Indian Naan

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.
Indian Naan

I am sending Indian Naan as my entry for World Bread day.

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 i...

Indian Naan

Summary

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  • Coursebreads
  • Cuisinenorth indian
  • Yield15~18 Naan s 15~18 Naan
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M
  • Passive Time1 hour

Ingredients

All-purpose flour
4 cups
Baking powder
1tsp
Salt
1/2 tsp
Active dry-yeast
1/4 oz.
Sugar
1tsp
Milk - lukewarm
2/3 cup
Oil
2 tbsp
Plain yogurt
2/3 cup
Egg - beaten (optional)
1

Steps

  1. 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.
  2. 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.
  3. Put a pizza stone on the lowest rack in the oven and preheat the oven to 475°F.
  4. 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.
  5. Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes. Remove and brush lightly with ghee.
  6. Serve hot or warm with a curry.
Indian Naan
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.
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