Naan

    (2238)
    37 mins

    This recipe makes the best naan I have tasted outside of South Asia. I don't have a tandoor, so I've found that the barbecue is the next best thing.


    2017 people made this

    Ingredients
    Serves: 14 

    • 7g dried active baking yeast
    • 250ml (1 cup) warm water
    • 4 tablespoons sugar
    • 3 tablespoons milk
    • 1 egg, beaten
    • 2 teaspoons salt
    • 875g bread flour
    • 2 cloves garlic, finely chopped (optional)
    • 60g (1/4 cup) butter, melted

    Directions
    Prep:30min  ›  Cook:7min  ›  Ready in:37min 

    1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
    2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
    3. During the second rising, preheat barbecue to high heat.
    4. At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue grill grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naan has been prepared.
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    Reviews and ratings
    Global ratings:
    (2238)

    Reviews in English (1685)

    by
    2209

    Great recipe... Tips: I did it severall times and had problems to create the many bubbles I saw in India... Solved by adding a 1/2 teaspoon of baking soda and putting a lid on the pan... Do this and bubles will pop out everywhere and the bread will melt in your mouth...  -  16 Oct 2005  (Review from Allrecipes US | Canada)

    by
    1579

    Absolutely better than the Naan served in my favorite local Indian restaurant. A couple of comments to clarify the recipe instructions, however: "Proofing" the yeast means that you must add about 1 Tblsp. of sugar to the warm water and yeast, then allow to double in volume prior to adding any further ingredients (I might not have known that had I not stumbled upon proofing instructions on the package). Also, I found that it took a considerable amount of time for this dough to rise, so keep that in mind when you are planning for this to accompany a meal. High heat was way too extreme a cooking temperature. I burned the first few and ended up keeping the heat on medium-low. This recipe had a wonderful flavor, and you could truly eat them alone with nothing more than a little butter. Tasty!  -  03 Jan 2003  (Review from Allrecipes US | Canada)

    by
    1064

    I have mostly forgotten was naan tastes like, but this was relatively similar. As I live in an off-campus apartment, I didn't have access to a real grill, so I tried the following: 1. Cooking it on an open George Foreman Grill 2. Cooking it on it closed. 3. Cooking on a grill pan in the oven. 4. Grilling it in a toaster oven. The opened George Foreman was best. And another tip: Don't knead in the minced garlic. Add it to the hot melted butter and let it soak in for 10 minutes or so. Then apply the butter- it is delicious, and you don't have chunks of pungent garlic in some bits and not others. I halved the recipe.  -  09 Mar 2006  (Review from Allrecipes US | Canada)

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