Naan (Fried Leavened Bread)

Course : Curry
Serves: 8
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1/2 cup yogurt
1/2 cup milk
1/2 teaspoon baking soda
1 teaspoon sugar
4 tablespoons butter/oleo
2 large eggs -- lightly beaten
3 packages dry yeast -- (1 pack=10 oz)
3 cups white flour
1/2 teaspoon salt
1/2 teaspoon poppy seed

Preparation / Directions:

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 tbs. butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 minutes until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few minutes and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 minutes. Heat a griddle until very hot. Mix the remaining 2 tbs. butter/oleo with poppy seed. Brush one side of each naan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place naan under broiler for about 2 minutes. Serve with curries and tandoori dishes.

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