Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Punjabi Naan


Naan with walnut-raisin toppings

Hot and fresh from tandoori oven, light and chewy, Naans epitomize everything that is good about wheat flour. But preparing naans at home means inviting disappointment most of the times. Recreating the tandoori magic in a home style-baking oven is impossible and invariable comparison to the Indian restaurant tandoori baked ones will lead to frustration.

But sometimes, mainly because we don’t have an Indian restaurant in this town, I’d prepare them at home following a traditional Punjabi recipe. (This recipe is again from our kind neighbor, an old acquaintance Deviji.) The dough is prepared with milk or yogurt. I usually go with fresh homemade yogurt, for naans with little bit of sour note.

I can’t say the end result is excellent; of course the culprit is the baking method, not at all the recipe fault. What I can say and recommend is they are worth the effort, good in taste department, and come close to the original in texture and softness. So give it a try. But please don’t expect the tandoori magic.

Naans all ready to go into oven
Naans all ready for baking

Recipe:
(For 8 to 10 naans)

4 cups of fresh all-purpose flour
1 to 2 cups of yogurt
(I usually use home made yogurt. Fresh yogurt gives a unique taste to naan. If you are not sure of quality of yogurt, go with milk)
2 tablespoon of melted ghee at room temperature
1 tablespoon of sugar
1 teaspoon of salt
Yeast mixture:
In a small cup, take 2 tablespoons of warm water add pinch of sugar
Stir in 2 teaspoons active dry yeast
Mix and wait for it to rise.
To top:
I went with walnuts and raisins this time.
(Cumin, Sesame seeds, Minced onion, garlic, they all work too.)

Baked Naans
Oven Baked Naans

1. In a large bowl, sift flour, stir in salt, sugar and ghee. Add the yeast water. Mix by gradually adding the yogurt. Add and mix until the dough starts to leave the sides of the bowl and comes together in solid lump.

2. Transfer the dough to a lightly greased surface, oil your hands and knead it for 5 minutes. Keep it covered overnight or for at least two hours. (I usually leave the dough covered for overnight.)

3. When you are ready to bake, take the dough out, knead for another 5 minutes. Divide the dough into lemon sized rounds. On a board or countertop, dust a little bit of flour, and roll out each ball into a big round with 1/4 to 1/2 inch thickness.

4. Prepare all the rounds like this and neatly place them on a greased or parchment paper lined baking tray for baking. Brush them all lightly with melted ghee. Sprinkle and press toppings (walnuts).

5. Preheat the oven to 425 F. When oven is ready, place and bake for about 5 to 10 minutes. White dough changes in color from light cream to pale pinkish red like baby’s cheeks. Keep an eye on oven and take care not to brown/over bake. Remove and serve hot with a curry.

Naan and Turnip Kurma
Naan and Masala Turnips (Shalgam)

Flour choice: King Arthur Unbleached All-Purpose Flour
History of Naan : Link
More Naan Recipes: Sugar and Spice, Gattina, Egullet

Posted by Indira©Copyrighted in All-Purpose Flour(Maida) (Tuesday June 6, 2006 at 3:05 pm- permalink)

The New Home of Mahanandi: www.themahanandi.org

28 comments for Punjabi Naan »

  1. Wow Indira, my dreams are coming true..I have always wanted to make naan at home and here you are …. I know your site is going to help anyone prepare excellent quality food. They look absolutely delicious, Yummy..mmm another ..yummy :)
    Nice combo… Thanks for sharing this recipe Indira, i know a lot of us would try this!

    Comment by Karthi Kannan — June 6, 2006 @ 3:29 pm

  2. Aha ! I am the first one to comment. Your naan looks so good. My naan making has always been a disaster. Since the stores here sell fresh naan I’ve never had the inclination to make them at home.

    Comment by Krithika Ramachandran — June 6, 2006 @ 3:32 pm

  3. Please don’t expect much, Karthi. Tandoori naans, they are not, but they are good, give it a try.:)

    Hi Krithika, lucky you.
    I used to that when we were in Houston. Order restaurant naans and prepare a curry at home. Aa… I miss those days.:)

    Comment by Indira — June 6, 2006 @ 3:52 pm

  4. Hey Indira..
    Your Nan’s look really good. Where do we get yeast from? I never used it before in my cooking. Let me know. I want to try this recipe.

    Indira replies:
    Thanks Sudha. You can get yeast from regular grocery shops here. I have added a link under yeast, check it out for more details.

    Comment by Sudha — June 6, 2006 @ 3:56 pm

  5. Hi Indira,

    Your recipe and photos really look good.

    I had tried a naan recipe from this site - http://www.recipesource.com/ethnic/asia/indian/03/rec0319.html

    It had come out really well and soft with all the authentic brown spots. I was able to re-use the naans also for the following day by sealing it up in aluminium foil and reheating the next day and it was still soft. Only difference was that while first making the naan, I had to put each of the naans under the broiler right from the tava. So it could not be done in a batch like you have mentioned in your recipe.

    Priya.

    Comment by Priya V — June 6, 2006 @ 4:08 pm

  6. Nice topping idea. Try using a pizza stone or place under the broiler, it makes the bread bake faster and so retains the tenderness in the inside. I use a naan recipe from Recipezaar. It is amazing:
    http://www.recipezaar.com/56245

    Comment by mika — June 6, 2006 @ 4:42 pm

  7. Hi Indira,
    Nice Nanns with turnip kurma.
    Photo looks great.
    I tried first time naan last week by adding Sesame seeds and shajeera as toppings.It tastes good but as you said that tenderness is not there in my naan and we ate like (corn chips with salsa)naan pieces with napa cabbage fry.It tastes good but not satisfied .I will giv eit a try .Thanks for sharing.
    Vineela

    Comment by vineela krishna — June 6, 2006 @ 5:32 pm

  8. Oh Indira, I know what you mean about the home-made naans not tasting like restaurant ones…I make naan at home too….and the top crust is always different from the ones we get from tandoori ovens…but since they do get close enough, i’m happy with eating naans at home…and your naan definitely looks good, i;m sure it tasted very good too.

    Comment by Nabeela — June 6, 2006 @ 5:32 pm

  9. Hi Indira,

    Wow, they look wonderful! Just when I was hoping to find something different to do with all this leftover paneer… btw that paneer comes together much better when you use a full quantity of milk! I have made it often, even before I found the blogs, with a quart or pint of milk and it just doesn’t work out well. Tried following just as you suggested with large quantity and it was perfect.

    Perhaps you’ve inspired me to try homemade naan with some grated paneer. Who’s afraid of a little yeast… (me!) :)

    Comment by Linda — June 6, 2006 @ 9:54 pm

  10. ooh!How do u get the perfect round shapes?

    Comment by L.G — June 6, 2006 @ 11:47 pm

  11. Indira,
    Your naan looks wonderful! I always dream about Indian naan, so happy to see yours! Wish me luck on making yogurt :)
    I’ll try to bake this on a baking stone, don’t expect tandoor magic, just to see any better.

    Comment by gattina — June 7, 2006 @ 3:28 am

  12. Hi Indira,

    That looks awesome. I am always amazed at your passion in cooking and loads of patience to cook something from scratch, neat pictures and sum-up in the form of a great post on your weblog. Its interesting to see that you have used walnuts (one of my favourite nuts). BTW, I am new in the field of blogging although, I have been a regular visitor to your site and even posted some comments a while ago. Do stop by at my site when you get a chance.

    Cheers,
    Nav

    Comment by Nav — June 7, 2006 @ 5:49 am

  13. Your naans look gorgeous! I’ve always wanted to make those breads; I guess that I’ll have to try once!…

    Comment by Rosa — June 7, 2006 @ 7:36 am

  14. I’ve tried making naan at home - they come out better than the fare at takeaways here, but that tandoor magic if ofc missing. Gorgeous pics, though, as always!

    Comment by shammi — June 7, 2006 @ 8:04 am

  15. hai indira..
    i hav become a very big fan of ur recipes and ofcourse ur the way in which u give out ur recipes with the beautiful photos….i am recently married and i came to US….very new to cooking…..i tried out few of the recipes from ur web site and the turned out really well….i thought of thanking u for ur great help………

    Indira replies:
    I remember my first few years here in US. I was always searching for new recipes to try with the vegetables avialable here.:)
    I am glad to hear that you tried and liked the recipes. Thanks for letting me know and looking forward to reading your comments on my blogged recipes. Thanks Aaraditha.

    Comment by aaraditha — June 7, 2006 @ 11:59 am

  16. delicious looking Nan..
    I wanted to congratulate you for “another first for Mahanandi”..

    But the commenting is diabled there..
    Anywazz congratulations Indira…wishing many more such goodthings for mahanandi..

    Indira replies:
    Thanks Santhi!
    I wanted people to contact the editor instead, so that the editors would pick up more Indian oriented articles and photos to publish in their magazines and newspapers.
    Thanks again for the well wishes.

    Comment by santhi — June 7, 2006 @ 12:04 pm

  17. Hi Indira,
    Congrats to you . Nice article by MRS.Vijayasree Venkatraman.
    Hope to see more from your site.
    Vineela

    Indira replies:
    Thanks Vineela.
    I know, Vijaysree is an accomplished author, she writes very well.

    Comment by vineela krishna — June 7, 2006 @ 1:40 pm

  18. Hi Indira,
    Thanks for this recipe. I’ve never tried before naan, because the recipes seemed… hm… unreliable. But yours is perfect! My naans look a little different, but they’re a real success!
    (you can see my version here: http://aubergine.freeblog.hu/archives/2006/06/07/India_izei/)

    Indira replies:
    They indeed look perfect. I am glad you had success with this recipe and liked it. Thanks for letting me know.
    I’ve tried Google language tool to translate the link page you have posted here, but couldn’t. Please pardon my ignorance, in which language do you blog? Is it Turkish?
    Thanks Gizella.

    Comment by Gizella — June 8, 2006 @ 4:48 am

  19. :) it’s in Hungarian. Usually I translate my entries into English, just to exercise and for the sake of my foreign readers (if I have :) ); but these days I hadn’t too many free time.
    Check back Monday, I’ll do it during the weekend!
    I’m staying your constant reader.

    Indira replies:
    Thanks Gizella. I will do that, certainly. Thanks again!

    Comment by Gizella — June 9, 2006 @ 8:57 am

  20. Dear Indira,
    this is so far the best Naan recipe I tried at home! Thank you very much for providing good explanations.

    Indira replies:
    You are welcome, dear Sabine. I am glad you tried and like this recipe.

    Comment by Sabine Dinis Blochberger — June 9, 2006 @ 2:49 pm

  21. Indira,
    I just did your naans, it’s very good, its texture and taste is very close to those I had at Indian restaurant! My husband and I enjoyed so much only one naan left (!)
    Too bad I can’t manage to make yoghurt by myself, unwillingly (as I hate to modify the key ingredient), I used buttermilk in order to get the tangy flavor. No sour note in the bread, but taste’s great.
    Indira, I’ll put my result in my blog in these few days, the credit goes to your recipe, hope it’s okay to you :)

    Indira replies:
    I am happy to hear that! Thanks for letting me know, Gattina.
    Buttermilk is perfectly alright too for this recipe.
    I can’t wait to read and see the gorgeous photos of your creation. Looking forward to reading Naan post on your blog.

    Comment by gattina — June 10, 2006 @ 6:44 am

  22. Hi,
    Some day could you post the recipe for making restaurant style malai kofta. I like the way you cook.

    Indira replies:
    Thanks Nazneen. I’ll certainly post a recipe for malai kofta but home style.:)

    Comment by Nazneen — June 11, 2006 @ 11:37 pm

  23. Wow! Can I comeby? :) I’ll try making naan sometime soon. As I told you earlier, my baking skills suck.. so before I can try making bread with yeast, maybe I should try my hand at naans and stuff.

    Indira, I remember you telling me some months back (when I tried making your channa masala) that your friendly Punjabi neighbor shared a recipe for channa masala powder. I wonder if it’s the same Deviji.

    Could you post/mail me that recipe sometime. I love authentic recipes for these masala powders and try to make them from scratch.

    Indira replies:
    You know, you are always welcome to my home anytime.:)
    It took me this long to blog about naan, I promised you in Feb. There is another, wheat halwa, I remember.:)
    Give it a try, Kay and don’t fear the yeast.
    Yes, the same Deviji. She was our neighbour when we were living in Pittsburgh. She came to visit her bachelor son and she stayed about 6 months. She used to be always at my place during morning times. She is a miliatry wife, open and talktative. I loved her company.:)
    The ingredients she listed for chana masala powder are - cumin, coriander seeds, cardamom, cloves, cinnamon, black pepper, pomegranate seeds and amchoor. Quantities, andaaz.:) I have yet to prepare this powder, I don’t know why but I always buy readymade one for chana masala.
    Glad to see you back Kay and thanks for your comment on Mango Windfall!

    Comment by Kay — June 12, 2006 @ 12:53 pm

  24. Indira,
    just come in and thank you for telling me where to get the live active culture. Yes, will do so! Your recipe is definitely a keeper! Thank you so much for sharing this wonderful recipe!

    Indira replies:
    You are welcome, Gattina.

    Comment by gattina — June 12, 2006 @ 1:53 pm

  25. Your recipe works very well - I think the yogurt really makes for a tender and flavorful product. I followed the measurements carefully but experimented with the baking process to come a little closer to the type of naan baked in a tandoor.
    Here is what I did:
    Heat a large cast-iron skillet on the stove top, meanwhile have the oven broiler hot (with the rack set about 15cm from the top). Place the stretched rounds of naan onto the hot pan - brush with ghee (I like to top with nigella seeds), when the dough starts to bubble a little I take the whole pan and put it under the broiler where they will bubble and brown nicely in about 2 minutes. Remove the pan (using a hot mitt!) out goes the lovely spotted brown and bubbly naan, place the pan back on the stove top to repeat the process.
    This method with the high surface temperature of the skillet followed by the intense broiler heat gives almost authentic results, although is a little tricky if you are feeding a number of guests - naan of course being one of those things which is best served hot from the oven However if you have two large skillets and your oven can accomodate them both you can crank them out quite speedily.
    Best regards - happy eating!
    Todd

    Indira replies:
    Hello Todd: Thanks for the neat tips. I understood your method, and I do think it might work. I’ll definitely follow it. Thanks again for sharing.

    Comment by Todd Kehler-Yokobori — December 10, 2006 @ 5:50 pm

  26. Hi Indira! I am adopted from Calcutta and just recently started getting back into Indian cultures–especially the food! I am Bengali but only speak English, and while searching on Google for Indian recipes I found your site. I will most certainly keep coming back for tips and recipes! Tonight it is tandoori chicken with your naan! Thanks!
    Michele

    Indira replies:
    Hi Michele, nice to know about you. Bong mom cooks - from my foodblog list blogs mostly Bengali recipes, if you are interested.
    I look forward to reading your input on my blogged recipes.
    All the best - Indira

    Comment by Michele — December 13, 2006 @ 5:06 pm

  27. […] Re: Naan bread no tips but here are some variations try shooting an email to Musa - he has that Tandori and might have some thoughts quick search came up with possibilities - I like it when they say crank up your oven to its highest setting Naan Recipe, Naan Bread Recipe, Indian Naan Recipe, Indian Bread Naan, How To Make Naan this one uses Gas Mark 1 How To Make Naan Bread (Food: Indian) this one has the simplest ingredients Naan - Allrecipes Punjabi style Mahanandi » Punjabi Naan […]

    Pingback by Naan bread - Forno Bravo Forum — March 30, 2007 @ 3:35 pm

  28. Your recipe works very well. i follow it at my home. it’s very taste fun food. thank you for your Punjabi Naan recipe.

    Comment by sarmila — April 5, 2007 @ 4:39 am

Your Comment

(required)

(required but not published)

RSS feed for comments on this post. TrackBack URI