Course: Bread
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Neha Mathur


  • 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


  1. Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.
  2. Add milk and knead a soft dough.
  3. Oil a bowl and transfer the dough in the oiled bowl.
  4. Cover the bowl and keep in a warm place for 1 hour.
  5. Heat a griddle.
  6. Make small balls of the dough.
  7. Dust with maida and roll to make a 4-5 inch circle.
  8. Brush the circle with oil.
  9. Make the circle into a semicircle.
  10. Brush with oil again.
  11. Fold the semicircle into a triangle.
  12. Sprinkle little kalaungi seeds on the platform.
  13. Dust and roll the dough over the kalaungi seeds to make thin naan.
  14. Apply water on the top surface of the naan.
  15. Keep the naan on the griddle with kalaungi side up.
  16. The naan will stick to the griddle because of water applied.
  17. Now turn the griddle upside down over the flame.
  18. Cook till brown spots appear on the naan.
  19. Turn the griddle and cook the naan for 20-30 seconds.
  20. Remove using a tong.
  21. Apply butter if desired.
  22. Serve hot.
  23. You can make these naans and store in a hot box a few hours prior to eating.
  24. 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.
  25. 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.
  26. You can roll the naan as thin as you want.