Making Naan

Naan is one of the most famous Flat breads served with south Asian food. In particular, accompanying from northern region of India, Pakistan, Bangladesh, Iran, Uzbekistan, Afghanistan and neighboring countries.

It’s really interesting to explore the bread, which is an integral part of Indian cuisine from centuries. Not a single food menu is complete without it. Originally came from Iran and reached to India with Mughals or Arabs. From the begging of it’s evolution to present time the bread is changed and now a perfect fit to Indian food.

The first record of Naan can be found in notes of Indo-Persian poet Amir Kushrau in 1300 AD. Naan was originally cooked at imperial court in Delhi as Naan-e-tunuk (light bread) and Naan-e-tunuri (cooked in tandoor oven).

But If you want to make it at home in oven or on tawa (concave hot iron griddle) there is recipe below, Traditionally for tandoori Naan chefs uses eggs also but it can be made without eggs also. So try the below recipe and let me know your experience in comments…

Naan Recipe for Oven or Tawa

¾- cup warm water (110° F)

1-teaspoon active dry yeast

2 cups all-purpose flour
 (maida)

1-teaspoon sugar

1-teaspoon salt

1 pinch baking powder

2 tablespoons oil

2 1/2 tablespoons plain yogurt

1/4 cup extra flour for rolling

2 tablespoons clarified butter

Method:

1. 

In a small bowl, add water and sprinkle yeast over the top. Allow sitting for 10 minutes until frothy.
2. While the yeast is sitting, mix together flour, sugar, salt and baking powder in a large bowl.
3. Add in oil and yogurt and mix until crumbly.
4. Stir the water and yeast and then add to the flour mixture, mixing until a ball of dough forms.
   
5. Knead with floured hands until the dough is smooth. Place the dough back in the bowl, cover and let rise in a warm place for 3 to 4 hours.


6. Once the dough has risen, preheat oven to 500° F with a baking stone in the oven. Flip onto a lightly floured surface and knead for a few minutes until easy to handle.
7. Break into 4-5 equal-sized balls. Dip each ball into a small amount of flour.
8. Roll into an oval shape approximately 1/4″ Once the oven and stone are preheated, dip hands in water and wet each piece of dough slightly before placing it on the stone.
9. Bake at 500° F for 4-5 minutes until top is golden brown and bubbly. Remove from the stone and brush with clarified butter. Serve.