Several weeks ago I found a recipe for Naan, an Indian bread, that I wanted very much to try. It seemed simple enough, and the fact that it used yogurt and milk plus an egg, intrigued me.
The first couple of times I made them, I made them simply as bread to eat along with one of our more traditional meals. However, I vowed the next time to make an Indian meal that would rightly compliment this bread.
Following is the Naan recipe which makes 6 large breads:
2/3 cups hot milk...(if using instant yeast you don't need the milk hot, merely warm, if using active dry yeast follow the recipe as is.)
2 tsp. each sugar, active dry yeast (instant yeast I use a scant 1/2 tsp.)
3 3/4 c. flour
1 tsp. each salt, baking powder
2 tbs. vegetable oil
2/3 c. plain yogurt, slightly beaten (I use whatever I have on hand, often drinkable yogurt.)
1 large egg
Put milk in bowl, add 1 tsp. sugar, and all the yeast. (If using instant yeast, I skip this part and put the yeast directly in with the flour then add the liquid.) Stir to mix. Set aside until yeast is dissolved and frothy.
Sift flour, salt and baking powder into large bowl. Add remaining 1 tsp. of sugar and the yeast mixture, the oil, yogurt and egg. Mix and form into a ball of dough. Knead dough on clean surface until smooth and satiny, about 10 minutes. (I have done this, but have also read that knead only until it is formed, then let rise, the longer the more flavor, which is what I do.)
Cover and set in warm place until doubled, at least one hour.
Heat oven to 500 degrees and heat a heavy baking try or upside down cast iron skillet in oven. Divide dough into 6 pieces, roll each into an oval about 10" long and 5" wide (though next time I am trying circles.) If not going directly into a 500 degree oven, keep covered with a damp cloth.
I then put the breads directly on my tiles and bake for ONLY 4 MINUTES! Keep Naan warm by wrapping it in a kitchen towel. Enjoy!
If this sounds complicated to you, it is not. It takes barely any time, and the results will prompt you to do it often.
2/3 cups hot milk...(if using instant yeast you don't need the milk hot, merely warm, if using active dry yeast follow the recipe as is.)
2 tsp. each sugar, active dry yeast (instant yeast I use a scant 1/2 tsp.)
3 3/4 c. flour
1 tsp. each salt, baking powder
2 tbs. vegetable oil
2/3 c. plain yogurt, slightly beaten (I use whatever I have on hand, often drinkable yogurt.)
1 large egg
Put milk in bowl, add 1 tsp. sugar, and all the yeast. (If using instant yeast, I skip this part and put the yeast directly in with the flour then add the liquid.) Stir to mix. Set aside until yeast is dissolved and frothy.
Sift flour, salt and baking powder into large bowl. Add remaining 1 tsp. of sugar and the yeast mixture, the oil, yogurt and egg. Mix and form into a ball of dough. Knead dough on clean surface until smooth and satiny, about 10 minutes. (I have done this, but have also read that knead only until it is formed, then let rise, the longer the more flavor, which is what I do.)
Cover and set in warm place until doubled, at least one hour.
Heat oven to 500 degrees and heat a heavy baking try or upside down cast iron skillet in oven. Divide dough into 6 pieces, roll each into an oval about 10" long and 5" wide (though next time I am trying circles.) If not going directly into a 500 degree oven, keep covered with a damp cloth.
I then put the breads directly on my tiles and bake for ONLY 4 MINUTES! Keep Naan warm by wrapping it in a kitchen towel. Enjoy!
If this sounds complicated to you, it is not. It takes barely any time, and the results will prompt you to do it often.








