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restaurant style naan

A few mistakes led to this recipe 


  • ½ pkt (25 g) Fresh yeast (or half a dry packet)

  • ½dl ¼ cup (50 g) Sugar (double for more restaurant style)

  • 1 tbsp (9 g) Honey

  • ½ tbsp (9 g) Table salt

  • 3 dl 1 ¼ cup (300 g) Water

  • 8 dl 3 ¼ cup (500 g) All-purpose flour

  • 50 g ½ stick Butter


extra for taste

  • 1 garlic clove minced

  • 1 tbsp chopped parsley

makes 8 large naan


  1. Mix yeast, honey, sugar and tempered water (30-37 °C). Stir so the yeast dissolves.

  2. Let rest for 10-15 min or until the mixture starts to foam.

  3. Add flour and salt.

  4. Knead the dough for 10-15 min.

  5. Flip the dough onto a floured surface and divide it into 8 round pieces.

  6. Place the dough-rounds on a plate, cover and place in the fridge. 

  7. After 20 min remove the dough from the fridge. On a floured surface, roll out the pieces to 5 mm thick ellipses.

  8. Melt the butter.

  9. Place a cast iron pan on a stove set to medium-high.

  10. Cook the bread on one side until bubbles start to form. If the bread sticks to the pan either add some butter or let the naan burn a bit to loosen.

  11. Flip and cook until the bubbles darken.

  12. Remove and brush with the melted butter (with added minced garlic and parsley if available).

  13. Enjoy warm

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