May 27th, 2011 by Erin Gennow
Cooked Naan Brushed with Gee

Cooked Naan Brushed with Gee


Adapted from 660 Curries by Raghavan Iyer

This popular Indian flatbread is traditionally baked on the super hot walls of a clay oven called a tandoor.  Here’s a recipe adapted from 660 Curries.  I’ve also made a similar naan using yeast rather than the baking soda used here.

Prep Time: 10 minutes, plus 30 minutes rest

Cook Time: About 3 minutes per piece; 12 minutes total

Makes: 4 – 6 inch rounds


15 oz all purpose flour (about 3 cups)

2 teaspoons baking powder

1 teaspoon coarse sea salt

½ cup room temperature buttermilk

1 cup warm water

Ghee for brushing (or melted butter)

Coarse sea salt for sprinkling onto dough


Rolling Pin, Pastry Brush, Wax or Parchment Paper, Foil, Pizza Stone, Charcoal Grill (optional)


If using a charcoal grill, get it as hot as you can and carefully place a pizza stone on it to heat up.  If using your oven, turn it to the highest bake setting as possible and place the pizza stone on the bottom rack.  (I used the oven method).

Combine the 15 ounces of flour, 2 teaspoons baking soda, and 1 teaspoon sea salt in a large bowl.

Add the ½ cup of buttermilk into the bowl and stir it into the flour mixture.

Slowly pour the warm water into the bowl, a little bit at a time, stirring as you go.  When the dough comes together and is soft, but not sticky, use your hand to gently knead the dough into a smooth ball.  You may not need all of the water, or you may need a few tablespoons more.  If it’s a bit sticky, dust your hand with some flour.

Cut the dough into 4 equal pieces and shape into balls.  Grease a plate and set the balls of dough onto the greased plate.  Brush the top of the dough with ghee and cover loosely with plastic wrap.  Let rest for about 30 minutes.

Dough Resting for Naan

Dough Resting for Naan

After 30 minutes roll out each piece of dough into about a 6 inch round.  After you roll out the dough sprinkle it with coarse sea salt and press it into the dough.  Put the rolled out round on a piece of wax or parchment.  Repeat with the remaining 3 rounds – rolling, sprinkling, pressing, placing on parchment – stacking the parchments on top of one another.

Dough Rolled Out for Naan

Dough Rolled Out for Naan

Get a large piece of foil and fold it in half.

When the oven or grill is up to temperature carefully place a rolled out piece of dough salt side down onto the pizza stone and cook for about 3-4 minutes (depending on the heat of your grill/oven).

After 3-4 minutes remove the naan from the heat, brush the salted side with ghee.  Place the naan into the foil and wrap to keep warm while you bake the remaining pieces of naan.

A year ago on The Daily Morsel


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