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Plain Naan

Naan is the celebrated leavened bread. It is usually huge, light, fluffy and chewy. A very common dish served with tandooris. For tandoori dishes, please click here.

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Serves (4 to 5)

  

Ingredients (A) 

½ teaspoon                        Yeast

2 tablespoons                    Plain Yoghurt

2 tablespoons                    Condensed Milk

2 teaspoons                       Fine Salt

300ml                                 Warm Milk

 

Ingredients (B)

500 grams                        Plain Flour

 

 

1. Mix all the Ingredients (A), together in a bowl and stir it till it dissolves.

2. Then add in the Ingredients (B), to it. Then make it into soft pliable dough.

3. Divide and shape it into 8 to 10 balls and leave it aside for 10 minutes. Cover with a wet cloth.

4. Roll out the dough into a round shape and required thickness on a lightly floured board.

5. Use a long, sharp stroke in a forward direction or tap it in your hand.

6. Preheat the oven to 220oC before placing the naan into the oven. 

7. Place the naan on the tray and bake it in the oven for 6 to 8 minutes at 220oC.

 

* If you feel the naan is not done due to the oven, bake it for another few more minutes.

* To give a burnt texture, increase the heat.

 

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Plain Naan.