My Tasty Naan

    (12)
    2 hours 15 mins

    A rich dough made with milk and eggs, cooked in a tandoor or on BBQ grill. Absolutely delicious served hot!


    15 people made this

    Ingredients
    Serves: 4 

    • 7g dried active baking yeast
    • 1 1/2 teaspoons dried active baking yeast
    • 225ml warm water
    • 250g flour
    • 1 teaspoons salt
    • 4 tablespoons caster sugar
    • 140ml water
    • 3 tablespoons milk
    • 2 tablespoons ghee
    • 1 egg, beaten
    • 2 tsp salt
    • 800g flour
    • 2 cloves garlic, minced (optional)
    • 50g butter, melted

    Directions
    Prep:30min  ›  Cook:15min  ›  Extra time:1hr30min rising  ›  Ready in:2hr15min 

    1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
    2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
    3. During the second rising, preheat tandoor /oven/ barbecue to high heat. Cook in tandoor according to the directions.
    4. For BBQ: At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naans have been prepared.
    5. For ovens: Preheat oven to 240 C. Place 20x30cm baking tin on bottom of oven. Now, shape the naan. On a lightly floured work surface, cut dough in half & cut into 4 equal pieces. With a lightly floured rolling pin, roll each piece into a 6mm thick circle. Cover with a clean kitchen cloth & let rest 20 minutes. Lightly sprinkle tops with flour & roll out as thinly as possible.
    6. Place 1 to 2 naans face down on preheated baking tin. Bake 60 seconds. Remove from oven. Place on large plate & cover with a clean kitchen cloth. Continue baking remaining naans. Eat warm, dipped in or drizzled with ghee.

    Cook's note

    To make ghee, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. Discard any solids left in pan.

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    Reviews and Ratings
    Global ratings:
    (12)

    Reviews in English (11)

    by
    15

    A lovely recipe! I replaced ghee with garlic oil (same amount) and sprinkled the top with crushed garlic. Unfortunately, the bread was very tasteless (ghee gives it more taste I think), so next time I have to double the amount of salt.  -  04 Jun 2001  (Review from Allrecipes US | Canada)

    by
    13

    I have made this wonderful receipe for my picky eaters and they love it. We serve it with gyro seasoned lamb and cucumber dressing ... YUM!  -  17 May 2000  (Review from Allrecipes US | Canada)

    by
    11

    Made good tortillas but not fluffy naan. I don't own a bread machine, so I mixed the ingredients and then kneeded using a KitchenAid with a bread hook. Also didn't have clarified butter, so I used softened, unsalted butter instead. Tried the recipe three times. The first time, I used white, unbleached flour. The second time, I used 50% white, unbleached flour and 50% whole wheat flour. Didn't rise quite as much, and needed a little more water. Had a more interesting flavor though. The third time, I went back to the unbleached white flour, replaced the 2 tbs butter with 2 tbs of olive oil, and added a tablespoon of milk. After kneeding, I let the dough double in size before quartering. This naan rose the most in the oven, but still was more like tortillas than naan. The recipe suggests rolling the dough as thin as possible before baking. I recommend experimenting with the thickness. Sometimes the dough puffed up more if it was it was left a little thicker.  -  21 Jun 2003  (Review from Allrecipes US | Canada)

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