Published by Robert Rose
In the West, Naan bread is considered to be the daily bread of Indians. Nothing could be further from the truth. It requires the intense heat of a tandoor, the clay oven you may have seen in Indian restaurants but that is not found in homes. It is one amongst hundreds of mouthwatering breads made in the north but is not a bread made in home kitchens. Although no recipe for homemade naan comes close to the restaurant version, my recipe is simple and a reasonable substitute.
OccasionBuffet, Casual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureLight, Savory
Type of DishBread, Flatbreads
- 2½ cups (625 mL) all purpose flour
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) salt
- 6 tbsp (90 mL) ghee or softened butter, divided
- 1 egg, lightly beaten
- ¾ cup (175 mL) milk (approx.)
- 2 nonstick baking sheets
In a food processor, pulse together flour, sugar, baking powder and salt. Add 2½ tbsp (32 mL) of the ghee and egg and pulse again. With processor running, gradually pour in milk through feed tube and process until dough comes together. Process for 1 minute more. Knead bread for 1 minute. Dough should be very soft and smooth. Form into a ball, cover with a towel and set aside for 1 hour.
Preheat oven to 400°F (200°C).
Knead dough for 2 minutes. Divide into 5 portions and roll into balls. Cover with a towel. Working with one ball at a time, pat dough into a disk and roll into an oval, about 8 by 4 inches (20 by 10 cm). Gently pull one end to make into a teardrop shape. Transfer to baking sheet. Make remaining naans and place on baking sheet. Bake in preheated oven for 12 minutes. Flip and cook other side until cooked through, for 5 minutes. Remove from oven and brush generously with remaining ghee. Serve immediately.
2007 Suneeta Vaswani