Cook's Hideout: World Bread day: Indian Naan

October 16, 2006

World Bread day: Indian Naan

Bread is the staple food for almost all the countries in the world and it definitely deserves a day on its honor. Zorra of 1x umruehren bitte is hosting a wonderful blog event on World Bread Day and she invited all of us to blog about bread that is home-baked or even bought. My entry to this event is Indian Bread: Naan.
Five years ago in India, white bread was the only bread that I knew. After coming to the U.S. I heard and learnt about the various breads and the list keeps growing everyday (potato and wheat bread were the first ones I tasted). I know that many of these breads are now available in India too (culinary globalization... dont you think).
Growing up, bread was not a part of our every meals (our staple food being rice). My mom used to make Indian breads like chapati, puri or paratha may be once or twice a week and we kids used to consider that a feast (just a welcoming change from having rice everyday). Now, we have bread almost four times a week either for breakfast, lunch or dinner.
I am sending Indian Naan as my entry for World Bread day.

All-purpose flour - 4 cups
Baking powder - 1tsp
Salt - 1/2 tsp
Active dry-yeast - 1/4 oz. envelope
Sugar - 1tsp
Milk - 2/3 cup, lukewarm
Oil - 2 tbsp
Plain yogurt - 2/3 cup
Egg - 1, beaten (optional)
  • Sift the flour, baking powder and salt into a mixing bowl. Stir in the yeast and sugar. Make a well in the center. Pour in the milk, oil, yogurt and beaten egg (if using). Beat well, gradually incorporating the surrounding flour to make a dough.
  • Knead the dough on a lightly floured surface for 10 minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap and set in a warm place for about 1 hour, until doubled in bulk.
  • Put a pizza stone on the lowest rack in the oven and preheat the oven to 475°F.
  • Knead the dough lightly again and divide into six pieces. Roll each piece into a tear-drop shape, brush lightly with oil and slap onto the hot pizza stone.
  • Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes. Remove and brush lightly with ghee.
  • Serve hot or warm with a curry.
To get a soft naan, dough needs to be rolled out fairly thick (otherwise it is going to be hard and crispy). You can find more Naan recipes here, here, here and here.


  1. Hi Pavani,

    Great recipes going on.. I see that you are cooking variety of stuff and blogging regularly (unlike me). Keep it coming please :)


  2. Hi Pavani!
    Nice recipe. I have tried this sort of thing under my grill. Gives the arms a good workout though! :)


  3. Hi Pavani, I wanted to make naan at home and looking for recipes in net and came across your site...It was nicely presented... tried to follow the exact same way..but still i ended up with making hard naans..any tips.i wish i should make it better ?

  4. hi pavani!
    the Naan looks great! instead of oven we can also use tawa. is it not?


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