🇮🇳 Indian Cuisine

Naan

Tandoor-baked Leavened Bread

Prep Time 90 minutes
Servings 4
Difficulty medium
Calories 260 kcal

A soft, pillowy leavened flatbread baked in a tandoor (clay oven). The most internationally recognized Indian bread, essential for scooping up curries and gravies.

Ingredients

Instructions

  1. 1 Activate yeast in warm milk with sugar. Mix flour, salt, baking powder, yogurt, and yeast mixture into a soft dough.
  2. 2 Knead for 8-10 minutes until smooth and elastic. Rest covered for 1 hour.
  3. 3 Divide into balls, roll into teardrop shapes.
  4. 4 Slap onto the wall of a hot tandoor (or cook on a very hot inverted tawa/cast iron).
  5. 5 Brush with butter or ghee. Serve hot.

Did You Know?

The word naan comes from Persian and the bread is mentioned in the writings of the Indo-Persian poet Amir Khusrow in 1300 CE.