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Indian Naan I

Indian Naan I

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Lynda McCormick

Naan, a white flour flat bread from India, is traditionally made in a brick and clay tandoor oven. Wrap seasoned grilled meats, seafood, or vegetables with pieces of naan. Naan should be served hot with warm clarified butter for dipping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Place yeast, flour, salt, water, and clarified butter in bread machine pan in the order recommended by the manufacturer. Select dough setting. At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes.
  2. Place a 13 x 9 inch baking pan on the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  3. On a lightly floured work surface, cut dough into four equal parts. With a lightly floured rolling pin, roll each piece to a 1/4 inch thick free-form circle. Cover with a clean kitchen cloth, and let rest 20 minutes.
  4. Lightly sprinkle tops with flour, and roll out as thin as possible.
  5. Place one naan face down on preheated baking pan. Bake 60 seconds. Remove from oven. It will still be white, although it may have a couple brown spots like a flour tortilla. Place on a large plate, and cover with a clean kitchen cloth to keep warm. Continue baking remaining naan. Serve warm with clarified butter for dipping.
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Reviews

KARMA
15
1/3/2004

A lovely recipe! I replaced ghee with garlic oil (same amount) and sprinkled the top with crushed garlic. Unfortunately, the bread was very tasteless (ghee gives it more taste I think), so next time I have to double the amount of salt.

Leslie
13
1/3/2004

I have made this wonderful receipe for my picky eaters and they love it. We serve it with gyro seasoned lamb and cucumber dressing ... YUM!

SATAYBOY
11
11/7/2003

Made good tortillas but not fluffy naan. I don't own a bread machine, so I mixed the ingredients and then kneeded using a KitchenAid with a bread hook. Also didn't have clarified butter, so I used softened, unsalted butter instead. Tried the recipe three times. The first time, I used white, unbleached flour. The second time, I used 50% white, unbleached flour and 50% whole wheat flour. Didn't rise quite as much, and needed a little more water. Had a more interesting flavor though. The third time, I went back to the unbleached white flour, replaced the 2 tbs butter with 2 tbs of olive oil, and added a tablespoon of milk. After kneeding, I let the dough double in size before quartering. This naan rose the most in the oven, but still was more like tortillas than naan. The recipe suggests rolling the dough as thin as possible before baking. I recommend experimenting with the thickness. Sometimes the dough puffed up more if it was it was left a little thicker.