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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Naan

Serves 4 · 120 minutes

Naan is a round flatbread made with white flour and is a staple accompaniment to hot meals in central and southern Asia.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 cups (450 g) plain flour
  • 1 cup (240 ml) yogurt
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • ¾ cup (180 ml) water

Method

  1. Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
  2. Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
  3. Divide the dough into small balls.
  4. Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
  5. Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
  6. The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
  7. Brush the naan with butter. Serve hot.