Naan
Veg
Leavened tandoor bread — white flour dough leavened with yogurt and a little baking powder or yeast, slapped against the inner wall of a clay tandoor and baked at extreme heat for 90 seconds until puffed, blistered, and slightly charred. Brushed with butter on arrival. The plain naan is the foundation of North Indian restaurant meals — the vehicle for butter chicken, dal makhani, and korma. Variants include garlic naan, stuffed kulcha-style naan, and Kashmiri naan with dried fruits.
Cuisines
Hyderabadi
Rajasthani
Haryanvi
Awadhi
Kashmiri
Mughlai
Punjabi
Delhi
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 |
| 2 tablespoons | yogurt |
| 2 tablespoons | vegetable oil |
| 3/4 cup | warm milk |
| — | Butter or ghee for brushing |
| — | Chopped coriander leaves (optional) |
Instructions
- 1 In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda.
- 2 Add the yogurt and vegetable oil to the dry ingredients and mix well.
- 3 Gradually pour in the warm milk, mixing until a soft dough forms.
- 4 Knead the dough for about 5-7 minutes until smooth and elastic.
- 5 Cover the dough with a damp cloth and let it rest for at least 1 hour.
- 6 Divide the dough into 4 equal portions and roll each portion into a ball.
- 7 Preheat a tawa or griddle over medium-high heat.
- 8 Roll out each dough ball into an oval or round shape, about 1/4 inch thick.
- 9 Place the rolled dough onto the hot tawa and cook until bubbles form on the surface, about 1-2 minutes.
- 10 Flip the naan and cook the other side until golden brown spots appear.
- 11 Remove from the tawa and brush with butter or ghee.
- 12 Sprinkle with chopped coriander leaves if desired.
- 13 Repeat with the remaining dough balls.
Tips
For a smoky flavor, cook the naan directly over an open flame for a few seconds after removing from the tawa.