Naan Dough Recipe - Yummy Traditional
Naan Dough Recipe

Naan Dough Recipe

Sunday, October 15, 2023
naan-dough-recipe-with-step-by-step-photos


 Naan dough | How to knead naan dough | How to Make Naan Dough with step-by-step photos

Naan dough is a soft, elastic, and smooth dough from which you can make any type of naan easily, such as keema naan, aloo naan, cheese naan,piyazi naan, garlic naan, etc this dough will make your naan fluffy, and super soft

Some tips and tricks are applied in kneading naan dough or pizza dough, best kneading dough is the only thing that makes your bread, bun, or naan literally perfect. Though more than 25 minutes have to take in kneading but get the result same as what we want, will tell you step by step

Soon I will share pizza dough from which you will be able to make any type of bun, bread, or pizza
                              

My aim in sharing this naan dough recipe is to teach you how to make the super-soft and delicious type of naan whatever you want to make, I will share the next post of afghani fetter naan by making it from the same dough
To make this dough, yeast, yogurt, milk powder, salt, sugar, and lukewarm water, and one most important thing is that the bread improver

If in your area there isn’t available bread improver then you can use ¼ baking powder and 2-3 pinches baking soda, these ingredients work with yeast and make your dough light and softer so let’s begin 

If you have tried this Naan Dough Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this dough first we will have to activate the dry yeast in warm water, water not too so hot not too so cold
Take ½ cup lukewarm water put sugar along with dry yeast
Stir to combine well and cover it then leave it in a warm place for 10 minutes so that yeast becomes active                                                    
                                   
activate-the-dry-yeast


In a mixing large-sized bowl sift the flour then add salt, milk powder, and bread improver
                           
add-ingredients-to-the-flour


Stir to mix well then pour the yeast mixture further with the help of the spatula, Right after put the yogurt and stir to mix well


put-yeast-mixture-to-the-flour


Keep mixing by adding oil, vanilla, and lemon extract 

                                           
keep-mixing-by-adding-oil


Start kneading by adding little by little lukewarm water until the dough is formed

                                 
start-kneading-dough-by-adding-little-water


Transfer the dough to the working surface
                         
transfer-the-dough-on-working-surface


Then start kneading the dough by using a palm for 10 minutes, splashing a little water at the time of kneading 

                           
start-kneading-dough
                                   

It will turn into a sticky dough, add oil and further knead it for a minute, you can see in the below picture dough turns into stretchy 
                                             


Give it another 3-4 minutes till the dough turns elastic, smooth and non-sticky 
                       
gives-it-to-another-3-4-minutes
Now you can see the dough has become elastic, smooth, and soft

                           
dough-become-elastic-and-soft


Now grease the bowl with a little oil 

                                   
dough-has-become-elastic


Gather the dough with the help of a scraper and spread oil over the dough

                             
gather-the-dough

 Put the dough in the greased bowl, cover it with a plastic cling or lid, and leave it to rise for at least 2 hours in any warm place
                                    
put-the-in-bowl


The dough has doubled in size after 2 hours

                   
dough-has-become-double-in-size


Punch the dough down so that excess air could be removed from the dough

                               
punch-the-dough-down


Dust the flour on the working surface and transfer the dough to it, knead the dough again for 2-3 minutes 

                       
knead-the-dough-further


Now naan dough is ready to use in recipes_At this stage, you can store the dough in the bowl by keeping it in the fridge at least for 2 days 
                             




Naan Dough
Author: Sana Rasheed
Preparation Time:10 mins
Kneading time:25 mins
Total time:35 mins
Servings: 3-4
Recipe Category: Roti and Paratha
Cuisine: Pakistani
Calories per serving:137 kcal 

Naan dough is a soft, elastic, and smooth dough from which you can make any type of naan easily..

 Ingredients:
  1. 600g, all-purpose flour
  2. 3 tbsp, oil
  3. 3 tbsp, milk powder
  4. ½ tsp, salt
  5. 1 tbsp, sugar
  6. ¼ tsp, bread improver
  7. ½ tsp, dry yeast
  8. 2 tbsp, yogurt
  9. Lukewarm water as required 
How to make the Naan Dough?
  1. To prepare this dough first we will have to activate the dry yeast in warm water, water not too so hot not too so cold
  2. Take ½ cup lukewarm water put sugar along with dry yeast
  3. Stir to combine well and cover it then leave it in a warm place for 10 minutes so that yeast becomes active
  4. In a mixing large-sized bowl sift the flour then add salt, milk powder, and bread improver
  5. Stir to mix well then pour the yeast mixture further mix them with the help of the spatula
  6. Right put yogurt and stir to mix well
  7. Keep mixing by adding oil vanilla and lemon extract
  8. Start kneading by adding little by little lukewarm water until a dough is formed
  9. Transfer the dough to working the surface then start kneading the dough by using a palm for 10 minutes
  10. Splash a little water at the time kneading
  11. It will turn into a sticky dough
  12. Add oil and further knead it for 5 minutes
  13. Then give it for another 3-4 minutes till the dough turns elastic, smooth, and nonsticky 
  14. Now dough has become elastic, smooth, and soft
  15. Now brush the bowl with a little oil
  16. Gather the dough with the help of a scraper and spread oil over the dough
  17. Put the dough in the greased bowl
  18. Cover with plastic cling or lid
  19. Leave it to rise for at least 2 hours in any warm place
  20. The dough has doubled in size
  21. Punch the dough down so that excess air can be removed from
  22. dough  
  23. Dust the flour on a working surface and transfer the dough to it
  24. knead the dough again for 2-3 minutes
  25. Now naan dough is ready to use in recipes
  26. At this stage, you can store the dough in the bowl by keeping it in the fridge at least for 2 days 
*Not be duplicated, rewritten or published without permission- Thank you! 

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