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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 6 servings |
||
| Calories 377 | ||
| Calories from Fat 71 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 506mg | 21% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 63.5g | 21% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.6g | ||
| Protein 11.9g | 23% | |
Ingredients
- 2/3 cup warm skim milk
- 2 teaspoons melted butter
- 2 teaspoons active dry yeast
- 1 lb all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 2/3 cup plain low-fat yogurt
- 1 large egg
- 2 teaspoons sugar
Directions
1
In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.2
On a piece of waxed paper sift together flour, salt and baking powder.3
Add to bread machine bowl.4
Add olive oil, second half of sugar, yogurt and egg.5
Set the bread machine to the dough setting and let it run through the cycle.6
When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.7
If you have a baking stone, place it in the top rack of the oven to preheat as well.8
Take dough out and separate it into six equal sections.9
Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.10
When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.11
Bake on top shelf of the oven for 90 seconds; the naan should start to puff.12
Switch the oven from bake to broil for an additional minute or until the top starts to brown.13
When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.14
You can brush the naan with butter before serving if desired.
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- Course > Breads > Yeast
- Course > Breads > Flat Shapes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: tburns01
On Jun 1, 2009
A real keeper!!! I made this recipe as is. It was wonderful and easy. It came out perfect using my breadmaker. I used a pizza stone and the naan puffed up and browned perfectly. I did not brush the melted butter on before serving. It was so delicious that I did not need it.
From: Aggee1010
On Apr 19, 2009
Good, I think I will need to roll them out a little thinner as they were pretty thick when they cooked up, but I thought the flavor was good. The bread machine made it super easy, thanks!
From: Heather U.
On Sep 18, 2004
This naan was delicious, and puffed beautifully on a pizza stone in the top of the oven. I used bread flour and added some vital wheat gluten. I also used 4 T of ghee (clarified butter) instead of the olive oil, and omitted the egg. Next time I think I'll increase the salt to 1 1/2 tsp, but otherwise no complaints on flavor. I set my oven to 500 degrees F and preheated it for about an hour with the pizza stone inside. I used just 1 tsp of sugar to feed the yeast (sugar's not currently in the ingredient list), and I added the yeast during step 1 (the instructions don't specify). Hot out of the oven, I wrapped them in a damp towel to get them nice and soft. DH loved these and so did I (would give it a 5-star rating if the ingredients and instructions had been complete).
From: Debby H
On May 28, 2006
I made this on my BBQ grill and it was great. I used the recommended ingredients but did the prep a little different. Since my bread machine has a warming cycle, I layered all the wet ingredients first then the dry ingredients with the yeast on the very top. Once it was done I made the ovals as directed and here is the twist. I put an extra heavy cookie sheet on my BBQ grill heated it up to 500 degrees and cooked the bread on the cookie sheet (with the cover closed). I flipped it over for a few seconds at the end to brown the top. It tasted exactly like the real thing. Thanks for the recipe.
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