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Web exclusive: Naan


This oven-fresh naan is just the trick for soaking up every drop of curry gravy. 40 pieces of naan

Recipe courtesy of Shivani Dhamija


  • 2 cups (500 ml) all-purpose flour (plus extra for rolling)
  • 1 tsp (5 ml) dry yeast
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) sugar
  • pinch baking soda
  • 2 Tbsp (30 ml) oil
  • 2 ½ cup (725 ml) yogurt
  • ¾ cup (177 ml) water, lukewarm


  1. Dissolve yeast in water. Let sit 10 minutes.
  2. Add sugar, salt, and baking soda to flour, mix well.
  3. Add oil and yogurt to make crumbly dough.
  4. Add water-yeast mixture and additional water as needed to make firm dough. Note: Dough will soften as it rises.
  5. Knead dough until smooth. Cover and keep warm place for three to four hours, until volume nearly doubles.
  6. Heat oven to 450°F (232°C) for 25 minutes, then turn to broil.
  7. Knead dough for about one minute.
  8. Divide into six equal parts.
  9. Dust the surface lightly with dry flour to help with the rolling. Roll each piece of dough, into eight ovals.
  10. Using lightly wet hands, flip rolled naan between palms.
  11. On pizza stone or baking tray, bake naan two at a time, for three minutes, until golden brown.
  12. Remove from oven.
  13. Brush lightly with butter or ghee.
  14. Wait two or three minutes before baking more naan so oven regains temperature.

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