Print
baking naan on a flat tawa

Naan – A recipe and guide

  • Author: Science Chef
  • Prep Time: 75 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 40 mins
  • Yield: 6 naan 1x
  • Category: flatbread
  • Cuisine: Indian

Description

There are loads of naan recipes on the internet. Here we share two, simply because they both taste very different. The first recipe is our personal favorite, light and fluffy but not too heavy. The second one is a slightly ‘richer’ version, due to the eggs. Not our favorite, but if you like a heavier, rich version which is still fluffy it will certainly work for you.


Scale

Ingredients

Recipe 1 – Simple in flavour (our favorite)

  • 120g flour
  • 120g whole wheat flour (the sieved version, atta, which is a softer, finer flour)
  • 1 tsp sugar
  • 3/4 tsp yeast
  • 1 tsp lemon juice
  • 25g ghee
  • 150 ml water
  • extra ghee to spread on naan

Recipe 2 – Richer version

  • 300g flour (regular or sieved whole meal)
  • 1/8 tsp salt (more if you like your bread salty)
  • 2 tsp baking powder
  • 1 tsp yeast
  • 1 egg
  • 120g milk
  • 90g yoghurt
  • extra ghee to spread on naan

Instructions

  1. Both recipes can be made in the same way.
  2. Mix the ingredients of the naan dough and knead until it has become a smooth soft dough.
  3. Leave to rise for at least an hour (when at a warm spot, you might need less time, the dough doesn’t have to double in size).
  4. Split the dough into 6-8 balls (depending on the size of your pan, the second recipe will also make 1-2 extra naan).
  5. Pre-heat a flat frying pan or griddle on the stove (you could also use an oven, personally, we find the naan in the oven doesn’t become as nice and golden brown).
  6. Roll out a ball of dough until it’s about 5 mm thick (or a little thinner). Cook the naan on the flat hot surface, the surface may be quite hot.
  7. Turn it around when the top starts to dry out and when you see bubbles forming. Keep on cooking until both sides have a nice light brown colour or dark brown spots (you might notice the naan puffing up slightly).
  8. Cover with a thin layer of ghee and keep in between towels until it’s time to eat.
  9. Continue with the other balls until all are finished, each naan will probably take about 5 minutes, but it strongly varies on the heat you’re using and the thickness of your dough.