Sunday, July 27, 2014


Naan!  So good!!

"What's under the Cake Dome Sunday # 54" is a bit different today.  I didn't bake a dessert.  Instead, I made a batch of Naan, an East Indian flatbread.  This recipe is the best I've ever had with the exception of Naan made in the kitchens of my Indian friends or in a really good Indian restaurant.  And Naan isn't just for dinner.  It makes a great alternative to hamburger buns and sandwich bread or eating just plain, and believe me, the Mister and I eat a lot of Naan just plain and straight off the griddle.
The recipe is very simple and basic and I imagine you have all of the ingredients in your pantry.  You will want to allow a total of at least 3 hours for preparation to finished bread because the Naan needs to rise a couple of times and then the individual cooking time on the grill.  I about 18 individual Naan that are about 5 inch rounds from this recipe but it will depend on how large you make your dough balls and the size of Naan you want to make.  If you want larger bread (8 inch pieces) then you'll make fewer total.


  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 Tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional, but I highly recommend it!)
  • 1/4 cup butter, melted
  1. In a large bowl, dissolve yeast in warm water.  Let it stand for about 10 minutes, until the yeast dissolves and becomes foamy/frothy.  Stir in the sugar, milk, egg, salt and enough flour to make a soft dough (I used about 4 cups).  Knead for about 8 minutes on a lightly floured surface until the dough is smooth and elastic.  Place the dough in a well oiled bowl, cover the bowl with a damp towel and set aside in a draft free place to rise.  Let the dough rise for 1 hour or until the dough has doubled in volume.
  2. Punch down the dough and knead in the garlic.  Pinch off small handfuls of the dough that are about the size of a golf ball.  Roll into balls and place on a tray.  Once  you've made all of the dough balls, cover the tray of dough balls with a damp towel and allow to rise until doubled in size (about 30 minutes).
  3. Preheat your grill or griddle or fry pan to high heat
  4. Roll out one ball of dough at a time into a thin circle.  Lightly oil the grill (or griddle or fry pan...depending upon which cook surface you are using).  Place the flat dough circle on the heat surface and cook for 2 to 3 minutes, or until puffy and lightly browned.  Brush the uncooked side with butter and turn it over to cook.  Brush the cooked side with butter and cook until browned (about 2 to 4 minutes.)   Remove from grill and continue the process until all of the Naan has been prepared.
* NOTE:  Naan freezes beautifully.  Make up a big batch and freeze what you don't use immediately.  Just pull out of the freezer to thaw and/or warm in the oven.  They'll taste freshly made every time!

Until next time,

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  1. Ooooh that looks good and sounds so easy to make l'm coping your recipe and l'm going to give it away thank you for sharing this l always look forward to your recipies xx

  2. I absolutely LOVE Naan bread, especially homemade. It's the most amazing bread everrrr. Thanks for sharing on Inspiration Mondays!

  3. Love naan..and I lost my recipe. I am totally going to try yours next I pinned your post :D

  4. My naan comes from Trader Joes, lol. :)

  5. Wow, YUM! This looks delish! Thank you bunches for linking up and partying with us this week!

  6. I pinned your recipe. I love naan and dal.



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