This is an easy recipe using the stovetop method. Naan is derived from the Persian word which means bread! It is a leavened flatbread that has been a staple food in Indian and Asian cooking for ages. Traditionally Naan is made in a tandoor oven, but as many homes do not have one, it can be baked in a very hot oven or in a very hot pan as I have done with this recipe. Naans can be served plain or just brushed with ghee and crushed garlic and chopped coriander. The teardrop shape is what we think of when we think of naan. This shape comes from the dough being stretched during baking. It can, however, be made in whichever shape takes your fancy. These naans are soft and puffy, with beautiful golden brown spots on the surface. They are delicious and taste just like the one’s served in an Indian restaurant.

NAANS

 

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NAAN
Author: 
Recipe type: Appetizer
Cuisine: Indian
 
This is an easy recipe using stovetop method. Naan is derived from the Persian word which means bread! It is a leavened flatbread that has been a staple food in Indian and Asian cooking for ages. Traditionally Naan is made in a tandoor oven, but as many homes do not have one, it can be baked in a very hot oven or in a very hot pan as I have done with this recipe. Naans can be served plain or just brushed with ghee and crushed garlic and chopped coriander. The teardrop shape is what we think of when we think of naan. This shape comes from the dough being stretched during baking. It can however be made in whichever shape takes your fancy. These naans are soft and puffy, with beautiful golden brown spots on the surface. They are delicious and taste just like the one's served in an Indian restaurant.
Ingredients
  • 2½ Cups Flour
  • ¼ tsp Baking Powder
  • 2 tsps Instant Dry Yeast
  • 2 tsp Sugar
  • ¾ tsp Salt
  • ¾ Cup Warm Water
  • 3 Tbsp Greek Yoghurt
  • 2 Tbles Oil
  • Extra Flour (for dusting)
  • Melted Butter or Ghee (for brushing onto the cooked naan)
Instructions
  1. In the bowl of your food processor, place flour, baking powder, yeast, sugar, salt, warm water, greek yoghurt and oil and mix to combine. Mix until smooth and elastic...approx. 2-3 minutes.
  2. Do not be tempted to add more flour as the dough must be very soft.
  3. Lightly oil a large bowl, add dough, turning to coat, then cover the bowl with plastic wrap, then a clean kitchen towel; let the dough rise, in a warm place, until doubled in size, about 1 to 1½ hours.
  4. Punch dough down and divide into 6- 8 equal portions.
  5. Keep the dough covered until ready to fry.
  6. Sprinkle your surface with some flour and take 1 ball at a time and roll it into an oval shape.
  7. Heat a large flat griddle pan until hot, but not smoking hot.
  8. Place a naan straight into the dry pan. It will puff up as it cooks. Turn to cook the other side. Fry for 2–3 minutes until lightly browned.
  9. Remove from the pan and generously brush both sides with butter.
  10. Before frying the next one, give the pan a wipe with paper towel to remove any flour that could burn.
  11. Keep covered and serve hot.
  12. If not using right away reheat in the oven for 5–10 minutes before serving


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