Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.
182 K 4.0/5 (21 reviews)
3 hours 45 min.
Easy
4 Naans
9 IngredientsLast modified on: September 25th 2011
For 4 Naans, you will need:
- 1
3 tablespoons whole milk - 2
3 tablespoons water - 3
1 teaspoon caster sugar - 4
½ teaspoon fine (or table) salt - 5
1 teaspoon yeast - 6
1⁄3 Egg - 7
1 cup flour - 8
1 tablespoon butter (optional) - 9
2 ½ tablespoons leaven (optional)
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 3 hours
Cooking: 10 min.
All in all: 3 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Mix 3 tablespoons whole milk and 3 tablespoons water, then add 1 teaspoon caster sugar and ½ teaspoon fine (or table) salt.
Stage 2
Stage 3 - 10 min.
Start the food processor on slow speed and knead for 10 minutes until the dough is evenly mixed.
Stage 4 - 2 hours
Transfer the dough to a large bowl, cover with a sheet of plastic and leave to rise in a warm place for about 2 hours, until the dough has doubled in volume.
Stage 5 - 10 min.
After this, divide the dough into pieces of about 100g and roll into balls (the dough will be rather sticky at this stage, so use plenty of flour).
Dust the tops of the balls with flour, cover with a sheet of plastic and leave to rest for one hour.
Dust the tops of the balls with flour, cover with a sheet of plastic and leave to rest for one hour.
Stage 6 - 1 hour
Preheat the oven to 240°C (460°F) and put a baking sheet in the bottom to heat up as well.
Roll out the balls of dough using your hands (still using plenty of flour) to produce fairly thin discs.
Roll out the balls of dough using your hands (still using plenty of flour) to produce fairly thin discs.
Stage 7 - 5 min.
Stage 8 - 10 min.
Prepare all the naans this way.
Stage 9 - 5 min.
If you like, you can brush the top of the naans just after they come out of the oven with melted butter or, better still, with ghee, the Indian clarified butter with its distinctive taste.
Stage 10
Possible variations: for naan with seeds, mix them into the dough at the end of kneading: a handful of sesame seeds, linseeds, poppy seeds, etc.
Stage 11
Or you can even make cheese naans by folding the dough over onto a layer of soft cheese or cheese spread.
Remarks
Nothing beats freshly made naans, so make them at the last minute if you possibly can.
Keeping: 1 or 2 days wrapped in a cloth. They also freeze well.
Source: Home made, based on internet.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 160 RDI=20 % | 20 RDI=3 % | 760 RDI=40 % | 3,180 RDI: 40 % |
| Per 100 g | 9 RDI=4 % | 60 RDI=6 % | 7 RDI=1 % | 300 RDI=20 % | 1,250 RDI: 20 % |
| Per piece | 5 RDI=2 % | 40 RDI=4 % | 4 RDI=1 % | 190 RDI=9 % | 800 RDI: 9 % |
How much will it cost?
- For 4 Naans : 0.40 €
- Per Naan : 0.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Whole milk
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Water
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Yeast
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