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Ultimate Homemade Naan Bread Recipe for Tandoori Chicken & Curry Pairings

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Ingredients

Adjust Servings:
1 (8 g) packet dried yeast
3/4 cup lukewarm water
3 teaspoons sugar
1/4 cup yogurt
1 egg beaten
1/4 cup melted ghee or 1/4 cup melted butter
1 teaspoon salt
3 1/2 cups flour
3 tablespoons melted butter or 3 tablespoons ghee to grease the bowl & brush the shaped naan bread
3 tablespoons poppy seeds (optional) or 3 tablespoons cumin (optional)

Nutritional information

317.3
Calories
110 g
Calories From Fat
12.3 g
Total Fat
7.2 g
Saturated Fat
55.6 mg
Cholesterol
335.8 mg
Sodium
44.1 g
Carbs
1.7 g
Dietary Fiber
2.1 g
Sugars
7.2 g
Protein
875g
Serving Size

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Ultimate Homemade Naan Bread Recipe for Tandoori Chicken & Curry Pairings

Features:
    Cuisine:

    It was pretty good. It certainly isn't authentic naan, but it tastes pretty close. I did underestimate how much you need to flatten the dough to get it to come out like real naan. Doesn't help that I didn't have a oven stone. Everyone still liked it.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Naan,This is the perfect East Indian bread to serve with Tandoori Chicken or other lentil & curry dishes. It took me a couple of times to get them the way I wanted but it was worth the patience. The trick is to have just the right amount of flour in the dough , The 3 1/2 cups works for me but it depends how dry your flour is.If you wish you can add different flavors to the naan, garlic for one. There are many recipes for Naan this is a Punjabi recipe from the cookbook “The Complete Asian Cookbook” by Charmaine Solomon, an expert on all Asian cooking,It was pretty good. It certainly isn’t authentic naan, but it tastes pretty close. I did underestimate how much you need to flatten the dough to get it to come out like real naan. Doesn’t help that I didn’t have a oven stone. Everyone still liked it.,I am married to an Indian and have been cooking Indian food for 11 years. Real Naan does NOT have yeast or yogurt in it. Simply flour and milk and baked in a clay oven (or here in the U.S., use a pizza stone)


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    Steps

    1
    Done

    In a Small Warm Bowl (not Hot) Pour in the 1/4 Cup Water and Sprinkle on the Yeast.

    2
    Done

    Add 1 Tsp Sugar and Stir, Leave in a Warm Place For 10 Minutes or Until It Starts to Froth (if It Does not Froth Your Yeast Is not Working and Start Over Check Expiry Date of the Yeast)

    3
    Done

    Stir Yogurt Until Smooth and Mix in the Remaining 2 Tbsp Sugar, 1/2 Cup Water,Egg, Melted Ghee and Salt.

    4
    Done

    Stir in the Yeast Mixture.

    5
    Done

    in Another Bowl Put in 2 Cups Flour, Make a Well in the Center and Pour in Liquid (use Mixer With Dough Hook) Mix Until You Have a Smooth Dough.

    6
    Done

    Slowly Add Remaining Flour Until You Have a Stiff Dough, Use Dough Hook and Knead For 7-8 Minutes or Knead by Hand For 10-12 Minutes Until the Dough Is Elastic& Smooth.

    7
    Done

    Form Dough Into a Ball and Place in a Greased Warm Bowl, Turn the Dough Over So the Top Is Greased Too, Cover With a Damp Tea Towel and Keep in a Warm Place (i Usually Put It in the Oven With My Oven Light On).

    8
    Done

    When It Has Doubled in Size Punch Down, Divide Into 8 Balls and Let It Rest For 10 Minutes.

    9
    Done

    Pat Dough Into Circles Making Them Thinner in the Centre and Thicker Around the Rim.

    10
    Done

    Pull One End Outwards Making a Teardrop Shape or Pull Both Ends Outward Making an Oblong Shape.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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