Naan | How to make Naan

By Afreen Usman  |  30th Sep 2015  |  
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  • Photo of Naan by Afreen Usman at BetterButter
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About Naan Recipe

This is an extremely soft and versatile accompaniment to any Indian meal

The delicious and mouthwatering Naan is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Naan is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Naan. Afreen Usman shared Naan recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Naan. Try this delicious Naan recipe at home and surprise your family and friends. You can connect with the Afreen Usman of Naan by commenting on the page. In case you have any questions around the ingredients or cooking process. The Naan can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Naan with other users


Ingredients to make Naan

  • 4 cups - all purpose flour
  • 2 tsp - dry active yeast
  • 1/2 tsp - baking soda
  • 2 tsp - salt
  • 2 tsp - sugar
  • 1/2 cup - dahi
  • 1 cup - warm milk
  • 4 tbsp - oil
  • 1 egg (optional)
  • To top :
  • Chopped coriander
  • butter

How to make Naan

  1. Mix flour, dry active yeast, baking soda, salt, sugar, dahi, warm milk and oil in a large bowl and knead till you get a soft dough.
  2. Put the dough in a large greased bowl and keep in a warm place for 1-2 hours or till the dough doubles.
  3. Take the dough out and make medium sized balls. (I made 12 naans with this dough.)
  4. Roll the balls as you roll a roti, a little thicker, on a well floured surface.
  5. Heat up the tawa, turn the heat to medium low.
  6. Place the naan on the tawa and cover with a lid for a while.The naan will start fluffing up.
  7. Flip and cook the other side covered for a minute or till done.
  8. Remove from tawa and top with butter and coriander leaves

My Tip:

Serve hot with any Indian curry.

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