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Rusmari Naan 
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Featured Recipes for Rusmari Naan
By Vikas Khanna
Makes 6 naans
1 teaspoon dried active yeast
1/2 teaspoon sugar
1/2 cup warm water
1 cup all-purpose flour, plus more as needed while kneading
salt to taste
1/4 cup vegetable oil, plus 1 teaspoon
2 tablespoons crushed dried rosemary leaves
2 tablespoons olive oil
1. In a glass measuring cup, combine the yeast and sugar. Add the water and
stir well. Let it rest until it’s foamy—about 5 minutes.
2. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and vegetable oil in the center. Mix
together with your fingers until a smooth dough forms, working in a small
amount of additional flour as needed. Knead for about 3 minutes.
3. Oil a small bowl with 1 teaspoon vegetable oil. Place the dough into the
bowl, turning it in order to coat it. Let it rest until it is double in size—
about 1 hour.
4. Preheat the oven to 400°F.
5. Mix together the olive oil and the rosemary leaves.
6. Divide the dough into 6 balls and gently roll into 6 circles on a lightly
floured surface. Place it on a baking sheet and cover it with rosemary mixture. Bake until it is just golden brown and puffed—about 10 minutes. Serve immediately.
Rosemary and Olive Oil Naan
(Rusmari Naan)
Naans are the most common breads in Indian restaurants. You can stuff them and top them with any ingredient of your choice. Traditionally, they are made on the walls of tandoor (Indian clay oven), which needs great skill. In this recipe, I use the regular oven which also gives great results.(Rusmari Naan)
Makes 6 naans
1 teaspoon dried active yeast
1/2 teaspoon sugar
1/2 cup warm water
1 cup all-purpose flour, plus more as needed while kneading
salt to taste
1/4 cup vegetable oil, plus 1 teaspoon
2 tablespoons crushed dried rosemary leaves
2 tablespoons olive oil
1. In a glass measuring cup, combine the yeast and sugar. Add the water and
stir well. Let it rest until it’s foamy—about 5 minutes.
2. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and vegetable oil in the center. Mix
together with your fingers until a smooth dough forms, working in a small
amount of additional flour as needed. Knead for about 3 minutes.
3. Oil a small bowl with 1 teaspoon vegetable oil. Place the dough into the
bowl, turning it in order to coat it. Let it rest until it is double in size—
about 1 hour.
4. Preheat the oven to 400°F.
5. Mix together the olive oil and the rosemary leaves.
6. Divide the dough into 6 balls and gently roll into 6 circles on a lightly
floured surface. Place it on a baking sheet and cover it with rosemary mixture. Bake until it is just golden brown and puffed—about 10 minutes. Serve immediately.
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