How to Make Nan Bread

Naan (or nan) is a leavened flatbread traditionally made in India. It is typically eaten with curry dishes and a staple of Indian meals. Although naan was designed to be cooked in a special high-temperature Tandoor oven, it can be made at home, as long as your oven is turned up to its maximum temperature. Naan must be made several hours in advance of serving because the dough needs time to set, but the recipe itself is quite simple and requires very little hands-on time. This particular recipe does not require active dry yeast.

Things You'll Need

4 cups of white flour 4 teaspoons olive oil 1 egg 1/2 cup warm milk (or 1/4 cup milk and 1/4 cup yogurt) 1 tablespoon sugar (demerara, or plain white) 1/2 teaspoon making powder 1 teaspoon salt 1 teaspoon Nigella or poppy seeds 1/4 cup butter (optional)

Instructions

Mix the flour, baking powder and salt in a bowl.
Mix the sugar, milk, eggs and 2 tablespoons of olive oil in a separate bowl.
Pour the milk mixture into the flour mixture and knead. Once a soft dough is formed (add water if necessary), pour the remaining 1 tablespoon of oil on the dough and continue kneading.
Allow the dough to stand covered with a damp cloth for 20 minutes, knead again, then let it stand covered again for several hours.
About a half an hour before the naan is to be served, preheat the oven to its maximum temperature. Divide the dough into 8 balls and let it sit while the oven is heating. Sprinkle a baking sheet with the seeds and place in the oven during the preheating process.
When the oven is hot, place the dough balls on the baking sheet, pressing them flat into ovals. Brush with butter if desired. Cook until the naan is puffed up and golden brown.

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