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Saturday, September 18, 2010

NAAN without Yeast or Egg (Baked Indian Flatbread)


2 ½ of all purpose flour sifted
1 tsp baking powder
1½ tsp salt
2 tsp sugar
5 tbsp oil (vegetable or canola), you can use melted butter or ghee of you prefer
4 tbsp yogurt
1 cup of milk

Butter or ghee to spread on Naan before serving, once cooked

This recipe makes 10 naan.


• In a large mixing bowl, combine and mix all dry ingredients and set aside.

• In another mixing bowl, combine the wet ingredients and set aside.

• Make a small well in the center of mixed dry ingredients and gradually add the wet ingredients while mixing the flour from the sides of the well.

• Use bare hand to this and keep mixing until the dough comes together.

• If the dough seems too “wet” or sticky, just add a little flour as needed.

• It should be of consistency, so it can be kneaded.

• Transfer the dough from the bowl to your work surface sprinkled with flour.

• Start kneading the dough until it becomes soft & pliable x 5-6 min.

• Place the dough in a well-oiled bowl and cover with a damp cloth or towel for at least 30-45 mins.

• Keep the bowl in a warm place, do not refrigerate. The dough should rise slightly.

• In the meantime, preheat your oven to 550 F, Place the pizza stone in the oven before preheating it.

• Make 10 balls out of this dough and Roll the naan to desired thickness and shape, traditionally naans are pear shaped.

• Place two Naan on pizza stone and bake it for 3 min on one side and 1-2 min after flipping it.

• Once cooked take it out of oven and spread it with butter or ghee before serving.

• Serve hot.

Note: I made these naan with unbleached flour that was blend of white and ultragrain flour, that is why the color is more like Tandoori roti, but if you make it out of all purpose flour, it will be more white like naan.

Recipe adapted by Surekha from various sources.
Photographs by Surekha.

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