Naan Recipe
Soft, fluffy leavened Indian bread baked to perfection in a tandoor.
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Ingredients
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Dough Ingredients
Toppings (optional)
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Once the yeast mixture is frothy, add it to the flour mixture along with the yogurt and ghee. Mix until a dough begins to form.
- 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 it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Cooking Naan
- 6
Prepare Tandoor or Oven
If using a tandoor, preheat it. If using an oven, preheat to the highest setting (around 500°F or 260°C) and place a baking stone or inverted baking sheet inside.
- 7
Shape the Dough
Once the dough has risen, punch it down and divide it into equal portions (about 8). Roll each portion into a ball.
- 8
Roll Out Naan
On a floured surface, roll out each ball into an oval or teardrop shape, about ¼ inch thick.
- 9
- 10
Cook the Naan
For tandoor: Stick the naan onto the inner walls of the tandoor and cook for 1-2 minutes until puffed and charred. For oven: Transfer the naan onto the preheated stone or baking sheet and bake for 2-3 minutes until puffed and golden.
- 11
- 12
Serve
Serve the naan warm with your favorite curry or dip.
