Skip to main content

Naan/Indian flat bread

Anything home made tastes better than a restaurant or store bought food. I am sure most of you will agree with me on that.Today I tried making naan in my kitchen. They came out really really well and every minute I spent in making this is well worth it :).
For who does not know what a naan is ...Naan is a flat bread baked in clay ovens or tandoor ovens. Well most of us does not have clay ovens at home ..but don't worry naan can be made in over or even in a skillet. I have explained both versions.
Below is the basic recipe for naan and you can dress it up in whatever way you like.


2 cups all purpose flour
1/2 cup luke warm water
2 tbsp oil
2 1/2 tbsp yogurt
1 tsp salt
1 tsp sugar or 1 tsp honey
1 tsp Yeast
1/4 tsp baking soda
Melted butter for brushing the naan
1/4th to 1/2 cup flour for dusting


 Dissolve the sugar in luke warm water. Add the yeast to the sugar water and keep aside for couple of minutes. After couple of minutes you will see foam forming on the top which means the yeast is being activated.
In a bowl mix flour, yogurt, salt, baking soda and oil. Add in the yeast water and knead to a soft dough.
Apply little oil to the edges of another bowl which should be three times larger than the dough itself.
Place the dough in the oiled bowl, cover with a damp cloth and let it rest for 4 to 6 hours in a warm place. By this times the dough should be double in volume.
The dough doubled in volume and see the pores
Knead the dough for 2 or 3 minutes and make into 8 equal parts.
Dust the rolling  area lightly with dry flour. Take one piece of dough at a time and roll into oval shape.
Before placing the naan onto a baking sheet, apply water to the hands and pat the rolled disc in between the palms.

In Oven

Preheat the oven to 500F.  Then heat the baking sheet or pizza stone in the oven for 15 minutes and then turn to broil.
Place the discs onto baking sheet or pizza stone and bake for 2 or 3 minutes depending on your oven till naan is golden brown color on top.
Take out the naan and brush with butter.
Wait for 2 or 3 minutes before baking next batch of naan and repeat the process.

On a skillet

Heat large heavy skillet over medium-high heat until drop of water evaporates on contact. Place the rolled dough on the skillet (the dough will stick to the skillet do not worry about that).
Cook for 1 to 2 minutes or until large bubbles begin to puff up and bread puffs up slightly. Flip and cook for 1 minute, pressing with spatula to for even browning.
Transfer to serving plate and brush with butter. Repeat the same process for rest of the dough.
The above recipe yields 8 mini naans.
I made simple potato curry to go with these naans today. Naans can be served with pretty much any spicy gravy curry. YUM!!!


Do not forget to apply water to your hands and pat the naan in between the palms.
I used pizza stone in my oven and trust me it is worth it.


Post a Comment

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m