Traditional Egg-free Naan Recipe

Naan is leavened bread with yeast baked in Tandoor. We will bake in conventional oven at home

Naan dough is made very much like dough for a pizza. Methods to bake Naan

What are Pizza and Naan dough components?

Kitchen Tested By: Réya Doucette, Canada

Ingredients

1. Instant Yeast: 2 teaspoon

2. Water: 1 cup
3. Dahi (Yogurt): ¼ Cup

4. Peanut oil: 1 Tablespoon
5. Salt: 1¼ teaspoon

6. Un-bleached All-Purpose flour: 2 Cups (8½ oz)

7. White whole wheat flour: 1 Cup (5 oz)

Cooking

Ghee: ¼ Cup for basting
Flour for dusting and rolling

Method

Making dough

1. Mix all ingredients in a mixing bowl. Mix till the dough starts to come off the sides of the bowl.

2. Transfer dough to a floured flat surface. Knead for about 8 minutes till the dough is smooth and shiny.

3. Place the dough in a lightly greased bowl with Ghee. Baste the top of dough with Ghee. Cover with plastic wrap. Let it rise till it doubles in volume. About one to two hours.

4. Transfer the dough to lightly floured flat surface. Punch dough. knead for two minutes. Divide in to six portions. Roll each portions in to a ball. Cover to prevent drying. Let it rest for 30 minutes

Baking

1. Preheat oven to 450°F for 30 minutes

2. Naan is not rolled out with rolling pin. Instead, it is rolled out by hand to a round, oval or triangular shape. The thickness of Naan is about 3 Nickels (5¢ coins).

3. Brush the top of the rolled Naan with melted Ghee.

4. Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.

5. Repeat steps 2 through 4 till all the Naan have been baked.

Yogi's Note

Note weights Flour: 13½ oz, Water: 8 oz, Yogurt: 2 oz, Oil:½ ounce

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