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Indian Naan II
SUBMITTED BY:
Michelle Chen
PHOTO BY:
kris
"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."
RECIPE RATING:
Read Reviews
(36)
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PREP TIME
25 Min
COOK TIME
20 Min
READY IN
2 Hrs 25 Min
Original recipe yield 6 good-sized pieces
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2/3 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
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
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DIRECTIONS
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.
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 .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
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 a very hot grill for about 2 minutes on each side or until puffed and just browned.
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REVIEWS
Reviewed on Jun. 10, 2005 by
chvickers
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chvickers
Jun. 10, 2005
These turned out quite well. The addition of yogurt to the mix gave the naans a tangy taste that other recipes don't have. I found that it was important to preheat the grill for at least 10 minutes before attempting to cook the breads, and not to use a silverstone-coated baking sheet (the intense heat may damage it). By the way, kalonji is known better in the West as nigella, but may also be found at German delis either as 'black caraway' or 'schwarzkummel', or in Jewish delis as 'charnushka'.
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22 users found this review helpful
These turned out quite well. The addition of yogurt to the mix gave the naans a tangy taste...
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Reviewed on Apr. 30, 2003 by JENNELLEN
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JENNELLEN
Apr. 30, 2003
This is a great recipe. Super easy and authentic tasting results! I mixed the ingredients using the dough setting on my bread machine,which also sped up the rising time. As a huge fan of Indian food I will use this recipe over and over.
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22 users found this review helpful
This is a great recipe. Super easy and authentic tasting results! I mixed the ingredients...
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Reviewed on Jul. 5, 2003 by SFDIANA
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SFDIANA
Jul. 5, 2003
I am from the Netherlands and a friend from the USA showed me this site. I was looking for a recipe of Naan for a long long time. This 1 is great!! Very tastfull and soft and easy to make!
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18 users found this review helpful
I am from the Netherlands and a friend from the USA showed me this site. I was looking for a...
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Reviewed on May 21, 2003 by TOO TOO
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TOO TOO
May 21, 2003
i made these but shaped them in the traditional tear-drop shape. great tasting bread! thanks. will definately make them again soon
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15 users found this review helpful
i made these but shaped them in the traditional tear-drop shape. great tasting bread! thanks....
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Reviewed on Apr. 14, 2003 by MACMOMMY
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MACMOMMY
Apr. 14, 2003
These were very authentic-tasting and easy.
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13 users found this review helpful
These were very authentic-tasting and easy.
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Reviewed on Dec. 11, 2003 by RUTHCWTHOMPSON
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RUTHCWTHOMPSON
Dec. 11, 2003
My husband really thought this was great Naan but I was slightly disappointed. The texture was a bit off from what I've had in Indian restaurants and I agree with another reviewer that it just wasn't very fluffy. Next time I'd roll each one out a bit thicker. Also for those reading the recipe for the first time, Ghee is a form of butter that is near the consistancy of oil.
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11 users found this review helpful
My husband really thought this was great Naan but I was slightly disappointed. The texture...
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Reviewed on Sep. 10, 2004 by EPPIRN
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EPPIRN
Sep. 10, 2004
I picked this recipe because of the other reviews, but I was SO disappointed!!! I followed the recipe to a "T", and while it tasted fine, the bread was hard and flat. It never rose up in the oven. It rose up fine as dough, so it wasn't my yeast. And even have tired arms from kneading it as was told!! .
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10 users found this review helpful
I picked this recipe because of the other reviews, but I was SO disappointed!!! I followed...
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Reviewed on Apr. 11, 2003 by
NICOLA_PHILLIPS
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NICOLA_PHILLIPS
Apr. 11, 2003
not quite as soft and fluffy as I was expecting
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10 users found this review helpful
not quite as soft and fluffy as I was expecting
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Reviewed on Aug. 21, 2005 by TAMAGOJI
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TAMAGOJI
Aug. 21, 2005
These came out well! The only thing I did different was add a bit more salt and cook them in a hot pan coated with a bit of oil. My first naan didn't bubble (perhaps too thick). I rolled the rest super thin and got excellent results.
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9 users found this review helpful
These came out well! The only thing I did different was add a bit more salt and cook them in a...
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Reviewed on Feb. 26, 2006 by VIVNIDHI
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VIVNIDHI
Feb. 26, 2006
It was quite good.
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6 users found this review helpful
It was quite good.
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