Best Naan

    2 hours 7 mins

    Puffy, soft, rich and melt in your mouth naans are not that hard to make! Whether you make them in a tandoor or in a bbq, here are the best naans I've ever had.

    5 people made this

    Serves: 14 

    • 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

    Prep:30min  ›  Cook:7min  ›  Extra time:1hr30min rising  ›  Ready in:2hr7min 

    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 or barbecue to high heat. Cook in tandoor according to 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 naan has been prepared.
    5. Make a soft, pliable dough. Remove dough & let rest before hand-shaping.
    6. Hand-shaping technique: Place 20x30cm baking tin on bottom of oven. Preheat oven to 240 C. On 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. 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.

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    Reviews in English (1749)


    I don't get this recipe. At first it calls for 250g of flour. Then later it calls for 800g of flour. Which is it?  -  19 Jun 2010


    इन नान बहुत स्वादिष्ट हैं. मैं निश्चित रूप से उन्हें अक्सर बना रही हो जाएगा!  -  19 Jun 2013


    Great recipe... Tips: I did it severall times and had problems to create the many bubbles I saw in India... Solved by adding a 1/2 teaspoon of baking soda and putting a lid on the pan... Do this and bubles will pop out everywhere and the bread will melt in your mouth...  -  16 Oct 2005  (Review from Allrecipes US | Canada)