By azu  

August 14, 2010

Naan 0 5 0
  • Prep: 4 hrs
  • Cook: 15 mins
  • 4 hrs

    15 mins

    4 hrs 15 mins


2 cups white flour

2 tbsp dried yeast

6 tbsp plain yogurt

2 tbsp ghee or melted butter

1 tsp salt

1 tsp sugar

¾ cup warm water

oil or ghee to coat


1Preheat oven to 230˚C (gas mark 8 / 450 ˚F)

2Dissolve sugar in warm water.

3Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast.

4In a separate bowl, sift salt with flour.

5Make a well in the centre and add yoghurt, ghee and yeast mixture.

6Knead well until it forms a dry, soft dough. Shape into a ball. If dough is sticky, add more flour until elastic.

7Coat a separate bowl with oil or ghee and roll dough into it until fully coated.

8Shake off excess oil and cover with damp tea-towel or cloth.

9After 2 or 3 hours, dough should have doubled in size.

10Knead the dough and divide into around 6 equal portions.

11Flatten and mould into typical ‘pear’ shaped naan.

12Bake for about 10 minutes in the preheated oven.

13Brush with ghee or butter and serve.