Bread Machine Naan

"A traditional naan recipe adapted for the Bread Machine."
 
Download
photo by rebecca_wigginshotm photo by rebecca_wigginshotm
photo by rebecca_wigginshotm
photo by blacquejacquesshell photo by blacquejacquesshell
Ready In:
1hr 5mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.
  • On a piece of waxed paper sift together flour, salt and baking powder.
  • Add to bread machine bowl.
  • Add olive oil, second half of sugar, yogurt and egg.
  • Set the bread machine to the dough setting and let it run through the cycle.
  • When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.
  • If you have a baking stone, place it in the top rack of the oven to preheat as well.
  • Take dough out and separate it into six equal sections.
  • Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.
  • When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.
  • Bake on top shelf of the oven for 90 seconds; the naan should start to puff.
  • Switch the oven from bake to broil for an additional minute or until the top starts to brown.
  • When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.
  • You can brush the naan with butter before serving if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had to register here at Food.com just so I could rate this recipe!! I've looked and looked for a great tasting, easy recipe to make Indian bread and I have finally found it. They came out of oven fluffy and soft. My family loved them with the vegetable curry I made and were talking about how they can be used for sandwiches as well. Will definitely be making these over and over again!! (oops! I forgot to mention that I weighed my flour using 11 oz. of white unbleached and 5 oz of whole wheat to make it healthier).
     
  2. I made this on my BBQ grill and it was great. I used the recommended ingredients but did the prep a little different. Since my bread machine has a warming cycle, I layered all the wet ingredients first then the dry ingredients with the yeast on the very top. Once it was done I made the ovals as directed and here is the twist. I put an extra heavy cookie sheet on my BBQ grill heated it up to 500 degrees and cooked the bread on the cookie sheet (with the cover closed). I flipped it over for a few seconds at the end to brown the top. It tasted exactly like the real thing. Thanks for the recipe.
     
  3. Good recipe, naan are pretty versatile, I used leftovers as crusts for my kids to make their own pizzas. They store well in a ziploc in the fridge. I used about 3 1/2 - 4 cups flour, just started with 3 and added more after a few minutes in the machine. I did brush a few with melted butter after baking and sprinkled with garlic salt.
     
  4. This naan was delicious, and puffed beautifully on a pizza stone in the top of the oven. I used bread flour and added some vital wheat gluten. I also used 4 T of ghee (clarified butter) instead of the olive oil, and omitted the egg. Next time I think I'll increase the salt to 1 1/2 tsp, but otherwise no complaints on flavor. I set my oven to 500 degrees F and preheated it for about an hour with the pizza stone inside. I used just 1 tsp of sugar to feed the yeast (sugar's not currently in the ingredient list), and I added the yeast during step 1 (the instructions don't specify). Hot out of the oven, I wrapped them in a damp towel to get them nice and soft. DH loved these and so did I (would give it a 5-star rating if the ingredients and instructions had been complete).
     
  5. Not everybody has a scale. Please be consistant with mesurements. 1 pound of flour is between 3.5 and 4 cups. I had the smoke detectors going off as the stones started smoking at 450 degrees! These musthavebeen morespillage on that pizza stone than I hd thought. I followed the recipe as exactly as I could as I am not good enough to mess around. After an hour and the temp stuck at 470, I put them in the oven anyway. These came out fluffy, big and burnt! That was a waste of $6. I don't use cheap ingredients or anything GMO. I will try again after the smoke clears!
     
Advertisement

Tweaks

  1. Good luck measuring 1 lb. of flour.
     

RECIPE SUBMITTED BY

I'm a professional cook and food writer based in the Boston area. I love wine, food and restaurants but fight food snobbery at all costs. I belive that food should be fun and approachable.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes