Homemade Naan

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Naan is a specialty flatbread that is served along many Indian dishes. It can be found packaged ready made at grocery stores, but often stale. This recipe is better than any naan at restaurants even in India. Naan is simple to make like any other bread recipe.

YEAST

Yeast is a crucial ingredient in bread making. It leavens the dough, and creates complex flavours. Buy dry active yeast (not bread machine or instant/rapid-rise yeast). Also, a strong odour signifies that the yeast is highly active. The odour should be alcohol like. When activating the yeast make sure the water is warm (40-45°C) otherwise it will not activate. In addition, adding some sugar to the water allows the yeast to feed on the glucose. The dough must rest for 1 1/2-2 hours for the first rise, and 45-60 minutes for the second rise. Resting the dough allows the yeast to convert carbohydrates into food (sugar) while producing CO². When resting the dough, place in a warm environment (room temperature or up to 37°C).

MAKING DOUGH AHEAD OF TIME

This is a good option when you’re unable to prep in a day. As with almost all yeast dough, this recipe can be prepared the a day in advance. Simply, rise the dough in the refrigerator overnight for the first rise. In the morning or evening, continue the recipe. Make sure your dough is coated in oil, otherwise a film will form on the surface.

PIZZA STONE

A pizza stone is best for cooking the Naan, as it helps to replicate the hot tandoor oven. A tandoor oven is a cylindrical oven with a fire burning at the bottom. The dough is stuck onto the hot clay, and cooks quickly. A pizza stone on broil is a great way to replace the authentic way. If you do not have a pizza stone an inverted baking sheet dusted with flour will work. The baking sheet method may take longer, and finishing on the stove will be necessary.

WHY USE BREAD FLOUR?

Bread flour has a highest protein (gluten) content, after whole wheat. The protein provides structure, and chewiness. Bread flour has 11-13% protein, and all-purpose flour only has 8-11%. Bread flour is favoured over all-purpose flour in many bread recipes.

WHAT IS DAHI?

Dahi is Indian-style yogurt. It has a more complex tang, and is chunkier than regular yogurt. Dahi can be found at some supermarkets, Asian food markets, or Indian food markets. If you do not have Dahi, greek yogurt will work well. The difference in flavour will only be in the tanginess.

Note: I tripled the recipe in the photos.

In a small bowl, mix together 1/2 cup of water, 1/2 the sugar, and yeast. Let it activate for 10 minutes.

Meanwhile, mix together the flour, salt, and sugar.

Mix in the oil, and yogurt until crumbly, and distributed.

Stir in the yeast mixture, and water until a dough forms.

Next, place on a lightly floured surface, and knead until smooth and elastic.

Place into a oiled bowl, cover with plastic wrap, and rest for 1 1/2 hours until doubled in volume.

Divide into 6 even dough balls, and roll until smooth. Cover with a damp tea towel, and rest for 30-45 minutes.

Preheat your oven to broil and place a pizza stone on the middle rack. Roll each naan, stretch into a rough triangle, and place on the stone.

Broil for 60-90 seconds until lightly charred on top, then flip over, and repeat. For an added char finish on an open flame, if desired.

Brush over butter, and serve. Enjoy!