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Naan Bread

Categories: Comfort Foods, Snacks
Type: Desserts and Baked Goods

This Indian flat bread is traditionally cooked in a clay oven called a tandoor, but a hot home oven works just as well

Prep Time: prep 20 mins, plus resting

Cooking Time: cook 9 mins

Serves: makes 4 breads


  • 3 / 4 cup tepid water
  • 1 / 2 cup plain full-fat yogurt
  • 4 tbsp butter, melted
  • 1 1 / 2 tsp salt
  • 1 tsp sugar
  • 3 1 / 2 cups bread flour, plus more for rolling the dough
  • 1 1 / 4 tsp instant yeast
  • 2 tsp black onion seeds
  • 50g ( 2oz) ghee or butter, melted
Naan Bread photo

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  1. Combine the water, yogurt, melted butter, salt, and sugar in a large bowl.
  2. Stir in 1/2 cup of the flour and the yeast, then enough of the flour to make a soft dough. On a lightly floured work surface, knead the dough for 5 minutes, adding more flour as necessary, but keeping the dough soft, until the dough is smooth. During the last minute or so, knead in the onion seeds and shape into a ball.
  3. Place the dough in a lightly oiled bowl and turn to coat with the oil. Cover with plastic wrap and let stand in a warm place until doubled in volume, about an hour.
  4. Place two large baking sheets in the center and top third of the oven and preheat to 500°F (260°C). Knead the dough for a minute until smooth. Cut dough into 4 equal pieces and roll each into an oval about 10in (24cm) long.
  5. Carefully transfer the breads to the baking sheets in the oven. Bake for 6 minutes, until puffed. Transfer to a wire rack. Position a broiler rack about 6in (15cm) from the heat and preheat the broiler. One at a time, broil the breads 30 seconds on each side until blistered and browned lightly. Serve warm.
  • prep 20 mins, plus resting; cook 9 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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