Naan is a soft, fermented flatbread which is very popular across India and many countries of the world. Mostly relished with Dal Makhani and luscious curries such as Malai Kofta, it wins hearts with its tender texture. I like eating it with my curries, whereas my kid who is a big fan of Cheese, requests me to make Cheese version for him. Among all the bread that we eat, Roti and Naan are the most popular ones. Roti is usually made for everyday eating whereas it is made for the special meals. Most people eat it only when they go to some restaurant as they think that it is very difficult to make it at home and it needs some special technique or equipment. But, my recipe for making it is very simple, only a basic stove top and a griddle (Tava) are needed to make restaurant style bread. I have included a step-by-step pictorial as well. Do read it and share it with your friends as well!
Naan
Naan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Ingredients
- Maida / All purpose flour - 4 cups
- Baking soda - 1/2 tsp
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Sugar - 1 tbsp
- Yogurt - 1/4 cup
- Milk to knead the dough
- Oil - 1 tbsp
- Kalonji seeds - 1 tsp
- Butter to spread on naan
Instructions
- Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
- Add milk and knead a soft dough.
- Oil a bowl and transfer the dough in the oiled bowl.
- Cover the bowl and keep in a warm place for 1 hour.
- Heat a griddle.
- Make small balls of the dough.
- Dust with maida and roll to make a 4-5 inch circle.
- Brush the circle with oil.
- Make the circle into a semicircle.
- Brush with oil again.
- Fold the semicircle into a triangle.
- Sprinkle little kalaungi seeds on the platform.
- Dust and roll the dough over the kalaungi seeds to make thin naan.
- Apply water on the top surface of the naan.
- Keep the naan on the griddle with kalaungi side up.
- The naan will stick to the griddle because of water applied.
- Now turn the griddle upside down over the flame.
- Cook till brown spots appear on the naan.
- Turn the griddle and cook the naan for 20-30 seconds.
- Remove using a tong.
- Apply butter if desired.
- Serve hot.
- You can make these naans and store in a hot box a few hours prior to eating.
- You can use a mix of all purpose flour and wheat flour to make your naan a little healthier. The texture will be little different though.
- You can skip applying oil in layers and just roll your directly. This will not give layers in between, but the taste will be same.
- You can roll the naan as thin as you want.
Preeti S
August 31, 2013 at 9:54 amYou made this look so easy !! thanks for sharing…worth a try 🙂
madhu bhardwaj
August 31, 2013 at 10:15 amThese look great. Am going to try them. Will also cheat a little for the sake of good health and use half aata, half maida. 🙂
Divya Shivaraman
August 31, 2013 at 9:35 pmnaan has turned out wonderful neha….perfectly made
Kamalika
September 1, 2013 at 11:39 amBook Marking this one too…..I loved the idea of turning the griddle and cook it…do we have to rest the griddle on another pan??
Finla
September 1, 2013 at 8:44 pmLooks so good. I am bookmarking to try this once.
Radha Natarajan
December 19, 2013 at 7:21 amtoo good!! definitely to be tried!! and your clicks!! jawdropping ones! well done!
chandhana
February 12, 2014 at 5:50 amI made the naan yesterday and they turned out perfect!! the restaurant naans are so much over rated for me now !!