Indian naan breads

Soft and delicious, the naan breads perfectly accompany sauce dishes…

Ingredients for 6 small breads   

For the dough:

  • 200 g of flour
  • 125 g of plain yoghurt at room temperature
  • 1 teaspoon of instant yeast
  • ¼ teaspoon of salt
  • 70 ml of lukewarm water

And a little flour for shaping breads

And a little yogurt to brush the breads


Step 1:

In a mixing bowl, mix together all the dough ingredients.

Place the dough on your work surface lightly floured, form a compact ball, then put the ball of dough in the bowl and cover with a plastic film.

To allow the dough to rise: let it rest for 1 hour near a heat source, in summer in the sun, in winter near the radiator or in a slightly heated oven.

Step 2:

After 1 hour of rest, cut the dough in 6 small balls.

Flatten each piece of dough and place on a baking pan. Do not over-flatten them, if they are too thin, they will not swell. Aim at 2 to 3 millimetres thick.

Cover the baking pan with a cloth and let rest for another 30 minutes near a heat source as before.

Step 3:

Preheat the oven to 240 ° C / 500 ° F

Step 4:

After 30 minutes of rest, using a knife, spread a thin layer of plain yoghurt on both sides of each naan.

Put the baking pan with the naans in the hot oven (240 ° C / 500 ° F) and cook for 10 minutes.

Serve straight from the oven.

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