National Dishes of the World

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Naan
Photo: snowpea&bokchoi, CC BY 2.0, Wikimedia Commons

bread vegetarian

Naan

नान (nan)

A soft, puffy leavened flatbread baked on the wall of a hot tandoor oven, often brushed with garlic butter.

Eaten in: India, Pakistan

Prep
20 min
Cooking
20 min
Resting
1 h 30 min
Total
2 h 10 min
Servings
6

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About the dish

Naan is a wheat flatbread leavened with yeast or sourdough and enriched with yoghurt, baked by slapping the dough onto the hot clay wall of a tandoor oven. Within a minute or two it puffs up, blisters and takes on its characteristic teardrop shape. It is eaten above all in northern India and Pakistan, in restaurants and eateries alongside curries, dal and tandoori dishes – at home people more often cook simpler roti and chapati in a pan. Popular versions include butter naan, garlic and coriander naan, cheese naan and stuffed naan, for example with potatoes.

Main ingredients

  • wheat flour
  • yeast
  • yoghurt
  • milk
  • butter
  • garlic

Pakistan: In Pakistan: نان; usually bought hot from neighbourhood tandoor bakeries.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Naan

https://foodmap.ominuvo.com/dish/naan

Ingredients

6 servings

6 servings

Method

  1. Dissolve the yeast and sugar in 50 ml warm milk and leave for 10 minutes until frothy.

  2. Mix the flour with the salt and baking powder, add the yeast, yoghurt, oil and enough milk to make a soft, slightly sticky dough; knead for about 8 minutes.

  3. Cover and leave somewhere warm for 1.5 hours until doubled in size.

  4. Divide the dough into 6 pieces and stretch each by hand or with a rolling pin into an oval about 5 mm thick.

  5. Lay a piece in a dry, very hot cast-iron pan and cook for 1–2 minutes until charred underneath and blistered on top.

  6. Char the top for 30–60 seconds under a hot oven grill or by holding the bread with tongs over a gas flame.

  7. Brush the hot naan with butter, sprinkle with garlic and coriander and serve at once.

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