Naan Bread Recipe

  • 0:30:00
  • 0:15:00
  • 0:45:00
  • 1
    pack active dry yeast (.25 ounce)
  • 2
    warm water (110F)
  • 1 1/2
  • 1/4
    warm milk
  • 1/4
    plain yogurt, room temperature
  • 4
    melted butter
  • 1 1/4
  • 1/2
    baking powder
  • 1 1/2
    unbleached all-purpose flour

1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. 2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. 3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume. 4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler. 5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it. 6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

By: Insp. by

Published on 09/03/2013

Recipe Nutrition Information

  • 22.35g Water (WATER)
  • 143.08g Carbohydrate, by difference (CHOCDF)
  • 682g Energy (ENERC_KCAL)
  • 2856g Energy (ENERC_KJ)
  • 28g Calcium, Ca (CA)
  • 41g Magnesium, Mg (MG)
  • 202g Phosphorus, P (P)
  • 201g Potassium, K (K)
  • 4g Sodium, Na (nan)
  • 19.37g Protein (PROCNT)
  • 63.6g Selenium, Se (SE)
  • 1.472g Thiamin (THIA)
  • 1.050g Riboflavin (RIBF)
  • 11.070g Niacin (NIA)
  • 343g Folate, total (FOL)
  • 289g Folic acid (FOLAC)
  • 54g Folate, food (FOLFD)
  • 546g Folate, DFE (FOLDFE)
  • 19.5g Choline, total (CHOLN)
  • 7.4g Fluoride, F (FLD)
  • 4.70g Sugars, total (SUGAR)
  • 2.53g Glucose (dextrose) (GLUS)
  • 2.90g Fructose (FRUS)
  • 60g Cholesterol (CHOLE)
  • 264g Vitamin A, RAE (VITA_RAE)
  • 259g Retinol (RETOL)
  • 963g Vitamin A, IU (VITA_IU)
  • 24g Vitamin D (VITD)
  • 3.145g 14:0 (F14D0)
  • 8.221g 16:0 (F16D0)
  • 3.789g 18:0 (F18D0)
  • 9.030g Fatty acids, total monounsaturated (FAMS)
  • 7.862g 18:1 undifferentiated (F18D1)
  • 1.160g Fatty acids, total polyunsaturated (FAPU)
  • 61g Carotene, beta (CARTB)
  • 1.84g Total lipid (fat) (FAT)
  • 2.7g Vitamin K (phylloquinone) (VITK1)
  • 19.460g Fatty acids, total saturated (FASAT)
  • 1.014g 4:0 (F4D0)
  • 1.05g Ash (ASH)
  • 5.1g Fiber, total dietary (FIBTG)
  • 1.331g Leucine (LEU_G)
  • 6.523g Glutamic acid (GLU_G)
  • 2.246g Proline (PRO_G)
  • 8.70g Iron, Fe (FE)
  • 1.31g Zinc, Zn (ZN)
  • 1.279g Manganese, Mn (MN)
  • 131.8g Betaine (BETN)
  • 34g Lutein + zeaxanthin (LUT+ZEA)