Plain Naan Recipe
Traditional Indian leavened white bread made by placing it quickly on the sides of the tandoor.
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Ingredients
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Dough Ingredients
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
- 4
Form Dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Gradually mix until a dough forms.
- 5
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- 6
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Cooking Naan
- 7
Preheat Tandoor or Oven
If using a tandoor, preheat it to high heat. If using an oven, preheat to 500°F (260°C) and place a baking stone or heavy baking sheet inside.
- 8
Shape Naan
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball and then flatten it into an oval or round shape, about ¼ inch thick.
- 9
Cook Naan
If using a tandoor, wet your hands, pick up the naan, and stick it onto the sides of the tandoor. Cook until puffed and lightly charred, about 2-3 minutes. If using an oven, place the naan on the preheated stone or sheet and bake for 3-5 minutes until puffed and golden.
- 10
- 11
Garnish and Serve
If desired, sprinkle with chopped fresh cilantro before serving. Serve warm with your favorite curries or dips.
