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Naan


Ingredients:

  • 4cups flour
  • 1teaspoon baking powder
  • 1teaspoon salt
  • 2cups plain low-fat yogurt

Directions:

  • Mix together flour, baking powder and salt.
  • Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
  • Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
  • Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
  • Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
  • Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
  • Heat your oven to about 500 and have the broiler on (this is how the original recipe states it – I know with my oven it’s either 500 degree oven OR the broiler, but you get the idea.
  • Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
  • Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don’t think mine took that long).
  • It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
  • Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
  • Remove naan from the oven and brush it lightly with melted butter if you like.
  • Continue this way with all the dough, stacking the breads into a napkin-lined basket.
  • Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
  • To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

Reviews:

  • Jujubegirl

    Beware making these–you will gobble them all up, make more, and eat those too. These are SO good. Easy to make, too, though a little time consuming. I flatten mine out in a tortilla press. I found the flatter, the better. Getting them paper thin to the point of nearly tearing gave them those puffy little pockets like restaurant naan. I’ve used store-bought yogurt as well as homemade nonfat yogurt, and both work well.

  • annroberts54

    This recipe is awesome!! For those who commented that this naan is not as good as their fav restaurant, I am sorry. This is every bit as good if made according to the specific instructions. When rolled out very thin, they puff up and get nice and brown. I did brush with the melted butter and that is even better!! Next time I will try adding some whole wheat flour just to see if the end result is just as good but healthier.

  • AltaJoy

    What a wonderful recipe! And so easy to make!!! I halved the recipe since I have never tried it before, and it worked well. I will not half it next time. I used half whole wheat and half unbleached white. Next time I will try 100% whole wheat and update on how it turns out. Thanks for the recipe!

  • HomeFryMama

    I used whole wheat pastry flour and nonfat plain yogurt. I also added two teaspoons of turmeric for color and flavor, divided the dough into 16 small rounds, and brushed the finished product with melted garlic butter and Indian spices. They were amazing! Chewy, crisp, light, and puffy.

  • keccollins

    Super easy and yummy! Everyone raves about this Naan every time I make it–I add about 1/2 tsp. of rapid rise yeast to mine, without proofing–it seems to add to the chew of the bread without having to wait for a full rise yeast leavened naan.

  • JustJanS

    What a great simple, fun recipe this was to make with excellent results. I went to buy naan for our curry dinner tonight, but was shocked at the fat count, so decided to make my own low fat version. Your recipe was perfect and I’m so glad I found it. I’ll be making this again as we eat lots of curry. Thanks for posting.

  • edeneve

    This recipe is so good and so simple. If I don’t want to use the oven, I have used a frying pan to cook both sides and it turns out just fine. I even use this bread instead of hamburger buns. It tastes especially good with Curried Pork Burgers #431629

  • Jujubegirl

    Beware making these–you will gobble them all up, make more, and eat those too. These are SO good. Easy to make, too, though a little time consuming. I flatten mine out in a tortilla press. I found the flatter, the better. Getting them paper thin to the point of nearly tearing gave them those puffy little pockets like restaurant naan. I’ve used store-bought yogurt as well as homemade nonfat yogurt, and both work well.

  • Retro Kali

    This was my first time making naan, and it turned out really well. I noticed that the fatter ones did better than the thinner ones, and the 4 minutes on the stovetop worked well for me. SSSSOOOOOOO GOOD!

  • ~*lil_miss_SBC*~

    turned out really well, used half whole wheat flour and half white. found that the ones that were rolled thinner puffed up better. thanks!

  • ~*lil_miss_SBC*~

    turned out really well, used half whole wheat flour and half white. found that the ones that were rolled thinner puffed up better. thanks!

  • CongoGirl

    I can’t wait to make this again using the right ingredients. (I bought vanilla yogurt by mistake, and they were still fabulous!) I mixed the dough (using half whole-wheat pastry flour) in my bread maker, which made it super easy. I had to add more flour to get the right texture, but it rolled out great and they were very tasty.

  • JustJanS

    What a great simple, fun recipe this was to make with excellent results. I went to buy naan for our curry dinner tonight, but was shocked at the fat count, so decided to make my own low fat version. Your recipe was perfect and I’m so glad I found it. I’ll be making this again as we eat lots of curry. Thanks for posting.

  • Retro Kali

    This was my first time making naan, and it turned out really well. I noticed that the fatter ones did better than the thinner ones, and the 4 minutes on the stovetop worked well for me. SSSSOOOOOOO GOOD!

  • keccollins

    Super easy and yummy! Everyone raves about this Naan every time I make it–I add about 1/2 tsp. of rapid rise yeast to mine, without proofing–it seems to add to the chew of the bread without having to wait for a full rise yeast leavened naan.

  • CongoGirl

    I can’t wait to make this again using the right ingredients. (I bought vanilla yogurt by mistake, and they were still fabulous!) I mixed the dough (using half whole-wheat pastry flour) in my bread maker, which made it super easy. I had to add more flour to get the right texture, but it rolled out great and they were very tasty.

  • edeneve

    This recipe is so good and so simple. If I don’t want to use the oven, I have used a frying pan to cook both sides and it turns out just fine. I even use this bread instead of hamburger buns. It tastes especially good with Curried Pork Burgers #431629

  • AltaJoy

    What a wonderful recipe! And so easy to make!!! I halved the recipe since I have never tried it before, and it worked well. I will not half it next time. I used half whole wheat and half unbleached white. Next time I will try 100% whole wheat and update on how it turns out. Thanks for the recipe!

  • HomeFryMama

    I used whole wheat pastry flour and nonfat plain yogurt. I also added two teaspoons of turmeric for color and flavor, divided the dough into 16 small rounds, and brushed the finished product with melted garlic butter and Indian spices. They were amazing! Chewy, crisp, light, and puffy.

  • annroberts54

    This recipe is awesome!! For those who commented that this naan is not as good as their fav restaurant, I am sorry. This is every bit as good if made according to the specific instructions. When rolled out very thin, they puff up and get nice and brown. I did brush with the melted butter and that is even better!! Next time I will try adding some whole wheat flour just to see if the end result is just as good but healthier.

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