Naan 500

Homemade Naan (Bread)

In a mixing bowl mix the sugar and yeast with the warm water and rest for about 10 minutes until it’s frothy.

Meanwhile, sift the flour, sugar, yogurt and baking powder into a large, deep bowl. Add the yeast mixture and the ghee (or oil/butter), fennel seeds and salt and gently mix well using fork. When the dough is about to come together, use your hands to mix until it transforms into soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise for 2 to 4 hours.

Uncover bowl and Knead the dough for another 2 minutes and divide into 4-6 equal portions of a golf ball size.

Shape the naan. Using a rolling pin, roll each piece of dough ball into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/2 inch thick. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough.

Place rolled bread pieces to the oven plate and cover with a towel, and allow rising until doubled in size, about 30 minutes.

Meanwhile preheat the oven grill for some 10 minutes until it is red hot.

Using Grill:

Meanwhile preheat the oven grill for some 10 minutes until it is red hot.

At grill side, roll one ball of dough out into a thin circle and lightly oil it. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Cook one naan at a time.

Using Oven:

Turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.

Serve them hot.

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Recipe Rating

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  • (1 Rating)

Instructions

  • 1. In a mixing bowl mix the sugar and yeast with the warm water and rest for about 10 minutes until it's frothy.
  • 2. Meanwhile, sift the flour, sugar, yogurt and baking powder into a large, deep bowl. Add the yeast mixture and the ghee (or oil/butter), fennel seeds and salt and gently mix well using fork.
  • 3. When the dough is about to come together, use your hands to mix until it transforms into soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading.
  • 4. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise for 2 to 4 hours
  • 5. Uncover bowl and Knead the dough for another 2 minutes and divide into 4-6 equal portions of a golf ball size.
  • 6. Shape the naan. Using a rolling pin, roll each piece of dough ball into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/2 inch thick.
  • 7. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough.
  • 8. Place rolled bread pieces to the oven plate and cover with a towel, and allow rising until doubled in size, about 30 minutes.
  • 9. Using Grill: Preheat the oven grill for some 10 minutes until it is red hot.
  • 10. At grill side, roll one ball of dough out into a thin circle and lightly oil it.
  • 11. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over.
  • 12. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
  • 13. Remove from grill, and continue the process until all the naan has been prepared. Cook one naan at a time.
  • 14. Turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes.
  • 15. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
  • 16. Serve them hot.

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