Naan


Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.
174K 21 4.0
Grade this recipe:

Last modified on: September 25th 2011

Keywords for this recipe:
For 12 Naans, you will need:

Change these quantities to make: 4 Naans 6 Naans 12 Naans 24 Naans 36 Naans
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
32 min.3 hours10 min.3 hours 42 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 2 min.
Naan
Mix 4.2 oz whole milk and 4.2 oz water, then add 0.4 oz caster sugar and 0.2 oz fine (or table) salt.

Stage 2
Naan
Sieve 1 lb + 8.7 oz flour into a food procesor bowl, add 1 egg, 0.4 oz yeast and pour in the milk and water mixture.

Add 3.5 oz leaven if you would like a stronger flavour.

Stage 3 - 10 min.
Naan
Start the food processor on slow speed and knead for 10 minutes until the dough is evenly mixed.

Stage 4 - 2 hours
Naan
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.
Naan
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
Naan
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.
Naan
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.
Naan
Prepare all the naans this way.

Stage 9 - 5 min.
Naan
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
Naan
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
Naan
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,111 Kcal or 8,838 Kj61 gr388 gr49 gr
106 %23 %37 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
276 Kcal or 1,156 Kj8 gr51 gr6 gr
14 %3 %5 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
176 Kcal or 737 Kj5 gr32 gr4 gr
9 %2 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 12 Naans : 1.06 €
  • Per Naan : 0.09 €

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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Sesame cookies, Bechamel sauce, Rum babas, Choux pastry (pâte à choux), ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Italian Meringue, Quick orange marmalade, Cooking sugar, Nachos, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Indian rice pudding, Celeriac soup with mustard, Spinach and cauliflower with sesame béchamel sauce, Hearty potato and ham gratin, Celery soup bourguignonne style, ... All
YeastYeast: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Leavened bread, Flaky brownie brioche, Kouign-amann brioche, Cornmeal baps for Anne, ... All
Other recipes you may also like
Carbonnade
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
200K 14 2 hours 44 min. November 13th 2011
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
312K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page