Naan is probably one of the most popular Indian bread. Traditionally, naan is baked in a’ tandoor’ or clay oven. These
    days, naan can also be cooked in a conventional oven and made to look just as authentic.

    Serves 6:
    Preparation time: 6-7 hrs

  • Dry active yeast – 2 teaspoon
  • Sugar – 2 teaspoon
  • Warm water – 1½ mug
  • Flour – 550 gm
  • Salt – 2 teaspoon
  • Ghee – 2 tablespoon
  • Plain Greek Yoghurt – 4 tablespoon
  • Oil – 2 tablespoons
  • Butter – 50 gms
  • Black Onion seeds (Kalonji) – 2 teaspoon
  • Cumin seeds – 2 teaspoon

  • Dissolve 2 teaspoon yeast, 2 teaspoon sugar in 1½ mug of warm water and stir it lightly. Let it stand in the bowl for 10
    minutes or until frothy bubbles appear. Be careful not to use very hot water as this will kill the yeast!

  • Sift 4 cups of flour in a large bowl. Add 2 teaspoon of salt, 2 tablespoon of ghee, 4 tablespoon of yoghurt and mix
    together. Add the yeast water and mix well. Knead it gently by folding it a few times till you get a smooth dough.

  • When it is really smooth, put aside in a bowl greased with 2 tablespoon oil. Cover it with cling film or a small kitchen
    towel; let it rise for about 5-6 hours or until it has doubled.

  • Pre-heat the oven for 10-15 minutes on 180º C. Put greaseproof paper on an oven tray and cover it lightly with butter.

  • Beat the dough down and knead it again for 1 minute. Depending on how big you want the naan, roll it into a round ball.
    Then put on the greased tray and stretch with your hands to make any shape you like.

  • Sprinkle some of the onion seeds or cumin seeds on it. Press them slightly to ensure they stick to the dough. Put it
    under your grill (hottest setting possible) and cook it until it starts to brown and bubble.

  • When it starts to bubble and brown, pull it out quickly and brush it with butter; then put it back and grill for about
    another 30 seconds. Serve it with all kinds of curries and dal.

    Add garlic, ginger, onions, coriander or any other herbs to the naan in its final stage of preparation. Substitute plain
    butter with garlic butter to make garlic naan.

    If you do not have ghee, use melted butter instead! Increase the amount of ghee/butter if you prefer your Naan to be