Monday, July 6, 2009


Well, I know I like Naan, but I didn't know how to describe it, so I looked on the Internet. Here is what I found on about Naan.

"Naan is a flatbread that is a staple food in Southeast and Central Asia. It is especially common in India, Pakistan, Afghanistan, Iran, Uzbekistan, and surrounding regions. Because naan is popular in so many countries, it has a number of different spellings and pronunciations. In Turkic languages such as Uzbek and Uyghur, for example, naan is known as nan. In Burma, the bread is called nan bya. The Burmese variation is slightly softer and resembles pita bread more than other types of naan.
Naan is made of
wheat flour and is almost always round. Naan dough is usually leavened with yeast before it is cooked. Once the bread has been cooked, it is typically brushed with ghee, a kind of butter, and then served hot. Some chefs add yogurt or milk to their naan dough to add softness and volume to the bread. Roti is bread similar to naan, which is unleavened and is cooked flat on a tawa, a kind of iron griddle. "

So, here is how you make it at home. I made it in my skillet. It was a great addition to our Indian meal tonight. I think the garlic could be left out of it, if you wanted to.


1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted


  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. (I found that I like it as think as I could get it)

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