Naan (Buttery Oven-Baked Indian Bread)

Naan

If you’ve ever been to an Indian restaurant, you’ve seen this on the menu. This is the soft, buttery bread that goes well with almost every curry, kebab, and chutney. And if you have some self-control and you walk out of the restaurant with leftovers, (doesn’t happen often for me), you might put a little honey on it the next day and have it with your tea – yum! I’m sure you’ve also read on the restaurant’s menu that this bread is made in a clay oven. If you’re anything like me, then you don’t own a clay oven nor do you have the time or space to build one. Therefore, I experimented with this: baking this bread on a pizza stone. And it worked!

Pizza stones are far more accessible (and cheaper) than clay ovens. They can also be used for so many other recipes…like pizza! One note about this recipe: I would recommend reading through the directions once or twice before you get started so that you get an idea for all of the things you need to have sitting out at once. Some parts of this recipe require multitasking and dealing with sticky bread, so be prepared for it. But by no means is this recipe difficult! I got the bread to do what I wanted the first time I experimented.

Naan (Buttery Oven-Baked Indian Bread)
Serves 4
Write a review
Print
294 calories
51 g
16 g
7 g
7 g
4 g
126 g
597 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
126g
Servings
4
Amount Per Serving
Calories 294
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 597mg
25%
Total Carbohydrates 51g
17%
Dietary Fiber 2g
8%
Sugars 3g
Protein 7g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups all-purpose flour plus more for rolling
  2. 1 teaspoon active dry yeast
  3. 1 teaspoon sea salt
  4. 2 teaspoons sugar
  5. 1/8 teaspoon baking powder
  6. 2 tablespoons melted butter
  7. 2 tablespoons plain Greek yogurt (yogurt should not be fat free)
  8. 3/4 cup lukewarm water
Instructions
  1. In a cup, dissolve active dry yeast and 1 teaspoon of the sugar in the lukewarm water until fully dissolved. Let it sit for about 10 minutes or until mixture is frothy.
  2. Meanwhile, in a bowl sift sugar, salt, and flour.
  3. Once the yeast is frothy, stir the butter and yogurt to the cup.
  4. Add the yeast/water mixture to the flour and combine with a spoon until the dough is smooth and a little sticky.
  5. Cover the dough with a plastic wrap and leave on the counter (room temperature place) 3-4 hours or overnight. The dough should double in volume during this time.
  6. Heat the oven with a pizza stone in it at 500 degrees for 1 hour.
  7. Have a bowl of water and flour sitting on the counter where you'll roll the dough. Divide the dough into 6 equal parts. Roll each piece out to about an 8 inch oval. Wet your hands and use flour as needed, since the dough will be a little sticky (it's supposed to be that way!).
  8. Carefully place one oval of dough on the pizza stone. Cook on the stone for about 2-3 minutes (no need to flip) or until the naan is golden brown. Repeat for the rest of the 7 pieces.
  9. Brush naan with butter and serve hot.
beta
calories
294
fat
7g
protein
7g
carbs
51g
more
Spicy Spoonful http://www.spicyspoonful.com/


2 views shared on this article. Join in...

  1. Suzanne Maxey says:

    Can you freeze naan after it’s cooked?

    • Nadia says:

      I’ve never tried it with naan, but just like any other bread, I have to assume it will lose some of it’s moisture after freezing. To reduce the risk of drying, put the naan in a Ziploc freezer bag and then put the Ziplog bag in a tupperware container before popping it in the freezer.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment

You may use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>