perrrrrfect. Thanks.
I am so happy for this recipe. I had it on my list to find a good recipe for Naan. We have a family favorite Indian restraunt in Sandy (the Taste of Punjab) that serves the best naan. Everytime I eat it there, I think how much I would love to find a good recipe! So thanks Melanie!!
Kali – thanks for your comment. I’m glad you like the masala and enchilada recipe. This naan would be great with the masala, now that I think about it!
I made this last night and my family now calls it “crack bread” because they could not stop eating it 🙂 Thank you for the recipe!
Your naan looks so much better than mine! Mine was tough and chewy. Yeast and I don’t always get along.
That looks soooooo yummy!!!
Can’t wait to try my husband just love naan Thanks for sharing the recipe.
We always attack the naan at Indian restaurants, but I’ve never made it myself!
Kali (and others requesting info on the flour amount) – thanks for asking about the flour. Usually one cup of flour is equal to about five ounces, so for this recipe, the measurement of flour would be right around 2 3/4 cups. As with all bread doughs, make sure to just add enough flour to make a soft dough – don’t overflour! So depending on the climate and other factors where you live, you could use a little less or more than the 2 3/4 cups (14 ounces of flour). I’ll edit the recipe to add the cup amount. Let me know if you have other questions!
I love naan!! I have never made it before!! Thanks for the inspiration!
Is there another way to measure the flour since I don’t have a scale? I would LOVE to try this bread!!
THANKS SO MUCH for the info! I’m really excited to try this! LOVE the Chicken Tikka Masala and Honey Lime Enchiladas. They have been added to my rotation!
Kim – thanks for taking the time to comment and let me know about this recipe! It sounds like a success – and I agree, I couldn’t stop eating it either. I’m a sucker for anything bread!
that’s a soft-looking little sheet of heaven, melanie, and i’m very much enticed by it. thanks for sharing your recipe!
Mel, the Naan turned out great – it was a hit with the Spicy Peanut Thai Chicken. I took your advice and turned the cookie sheet upside down prior to cooking. It worked perfectly.>>Nate
I’m with Kali-are there other measurements for the flour?