Thursday, July 9, 2009

I was inspired by Ruth to make this and see what it was all about. I am so jealous that she is so creative and motivated to find these things and then make them:) They were good. However, not something I really knew what to do with...




  1. 1
    Add ingredients to the bread pan according to the manufacturer's directions.
  2. 2
    Set Cycle: dough; Loaf size: 2 lb.
  3. 3
    After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
  4. 4
    Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
  5. 5
    When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
  6. 6
    Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
  7. 7
    Bake for about 4 minutes, until puffed up.
  8. 8
    Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
  9. 9
    These freeze very well.


Tami said...

Naan bread is very common in Indian (as in India, not Native American) food. When we eat at Indian restaurants, my kiddos LOVE it. When I get back to my real kitchen, with gadgets, mixers and tools I'll have to make some. They will be so happy.

Becca Nelson said...

I love naan! I've never seen a recipe for it made in the breadmaker. (I guess I've never looked for a recipe before...) I might have to try this!

WhiteMoonWatching said...

hey Tess, Bianca here from Mumbai, India. We eat naan here as an accompaniment to vegetable or meat curries, but only the north indian(punjabi or mughlai) curries. Since it's a little difficult to digest, it's substituted with roti in daily meals, which is a healthier option. Naans are yummy should try butter garlic's a family favourite :D happy cookin!