Mother Earth Living

A Sweet Taste of India: Naan (Leavened Bread)

A recipe for Indian Naan, which is a variety of leavened bread.
By Jeeti Gandhi
February/March 2003
Add to My MSN


Content Tools

Related Content

Discovering Ancient Grains: What is Quinoa?

Ever wondered: what is quinoa? Discover the history of this ancient grain, and put it to good use wi...

Spiced Paneer Recipe

Paneer is a traditional Indian cheese that is versatile, easy to make at home, and requires no speci...

Mother Earth News Radio: Make Simple Pasta

I offer instructions on how to make a very basic pasta.

Traditional and Gluten-Free Banana Bread Recipe

Sometimes it takes two versions of a banana bread recipe to make a happy family.

Makes 8 large naans 

  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup warm water
  • 2 teaspoons sugar
  • 2/3 cup milk, at room temperature
  • 2/3 cup plus 2 tablespoons plain, lowfat yogurt, whisked
  • 1 egg, beaten (an extra 1/4 cup of yogurt can be substituted for the egg)
  • 2 tablespoons melted, unsalted butter
  • 41/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Extra flour, for dusting
  • 2 tablespoons vegetable oil
  • 2 teaspoons poppy seeds

1. Mix the yeast, warm water, and sugar in a bowl and let stand for 3 to 4 minutes until it becomes frothy. Mix together the milk, yogurt, egg, and melted butter, and set aside.

2. In a separate mixing bowl, sift together the flour, baking powder, and salt. Make a well in the center and add the yeast and the milk mixtures.

3. Fold together all of the ingredients, then knead until smooth. Cover the bowl tightly with foil or plastic wrap and leave it in a warm place for 45 minutes to 1 hour or until the dough has almost doubled its initial volume. Preheat the oven to 400°F.

4. Divide the dough into eight equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap. Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Pull one edge to give the naan a tear shape, which should be about 10 inches long and about 6 inches wide at the widest point. Brush the top surface with a little oil or melted butter, sprinkle with a few poppy seeds, and place on a greased baking sheet.

5. Roll all the naans, then bake in the preheated oven for 10 to 12 minutes. Wrap in napkins to keep warm, and serve hot.

Click here for the main article, "A Sweet Taste of India.
 








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.