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Na'an Bread Recipe

I love making flat breads like pita, tortillas, and na'an. This is my favorite recipe for na'an. It is soft and tender, very easy and the accompanying filling is really delicious. You don't have to fill these, I just think it makes them extra special.
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Ingredients:

  • 4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 egg, beaten
  • 6 Tbsp. natural, unflavored yogurt, at room temperature
  • 2 Tbsp. melted butter
  • 1 cup lukewarm milk
  • Filling:

  • 2 medium onions, minced very fine
  • 2 tsp. cumin
  • 1 tsp. curry powder
  • 2 tsp. chili powder
  • 1/4 - 1/2 tsp cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 tsp. coriander

Directions:

Mix all the dry ingredients well. Mix the egg, yogurt, and melted butter. Stir this into the dry ingredients, cutting it in until it is like very coarse cornmeal. Gradually mix in the milk until you have a nice dough, soft but still workable. Knead it very well, about 5 minutes. Let it rest, covered, in a warm place for 2 hours. Don't skip this step as it develops the flavor.

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While the dough is developing, make the filling. Saute the onions in butter until soft and starting to brown. Add all the spices and stir, continuing to cook, for 3 or 4 minutes. Allow to cool a bit before filling the na'an, and drain very well.

Knead the dough 2 or 3 minutes. Divide it into 6 equal pieces. Flouring your work surface and the rolling pin, roll the dough into ovals, very thin. Top half of each oval with some of the filling, making sure you leave a margin of dough all around. Fold the dough over the filling, and pinch the edges tight. Very carefully use your hands or the rolling pin and flatten each bread. Brush the baking sheet with butter, and each side of each loaf with a bit of the butter you drained off the onion.

Bake for 6 - 10 minutes until puffy and lightly golden, flipping them carefully halfway through.

To make without the filling, simply omit that step. Roll each "loaf" out until about 1/4 of an inch thick, brush with melted butter on both sides, and bake.

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By Free2B from North Royalton, OH

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December 23, 20110 found this helpful

Copasetic, this sounds delicious. I love making breads too. What nationality does Naan come from, can you tell me?

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December 27, 20110 found this helpful

You didn't say what temperature to bake it and for how long. Can't wait to try this!

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December 28, 20110 found this helpful

Na'an is from India, Pakistan, and that area of the world. It is usually the bread served in Indian restaurants, with a variety of different fillings, or plain. I love Indian food, so I had to learn to make this, lol.

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It is really easy. I'm sorry I omitted the oven temp and time. Preheat the oven to 400 degrees and bake 6 - 10 minutes, turning over after 5 minutes, until the bread is puffy and lightly golden. Like pita bread, it will "un-puff" as it cools.

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December 28, 20110 found this helpful

Here's hoping this posts this time, it seems like there is trouble with the site right now, and I have tried posting this already. Na'an is from India, Pakistan, and that area of the world. It is one of the breads served at Indian restaurants, but goes well with anything, if you ask me.

I am sorry I omitted the baking temp and time! Preheat the oven to 400 degrees. Bake 5 minutes, turn over, then bake 4 or 5 more minutes, until the bread is puffy and lightly golden. This is wonderful served hot from the oven, but still really good at room temperature. I like to have 1 for lunch the next day.

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March 7, 20130 found this helpful

So looking forward to trying this recipe. I really like the garlic naan at our local Indian restaurant! The filling sounds delicious.

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