One of the most popular flatbreads in India and some South Asian countries, the Naan Bread is made with a leavened dough. Here’s my tried and tested Naan recipe to make these soft, slightly chewy and delicious flatbreads, without yeast. The incredibly easy one to make, if you find using yeast is a daunting affair. You can cook it on a griddle (tawa) or a skillet on a stovetop. Alternatively, grill in a tandoor or oven. Here I show 2 ways of roasting these breads – on the stovetop on direct flame and on the skillet.
About Naan
Naan is a light, soft and leavened Indian flatbread, prepared with all-purpose flour, salt, oil, sugar and leavened with yeast or a mixture of baking powder and yogurt.
It is cooked in a tandoor or on a hot griddle or skillet. This chewy, pillowy bread pairs perfectly with rich curries, lentils and kebabs.
Like I said in the beginning, Naan Bread is made in some countries in Asia. These breads are baked in a tandoor (a cylindrical oven made of clay). It is also popular in India and is served in almost all the restaurants here.
This flatbread is a super common choice for us when dining at any North Indian or Mughlai restaurants or eateries.
However, the Naan recipe is not a common one in Indian households as a staple. It is Roti, Paratha (unleavened flatbreads made with whole wheat flour or atta) that is made on a regular basis for our everyday meals.
A few more popular breads in the Indian subcontinent are Poori (Indian Fry Bread), Kulcha, Bhatura and Parotta.
How This Recipe is Different
To leaven Naan Bread dough, you can use either yeast or a combination of yogurt and baking powder with a bit of baking soda.
My Naan recipe includes baking powder, baking soda and yogurt for the leavening. The acidity in yogurt reacts with the baking agents, helping the dough rise and resulting in a soft, fluffy texture.
You can also be assured that you are not fretting over the use of yeast in preparing this quintessential flatbread.
This flatbread is so delish that it makes you forget about the all-purpose flour (or maida), which forms the base ingredient in the recipe.
I do make whole wheat Naan Bread, but sometimes the family wants a classic, soft-textured one made with all-purpose flour, the way they are made in restaurants.
So, I combine both whole wheat flour and all-purpose flour to make it – like in this recipe of Garlic Naan.
For best taste and texture, a Naan Bread should be consumed hot. Once it cools, then it may become dense, hard, very chewy and loses its taste.
At least the restaurant ones become like that. But not this recipe. This recipe results in flatbreads that remain soft and slightly chewy, even when they become warm or cool.
Occasional Indulgence
Whenever we visit a restaurant, most of the times, we end up ordering this particular flatbread with a curry or lentil-based dish. Knowing very well that it will be probably made with all-purpose flour and not really good for health.
But what to do! These flatbreads taste so well with curries that you end up loosening your guard on consuming nutritious food.
Once in a while, we all like to relax and relish fried food or other supposed to be unhealthy foods. And its ok to do that, as far as you know what to do, to compensate for that!
How to make Naan Recipe
Prepare the Dough
1. In a mixing bowl, take ¼ cup fresh yogurt (curd). For a vegan option, use almond or cashew yogurt.
Ensure to use fresh yogurt and not overly sour or tangy one.
2. Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
If you do not have baking soda, then skip it.
3. With a spoon, mix all the ingredients very well till the sugar dissolves.
4. Now add 2 cups all-purpose flour, 1 teaspoon salt or add as required in the bowl. You can also use a mix of whole wheat flour and all purpose flour.
5. To evenly distribute the salt in the flour, mix again with a spoon.
6. Make a well in the center and add 2 tablespoons oil.
Note: You can even add butter instead of oil. Use any neutral-flavored oil.
7. Add ¼ to ⅓ cup water or as required.
8. First mix and then begin to knead.
9. Knead to a smooth and soft dough.
If the yogurt is thick, then you may need to add more water. In case the dough looks dry, then add some more water and knead.
If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough. You can even use a stand mixer to knead the dough.
10. Flatten the dough. You can even spread some oil all over the dough, if you want. Place in the same bowl.
11. Place a moist kitchen towel or napkin completely covering the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.
12. In the picture below, the dough has leavened after 2 hours.
Assemble & Roll
13. Make medium-sized balls from the dough.
14. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
15. Sprinkle some nigella seeds (kalonji), sesame seeds (black or white) or melon seeds (magaz) on the rolled dough. I have added nigella seeds as they give a good flavor.
If you do not have these seeds, then skip them.
16. Roll to a 6 or 7 inches elongated circle.
17. Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The Naan will have a tear-shaped form.
Roast on Stovetop
18. Heat a heavy griddle, tawa or skillet and keep on medium-high to high heat. Place the flatbread on the hot tawa, skillet or griddle.
19. Keep the heat to medium-high or high and begin to cook the bread.
20. Cook one side partly. You will see a few air pockets on the flatbread.
21. When you start seeing the air-pockets, then flip using tongs or spatula.
22. Now, cook the second side on medium-high to high heat.
23. Again, you will see air-pockets appearing on the second side. Flip when you see many air-pockets on the bread. Cook the second side more than the first side.
24. You have to flip it using tongs and place it directly on the stovetop heat.
25. Grill the first side on heat till you see some charred spots and blisters.
26. Roast the edges too.
27. Turn over and roast the second side too till you see some charred spots. Avoid fire roasting too much as then the flatbread becomes crispy.
28. Place it on a plate or tray. Spread or brush some softened butter or melted butter on it. You can even use ghee (clarified butter).
For a vegan version, use neutral flavored oil. You can even skip using butter or oil entirely.
Make Naan on Tawa/Skillet
29. Heat a heavy griddle or skillet on a high flame. Place the rolled dough on the hot tawa or skillet or griddle.
30. You will see some air pockets on the flatbread.
31. Flip the flatbread.
32. Cook the second side more than the first side. Too cook faster, cook on high heat.
33. To cook the edges properly, press them with a spatula.
34. Flip again.
35. You can flip again and press the edges for even cooking. Remove and spread some butter or oil.
This way prepare Naan in batches with either of these 2 methods. You can even stack cooked Naans in a casserole box or roti basket and serve later.
36. Serve Naan hot or warm with your favorite curry or lentil dish.
Serving Suggestions
Naan pairs beautifully with a variety of rich, flavorful Indian dishes – both curries and lentils. Here are some of our favorite dishes I mostly serve with naan:
Storage Suggestions
The dough can be refrigerated for 3 to 4 days or frozen for up to 4 to 5 weeks. Since yogurt is added to the dough, avoid freezing it beyond this time.
To freeze, place the dough in an airtight box and store in the freezer. Thaw completely at room temperature before rolling and toasting.
Prepared naan can be refrigerated for a couple of days. Warm it on a skillet or in the oven before serving.
Naan vs Naan Bread
Both Naan and Naan Bread are the same, and used interchangeably in India as well as other places it is served.
In Asia particularly, we have the tasty flatbread Naan, whereas in the United States, these are called as Naan Bread.
Variations
- Whole Wheat Flour: Instead of all-purpose flour (maida), you can use whole wheat flour or a mix of both. A 2:1 or 1:1 ratio of whole wheat to all-purpose flour works well. For a 100% whole wheat version, refer to my Butter Naan recipe made entirely with whole wheat flour.
- Herbs and Spices: Add chopped herbs like coriander, mint, parsley, or basil to the dough for added flavor and color. Spices like red chili powder, black pepper, and chaat masala can also be added. Garlic-flavored naan is another popular variation.
- With Yeast: You can prepare these flatbreads with yeast using either instant or dry active yeast. This yields a slightly different texture and rise.
- Cheese Naan: Stuff grated cheese in the rolled dough, seal, and toast/roast. Optionally, flavor with garlic for a richer taste.
- Butter Naan: Add butter to the dough instead of oil, and brush melted or softened butter on the flatbread after cooking.
Expert Tips
- Flour Choices: You can use only all-purpose flour or a mix with whole wheat flour as preferred.
- Kneading: Knead the dough well until soft, smooth, and pliable. Adjust the amount of water depending on the flour type.
- Yogurt: Use fresh yogurt that’s not very sour. Alternatively, use 3 tablespoons of Greek yogurt and add some water to knead.
- Baking Soda: Can be skipped if preferred.
- Flavorings: Herbs and spice powders can be added to the dough or mixed with melted butter/oil to spread over the naan after toasting.
- Vegan Option: Substitute dairy yogurt with plant-based yogurt like almond or cashew. Use oil or vegan butter for kneading and brushing.
- Toasting Options: Naan can be made in a tandoor, on a tawa, or baked. For baking, place on a greased hot tray in a preheated oven at the highest temperature. The yield is about 8 to 9 medium-sized naan.
- Scaling: The recipe can be doubled or tripled to make a larger batch.
FAQs
Yes, the dough can be refrigerated for 3 to 4 days or frozen for 4 to 5 weeks. Thaw at room temperature before using.
Yes, this naan recipe is made without yeast. However, you can also use yeast if desired.
Traditionally, all-purpose flour is used, but you can also make it with whole wheat flour or a combination of both.
Yogurt gives softness to the dough. If avoiding dairy, use a plant-based yogurt. Greek yogurt can also be used.
Yes. Place on a hot, greased tray and bake in a preheated oven at the highest temperature until golden and puffed.
More Flatbreads Recipes To Try!
Indian Breads
Indian Breads
Indian Breads
Indian Breads
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Naan Recipe (Without Yeast)
Ingredients
Wet ingredients
- ¼ cup Yogurt or plain curd, can use cashew or almond yogurt
- 1 teaspoon sugar or organic unrefined cane sugar
- 1 teaspoon baking powder
- 1 pinch baking soda
Dry ingredients
- 2 cups all-purpose flour (maida)
- 1 teaspoon salt or add as required
- 2 tablespoons oil – butter can also be added
- ¼ to ⅓ cup water or add as required
Additional ingredients
- 1 tablespoon onion seeds (kalonji) or melon seeds or sesame seeds
- Butter or ghee or oil – as required for spreading on naan (optional)
Instructions
Making Dough
- In a mixing bowl take the yogurt (curd).
- Add sugar, baking powder and baking soda.
- Mix all the ingredients very well until the sugar dissolves.
- Now add all-purpose flour and salt.
- Mix again with a spoon so that the salt is evenly distributed in the flour.
- Make a well in the center and add the oil.
- Add ¼ to ⅓ cup water or add as required.
- First mix and then begin to knead.
- Knead to a smooth and soft dough. If the yogurt is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
- Flatten the dough and spread some oil all over the dough. Place in the same bowl.
- Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.
Assemble and Rolling Dough
- Make medium-sized balls from the dough.
- Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
- Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
- Roll into a 6 to 7 inches elongated circle.
- Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
- You could also roll the dough into a round circle of 6 to 7 inches in diameter.
Making Naan on Stovetop
- Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
- Keep the flame to medium-high or high and begin to cook the naan bread.
- Let one side get partly cooked. You will see some air pockets on the naan.
- When you start seeing the air-pockets, then flip the flatbread with a spatula.
- Now cook the second side on medium-high to high heat.
- Again you will see air-pockets appearing on the second side.
- Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
- Grill the first side on the flame till you see some charred spots and blisters. Also, toast the edges.
- Turn over and toast the second side too till you see some charred spots.
- Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter) or alternatively use oil for a vegan version. You can even skip using butter or oil entirely.
Toasting Naan on a griddle (tawa) or skillet
- Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
- You will see some air pockets on the naan.
- Flip the naan bread.
- Cook the second side more than the first side. Please note that on a high heat the naan bread will get cooked faster.
- Press the edges with a spatula so that they are also toasted and cooked properly.
- Flip again using a spatula.
- You could flip again if needed and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole box or roti basket and serve later.
- Similarly cook the remaining flatbreads in batches one by one.
- Serve Naan hot or warm with your favorite Indian curry, vegetable or lentil dishes.
Video
Notes
- Make sure to knead the dough very well. It should be soft, smooth and flexible. Add water as needed while kneading the dough.
- For the yogurt, use the one that is fresh and not very sour or tangy. You can also use 3 tablespoons greek yogurt in place of regular yogurt. With greek yogurt, you will need a bit more water if needed to make a soft and pliable dough.
- The number of dough balls will vary depending on the size and thickness of the flatbreads. Approximately 8 to 9 medium sized naans can be made.
- Alternatively, You can also cook the naan bread in a tandoor or bake them. Place the naan bread for baking on a greased hot tray or stone and bake in a preheated oven at your oven’s highest temperature.
- For a vegan version, use plant based yogurt (almond or cashew yogurt) and a neutral oil for kneading dough as well as for toasting. For spreading on the naan bread, use vegan butter or a neutral oil.
- This basic recipe of a no yeast naan can be flavored and spiced with some herbs and ground spices of your choice. You can add these ground spices or herbs in the dough. Or choose to mix them with the oil and melted butter. Then spread this herbs and spices infused butter or oil on the cooked flatbread.
- You can even add butter instead of oil to the dough.
- The dough can be frozen. In the freezer the dough stays good for 4 to 5 weeks. In the refrigerator for 3 to 4 days.
- The recipe can be doubled or tripled.
Nutrition Info (Approximate Values)
Naan recipe from the blog archives was first published on July 2013.
Perfect, easy recipe.
This is my go to naan recipe, I’ve made it many times over the years and it is always fantastic.
I’m very comfortable with yeast (I bake yeasted and sourdough breads and pastries regularly), and I’d recommend this recipe for anyone wanting to make naan even if they’re comfortable with yeast. The texture and flavor are on point with no compromise.
Thank you and glad to read your positive feedback on the recipe. Thanks for the rating too.
Amazingly tasty mmmm so yummy!!
Hi Dassana,
I have tried your naan recipe for first time. They are very tasty and easy to prepare with easily available ingredients. Thank you very much.
Hi Navitha, thanks for the feedback and good to know. Yes the recipe is easy to make. Most welcome and happy cooking.
Hi Dassana,
I am in same field as you home science and have started cooking since I was in 7th standard I love cooking and doing RNDs in my recipe having being following and doing your recipes for years now they have never gone wrong for me and have come out awesome especially the tadka dhal, all my family and friends are fans of it, wen I want to do something veg and see your website I just close my eyes and follow it and know I’m going the right way, thanks for sharing your recipes.
Hi ….
I tried your wheat naan with yeast recipe for tonights dinner ….turned out awesome ….the family loved it …just wanted to ask….is there any harm in using yeast ….if not then i can continue making whole wheat naans
thanks jyoti. there is no harm for the body in using yeast. fyi- people from the jain community do not have yeast as yeast is a microorganism.
Dassana you rescued my lunch plans today with this recipe.
After the yeast I had on hand refused to activate, I did a quick search for a no yeast recipe. The naans turned out soft and delicious! Love that Maida could be replaced with healthier Aata. Tried with 1:1 ratio this time, plan to go full Aata next time!
Such an easy recipe to follow- your step by step photos are a big help! I don’t know how you do it! Thanks for your efforts!
thanks amrita. even the atta naans are soft and taste good. do try with full atta next time. with yeast the atta naans are more softer. by now i have got used to taking step by step pics easily and effortlessly. thanks again.
awesmee!!!!!!!!!!! i often love cooking..thank u and tis page was more useful
welcome vidhya. good to know this.
Looks delicious, I will make it tomorrow to go with leftover dal which is currently simmering away for dinner . I just have a few questions :
1. What flame for the pan – low, medium or high ?
2. You say to partly cook the naan – roughly how long does this take for each side ? I want to be careful to do it right
3. When it comes to putting it on the flame, what size flame- low, medium or high ? And roughly how many seconds each side?
Thanks, I’ve printed off loads of your recipes and done many of them…they are always super tasty !
thanks a lot victoria. the following answers to your query. hope they help.
1. keep flame medium-high to high for the pan.
2. it takes about approx one minute for one side. given a rough time as time will vary with the thickness of pan and the intensity, pressure on flame. you just need to cook till you see a few small spots puffing up in the naan. the naan should turn opaque and not get browned.
3. high flame and roughly time taken is till the naans puff up and you see some black blisters on them. cannot give the exact time in seconds as it will depend on the intensity of flame.
Thank you so very much, we just had this with tikka masala, and it was delicious!
thanks libby for sharing the feedback on naan recipe.
Hi,can we make them without baking powder and soda also?
priyanka, i don’t think so.
i was looking for this thanks for the recipe
welcome namrata
i love cooking…i always follow ur blog its great
thanks nidhi. nice to know this.
Hi
I wanna ask what if i skip melon seeds will it affect the taste of naan.
somewhat, but overall the taste will good. you can also add kalonji (nigella seeds).
This is a great reciepe. I made naan for my family dinner and the naan were light fluffy and golden…yummy.
Thanks Madhavi for sharing positive feedback on Naan
I followed this recipe and made naan tonight. Turned out awesome and husband loved it. 🙂
pleased to know this thanks neetha for positive views 🙂
I absolutely love this recipe 🙂 it works perfectly every time I make them!
I just had to post them on my blog 🙂 thanks for sharing!
thanks a lot linda 🙂
Thanks for the recipe.. I have a question btw.. Is that ok if i made the dough and keep it for 2 or 3 days in a fridge…
you can easily keep the dough for 2 to 3 days in the fridge.
Thank you for the easy and tasty naan recepie.Loved it. Lina Mathew.
thankyou so much lina 🙂
Thank you for this wonderful recipe. yesterday I prepared this naan and it was an instant hit in my family.
welcome smaranika. glad to know this.
Wow..you have made even making naan easier. thanks Dasanna. We miss only one thing – bread without yeast. Pls let us know a recipe that works for that as well.. best regards! Hare Krishna.
-Divya
thank you divya. i will try to add bread without yeast recipe. i have got many requests for the same 🙂
hare krishna
I have a doubt, wudnt sugar spoil the taste of naan ??
pooja, no it won’t spoil the taste. otherwise i would not have posted this recipe. all recipes are tried and tested before posted in the website.
yummyy?I will try it out ☺
Hi it turned out great. Thank you for the wonderful recipe.
About how many Naan will this yeild?
about 9 to 10 medium shaped naans.
Hi I have induction cooker can I flip just on the pan rather than on flame? Please help. Thank u Renuka .
yes renuka you can roast the naan on the pan. hope this help’s you.
Hi can I make this on electric cooker
ranbir, i don’t know. never tried.
Thanks for naan recipe for egglss I like ur website
glad to know this thankyou pratibha 🙂
Can I use only baking soda
yes, then add 1/2 tsp baking soda.
Hi am big fan of ur website . I would like to know can we prepare this naan conveyance oven?
you can make naan in the convection oven. just preheat the oven to 200 degrees celsius. place the naan on a greased tray and bake till the you see golden or brown spots on top.
How many naan pieces does this recipe usually make?
the number of pieces will vary depending on the size and thickness of the naan. approx 14 to 16 medium sized naans can be made.
Can I skip adding baking soda?
baking soda is required. add baking powder if baking soda is not there.
Sorry to ask one more question again.. Do we need to keep the yogurt mixture aside for sometime?
ankita, no need to keep the yogurt mixture aside.
Good useful receipe
thankyou anju 🙂
This is sooo yummy and amazing pics ..I am waiting to try it out..just a doubt before I start to make these naans. Can I halve the given ingredients for this recipe ?
thanks sowmya. yes you can halve the ingredients in the recipe.
Thanks for this recipe, the naan turned out amazing! I have tried other recipes – whole wheat bread and banana nut cake which too turned out great. I no longer buy off the shelf bread, please keep posting excellent healthy recipes.
glad to know komal you liked the naan recipe 🙂 thankyou so much.
Your recepies are just awesome… Doing wonders for Punjabi dishes. Keep up the good work. Have learned a lot from ur recepie. Thnx.
thanks a lot bina.
It was awesome…I made it yesterday with shahi paneer and it was superhit ..thanks for this amazing recipe …
welcome rima. good to know this.
Hey i just wanted to ask that i can add garlic to the ball of dough with the onion seeds ..
And yes what’s the difference between naan with yeast and without?
sonal, yes you can add. taste wise both are different. some people don’t want to use yeast thats why different recipes.
Hi do you think this could be prepared a day ahead (the dough) then cooked next day?
carly, yes you can. refrigerate the dough (keep in the fridge) but don’t freeze it.
Thankyou so much!!! Will go perfectly with my butter chicken at tomorrow nights dinner party!
welcome carly
Please give me recipe to make naan with yeast pls
kanthiemoodley, check naan recipe with yeast here – https://www.vegrecipesofindia.com/naan-recipe-naan-with-yeast/
Your recipes have always turned out to be superawesome .whenever i need to cook any dishes i always look upon your site for help .
You are doing a great job .
Thnk you for your help always . 🙂
welcome monika. thanks for your kind words and for sharing positive feedback on recipes.
Hi. The dough is too sticky to roll. What do i do?
kayla, add little flour and knead again.
Turned out to be great… Just one query though is it neccessary to cover with moist cloth? I forgot to.. Just put a pan on the dough to cover it
not necessary. you can cover with a lid also. thanks for the positive review.
Looking forward to trying this recipe
Helo Dassana Amit
I have made naan wtht yeast wth 2:1 atta n maida,n followed instructions exctly like u.
They realy turnedout well.
Which one r gud 4 health naan wth yeast or soda?
Best wishes
thanks sam. good to know this. naan with yeast is good for health than the one made with soda. for more healthy naan, only make with atta or increase its quantity.
Hi Dassana,
I have tried so many of your recipes and they have all come out great. Don’t know what I’d do without you. I want to make these Naan in my oven. Could you please tell me the oven settings for it?
thanks tanvi. you can bake at the highest temperature in your oven. also if you have a baking stone its good. but if not, then just place the naans on the baking tray and bake them.
I just tried making this for the first time, I’m curious, is the dough supposed to be stiff and difficult to knead? I’ve never made naan before so I have nothing to compare to, it just seemed odd. I don’t know what I did wrong.
naan dough is soft and very smooth to knead. its not stiff. add more water and knead again to smooth and soft dough.
Looks great! Could I make the dough the day before, keep it in the refrigerator over night, and then cook it the next day? Thanks!
welcome brooke. yes you can make the dough over night and keep in the refrigerator.
Hi was wondering how much salt exactly? Not sure what to put
dupree, you can put 1 to 1.5 tsp of salt.
I love it! I had volunteered to make naan for a (small) church meal, before realizing I didn’t have the appropriate yeast. I was so happy to come across this recipe! I mixed in fresh garlic when I kneaded with the oil, & sesame seeds when rolling out. I did multiply the recipe based off the 3-4 people, and have discovered that I am making (as I am in mid progress) near enough to feed a small army (no complaints here!). I did need to add quite a lot more liquid, but no problems with the final result! Thank you thank you thank you!!
welcome louisa. i hope everyone enjoy the naans.
Happy dance””happy dance”””” yr recipe is awesome…. my daughter loved it..I love the way u explain and pic. R very good..keep do good recipes of us..
thanks pankti
Made this recipe twice and both times it was a super hit. I even had relatives asking for the recipe 🙂 Thank you for such amazing recipes.
welcome nikki. glad to know this.
I love your recipe, and my grandkids love it also, and I’m going to make it again. I have a question, though. Sometimes I’m forgetful and rather ignorant at the grocery store even when taking a list with me, and have to rely on others for my trips to the store due to a disability. If I should forget to buy the yogurt (as I have done a few times already), is there a substitute I could use?
thanks dona. it happens with all of us some times. instead of yogurt you can add 1 tbsp of lemon juice or 1 tbsp white vinegar.
you can also refer this post on how to make yogurt at home:
https://www.vegrecipesofindia.com/how-to-make-curd-dahi-homemade-curd-dahi/
Awesome recipe can’t wait to try thanks for sharing your whole wheat Naan can give a healthy diet for my daughter who is crazy after naan
welcome meenakshi. yes, its better to have healthy food.
Awsumm
loved paneer makhanwala recipe, have been trying earlier for the perfect restaurant style your recipe completed my search thanks!
welcome shilpa. glad to know that your search was fulfilled.
Thank you for the amazing naan recipe.
I tried it today and became successful.But I used a slightly modified method. I made the dough slightly soft and flattened the balls by palm instead of rolling stick and put a lid over the naan while cooking.
Nice outcome and nice taste.
thanks archana for your feedback as well as sharing your suggestions.
Hi,
Can I double or triple this recipe..
vibha, yes you can
I’m going to try this recipe, but I wondered if there is a way or if you have a recipe to create naan breads that have no yeast & are wheat free too?
i have been making naan both with yeast as well as without yeast. i do not have any wheat free version as we always make naan with wheat flour.
Hi Dassana, my naans puffed up like phulkas…. i wanted to have the texture as your pictures 🙁
whr did i go wrong?
sometimes they do puff like phulkas. i have one recipe of naan posted on the blog, where most of the naans puffed like phulka. if you add garlic or sesame seeds or onion seeds on top, then they won’t puff like phulka. there is nothing to worry about. if the dough leavens well, most probably, the naans will puff up.
Can I use ENO as replacement of baking soda
rakhi, i don’t know how it will leaven with ENO.
I am a big fan of your all recipes thanks for sharing
welcome rakhi
I used whole wheat sharbati atta and result was amazing. My family loved it.
Thanks for sharing this, I used to think Naan is not possible on tawa.
Looking forward to more Indian Bread recipes.
welcome vandana
Hey dasana,
Today I tried 3 recipes from ur blog . Naan, paneer makhani n aamkhand. All three turned out so well . Thank so much. My husband liked it a lot and today I recieved tons of compliments .all thanks to u.
Keep up the good work.thanks again
welcome vibha. good to read your comment. keep trying more recipes.
This is a wonderful recipe – thank you! I’m going to be using this as the base of an Indian pizza on my site with a big ‘ol h/t to you. make sure to check it out and please share with your pals if you’re so inclined. thanks again – the pics and detail are *much appreciated!
thanks and welcome will.
Thank you! Here’s a link to my post, with a big, HUGE h/t and thanks to you for the inspiration. I couldn’t find onion seeds at the store I visited, so I mixed it up a bit – see the page for more: http://wp.me/p317HC-9A. I hope you enjoy, and thanks again. would love a share if you see fit! Cheers ~ Will
thanks will. am glad your liked the naan recipe. i have read your post and thanks for your words.
Hi!
I want to know how to prepare rolls, is it all purpose flour used for making the sheet used for veg rolls , chicken rolls available in the market ?
mostly all purpose flour is used. but if making at home you can use whole wheat flour to make the rolls.
Recently i found ur web-site n i tried matar paneer n that was superb my hubby told me its finger licking taste . Shikhi kamal
thanks shikhi for sharing positive feedback.
I have found this website recently and haven’t stopped browsing it , trying my hand at palak paneer and naan today , so far so good , loved your presentation and skill.
thanks aruna
Looks super amazing! Can’t wait to try :))) I’ll get back to you. 🙂
what is the difference between baking powder and baking soda …. as you have used both in the ingredients
baking soda is pure sodium bicarbonate – when moistened releases carbon dioxide which helps in rising of baked stuff.
baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.
Hi Dassana,
I tried your recipe naan and chole recipe. Brilliant outcome!
I tried the tava method and in the toaster too. The toaster one turned out super crispy and yummmm……
Thanks for the awesome recipes 🙂
thanks nuti for giving your feedback. glad to know that both recipes came out well.
Dear mam,
In this recipe, you have taken 3 cups of flour. Please let me know the cup size.
Thanks, sudeshna
hi sudeshna. the cups used here are the US measuring cups. these are standard measuring cups, that is easily available in most stores. in grams it would be 240 grams of whole wheat flour and 125 grams of all purpose flour. hope this helps.
Perfectly made naan…looks so soft and fluffy too!
Beautiful. Will be keeping this recipe close by, have been wanting to try making naan bread!
Hi there I love this recipe. Any chance I could mention it on my site 99healthyrecipes.com?
donna, you can always mention the recipe in your blog by linking back to original recipe.