Buttery Seeded Naan
Buttery Seeded Naan
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| Yield: | 4 large breads |
Ingredients
Bread
- 4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1/2 to 1 1/2 teaspoons salt*
- 1 teaspoon baking powder
- 2/3 to 3/4 cup milk**
- 1/2 cup plain whole-milk yogurt
- 2 tablespoons ghee (clarified butter) or melted butter
- 1 large egg
- *Since naan is often eaten with salty foods, it doesn't include much salt itself. If you plan on eating this bread alnoe, you'll want to either increase the amount of salt, as indicated; or sprinkle with sea salt once it's baked.
- **Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
Topping, optional
- 1 egg white beaten with 1 teaspoon water, optional
- seeds of your choice
- melted butter or ghee
Directions
1) Place all of the ingredients into a bowl, and mix and knead to make a smooth, fairly stiff dough. This will take about 7 minutes in a stand mixer.
2) Place the dough in a lightly greased bowl or large (8-cup) measuring cup, and allow it to rise for 1 to 2 hours, till it's doubled in bulk. Dough made with less salt will rise more quickly. Toward the end of the rising time, preheat your oven to 475°F — with a pizza stone on the bottom rack, if you intend to use one.
3) Divide the dough into four pieces, and shape each piece into a rough oval. Cover and let rest for 15 minutes, while your oven continues to heat.
4) Shape each piece into a 10" long, teardrop-shaped loaf. Place 2 loaves on each of 2 lightly greased or parchment-lined baking sheets.
5) If you're using a stone, place two breads at a time onto the stone. Bake for 2 minutes on each side, till golden brown. Remove from the oven, and cool on a rack.
6) If you're baking on a baking sheet, brush the breads with beaten egg white, if desired, and top with seeds. Place on a lower rack of the oven, and bake for 7 to 8 minutes, or until the breads are puffed and golden brown.
7) Remove the breads from the oven, and brush with ghee or melted butter, if desired. Serve warm, or at room temperature.
Yield: 4 large breads.
Reviews
02/26/2012- For dinner rolls, it is Ok. For Naan, not possible. It does not taste or smell anything like Naan. What is the purpose of adding butter/eggs and cooking in a hot degree oven? It just does not make any sense.
I do not believe all of the 5-star reviews.
I am sorry this recipe was a disappointment. Perhaps, it is not one of the more traditional recipes. Adding egg and butter will create a tender texture. Elisabeth
- 01/25/2012
- I was leery of baked naan but decided to try this recipe. The first batch I baked I turned after 2 minutes. Realized after that that they would need longer to cook and reread directions. The second batch I cooked according to directions. Sadly, the first batch turned out better, they at least puffed up and were edible. The second batch was thick and dense, not even good for dipping in soup. Overall the texture was too dense for naan and the flavor was only ok. I'm glad I tried the recipe but have since found a stovetop naan recipe and love it.
01/16/2012- First,let me say I'm Indian. Second, let me say that my family really enjoyed this bread, from my 2 and 4 y olds to myself and husband (not Indian),and it was pretty easy to put together. Third, I love king arthur and in the last 1.5-2y w their phenomenal recipes (i hate baking a recipe that isnt accompanied by reviews now!), amazing products and incomparable customer service,i have rediscovered my long forgotten love of baking and discovered a whole new world of breads and pies. All that being said, this is a tasty flatbread but to me was more like a pita in texture than naan. I tried rolling them to the specified size and they were very soft and bready. Tried rolling them thinner and they got crunchy. Another naan recipe on this site directs stretching them--method isn't specified in this recipe but I can't imagine that would alter the fact the bread has a crust and inner pocket rather than the soft,thin naans w bubbles but no inner pocket that I have had in my life and was hoping for. It would seem perhaps its a different flour at least in part altogether, and not whole grain like the other recipes on this site. I'll have to keep looking. This is tasty but even made on a stone it's not like naan back home.
- 01/11/2012
- First,let me say I'm Indian. Second, let me say that my family really enjoyed this bread, from my 2 and 4 y olds to myself and husband (not Indian),and it was pretty easy to put together. Third, I love King Arthur and in the last 1.5-2y w their phenomenal recipes (I hate baking a recipe that isn't accompanied by reviews now!), amazing products and incomparable customer service,I have rediscovered my long forgotten love of baking and discovered a whole new world of breads and pies. All that being said, this is a tasty flatbread but to me was more like a pita in texture than naan. I tried rolling them to the specified size and they were very soft and bread-like. I tried rolling them thinner and they got crunchy. Another naan recipe on this site directs stretching them--method isn't specified in this recipe but I can't imagine that would alter the fact the bread has a crust and inner pocket rather than the soft,thin naans w bubbles but no inner pocket that I have had in my life and was hoping for. It would seem perhaps its a different flour at least in part altogether, and not whole grain like the other recipes on this site. I'll have to keep looking. This is tasty but even made on a stone it's not like naan back home.
08/11/2011- This bread came out great. Instead of cooking it in the oven I used the charcoal grill. Quick and Delicious!
- 11/09/2010
- I served this delicious naan with vegetable curry. I really liked how soft and tender this naan was and how it was made with yogurt. I used active dry yeast instead of instant yeast which I dissolved in a little bit of water with 1 teaspoon of the sugar. Instead of brushing the unbaked naans with egg white wash and sprinkling some seeds on top, I mixed together a 1/4 cup of melted butter with 2 tablespoons of chopped cilantro and 2 minced garlic cloves and just brushed that mixture on top of the naans before putting them in the oven. The only problem I had was that they got really poofy in the oven instead of staying flat like how naan usually is, but they still turned out beautiful and very very tasty. Next time i'm not going to add the baking powder and see how they turn out. Thanks for the great recipe I will be making this again!
- 11/01/2010
- Yummy! I made this bread for our Halloween party on Saturday to go with soup, and every bite was gone before I went home. I used a baking sheet and baked eight minutes, but I believe I'll start checking on it at six or seven minutes next time just to be sure I don't get it too brown. The dough was a bit sticky in the beginning, but after it had time to rise it was absolutely silky, and the bread was so tender and soft. People were dipping it in the soup, the salad dressing, roasted squash, everything. Oh also, I used half white whole wheat flour and nobody could tell. Thanks so much for the recipe and your wonderful photo lesson. My first try at naan was a smashing success.
- 08/09/2010
- THE best naan recipe I've encountered! So good that the first batch disappeared within minutes of their completion. I doubled the recipe and cranked out 8 more -- thankfully, this is a recipe that happens quickly enough!
- 08/08/2010
- first time making a flat bread and this was fantastic. had some trouble finding whole-milk yogurt, but i did. couldn't find ghee but used melted butter. don't know if it was "traditional" but i certainly enjoyed it! read i can cook this on the grill, will definitely try that next time i'm BBQ'ing. thanks for sharing this great recipe!
- 08/06/2010
- I baked this using the recipe as written, except that I needed to keep them in the oven for 12-13 minutes (baked on a baking sheet). They looked just like the picture when they were done and had a good, tangy flavor.
