Naan Bread
Mon, Jan 4, 2010
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Naan bread is traditionally baked in a clay oven called a tandoor. Most of us aren’t lucky enough to have a tandoor in our home, so this version is baked on a BBQ or in a conventional oven (ideally on a pre-heated pizza stone). It is a fun family cooking project and learning experience. Leave it plain or top with cheese, garlic, onion or other desired ingredients. Serve it with curries, rice dishes or soups.
The base recipe for this naan bread came from the classic cookbook: The All New All Purpose Joy of Cooking. I have made it many times and experimented with different toppings. I have also made some adjustments (such as the temperature at which I cook the naan).
| Naan Bread |
- 2 cups bread flour
- ½ tsp salt
- 1 ¼ tsp yeast
- 2 Tbsp butter/oil
- ¾ cups plain low-fat yogurt or buttermilk (I prefer using yogurt.)
- 1 tsp- 1Tbsp water, as needed
- Mix the ingredients until a soft dough is formed.
- Knead for ten minutes until the dough is soft and elastic.
- Cover the dough and let rise for 1 ½ hours.
- Punch down the dough and divide it into 4 sections; roll each section into a ball.
- Cover each ball and let rest for ten minutes.
- Roll each ball into an oval 8-10 inches long and ¼ inch thick.
- Bake at 550+ degrees for 5-7 minutes until golden.
- We cook our naan bread on a pre-heated pizza stone on the BBQ at the highest heat it will go. This is the closest we have come to replicating naan bread baked in a tandoor. It would also work to use a pre-heated pizza stone in an oven, at the highest temperature or on broil.
- Leave dry or lightly brush with butter or oil.
- Bake the naan bread as instructed above.
- Remove the bread from the oven a couple of minutes before it is done.
- Sprinkle with grated cheese and return to the oven to finish cooking and to melt the cheese.
- Once cooked, top with chopped cilantro or parsley if desired.
- Bake the naan bread as instructed above.
- Remove the bread from the oven a couple minutes before it is done.
- Brush lightly with oil and top with minced garlic.
- Return to the oven and finish cooking.
- Once cooked, top with chopped cilantro or parsley if desired.
Tags: cheese, cilantro, flat bread, garlic, Indian food, naan, naan bread
Your naan is one of the best-looking naan I’ve seen. Wow.
Hello,
You don’t list the amounts of salt and yogurt/buttermilk for the recipe. Would you please advise how much salt and yogurt/buttermilk to use?
Thank you!
Kami, thanks for pointing that out. The amounts dropped off when I re-formatted the recipe but they are back now!