May 17, 2014

Trying to make Naan was something between a science experiment and an art project. It took me about half the dough to figure out how hot the skillet has to be so the Naan gets done but doesn’t burn to a crisp. Only like a third of my little breads wanted to make bubbles and till the end I couldn’t figure out if it was the thickness of the dough or the amount of water you put on that makes them appear.


  • 4 cups flour
  • 1.5 teaspoons salt
  • 1 tablespoons sugar
  • 2.5 teaspoons dry yeast
  • 0.5 cups warm water
  • 5 tablespoons oil
  • pinch baking powder
  • 1 cup yoghurt
  • butter [melted]
  • garlic [finely chopped]

fox_naan4_ mix warm water, sugar and yeast [set aside for 5 minutes – until well foamy]

_ combine flour, salt and baking powder

_ stir in yoghurt, oil and yeast-water mixture

_ knead dough until smooth and pulls away from the bowl [if needed add more water – dough should be soft but not sticky]

_ cover dough [with cling foil] and let rise in a warm place for 1 hour [until double in size]

_ punch the dough down

_ knead for 4 minutes

_ divide dough into 8 to 12 equal partsfox_naan2

_ cover and let rise for another 45 minutes

_ roll out one piece of dough [without kneading it first] to a tear drop shape [always rolling from the center]

_ sprinkle top with garlic [press gently with rolling pin to make them stick]

_ brush the other side with water

_ heat a cast iron skillet [or any other good pan] until really hot [I used 7.5 out of 9]

_ place the Naan on the skillet wet side down and cover with a lid

_ cook for 30 seconds [big bubbles should appear on the surface]fox_naan3

_ reduce to medium heat – uncover – and cook for another 30 seconds

[meanwhile roll the next Naan]

_ flip the Naan over – increase the heat [press down the Naan a little]

_ Naan is done when the bottom gets golden brown

_ remove the Naan from the skillet and brush generously with melted butterfox_naan6

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