A soft, pillowy leavened flatbread baked in a tandoor (clay oven). The most internationally recognized Indian bread, essential for scooping up curries and gravies.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Activate yeast in warm milk with sugar. Mix flour, salt, baking powder, yogurt, and yeast mixture into a soft dough.
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2
Knead for 8-10 minutes until smooth and elastic. Rest covered for 1 hour.
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3
Divide into balls, roll into teardrop shapes.
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4
Slap onto the wall of a hot tandoor (or cook on a very hot inverted tawa/cast iron).
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5
Brush with butter or ghee. Serve hot.
Did You Know?
The word naan comes from Persian and the bread is mentioned in the writings of the Indo-Persian poet Amir Khusrow in 1300 CE.
Chef's Notes
Equipment Tips
- tandoor or cast iron
- rolling pin
The Story Behind Naan
Naan was brought to India by the Mughals and became an integral part of North Indian cuisine. Traditional naan requires a tandoor, which limits it mostly to restaurants and dhabas.
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