Breads
Indian Naan
Ingredients
- All-purpose flour: 400 g (3.25 cups)
- Yogurt: 100 g (0.4 cup)
- Instant yeast: 5 g (1.5 tsp)
- Sugar: 10 g (2 tsp)
- Baking powder: 3 g (0.5 tsp)
- Milk, lukewarm: 150 ml (0.6 cup)
- Vegetable oil: 20 ml (1.5 tbsp)
- Butter, melted (for brushing): 30 g (2 tbsp)
- Fresh coriander or nigella seeds (optional): 5 g (1 tsp)
Method
- Dissolve yeast and sugar in warm milk, let stand 10 minutes until frothy.
- Combine flour, baking powder and salt in a bowl; add yogurt, oil and the yeast mixture.
- Knead into a soft, smooth dough, about 8-10 minutes; cover and let rise in a warm place for 1-2 hours until doubled.
- Divide into balls, roll each into an oval or teardrop shape about 0.5 cm thick.
- Cook in a very hot oven (250°C/480°F) on a preheated pizza stone or tray, or in a hot cast-iron skillet, until puffed and charred in spots, 2-3 minutes per side.
- Brush immediately with melted butter and serve warm.
Introduction: Naan is a leavened flatbread traditionally baked in a clay tandoor oven, introduced to the subcontinent through Persian and Central Asian influence and now a fixture of North Indian and Mughlai dining.
Cultural Background: Naan is a leavened flatbread traditionally baked in a clay tandoor oven, introduced to the subcontinent through Persian and Central Asian influence and now a fixture of North Indian and Mughlai dining.
Tips: A very hot cooking surface is essential to mimic the intense heat of a tandoor and achieve characteristic char spots.
Variations: Garlic naan adds minced garlic to the butter brushed on top; stuffed naan can be filled with spiced potato before rolling.
Storage: Store cooled naan in an airtight bag at room temperature for 1 day, or freeze for up to 1 month.
Reheating: Reheat briefly in a hot dry pan or oven; avoid microwaving, which makes it chewy.
FAQs:
Q: Can naan be made without a tandoor?
A: Yes, a very hot oven with a preheated stone or tray, or a hot cast-iron skillet, both work well at home.
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