Naan

⁽¹⁾

These scrumptious breads are the perfect side dish for any heart East Indian meal.

30 minutes Prep: 20 minutes Cook: 10 minutes

284 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3 1/3	cups	flour, unbleached all-purpose
1	each	yeast, active dry	dried, package
2	teaspoons	salt
1	teaspoon	cumin seeds	or poppy seeds
2/3	cups	yogurt, plain	plain, natural
1	cup	water	warm
2	tablespoons	butter	melted
1	x	flour, all-purpose	for rolling
1	x	vegetable oil	for cooking

Directions

Sift flour into a big bowl. Add the yeast and salt and stir in the seeds. Mix the yogurt, water and butter together and stir into the flour. Turn the dough out onto a floured board. Knead for 5 minutes. Put the dough back in the bowl, cover and let rise in a warm place until doubled in size. (2 to 4 hours depending on the warmth of the room.)

Punch down dough and knead for 1 minute. Cut it into 8 equal pieces and roll each into a ball. Sprinkle a little four on work surface and roll each ball out to an oval shape. Heat a griddle or heavy based frying pan until quite hot, brush it lightly with some oil, and cook each bread for about 3 minutes on each side. Keep the breads warm, wrapped in a clean tea towel.

Reviews

Nice easy recipe, but next time I would use less salt. Didn't rise as I didn't have anywhere warm to leave it, but still made plenty and tasted great.
over 6 years ago by gallopingourmet

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Nutrition Facts

Serving Size 107g

Amount per Serving

Calories 284 13% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 622mg	26%
Total Carbohydrate 53.0g	18%
Dietary Fiber 2.0g	7%
Sugars 1.0g
Protein 8.0g	16%

Vitamin A	2%		Vitamin C	0%
Calcium	4%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs