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Naan

Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.

197 K 4.0/5 (21 reviews)

3 hours 45 min. difficulté

Easy

1.10 €

24 Naans

9 Ingredients

Last modified on: September 25^th 2011

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For 24 Naans, you will need:

1 240 ml whole milk
2 240 ml water
3 20 ml caster sugar
4 14 ml fine (or table) salt
5 20 ml yeast
6 2 eggs
7 1 litre 404 ml flour
8 82.56 mls butter (optional)
9 200 mls leaven (optional)

Change these quantities to make:

4 Naans 6 Naans 12 Naans 24 Naans 36 Naans

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Resting: 3 hours

Cooking: 10 min.

All in all: 3 hours 45 min.

When should you start or finish this recipe?

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 240 ml whole milk and 240 ml water, then add 20 ml caster sugar and 14 ml fine (or table) salt.

Stage 2

Sieve 1 litre 404 ml flour into a food procesor bowl, add 2 eggs, 20 ml yeast and pour in the milk and water mixture.

Add 200 mls leaven if you would like a stronger flavour.

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.

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.

Stage 7 - 5 min.

Place each disc on the burning-hot baking sheet and bake until the naan is well risen and browned on the top.

Those fortunate enough to have a proper bread oven can cook their naan by the open fire method, like pizzas.

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	140 RDI=50 %	970 RDI=90 %	100 RDI=20 %	4,470 RDI=220 %	18,700 RDI: 220 %
Per 100 g	9 RDI=4 %	60 RDI=6 %	6 RDI=1 %	290 RDI=20 %	1,220 RDI: 20 %
Per piece	5 RDI=2 %	40 RDI=4 %	4 RDI=1 %	190 RDI=9 %	780 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Gluten

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