Thursday, April 7, 2011

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 When we first moved down to cincy we ate out a lot..  Chinese, Mexican, Italian, Indian. I found it inspiring to try different cuisines that I was unable to experience before..  as our family grew and our goals shifted to long term going out to eat wasn’t in the budget.. so I started making my favorite dishes at restaurants at home… I’m still perfecting them but the one I am most happy about is Naan. At $3.00 a piece at restaurants’ you couldn’t very well get your fill, so I searched for the perfect recipe.. invested in a baking stone.. researched some more and came across this recipe…
It takes a little preparation and planning but so worth it!
This recipe makes about 16 to 18 naan. You can scale it down if there is only a few or make the whole batch and freeze them for later use.

In a medium bowl add your warm water, yeast and sugar.. stir to dissolve and then let set to let your yeast proof.

In a large glass or plastic bowl add your flour, salt and baking soda. Mix well

Drizzle oil over flour mixture

Add yogurt

With your hands lightly mix yogurt and oil into flour.. there should be small clumps like so..

Rush around your kitchen rooting for your garlic press... find it in the dishwasher.. wonder the last time  you used it.. remeber it was several days ago and figure out that your dishwashers were to lazy to clean it right so the dishwasher was washing the finish off for the past four days.. clean it.. and mince a whole globe of garlic for some real kick.

Add your yeast  mix again with hands. It will be sticky!

Cover and let raise 4 to 5 hours.
About a hour to hour and a half place your baking stone in middle rack of oven and preheat to 500.. you want your stone to be hot throughout. When you start baking turn your oven to broil

Now we’re ready to make Naan!

Flour your counter.. cut dough in half  and then divide dough into 8 pieces

Roll to ¼ inch thick

Place them on your stone like so..

Almost done!
Let your stone heat back up between batches.. otherwise you will have a nice brown top and a gooey bottom.

Brush with melted butter.


  • 6 cups Flour
  • 3 teaspoon Salt
  • 3 teaspoon Sugar
  • ¼ teaspoon of Baking Soda
  • 3 teaspoon Yeast
  • 2 1/4 cups Warm Water
  • 6 Tablespoons Oil
  • ½ cup Plain Yogurt
  • One stick Melted Butter
In a small bowl, mix the yeast and water. Let sit for 3 to 5 minutes.
In a large mixing bowl, add flour, salt, sugar, baking soda together; mix well. Drizzle oil and yogurt over flour mixture; mix lightly. Add water and yeast; mix well. Dough will be fairly sticky. Cover with cloth. Let rise for four hours in a warm draft-free area.
Turn oven to broil (make sure your oven rake is in the middle). Set in your pizza stone and let it all preheat together. Preheat for at least a hour You want your stone good and hot.
Divide your dough into16 equal pieces. Roll out to 1/4 inch thick. (Any thinner and they will not poof up.) Bake on pizza stone for 6 to 8 minutes or until nicely browned. Brush with melted butter and enjoy!


Anonymous said...

oh yum! We have Indian all the time here in Australia so i'll have to try making this one day! Thanks for the recipe!

Hannah C

Anonymous said...

can i dip this into your yummy seasoned olive oil too? kinda indian/italian mix?

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