Saturday, March 1, 2014

Naan Recipe

This is the easiest naan I've ever made and it turned out so good. As usual, I made this as a last minute thing and didn't have yeast or baking soda. But I still managed to make it taste good somehow. Here's the recipe:


2 cups all purpose flour (maida)
4 tsp baking powder
1 tsp salt
1/4 cup plain yogurt
1 tsp lemon juice

For garnish
4 tbsp butter, softened
1 tbsp minced garlic
1/4 cup chopped cilantro 
pinch of chili flakes
pinch of salt
- Mix all the ingredients in a bowl


1. Take flour, add baking soda, salt and yogurt and knead into a soft sticky dough. Use water for kneading as required. Add lemon juice and mix well. Once you're dough is ready, cover it with a wet cloth or paper towel, then put the lid on the bowl and leave it in a warm place for 6-8 hours. I did this one night before and then made naans for lunch the next day. Worked great.

2. When you are ready to make naans, divide the dough into equal portions. Make dough balls as the size of limes. Take a dry, clean surface, sprinkle some flour and using a rolling pin, roll out a dough ball. If you can make them round, great. If not, make oval shaped naans. The dough will be very stretchy and you might have to keep rolling to pull them out to the right size. You might want to just pick it up and stretch it once in a while. Just make sure that it has been rolled out equally on all sides or it won't cook properly. Roll out as thick as a parantha or thinner.

3. Once you have rolled them out to the size you like, use a brush to spread the garlic-butter on the naan.

4. Heat a skillet, sprinkle some olive oil, place the naan on it and cover it with a lid.

5. Once you cover the skillet with a lid, the naan will start to bubble up. Once this happens, switch sides.

6. Now, use a spatula and push it down so the other side can cook properly. Turn it around again.

7. Once you are satisfied that all the sides have been cooked properly, remove and do the same thing with the rest of the dough. This should yield at least eight naans.

These are perfectly soft and tasty and will be a great accompaniment to dal makhani, shahi paneer or butter chicken. 


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