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Naan is a popular Indian Breakfast
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Serves 6
Rated 3.5 based on 100 votes


8 cups - plain flour (maida)

300 ml - warm Milk

4 tbsp - Yoghurt

2 tbsp - dried Yeast

6 tbsp - Butter

2 tsp - Sugar

2 level tsp - salt



  1. Add sugar and yeast into the warm milk and set aside for 25 mins.
  2. Sift together flour and salt in a large bowl.
  3. Make a hollow in the centre and add the yeast mixture, butter and yoghurt.
  4. Mix and knead well. Set aside for 4 hours in a warm place.
  5. The dough should double in size.
  6. Punch down the dough with your fist and divide into 16 balls.
  7. Flatten and roll out each ball into a triangle shape.
  8. Spread a little ghee on each naan.
  9. Place a few naans on a baking tray and bake in a pre-heated oven at 190 degree C for 5 mins until cooked and light brown in colour.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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