What is unique about Naan

The most famous resturant-style tandoori naan can be easily cooked and relished at home. Naans can be served with alomost all the curries and gravies 

Traditionally, naans are cooked in a tandoor (oven) however, at our home in the UK, we have developed our own home style cooking version of these naans which turn out just as soft and delicious leaving  you asking for more


Ingredients for Naan

Lukewarm water -1/4 cup
Self-raising flour – 250 gms
Sugar – 1/2  teaspoon 
Yeast – 1/2 teaspoon
Salt – as per taste
Butter (melted) – 2 teaspoon
Milk – as required (to knead the dough)
Baking Soda- 1 teaspoon
Yogurt- 1/2 a cup
Coriander – 1/2 a bunch, finely chopped
Kalaunji (Onion Seeds)  – for seasoning the naan 


In a mixing bowl take 1/4 cup of lukewarm water and add the sugar and yeast. Mix well and keep aside for 10 minutes

Add the self-raising flour into the bowl

To the above add the remaining ingredients: salt, 1 teaspoon butter, baking soda and yogurt, and make a soft dough by adding the milk

Drizzle a little oil or melted butter onto the dough and give the dough a final knead

Cover the dough with a moist muslin cloth and keep it aside for 3-4 hours 

Make round,equal-sized dough balls (about 3″ in diameter).Flatten the dough balls and sprinkle them with  chopped coriander and kalonji (onion seeds),  before rolling them out into oval/round shaped naans

Keep the rolled-out naans covered with the moist muslin cloth for a further 10-15 minutes

Now heat a tawa or a hard-bottomed pan 

Holding the naan with one hand, wet the palm of your other hand with water, and rub the wet palm onto the exposed side of the naan, such that, the water gets evenly coated. Put the naan on the hot tawa so that the wet side faces downwards falling flat on the tawa

The idea is to make the wet side of the naan stick onto the tawa while the upper part of the naan gets cooked

Lower the flame and let the naan cook until you see bubbles appear on the upper side of the naan

At this point,flip the tawa over exposing the upper part of the naan directly to the gas flame

After the naan gets cooked gently scrape the naan from the bottom of the pan with the help of a flattened ladle. 

Repeat the steps for the rest of the naans ,each time wetting one side of the naan and cooking the other by inverting and exposing the naan to the flame

Please note that for best results you would need to cook them over gas. They could be cooked in an oven, however, cooking in an oven would not impart the same texture or flavour to the naans 


Serve these restaurant styled soft delicious naans with a curry of your choice

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