Naan (Indian Flat Bread) Recipe


Naan, leavened flat bread. Its simple to make, soft and delicious!!!


  1. Flour – 3 cups  (1.5 cup Whole wheat – Atta + 1.5 cup Plain flour – Maida)
  2. Baking Powder – ¼ tsp (heaped)
  3. Sugar – 1 tbsp
  4. Salt – 1 tsp
  5. Yogurt – 3 tbsp
  6. Oil / Ghee / Butter – 2 tbsp
  7. Yeast – 1 ½ tsp
  8. Warm water – ¼ cup + ½ cup


  1. Mix yeast, sugar and warm water (¼ cup). Keep this mixture for 10 mins till it becomes frothy.
  2. In a bowl, combine flour with baking powder and salt and mix well.
  3. Add frothy yeast mix to the flour mix and add ghee / oil / butter and mix it for 1 minute.
  4. Gradually add yogurt and water ( ½ cup) to form a soft pliable dough. Knead for almost 10 mins.
  5. Remember to cover the dough with a wet kitchen cloth or clean wet towel.
  6. Let dough stand for at least 2 hours. Keep the dough in a warm place.
  7. After about 2 hours dough will double in volume. Knead it once more and punch out the air.
  8. Make balls and roll thin naans in oval shape. Keep the rolled naans for 2-3 minutes.
  9. Dip your hands in water and then pick each naan up with wet hands, lightly wetting each side of the dough before laying it on the preheated oven / tawa.
  10. Direct flame Method – Make, in tawa same like phulka .
  11. Oven Method – Preheat the oven to 200 degree C and cook for 5-10 minutes.
  12. Remove from the tawa / oven and brush with butter.

** Flax seed and Kalonji (Nigella Seeds) – Spread it on the rolled naan and press well with the rolling pin.

**Garlic naan – Mix finely chop or crushed garlic, with oil and little salt and brush on top of naan.


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