Naan (pan-broiled Leavened Bread) Recipe

The best delicious Naan (pan-broiled Leavened Bread) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Naan (pan-broiled Leavened Bread) recipe today!

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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Naan (pan-broiled Leavened Bread).

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Ingredients & Directions

1 c Whole milk
2 ts Sugar
2 tb Active dry yeast
4 c All-purpose flour
1/2 ts Salt
1 ts Baking powder
2 tb Vegetable oil
2/3 c Plain yogurt
1 lg Egg; lightly beaten
Butter or ghee

1. Scald the milk, then let it come to room temperature. Add the sugar and
yeast, stirring well to dissolve them. Let the mixture stand in a warm
place until the milk is slightly frothy (about 15 minutes).

2. Place the flour in a large mixing bowl and add the salt, baking powder,
oil, yogurt, and egg. Work them into the flour with your fingers. Gradually
add the milk mixture and knead until you have a soft, smooth dough (5 to 7
minutes). Transfer the dough to a greased bowl, cover with a damp cloth,
and let stand in a warm place until the dough has doubled in size (about 1

3. Punch down the dough and divide it into 12 equal-sized balls. Warm a
griddle over medium heat. Roll one ball lightly in flour and with a rolling
pin shape it into a circle 7 to 8 inches in diameter, dusting it with flour
whenever necessary to prevent sticking. Place the naan on the griddle and
cook until the surface bubbles lightly and the underside is lightly brown
in spots (about 3 minutes). Flip it over and cook for another 3 minutes.
Transfer to a dish and brush melted butter or ghee lightly. Cover with
aluminum foil to keep warm. Make the remaining naan the same way. Serve

Author’s Note: Frozen naan are available at Indian grocery stores and can
also be ordered by mail. Homemade naan can be frozen successfully, too.
They should be warmed in the oven or on a griddle and buttered lightly
before serving. Although they are traditionally baked in the oven, I find
pan-broiling yields a softer, better naan.

MC formatted 3/15/97 by

“From Bengal to Punjab: The Cuisine of India, by Smita Chandra Crossing
Press, 1991 ISBN 0-89594-509-6

6 Servings

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