March 17, 2010

My friend and Indian cook Tahera Rawji taught me to make naan (also samosas!) - she instructs to brush each piece of rolled dough on one side with oil and the other with milk before placing in the hot pan. I've brushed both sides with in the past but this time didn't bother - brushing it is a bit messy but does ensure even coverage.

  • Makes: Makes about 8 naan.


1/2 cup warm water

2 tsp. active dry yeast

1 tsp. sugar

2 1/2 cups all-purpose flour, plus extra for rolling

1/2 tsp. salt

1/4 cup canola oil

1/3 cup plain yogurt

1 large egg

melted butter or oil, for frying


1In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy. If it doesn't foam, the yeast is inactive; toss it out!

2Stir in the flour, salt, canola oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.

3Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.

4Cook each naan in a nice hot skillet drizzled with oil (with a dab of butter too, if you like) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.


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