Indian flat bread Naan - II type

Submitted by enr on 30 Aug 2009
1 and 1/2 tsp dry yeast
1 and 1/2 tsp sugar
1 cup water (hot)
1 tsp salt
3 cups flour
6 tbsp butter (melted)
3 tbsp yoghurt
butter for frying
Indian flat bread Naan - II type
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Mix the yeast and sugar in warm water and leave for 10 minutes. Add salt and flour, melted butter and yoghurt. The dough is kneaded - smooth and elastic, place in large bowl with lid (oiled) for 90 minutes, and in 10 minutes around. The dough is divided into balls, each roll with hands and so the resulting bread smeared with a brush with melted butter on both sides and fry (bake) until golden brown. Serve while hot.
1 user
30 Aug 2009


Naan never fried, baked Naan over coals in tandoor, in modern conditions - grilled. Just baking technology is characteristic of this bread, and give individual taste. The second is them, not just melted butter. As you describe it is like cakes, except that the fat is not in the pan, and covered the dough.

Fry in a pan with oil or covered with grease and put it to seal in the pan?

When making Naan than dry yeast put and 1 pm. L baking powder and a pinch of salt. Moreover, puts and egg.

Excuse me, I meant baking powder and soda ...

Desi, in what is original Naan no soda or egg products Brides have correct. Like any dough - can ekprerimentira. But then is not what people call their country Naan. Incidentally - a recipe for Naan there.

Surely there are many different recipes for Naan and each of them may be right for one area / town / family in India. Even in Bulgaria is difficult to agree, for example, what exactly is the chutney, and India is significantly greater than our country ...

become really very tasty flat bread - mekichki and fluffy, thanks for the recipe :) Zapekoh a dry pan, greased with butter as they are ready, still hot. I think too of original Naan bread, but nice nonetheless.