Cookbook:Naan

| Pakistani Cuisine | Indian Cuisine

Naan is a round flatbread made with white flour and is a staple accompaniment to hot meals in central and southern Asia.

Ingredients

 * 3 cups (450 g) plain flour
 * 1 cup (240 ml) yogurt
 * 1 teaspoon baking soda
 * 2 teaspoons salt
 * ¾ cup (180 ml) water

Procedure

 * 1) Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
 * 2) Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
 * 3) Divide the dough into small balls.
 * 4) Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
 * 5) Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
 * 6) The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
 * 7) Brush the naan with butter. Serve hot.

Notes, tips, and variations

 * To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
 * To add extra flavour, consider adding finely-chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.

난