Indian Naan II Recipe - Allrecipes.com
Indian Naan II Recipe
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Indian Naan II
See how to make authentic Indian flatbread. See more
  • READY IN ABOUT hrs

Indian Naan II

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"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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Original recipe makes 6 good-sized pieces Change Servings
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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 a very hot grill for about 2 minutes on each side or until puffed and just browned.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
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'.

 
Most Helpful Critical Review
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!! .

 
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.

 
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.

 
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.

 
Jul 05, 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!

 
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

 
Nov 18, 2010

I've never made Naan before and this was amazing. The texture was perfect. I used butter in place of the ghee and fried on the stove top.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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