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–+ servings

naan

Leavened bread, cooked on a griddle, in a tandoor or even a barbecue. Naan is one of India's favourite breads.
a stack of naan on a wooden platter
prepare: 15 minutes
cook: 20 minutes
rest: 3 hours
total time: 35 minutes
difficulty: moderate
yield: 6 naan
calories: 246 kcal
cuisine: awadhi, Indian

ingredients

  • 250 ml whey - see notes
  • 1 tsp jaggery
  • 7 g dried baker’s yeast
  • 2 tbsp gingelly oil - see notes
  • 250 g whole wheat flour - (atta)
  • 1 tsp salt
  • ½ tsp gingelly oil - to oil bowl

to serve

  • 2 tbsp ghee - melted

instructions

  • Warm the whey, then combine it with the jaggery and yeast in a large mixing bowl. Allow it to proof for five minutes, or until bubbles begin to form.
  • Once the yeast is activated add the oil, flour and salt. Mix with a wooden spoon until the dough comes together.
  • Begin kneading in the bowl or on a floured work surface, adding flour as needed to keep the dough from sticking. The dough should not be dry, but it should be workable without it sticking to your hands. Knead for about 10 minutes.
  • Remove dough from bowl and set aside. Wash bowl, dry, then oil the bottom and sides. Place dough back into bowl and flip so that the oiled side of the dough is up. Cover and place in a warm spot to rise until doubled in size, about three hours.
  • Preheat the griddle or pan over a medium-high heat.
  • When dough has risen, punch it down. Divide the dough into six even pieces.
  • On a floured work surface, use your hands to gently work the dough into a rectangle. Do not roll or knead the dough. To create the tear-drop shape, hold the dough up by a shorter end of the rectangle and stretch downward before placing on the very hot griddle.
  • Cook two minutes on the first side, until the bubbles form in the naan. Flip and cook the second side for another minutes. Remove from griddle and brush with the melted ghee. Repeat with remaining naan.

notes

  • If you do not have whey, use 125ml each of warm water and yoghurt.
  • A typical sachet of dried baker’s yeast contains 7g.
  • Gingelly oil is Indian sesame oil. It is very different to the Asian sesame oil. Substitute with vegetable oil if unobtainable.
  • Atta is a whole wheat flour and is readily available from good supermarkets or Indian grocers. If unavailable, a durum wheat flour will substitute.
  • Do not roll or knead the dough when making the individual pieces. You want to keep the dough as light and fluffy as possible.

private notes

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nutrition

Serving: 85 g | Calories: 246 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 12 mg | Sodium: 389 mg | Potassium: 55 mg | Fiber: 1 g | Sugar: 0 g | Calcium: 6 mg | Iron: 1.9 mg