Naan Bread recipe

Naan Bread

A leavened flatbread with a beautifully chewy texture and rich, smoky flavour, naan are a perfect accompaniment for comforting stews, soups and curries.

Prep Time

Servings

6

2 cups all-purpose flour (500 mL)

1 Tbsp granulated sugar (15 mL)

1 tsp instant yeast (5 mL)

1 tsp salt (5 mL)

1/4 cup plain yogurt (60 mL)

2 Tbsp canola oil (30 mL)

3/4 cup warm water (175 mL)

  1. In a large bowl, whisk together flour, sugar, yeast and salt. In a small bowl whisk together yogurt, canola oil and water. Add wet ingredients to flour mixture and mix with a fork until dough begins to come together. Transfer to a floured surface.
  2. Gently knead dough until it comes together to form a soft, slightly sticky ball. Do not over knead. Transfer dough into a lightly oiled bowl, cover and let rise in a warm location for about 1 hour or until doubled in size.
  3. After it has risen, punch dough down and transfer onto a floured surface. Shape dough into a rectangle and divide into 6 equal sized pieces. Roll each piece into an oval shape, about 9 x 4 inches (22 x 10 cm) in size and about 1/8 inch thick (3 mm), dusting with more flour as needed.
  4. In a dry 10-inch non-stick skillet over medium-high heat, cook each rolled-out piece one at a time until top bubbles with air pockets and bottom is golden brown and blistered with dark brown spots. Each side should take 1 1/2 – 2 minutes to cook.
  5. Remove from pan and brush naan with canola oil, if desired. Wrap in a towel to keep warm and serve.

Yield: 6 naan breads

*Naan bread can be stored in a resealable plastic bag.  To reheat, wrap in foil and transfer to a 350°F (180°C) oven for a few minutes.

Ingredients

2 cups all-purpose flour (500 mL)

1 Tbsp granulated sugar (15 mL)

1 tsp instant yeast (5 mL)

1 tsp salt (5 mL)

1/4 cup plain yogurt (60 mL)

2 Tbsp canola oil (30 mL)

3/4 cup warm water (175 mL)

Directions

  1. In a large bowl, whisk together flour, sugar, yeast and salt. In a small bowl whisk together yogurt, canola oil and water. Add wet ingredients to flour mixture and mix with a fork until dough begins to come together. Transfer to a floured surface.
  2. Gently knead dough until it comes together to form a soft, slightly sticky ball. Do not over knead. Transfer dough into a lightly oiled bowl, cover and let rise in a warm location for about 1 hour or until doubled in size.
  3. After it has risen, punch dough down and transfer onto a floured surface. Shape dough into a rectangle and divide into 6 equal sized pieces. Roll each piece into an oval shape, about 9 x 4 inches (22 x 10 cm) in size and about 1/8 inch thick (3 mm), dusting with more flour as needed.
  4. In a dry 10-inch non-stick skillet over medium-high heat, cook each rolled-out piece one at a time until top bubbles with air pockets and bottom is golden brown and blistered with dark brown spots. Each side should take 1 1/2 – 2 minutes to cook.
  5. Remove from pan and brush naan with canola oil, if desired. Wrap in a towel to keep warm and serve.

Yield: 6 naan breads

*Naan bread can be stored in a resealable plastic bag.  To reheat, wrap in foil and transfer to a 350°F (180°C) oven for a few minutes.

Nutritional Analysis

Calories

216

Total Fat

5.8 g

Saturated Fat

0.5 g

Cholesterol

0 mg

Sodium

402 mg

Carbohydrates

34.2 g

Fiber

1.2 g

Protein

4.5 g

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