Muslim Naan

Muslim Naan

  • Prep Time: 0 mins
  • Total Time: 35 mins
  • Servings: 6

    • Ingredients

  • 4cupsplain flour
  • 1teaspoonsalt
  • 1teaspoonsugar
  • 2teaspoonsdry yeast
  • 2tablespoonsyoghurt
  • 3tablespoons oil or 3tablespoonsbutter
  • 1cupwarm milk or 1cupwarm water

    • Directions

  • Mix yeast with sugar and warm milk or water.
  • Leave for 20 minutes.
  • Sift flour and salt together in a large bowl.
  • Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
  • Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
  • Punch down the dough and knead well again.
  • Leave it till it doubles in size.
  • Divide the dough into 6 portions.
  • Roll out into a round disc of 6″ diameter.
  • Leave it aside so that it can double in size.
  • Brush the top with remaining oil.
  • Place them in a baking tray.
  • Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
  • Again, brush oil lightly over the sloping dark brown tops.

    • Reviews

  • “This recipe was a huge hit in this household. I found that the doubling time only took 45 minutes but I live in the tropics and my kitchen is a constant 30 deg C. I used olive oil and water and found the recipe worked perfectly. I didn’t roll the dough – I pushed it out with my fingers making it look a lot more rustic.”

  • “I love this simple recipe!However, I was rather lazy and did not sift the flour and salt together, and just threw everything into my KitchenAid with the dough hook.(They were a little bit tough, and I place the blame for that on my lazy habits.)This is the first time I have made my own naan, and I’m happy to say that even though they were a bit chewy, I will be making them again (and sifting the flour and salt together as recommended.)Thank you for this recipe Charishma!”

  • “I am in love.Great recipe!!I was worried that one cup of liquid would not be enough, but it turned out.I slapped mine on a baking stone in my oven that I had heated for one and a half hours at 500 degrees fahrenhit.They came out perfect.It went great with the tandoori chicken I made for my husbands birthday dinner.He said it was the best naan he has ever had.”

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