• September 1, 2010

    Naan, a Chewy Indian Flatbread

    Share on FacebookPin on PinterestTweet about this on TwitterEmail to someonePrint this page

    Naan is a delicious flatbread served mostly in North Indian restaurants, with curries like butter chicken. It is soft, chewy and slightly tangy, and pretty much irresistible when served warm, brushed with melted butter.

    It is traditionally made in a tandoor – a clay oven that gets scorchingly hot. I make mine non-traditionally, in a very hot cast iron skillet, but I find them completely credible and perfectly mouthwatering. The dough contains egg and yogurt, which gives the bread the chewy texture and tang respectively.

    It is a yeasted bread, so it does require a teeny bit of forethought, as it needs about 2 hours to rise. I make my naan dough, and most other doughs, in my breadmaker on the dough setting – it warms the ingredients, combines everything, kneads the dough, allows it to rise at the perfect temperature. It produces perfect dough every time. Otherwise, you can use a food processor, or just do it by hand!

    Ten large naan is far too many for just Adarsh and I, so rather than cook them all at once, I froze the rolled out dough in a single layer on a parchment-lined baking sheet. I then wrapped the stack of frozen naan in aluminum foil and removed two at a time to cook as needed. They thaw in just a few minutes, and I have even cooked them while still partially frozen with great results. Naan anytime, in just a couple minutes! What a happy discovery!

    Naan, a Soft, Chewy Indian Flatbread

    • 1 1/2 cups water

    • 2 tbsp milk

    • 2 tbsp yogurt

    • 1 egg, lightly beaten

    • 3 1/2 cups all-purpose flour plus 1/2 cup whole wheat flour plus more for rolling out dough

    • 1 tbsp instant dry yeast

    • 1 tbsp sugar

    • 2 tsp salt

    • 4 tbsp butter, melted, for brushing on warm naan

    Bread Machine Method

    1. Measure all wet ingredients (water, milk, yogurt, egg) into the container (bread pan) of the bread machine. Add the flour, yeast, sugar, and salt on top. The purpose of adding ingredients in this order is to avoid having the yeast touch the wet ingredients at this point. Set the machine on the “dough cycle” and press start. It takes two hours from this point.

    Food Processor Method

    1. Stir together the yeast, milk, yogurt and sugar in a bowl and set aside.

    2. Combine the flour, egg and salt in a food processor. Turn the machine on and add the yeast mixture through the feed tube. Process for about 30 seconds, adding 1 1/2 cups water, a little at a time, until the mixture forms a ball and is slightly sticky to touch. If dry, add another tablespoon or two of water and process for another 10 seconds.

    3. Turn the dough onto a floured surface and knead by hand for a few seconds to form a smooth, round ball. Put the dough in a lightly oiled bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.

    Both Methods

    1. Turn the dough out onto a floured surface and cut into 10 equal sized balls, using as much flour as necessary to prevent dough from sticking to your hands. Cover with a damp towel and allow to rest for 10 minutes.

    2. Preheat a dry cast iron pan over medium-high heat. Using flour as necessary, roll out each ball into an oval about 6 to 8 inches long and 3 to 4 inches wide. Cook the naan one at a time in the very hot pan, about one minute on each side, until golden, slightly mottled, and puffed in spots. Brush with melted butter and wrap in aluminum foil to keep warm.

    Share on FacebookPin on PinterestTweet about this on TwitterEmail to someonePrint this page

    Next Post:


    Hi, I’m Jenn! I’m in the Foodess kitchen making a spectacular mess + making something delicious, in roughly equal parts. So happy that you’ve joined me!


    Thanks for signing up! Check your inbox to confirm.
    July 4, 2017
    Grilled Butter Chicken Skewers

    Butter Chicken on a stick! Juicy grilled chicken mopped with a delicious yogurty, tomatoey, spiced sauce. Just toss all of the marinade ingredients in a blender or food processor and let the appliance do all the work.

    April 13, 2017
    Speedy Hot Cross Cinnamon Rolls

    Hot cross buns turned cinnamon rolls in a speedy recipe that can be made ahead and refrigerated overnight to bake for warm buns on Easter morning.

    April 4, 2017
    Ground Lamb & Potato Curry

    Spiced ground lamb and potatoes in this comfort-food Indian curry. It reminds me of the hamburger gravy I grew up with.