How to Make Indian Naan - A Step-by-Step Guide

Indian Naan is a traditional flatbread that is commonly served with Indian cuisine. It is a soft and chewy bread that is perfect for scooping up delicious curries and other Indian dishes. Naan is also incredibly versatile and can be stuffed with a variety of ingredients, such as cheese, garlic, or herbs, to create a flavorful twist on the classic bread.

The origins of naan can be traced back to Persia, where it was traditionally cooked in a tandoor, a clay oven. Over time, the bread m...

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Ingredients

  • ⅔ cup warm water (110 degrees F/45 degrees C)
  • 1 teaspoon active dry yeast
  • 1 teaspoon white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt
  • ¼ cup ghee
  • 2 teaspoons kalonji (onion seed)

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 40 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 6
  • Yield: 6 generous pieces

  • Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
  • Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
  • Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
  • Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.
  • Nutrition

    237 cal.

    • Total Fat: 9g
    • Saturated Fat: 6g
    • Cholesterol: 23mg
    • Sodium: 393mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 27mg
    • Iron: 2mg
    • Potassium: 77mg

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