Naan is usually cooked in an oven. But it can also be cooked over the regular non stick tava. Naan differs from chapathi, roti and parathas due to the presence of yeast, curd and milk which give a distinct flavour to the naan. Given below is a very easy recipe to make naan at home.

Makes: 8 Naans
2 cups maida
2 ½ tbsp curds
1 1/3 tsp active dry yeast
¾ tsp sugar
½ tsp salt
¾ cup milk
2 ½ tbsp water


Heat water to Luke warm (warm water which you can touch without feeling any burning sensation), take 2½ tbsps of it in a large bowl, then add yeast, sugar and salt. Stir for a few seconds, close a lid and leave it aside for 10 minutes. After 10 minutes, check if the yeast has fully dissolved in the water (If not, stir again by adding ¼ tsp Luke warm water) and has formed a froth (we did not find any froth but the naan came out perfect). Now add curd and maida. Add milk little by little and knead several times to form a smooth dough. Cover with a cloth and then close a lid, set it aside for 2 to 3 hours till the dough doubles in size. If you want to speed up the process, place the bowl closer to the stove where you are preparing the curry for the naan. The heat waves from the stove will decrease the fermentation time.

After the dough has doubled in size, divide it into 8 equal balls and set aside. Heat a non stick tava on high heat. Roll one ball into a naan, apply little bit of water over the surface of the naan and place it over the tava with the water applied part of the naan touching the tava. Close a lid for a few seconds and then remove the lid, the naan would have puffed up by now, turn the naan and cook on the other side. Apply butter on both sides (optional). In the same way make all the other naans. Serve hot with any gravy of your choice.


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