Naan (Indian bread)

• Servings:2-3
• Preparation time: 10-12 minutes.
• Fermentation time: 5- 6 hours.
• Rolling time: 1 minute(each)
• Cooking time: 3-4 minutes(each batch).
• Total time: 23 minutes.

However satiated my stomach may be, the sight and smell of certain food always makes me crave for them.

“Naan” is one such umpteen varieties of Indian oven-baked flat breads which is also one of the favourite breads served across the globe. The main ingredients used are refined flour, curd and milk which give it a rich flavour and make it dissolve in the mouth instantly. Butter is sure to enhance its taste manifold. Nigella seeds are popularly added in India (and internationally also). Alternatively, you may use Poppy seeds instead of Nigella seeds.

There’s something truly special about making naan at home, especially when it’s cooked in a gas tandoor, giving it that authentic, smoky flavor and soft, fluffy texture with slightly charred edges. Traditionally associated with restaurant-style North Indian meals, naan may seem elaborate, but with a gas tandoor, it becomes surprisingly achievable in your own kitchen.

Preparing naan this way brings both excitement and satisfaction—watching it puff up over the flame, getting those golden blisters, and soaking in the aroma as it cooks. Whether you’re serving it with a rich Curry, Creamy Dal, or even just a dollop of Butter, naan made in a gas tandoor adds a restaurant-quality charm to a simple home-cooked meal. It turns an ordinary dinner into a delightful experience, especially when shared with family on a cozy evening.

Ingredients:

• Maida (refined flour):200 gm.
• Curd: 4 tablespoon
• Milk: 4 tablespoon
• Salt: ½ teaspoon
• Sugar: ½ teaspoon
• Dry yeast: ½ teaspoon (readily available in food stores)
• Butter: 1 pat
• Egg: 1 no. (Optional)

For topping:

• Poppy seed (Khus khus): 1 tablespoon
• Kalonji (Nigella seed): 1 teaspoon

Preparation:

1. Take the yeast; dissolve it in lukewarm water, add sugar, salt, butter and curd. Knead the Maida (refined flour) with this mixture to make dough soft, if needed add milk slowly, keep aside for 5-6 hours in a warm place.
2. Knead it again and divide the dough into 4-5 parts; make smooth round ball shapes of these and let them ferment again for 10-15 minutes. Put(sprinkle) Kalonji(poppy seeds) on the rolling stone and roll out each part as depicted in photo…

Method:

1. Leave the wire mesh in the gas tandoor and preheat the tandoor for 4-6 minutes.
2. With wet hands stick this Naan from the plain side(non kalonji side) facing the inside of the preheated lid of the tandoor, remove after couple of minutes.
3. If you wish to cook more crisp, put the naan on wire mesh, Naan (Indian bread) is ready to be served.
4. Naan is best tasted with side dishes such as Chhole masala, Paneer tikka masala, Chicken curry or any other gravy rich Indian side dish (visit indiancookingmanual.com for detailed menus).
5. Please visit my recipe for whole broccoli masala to get a delicious taste of the Naan.

   

   

   

   

   

   

   

   

   

   

   

Naan (Indian bread) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.