Recipe by Michelle Chen
"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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warm water (110 degrees F/45 degrees C)
active dry yeast
kalonji (onion seed)
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'.
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!! .
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.
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.
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.
This Naan was fantastic!! Soft and fluffy, with a great texture, and went perfect with the Easy Indian Butter Chicken recipe off this site. I didn't have access to a grill or oven, so I fried each piece of Naan one at a time in a frying pan and they bubbled up perfectly. I rolled out each piece to about a quarter of an inch thick, perhaps those who found the bread to be too tough rolled it out too thinly. This is my favorite naan recipe, and I have tried making it with various substitutions (milk instead of yogurt, olive oil for ghee, garlic and garam masala instead of onion seed, no seasonings, etc.) and it always comes out delicious. I find I have the best results when I use one cup of bread flour with one cup of all purpose flour, the added gluten gives the Naan a really nice texture perfect for sponging up curries and sauces.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Naan II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 84
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