Wednesday, April 11, 2012

Naan - Indian Flatbread

I have been wanting to make this recipe for a long long time. It seems that every time I remember that I want to make it I just don't seem to have the time. The dough itself doesn't take long to make, but it does have to rise and rest for a while. Finally today I decided I just was going to do it.  I honestly didn't have any kind of Indian dish planned, but I decided that I love naan and therefore other Indian food is not required for me to make it. I am so glad that I finally made this. I may or may not have eaten just naan for dinner. Don't tell anyone!

Naan - Indian Flatbread

 *Makes about 12 pieces of naan

3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. I also sprinkled a tiny amount of cracked sea salt on top. If you want to make garlic naan you can use a garlic butter , and sprinkle a small amount of fresh chopped cilantro on top. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

Recipe Source: Mel's Kitchen Cafe


  1. I absolutely love naan! My favorite thing do eat with it, aside from hummus, is Greek cucumber yogurt sauce...for a nice mix of cultures! :)

  2. I love this bread. I buy it at stores and order it in restaurants but have never made it. Yours looks amazing and I may just give it a try.