Go Back
Naan ©️ Nel Brouwer-van den Bergh

Naan

Prep Time 10 hours
Cook Time 18 minutes
Total Time 10 hours 18 minutes
Course Dinner
Cuisine Indian, South and South East Asian
Servings 6

Ingredients
  

Ingredients for the butter naan

  • 2 cups (250 g) all purpose flour
  • 4 oz (100 g) yoghurt
  • 3 oz (85 g) milk
  • 1 tbsp vegetable oil
  • 3/4 tsp salt
  • 1/8 tsp dried yeast
  • 1/4 cup molten butter or ghee

For garlic naan

  • 5 cloves minced garlic
  • a small bunch of coriander leaves (optional)

Instructions
 

Preparing the dough

  • Mix the flour and salt and add the yoghurt, milk and vegetable oil
  • Mix first with a spoon or fork, until a dough is being formed
  • Lightly knead the dough and let stand for 6-12 hr at room temperature or until clear fermentation is visible (the dough is expanding in volume). Please note that your kitchen temperature determines the time. A cooler kitchen will require longer times and vice versa
  • Then de-gas the dough, knead with your hand for 5-10 minutes and let stand in an oiled bowl to further ferment. Likely 60 min will be enough to double the volume if the temperature is 25 C or more.

Forming the breads

  • Divide the dough in 6 equal parts and roll each with the dough pin into a flat round dough
  • If you like to make a garlic naan, this is the time to sprinkle minced garlic and optionally some coriander leaves on the surface.
  • With a spoon lightly press the garlic (and coriander leaves) into the dough;
  • If you want to make a plane butter naan, skip the garlic and coriander leave sprinkling and bake the breads

Baking the breads in a pan

  • Heat a flat iron pan to fairly hot on the stove
  • Place one flat round dough on the hot pan surface and bake for 2-3 minutes until larger bubbles appear. Then turn (check for brown spots, which is OK) and cook the other side for 1- 2 minutes more. If you cook garlic naan, be certain not too cook the other side too long as otherwise the garlic may burn.
  • Take the bread out of the pan and brush the surface with the molten butter or ghee
  • You can keep the bread warm in the oven at 80 C and you can place the breads on top of each other. When all is baked, serve.

Notes

Method: pan baking
Food allergy & intolerance information: wheat flour, milk products
Keyword butter naan, garlic naan, Indian flatbread, naan