How to Make Naan

Oxmoor House

To make this delicious Indian delicacy, follow these simple steps and strategies

1 of 6

Oxmoor House

Naan, one of the daily breads of India, is dense and chewy, almost like focaccia but thinner. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough to a hot pizza stone. You can also bake naan on a heavy baking sheet lined with parchment paper.

2 of 6

Step One: Mix Initial Dough

Oxmoor House

After mixing the dough and letting the dough rise for the first time, the batter will be bubbly, lacy, and weblike.

3 of 6

Step Two: Stir Remaining Ingredients

Oxmoor House

Sitr in salt and oil, and add the bread flour, 1/2 cup at a time.

4 of 6

Step Three: Knead Dough

Oxmoor House

Stir with a wooden spoon. The dough will become very difficult to stir. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes); add bread flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands (the dough will feel sticky).

5 of 6

Step Four: Cover Dough and Let Rise

Place dough in a bowl coated with cooking spray. Cover and let rise until doubled in size. Punch the dough down, and turn out onto a lightly floured surface. Cover and let rest 5 minutes. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes.

6 of 6

Step Five: Make Indentations

Oxmoor House

Make indentations in the top of each dough portion using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes. Bake until lightly browned.

Replay gallery

How to Make Naan

1 of 6

How to Make Naan

1 of 6