Around the world, this is the most familiar of all the breads of India. Naan is a flatbread from Punjab traditionally baked on the inner wall of a clay tandoor oven. This recipe allows home cooks to make it with ease without the need for a tandoor. In addition to the stovetop and grill method below, it can also be made on an indoor or outdoor BBQ.
Leavened Baked Flatbread of Punjab
Category: Indian Breads
Milk 4 tbsp
Plain Yoghurt 4tbsp
Whole Egg (optional) 1
Baking Powder ½tsp
Bicarbonate of Soda ¼tsp Ghee ) 30g (1 oz
(8oz) Plain Flour 230 g
Salt ¼ tsp
Sugar 1 tsp
- 1 tsp Dried Active Yeast
) melted Ghee (or Vegetable Oil) 30g (1 oz
Poppy Seeds (optional) 1 tsp
Nigella Seeds (Black Onion Seeds) 1 tsp
Step 1: make the dough
Heat the milk and yoghurt slightly and stir until they are mixed. In to this then mix in the whole egg, baking powder, bicarbonate of soda and the ghee.
In a separate bowl, sieve the flour together with the salt and sugar. Make a depression in the centre of the flour and pour in the above prepared wet mixture,
Add the yeast and knead hard until it becomes smooth and elastic. You can sprinkle
Step 2: roll the naans
Divide the dough into 6 equal parts and shape them into balls with the help of dry flour. Cover and leave in a warm place for 15 minutes. Sprinkle
Step 3: bake the naans
Stick the moistened surface of the naan a hot griddle pan (or tawa) for a short time. As soon as the lower surface is baked invert the griddle pan along with the naan over the direct heat if using a gas hob and allow the upper surface to cook. Alternatively, you can at this stage move the naan onto a baking tray (baked side down) and place it under a hot grill for 2-5 minutes. They will be ready to serve once they have puffed up.
Brush with melted ghee or butter.
Use 2 thinly chopped garlic cloves added into the dough to make Garlic Naan. You can also add 1/2 cup of chopped coriander leaves mixed into the dough or sprinkled onto the naan along with this if you would like to make Garlic and Coriander Naan.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)