Awadhi Naan
Veg
Tandoor-baked leavened flatbread, slightly thick, with a golden base and tender interior — the standard bread pairing for korma, nihari, and biryani in Lucknawi restaurants.
Cuisines
Awadhi
Mughlai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/4 cup | plain yogurt |
| 1/4 cup | milk |
| 2 tablespoons | ghee |
| — | water as needed |
| — | ghee or butter for brushing |
Instructions
- 1 In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda.
- 2 Add the yogurt, milk, and ghee to the dry ingredients and mix well.
- 3 Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough.
- 4 Cover the dough with a damp cloth and let it rest for at least 1 hour.
- 5 Preheat a tawa or skillet over medium-high heat.
- 6 Divide the dough into small balls and roll each ball into an oval or round shape using a rolling pin.
- 7 Place the rolled dough onto the hot tawa and cook until bubbles form on the surface.
- 8 Flip the naan and cook the other side until golden brown spots appear.
- 9 Brush the cooked naan with ghee or butter before serving.
Tips
For a smoky flavor, cook the naan directly over an open flame for a few seconds after cooking on the tawa.