Naan is a light, soft Indian flatbread made with all-purpose flour, salt, sugar, oil, and water, and leavened with either yeast or a mixture of yogurt and baking powder. It is cooked in a tandoor or on a hot griddle or tawa (skillet). This slightly chewy bread pairs well with rich curries, dals, and kababs.

Recipe Snapshot

  • Prep time: 140 minutes
  • Cook time: 30 minutes
  • Total time: 170 minutes
  • Yield: 9 · 9 Naan
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ¼ cup Yogurt (or plain curd, can use cashew or almond yogurt)
  • 1 teaspoon sugar (or organic unrefined cane sugar)
  • 1 teaspoon baking powder
  • 1 pinch baking soda
  • 2 cups all-purpose flour ((maida))
  • 1 teaspoon salt (or add as required)
  • 2 tablespoons oil (- butter can also be added)
  • ¼ to ⅓ cup water (or add as required)
  • 1 tablespoon onion seeds ((kalonji) or melon seeds or sesame seeds)
  • butter (or ghee or oil - as required for spreading on naan (optional))

Method

Making Dough

  1. In a mixing bowl take the yogurt (curd).
  2. Add sugar, baking powder and baking soda.
  3. Mix all the ingredients very well until the sugar dissolves.
  4. Now add all-purpose flour and salt.
  5. Mix again with a spoon so that the salt is evenly distributed in the flour.
  6. Make a well in the center and add the oil.
  7. Add ¼ to ⅓ cup water or add as required.
  8. First mix and then begin to knead.
  9. Knead to a smooth and soft dough. If the yogurt is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
  10. Flatten the dough and spread some oil all over the dough. Place in the same bowl.
  11. Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.

Assemble and Rolling Dough

  1. Make medium-sized balls from the dough.
  2. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
  3. Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
  4. Roll into a 6 to 7 inches elongated circle.
  5. Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
  6. You could also roll the dough into a round circle of 6 to 7 inches in diameter.

Making Naan on Stovetop

  1. Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
  2. Keep the flame to medium-high or high and begin to cook the naan bread.
  3. Let one side get partly cooked. You will see some air pockets on the naan.
  4. When you start seeing the air-pockets, then flip the flatbread with a spatula.
  5. Now cook the second side on medium-high to high heat.
  6. Again you will see air-pockets appearing on the second side.
  7. Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
  8. Grill the first side on the flame till you see some charred spots and blisters. Also, toast the edges.
  9. Turn over and toast the second side too till you see some charred spots.
  10. Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter) or alternatively use oil for a vegan version. You can even skip using butter or oil entirely.

Toasting Naan on a griddle (tawa) or skillet

  1. Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
  2. You will see some air pockets on the naan.
  3. Flip the naan bread.
  4. Cook the second side more than the first side. Please note that on a high heat the naan bread will get cooked faster.
  5. Press the edges with a spatula so that they are also toasted and cooked properly.
  6. Flip again using a spatula.
  7. You could flip again if needed and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole box or roti basket and serve later.
  8. Similarly cook the remaining flatbreads in batches one by one.
  9. Serve Naan hot or warm with your favorite Indian curry, vegetable or lentil dishes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.