Thursday, November 29, 2012

Naan Bread : IHCC

"Bread Week!" is the theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Madhur Jaffrey's recipes. There are a number of bread recipes of Madhur Jaffrey's which I've bookmarked, and decided to try out this Naan Bread as it has always been on my list of to-do, so now seems the perfect time to try my hands at making some Naan Bread.

The dough is mixed and left to rise until doubled in size.
Preheat the oven to the highest setting, mine is 250 degrees, place a baking tray in the middle rack.
Divide dough to six small rolls and roll out to an oval shape.
Remove the hot baking tray from the oven and place the rolled out naan dough onto the tray.
Bake for about 5 minutes until they are puffed up, then transfer the tray to a rack above, under the broiler to brown it, about 1 minute.

The puffed up Naan Bread just after baking, lovely with spots of brown. 
The most exciting part is when the Naan Bread puffs up in the oven, definitely makes me smile when I saw the first one!

I made some Hard-Boiled Eggs Masala, which I will post next week, to eat with the Naan Bread. Overall, there is nothing special about this Naan Bread, but I did enjoy eating this with the eggs masala. This Naan Bread is quite plain in taste (I think it needs a little more salt) and perhaps with some added flavours like chopped garlic or cumin seeds or even chopped coriander, would definitely make it much more flavourful. I will definitely try adding some of it the next time when I make this, as I think that even though it is quite plain, it would be great with some flavours added in.


To view other breads that my friends are making, do stop by IHCC.

I'm sharing this with :

Naan Bread
(adapted from goodfood channel, Madhur Jaffrey)
150ml hand-hot milk
2 tsp caster sugar
2 tsp dried active yeast
450gm plain flour
1/2 tsp salt
1 tsp baking powder
2 tbsp vegetable oil, plus a little extra
150ml natural yoghurt
1 large egg, lightly beaten

  1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
  2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yoghurt and egg. Mix and form a ball of dough.
  3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.
  4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.
  5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.


  1. Just this past Saturday I made a Naan bread that was very similar to your recipe. Mine turned out perfectly, just the right amount of chewiness. It also went really well with the Indian feast I prepared. Naan is great because it allows other flavours to be the star. Your recipe looks great.

  2. Your naan looks perfect! I *am* going to do this one of these days before too long!

  3. I love naan. This looks fantastic!

  4. Yoh, your naan bread is so cute! I so feel like bursting it, hahaha, naughty Jessie.

  5. Hi Joyce, this naan sure looks good. Thought I am more a roti fan.....
    You sure a lady with very creative cooking talents.
    Incidentally, how many times has hubby changed his belt? Ha ha ha.
    Have a nice day.

  6. Hi Joyce, can make nann in the oven? I also want to try... it looks so good and naan is a favourite at home. I always buy those frozen kind but with this recipe, can make my own. What is hand-hot milk?

    1. Hi Mich, yes, you can bake naan in the oven, just make sure that the baking tray is preheated before you place the rolled naan dough onto it for baking, be careful when handling the hot baking tray. Hand-hot milk is milk heated until it is slightly hot and warm to the touch, do not heat it too hot, or it will kill the yeast. Have fun baking!

  7. Joyce , throw some of that naan over here ! :D Love the eggs masala , it looks so appetizing !

  8. Joyce, this is exciting! Your naan bread puffed up beautifully. I am looking forwards to the eggs masala recipe :)

  9. Very impressed that you made these; perfection!

  10. Joyce,
    I am looking at your puffed up Naan bread with a smile too.
    It is so beautifully puffed and love the browned spots.
    Would like to try this out too.
    Also looking forward for the masala eggs..:D

    Have a lovely weekend.

  11. Your naan bread looks perfect, exactly like the ones from the Indian shops!

  12. i also like the brown spots and also it puffed up so nice like a blown up float! haha! does it get deflated after sometime?

    1. Hi Lena,
      Yes, I like the brown spots, looks rustic and homemade! hahaha! I ate a piece about more than half an hour later and it still remained puffed! No idea how long it can stay that way. I was actually wondering about that when I ate that piece!

  13. Wah..good time I don't have to order from the nearby indian rest. I can just call you..wakaakakaa

  14. Wow! Homemade Naan!! I LIKEY & ya, looks exactly like Indian rest! Looking forward for the hard-boiled eggs masala! Can't wait!! :)

  15. I love how puffy and golden brown your naan bread is! It just seems like it would be so much fun to make. Thanks so much for joining us this week!

  16. Love making NAAN because it is so easy in or out of the oven. Try brushing the naan with some garlic butter while it is still hot. Adds lots of flavor. Looks like yours puffed perfectly.