All content site-map> Oven photos> Building plans> Food nutrients> Building details> Cooking> Firing ovens> Flour measures>

back to board Main Page

Re: Nan Bread?

From the WFO board

Posted by Admin-Jon (

In Reply to: Nan Bread? posted by Chuck

I haven't cooked a Naan worthy of the name as they make it here in our local Indian restaurant. I have tried yeasted versions, baking powder versions and sourdough versions etc. None were horrible but not too close to that naan I buy almost every Friday. I believe a good naan can be cooked without tandoori, like the Afgan naan bread.

Here is one from Madhur for you.

For 6 large breads:
1/4 pint (150 ml) hand-hot milk
2 teaspoons granulated sugar
2 teaspoons dried active yeast
1 lb. (450 gr) all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil plus a little extra
5 fl. oz. (150 ml) plain yoghurt, lightly beaten
1 large egg, lightly beaten (If you decide not to use the egg, just increase the yoghurt by about 4 tablespoons)

Put the milk in a bowl. Add 1 teaspoon of the sugar and yeast. Mix. Leave aside for 15-20 minutes or until the yeast has dissolved and the mixture gets frothy.

Sift the flour, salt, and baking powder into a large bowl. Add the remaining 1 teaspoon sugar, the yeast mixture, the 2 tablespoons vegetable oil, the yoghurt, and the egg (if using). Mix and form a ball of dough.

Empty the ball of dough onto a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 teaspoon oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Preheat your grill.

Punch down the dough and knead it again. Divide it into 6 equal balls. Keep five of them covered while you work with the sixth. Roll this ball into a shaped naan, about 10 inches (24cm) in length and only about 5 inches (12cm) widest. Must go onto hot brick floor or in kitchen oven remove pre-heated baking tray from the oven and slap the naan onto it. Put it immediately into the oven for 3 minutes. It will or it should puff up. Now, place the naan on top of the ash in a corner with still glowing embers inside the ash for 10 to 15 seconds (or in kitchen place the baking tray with the naan under the grill, about 3 - 4 inches (7 to 10cm) away from the heat, for about 30 seconds or until the top of the naan browns slightly.) Wrap the naan in a clean tea towel. You can make all the naans this way and serve hot.

Good luck Chuck and enjoy!

Naan bread recipe works well also in no tandoori ovens. As long s they are heated with wood the nann will be real nice. Also naan bread preparation and cooking instructions.

by Rado Hand on Google+

Oven information

To link to traditional oven from your website, only cut and paste the following code into your web page.
It will appear as: traditional oven