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Nutrition Facts
Serving Size 1 (188g) Recipe makes 4 servings
Calories 397
Calories from Fat 35		(8%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 906mg		37%
Potassium 242mg		6%
Total Carbohydrate 76.0g		25%
	Dietary Fiber 2.5g	10%
	Sugars 4.5g
Protein 12.9g		25%
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February 2008 #2

Missy Wombat

Bombay Naan (Oamc)

Recipe #178020 | 25 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Oolala
Jul 17, 2006

Flat bread made without yeast in a frying pan. This can be prepared ahead and frozen and kept for 2 months. Reheat in warm oven. June/07-I just made this for my family, it was heavier and more dense than what we are used to from Naan in restaurants. I liked it, DH thought it was OK and so did my older son BUT my youngest, picky-picky, really didn't like it.

SERVES 4 , 8 rounds (change servings and units)

Ingredients

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups plain yogurt
vegetable oil, for frying

Directions

1
Sift the flour, salt, baking soda and baking powder into a large bowl.
2
Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch.
3
Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary.
4
Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan).
5
Cook until lightly browned on both sides, turning often; 8-10 minutes.

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Featured Reviews for This Recipe

From: Jezski

On Oct 2, 2009

Thanks, Oolala. Definitely a keeper. I made half a recipe and we enjoyed it. I divided the dough into 8 pieces and rolled each individually. I had an issue with the oil; next time I will use very little, perhaps just brush oil on pan as suggested elsewhere. And I will use a cast iron skillet. But these were great-tasting and were finished up quickly. Good with soup!

1 person found this review helpful

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From: Chef #1219132

On Sep 29, 2009

This was fantastically easy! I can't believe how easy! my 2 year old loved them and ate more than I could! I had issues with the amount of oil needed in the bottom of the pan... a battle between wanting less fat but wanting more tasty "fried-bread-taste". I think next time I'll try brushing on oil into the skillet between rounds with a pastry brush.

2 people found this review helpful

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From: Chef #302958

On Oct 29, 2006

Oolala, this recipe makes perfect naan bread. The last few I made turned out the best, soft, fluffy and layered. I think this was due to the re-rolling of scrap pieces. Next time I make these (which will be very soon) I will fold the dough over and roll it out a few times at the very start so I get this layered effect on all of them. Thanks for a great easy recipe!

9 people found this review helpful

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From: kansbaker

On Dec 17, 2006

Good naan. I found it easier to divide into 8 pieces and roll out each piece and cook. Thanks.

8 people found this review helpful

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