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Naan is a central Asian flatbread

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Ingredients

Adjust Servings:
2 1/2 cups warm water
2 teaspoons active dry yeast
6 cups all-purpose flour
1 tablespoon salt

Nutritional information

702
Calories
20 g
Calories From Fat
2.3 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
1751.5 mg
Sodium
145.6 g
Carbs
6.7 g
Dietary Fiber
0.5 g
Sugars
21.8 g
Protein
342g
Serving Size

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Naan is a central Asian flatbread

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    Cuisine:

    This was great for what I was expecting. It was not perfectly authentic, but it was easy to prepare, I had all the ingredients on hand, and my kids loved it. It was kind of bland by itself, but it was delicious when used to scoop up the pork vindaloo with which I served it. It was also yummy with butter and honey. I will make it again.

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Naan,Naan is a central Asian flatbread, most often seen in U.S. in Indian restaurants. Its unusual shape (long and flat) gives it both a chewy and crispy texture. This recipe is based on the one in “Baking with Julia”, a wonderful book full of savory and sweet baked goods that Julia Child and many collaborators have contributed to. Cooking time includes refridgeration.,This was great for what I was expecting. It was not perfectly authentic, but it was easy to prepare, I had all the ingredients on hand, and my kids loved it. It was kind of bland by itself, but it was delicious when used to scoop up the pork vindaloo with which I served it. It was also yummy with butter and honey. I will make it again.,Turned out a little too bready, not enough flat. That may have been in part because we didn’t poke the holes in. I added garam masala and thyme for flavor and it was wonderful.


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    Steps

    1
    Done

    In a Large Bowl, Dissolve the Water and Yeast (make Sure Water Isn't Too Hot (it'll Kill the Yeast) or Too Cold (it Won't Activate It)).

    2
    Done

    Add 3 Cups of the Flour, a Cup at a Time.

    3
    Done

    Stir, Using a Wooden Spoon, in One Direction For 1 Minute.

    4
    Done

    Sprinkle Mixture With Salt.

    5
    Done

    Add Remaining Flour, a Cup at a Time, Stirring After Each Addition.

    6
    Done

    Stop Adding Flour After the Dough Is Stiff (you Might not Want to Use It All).

    7
    Done

    Turn the Dough Out Onto a Lightly Floured Surface.

    8
    Done

    Knead the Dough Until It Is Smooth and Easy to Handle (10 Minutes of Vigorous Kneading).

    9
    Done

    Shape the Dough Into a Ball and Put in a Well-Oiled Bowl.

    10
    Done

    Cover With a Moist Towel and Let Rise in a Warm Place Until Double in Bulk (about 1 1/2 Hours).

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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