Name: Naan
Yield: Yield: 12 flatbreads, approximately 6 ounces (170 g) each
Cuisine: India
Ingredients: 4 teaspoons (20 g) salt; 2 cups (480 ml) warm water (105° to 115°F/40° to 46°C); 2 tablespoons (18 g) granulated malt extract or 2 tablespoons or 1½ ounces (60 ml/40 g) honey; 1 ounce (30 g) granulated sugar; 1 pound 12 ounces (795 g) bread flour; 1 ounce (30 g) fresh compressed yeast; 1 pound 2 ounces (510 g) bread flour; 1 cup (240 ml) water; 1 ounce (30 g) soy flour (optional); 1 ounce (30 g) wheat germ (optional)

Preparation info

Yield:
12
flatbreads, approximately 6 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This soft, puffy flatbread, native to East India and popular in many neighboring countries, especially Afghanistan, is also known as nan and nane in the Hindu language. In these countries, it is as customary to serve naan (and/or any of the similar flatbread varieties) during a meal as it is for us to expect a basket of bread to be placed on the table when we are seated in a restaurant. In fact, because this type of bread is such a large part of the staple diet, it is often en