All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nan / naan flatbread

Naan for home oven. Increase sugar somewhat if sweeter taste is preferred.


(4 medium naan)

270 g bread flour
1 tbsp oil
1 tsp shiokoji salted rice malt (or 1/2 tsp salt)
1 tbsp sugar
1/2 tbsp baking powder
1/8 tsp baking soda
100 cc milk
50 cc water
1 tbsp yogurt (*3 tbsp if not using egg)
1/2 egg (optional)


In a large bowl, put all ingredients except for flour and oil, and whisk well.


Add flour, and mix.

When flour is incorporated, add oil, and mix well with hands for several minutes.

Cover, and let sit for at least 2 hours at room temperature (at least 3-4 hours in a warm room in winter).


Divide dough into four, and form balls.

Place balls on board sprinkled with flour, cover with moist (well-wrung) towel, and let sit for 1 hour (at least 30 minutes).

Preheat oven with baking stone inside to 550 F/290 C or the highest setting.


Gently flatten each ball with palm and pads of your fingers.

Directly place on baking stone, and bake for a few minutes.

(Last updated: January 30, 2018)

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