Naan Recipe
Traditional Indian leavened white bread made by slapping it quickly on the sides of tandoor.
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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center.
- 3
Combine Ingredients
Pour the activated yeast mixture, yogurt, and ghee into the well of the flour. Mix until a shaggy dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
Shaping and Cooking
- 6
Prepare Tandoor or Oven
Preheat your tandoor or oven to the highest temperature (around 500°F/260°C). If using an oven, place a pizza stone or inverted baking sheet inside to heat.
- 7
Shape the Naan
Punch down the risen dough and divide it into equal portions (about 6). Roll each portion into a ball and then flatten it into an oval shape, about ¼ inch thick.
- 8
- 9
Cook the Naan
If using a tandoor, slap the naan onto the inner walls. If using an oven, place the naan on the hot pizza stone or baking sheet. Cook for 2-3 minutes or until puffed and browned.
- 10
