Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Flour - unbleached

  2. 1/2 cup 31g / 1.1oz Flour - whole wheat

  3. 4 Egg

  4. 1 cup 237ml Cream - heavy

  5. 1 tablespoon 15ml Salt

  6. 1 1/2 teaspoons 7 1/2ml Baking powder

  7. 1/4 tablespoon 3.8ml Baking soda

  8. Ghi

Instructions Jump to Ingredients ↑

  1. Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes. Form into a ball, cover with a damp cloth and let rise in a warm place until double in size. When the dough is ready, a finger pressed in the dough will make an impression. This will take from 1-2 hours, depending on temperature and humidity. Divide the dough into 8-10 balls. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes. Meanwhile, preheat the oven to 450 F. Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge. Pull one side to make the circle into a teardrop shape. Each naan should be about the size of your hand. Place the naan on a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes until the naan become puffy. To make them a perfect golden color, place the baked naan under a broiler for a minute or two. Serve at once.


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