Indian Naan II recipe

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Ingredients

⅔ cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
¼ cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

Nutrition Info

237 calories
carbohydrate: 33.3 g
cholesterol: 22.5 mg
fat: 9.3 g
fiber: 1.3 g
protein: 4.9 g
saturatedFat: 5.5 g
servingSize: -
sodium: 393.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

  2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.

  3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.

  4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.

Recipe Yield

6 good-sized pieces

Recipe Note

This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.

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