0 0
Homemade East Indian Naan Bread Made

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3/4 cup lukewarm water
1 (1/4 ounce) package active dry yeast
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons canola oil
2 1/2 tablespoons plain yogurt

Nutritional information

203.4
Calories
48 g
Calories From Fat
5.4 g
Total Fat
0.6 g
Saturated Fat
0.8 mg
Cholesterol
419.1 mg
Sodium
33.3 g
Carbs
1.4 g
Dietary Fiber
1.1 g
Sugars
5 g
Protein
273g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Homemade East Indian Naan Bread Made

Features:
    Cuisine:

    I'm looking forward to the aromas while cooking.

    • 275 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Homemade East Indian Naan Bread (Made Easy)


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Stir One (1/4 Ounce) Package Active Dry Yeast Into Warm Water; Let Sit For 10 Minutes.

    2
    Done

    Measure 2 Cups All-Purpose Flour Into a Medium Bowl; Add 1 Teaspoon Salt, 1 Teaspoon Sugar and 1/8 Teaspoon Baking Soda; Mix Well; Add 2 Tablespoons Oil and 2 1/2 Tablespoons Plain Yogurt; Mix Until Crumbly.

    3
    Done

    Pour the Water and Yeast Mixture Over Flour; and Make Into Soft Dough; Knead the Dough Until Smooth.

    4
    Done

    Cover Dough With a Kitchen Towel; Keep in a Warm Place Until Dough Doubles in Volume, Between 3 - 4 Hours.

    5
    Done

    Set Oven Rack in Center Position; Place a Pizza Stone in Center of Rack (note: If You Do not Have a Pizza Stone, a Cast-Iron Dutch Oven or Griddle May Be Used); Preheat the Oven to Bake at 500f , For at Least Twenty Minutes Until Pizza Stone Is Properly Tempered; Set the Broiler to High.

    6
    Done

    Lubricate Hands Lightly With Canola Oil; Knead Dough 2-3 Minutes; Divide Dough Into 6 Equal Portions.

    7
    Done

    Flour a Rolling Board; Roll Each Piece of Dough on Floured Board With a Rolling Pin, Into Rounded Shapes About 1/4-Inch Thick and No Wider Than 8 Inches (they Don't Have to Look Perfect); Re-Dust Board With Flour as Needed; Repeat With Remaining Dough Portions.

    8
    Done

    Wet Hands Lightly; Take Naan Discs and Flip Them Between Your Palms Before Placing Them Carefully Onto Hot Pizza Stone in Oven Without Touching the Stone (do not Set More Than Two Naan at a Time Over Stone); Close Oven Door.

    9
    Done

    Broil-Bake Naan on Pizza Stone in Closed Oven For 2-3 Minutes (keep a Close Watch on Timing); Remove Baked Naan from Stone With a Spatula and/or Tongs, Wearing Oven Mitts; Baste With Suggested Additions If Desired (re-Temper Pizza Stone For 3 Minutes Before Continuing With Your Next Batch).

    10
    Done

    Baste Baked Naan With Suggested Baste; Keep Warm in Lined Bread Basket Until Serving; Serve With Dipping Sauce If Desired and Enjoy!

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Ginger Beef
    previous
    Ginger Beef
    Easy Wontons
    next
    Easy Wontons
    Ginger Beef
    previous
    Ginger Beef
    Easy Wontons
    next
    Easy Wontons

    Add Your Comment

    twelve + 3 =