62 Ratings
  • 5 star values: 25
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 3

A yeast-raised Indian flat bread with a delicious chewy texture.

deanna
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.

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  • Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.

  • Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.

  • Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.

  • Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.

  • Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

314 calories; 8.9 g total fat; 22 mg cholesterol; 494 mg sodium. 50 g carbohydrates; 7.7 g protein; Full Nutrition


Reviews (41)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/15/2003
This bread is delicious even when served with butter or margarine. Takes a little while to make but it's worth it!
(49)

Most helpful critical review

Rating: 1 stars
09/11/2009
too much rising and re-rising time as others i have found. requiring more steps does not produce a better product.
(5)
62 Ratings
  • 5 star values: 25
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 3
Rating: 2 stars
02/26/2006
Eh. texture was nothing like naan....tastewise yes. however the dough didn't rise at all for me and i found a way better recipe from an indian cookbook....i probably did something wrong with the dough so i may try this again. however i think cooking naan in a pan is WAAAY easier i was in a flurry pulling the pans in and out of the oven etc....tooooo much hard work for something dissatisfying....and a friend of mine asked her mother (who is indian) and she said that it should NOT take four hours to make.
(78)
Rating: 4 stars
06/20/2008
It was great. The first batch I made puffed up alot and was very crispy. The second batch I lowered the temp to 500 and poked the top of the bread in a few places with a fork and they came out beautiful (just like the photograph. Will be making it again.
(58)
Rating: 5 stars
10/15/2003
This bread is delicious even when served with butter or margarine. Takes a little while to make but it's worth it!
(49)
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Rating: 5 stars
11/28/2005
This recipe is fantastic! I slowly added the flour mixture to the yeast mixture as I always seemed to have too much flour. I also cooked it on the grill (high heat) for a minute or two a side- delicious!
(32)
Rating: 4 stars
09/30/2008
Makes great pizza bread. I made a double batch and formed balls then wrapped in saran wrap and froze them. They will expand a little but thaw very fast. Just roll out and top with favorite pizza toppings. I also added garlic and omitted yogurt because I didn't have any. Seemed to turn out ok.
(19)
Rating: 5 stars
09/28/2008
This was GREAT! The only change I made was that I used a baking stone (preheated in the oven for 45 min) instead of the pizza pan and baked the naan on parchment paper. It turned out wonderfully! Thank you sooo much for this recipe deanna!
(19)
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Rating: 5 stars
04/02/2007
Really very good. Puffed up beautifully and was a nice side to the Chicken Tikka Masala I made. The only substitutions I made: used whole wheat white flour; instead of plain I used vanilla-flavored yogurt because it is what I had on hand.
(9)
Rating: 5 stars
12/11/2006
I thought it was pretty good although mine never did rise like the picture...
(8)
Rating: 3 stars
03/17/2004
This makes nice soft naan although I wouldn't call it chewy. Still a great result although the recipe is strikingly similar to the one in Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi.
(8)