How to Bake Homemade Naan

Traditionally this leavened bread is cooked on the walls of a Tandoor (clay oven). It is not easy to recreate the intense heat in a domestic oven so the texture is slightly different while still tasty

1.1k Views 108 Likes
How to Bake Homemade Naan Recipe
13 Steps
Ingredients
Embed
1
Warm 1/2 cup milk to body temperature. Mix with a teaspoon of all purpose flour and dried yeast

Warm 1/2 cup milk to body temperature. Mix with a teaspoon of all purpose flour and dried yeast

2
Within 10 minutes at a warm damp place it starts to froth

Within 10 minutes at a warm damp place it starts to froth

Recommended For You
3
Sift the flour into a clean dry bowl. Add kalonji, baking powder & salt. Combine all.

Sift the flour into a clean dry bowl. Add kalonji, baking powder & salt. Combine all.

4
Add the yeast mixture and stir well

Add the yeast mixture and stir well

5
In another bowl - mix yoghurt, egg & oil. Pour this into flour mixture. We are after a soft dough but not sticky.

In another bowl - mix yoghurt, egg & oil. Pour this into flour mixture. We are after a soft dough but not sticky.

6
Keep kneading the dough. Add balance milk as needed. Dough needs to be smooth and elastic. Put in an oiled bowl, cover & leave in a warm place to double in size.

Keep kneading the dough. Add balance milk as needed. Dough needs to be smooth and elastic. Put in an oiled bowl, cover & leave in a warm place to double in size.

7
I leave it to proove overnight.

I leave it to proove overnight.

8
Portion it out to 10 equal balls. Preheat oven to 200 deg C.

Portion it out to 10 equal balls. Preheat oven to 200 deg C.

9
Using the tips of your fingers,spread out one portion of dough to a tear drop shape. Pull the dough on one end.Put the naan on a baking sheet. Bake on top shelve for 8 minutes

Using the tips of your fingers,spread out one portion of dough to a tear drop shape. Pull the dough on one end.Put the naan on a baking sheet. Bake on top shelve for 8 minutes

10
Place a roasting tin half filled with water at the bottom of the oven. This provides moisture in the oven and prevents the naan from drying quickly

Place a roasting tin half filled with water at the bottom of the oven. This provides moisture in the oven and prevents the naan from drying quickly

11
Turn the naan and cook for another 4 minutes. Remove cooked naan from oven and cover with a cloth to keep it warm & soft.

Turn the naan and cook for another 4 minutes. Remove cooked naan from oven and cover with a cloth to keep it warm & soft.

12
Repeat the process until you have used up all the dough

Repeat the process until you have used up all the dough

13
Serve it warm with butter chicken, lamb kofta, korma or a side dish with a thick gravy.

Serve it warm with butter chicken, lamb kofta, korma or a side dish with a thick gravy.

Ingredients

4 Cups All purpose flour 
Cups Milk 
2 Teaspoons Dried yeast 
2 Teaspoons Nigella seeds/kalonji 
½ Teaspoons Baking powder 
1 Teaspoon Salt 
1 Egg beaten 
2 Tablespoons Oil 
¾ Cups Yoghurt/sour cream/Crème Fraîche  
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments