How do i make authentic indian Naan bread?

[wonderwoman]

I've found some recipes for naan bread online, but none of them come out the same as the soft thin naan i've eaten at indian restaurants. When i make it, it comes out thick and puffy and kind of on the tough side. I know nothing of bread making so i don't know what i'm doing wrong. How are they able to make this bread so thin and soft? What is the secret? Is it in the kneading...do i need a bread maker? or is it the way that it is baked? are they baking the bread in clay ovens? is that the secret?

If anyone knows how to make this bread, please let me know.
thanx

 

[Illuminating*Theopneustia]

you might need a little more water..
my sis has made naan a few times. the type of flour can make it a little puffier because of the leavening in some.
just experiment would be my suggestion

 

[fivepointTULIP]

I'm with Illuminating. You might want to check what flour you are using, since a lot of flour is "self rising" anymore.

 

[Thornado]

And strictly speaking, for truly authentic naan bread, you need a tandoor oven...

 

[fivepointTULIP]

I've now learned how to make Naan in a tandoor It is a basic leavened white dough, with durum flour, let rise, then roll thin like a pie crust and bake it in the tandoor. Not as hard as I thought it might be.

 

[wonderwoman]

Thanx everyone for the helpful replies.

ok so let me get this straight. i need to get non-self rising flour. I used an all purpose flour, so that must be why they didn't come out thin. I also didn't roll them out thin like pie crust.

fivepoint, you mentioned "durum" flour. Where could i find that? Do you know of an online indian site that may sell this? I've never heard of this and assuming i won't find it at my local supermarket.

I realize a tandoor oven is key, but since i don't have one, i'll have to make do with my regular oven. Would you happen to have the exact recipe with step by step instructions on how you made it?
I'm a bit "bread makingly challenged" I can make great cuban food since i'm cuban, but i'm horrible in the bread dept. I really want to learn how to make Indian food, but, thus far, my attempts have ended badly.

I'm not a bread maker and don't have one of those machines for kneading the dough. Do you think i should get one? Is it necessary? Could not enough kneading have something to do with my naan bread failures?

I basically used store bought yeast and followed an online recipe. Is there a specific type of yeast i need to use? Even if they are not exactly like tandoor oven ones, i'd, at the very least, like to make something thin and soft....unlike the bricks i've churned out. lol

 

[skylark1]

All purpose flour is not self rising, so that should be fine. A bread flour would also be fine. In a tandoor, the naan is baked at 800 degrees. You should have your oven very hot. Baking in a very hot oven should make the bread crispy on the outside, but soft on the inside. Also, a slightly sticky dough will result in a softer bread.

I came across this youtube video about making naan, and thought it was great!

http://www.youtube.com/watch?v=0qbCigxf_sc&feature=related

 

[nikkipompom]

sounds good. not had this before.

 

[NostalgicGranny]

All purpose flour is not self rising, so that should be fine. A bread flour would also be fine. In a tandoor, the naan is baked at 800 degrees. You should have your oven very hot. Baking in a very hot oven should make the bread crispy on the outside, but soft on the inside. Also, a slightly sticky dough will result in a softer bread.

Actually all purpose flour can rise of it's own accord. Sourdough would be one example as would an old fashioned sponge (starter). Try it - mix one cup of flour with one cup of water. Before long you will see bubbles.

I'm still working on getting it to do what I expect it to do, but it really is interesting to know that you can make bread without extra stuff like yeast and baking powder.

 

[skylark1]

Actually all purpose flour can rise of it's own accord. Sourdough would be one example as would an old fashioned sponge (starter). Try it - mix one cup of flour with one cup of water. Before long you will see bubbles.

I'm still working on getting it to do what I expect it to do, but it really is interesting to know that you can make bread without extra stuff like yeast and baking powder.

I realize that sourdough starter can be made from all purpose flour without adding yeast, as I have made it many times. Homemade sourdough bread is so wonderful!

Self rising flour usually refers to a commercial mix of flour, salt, and baking powder.

 

[NostalgicGranny]

Not just sourdough. Old fashioned sponges were similar to a sourdough starter except they were usually started the night before. It is pretty much the same principle as sourdough - but just not sour.