Naan (A light, leavened bread)

Naan (A light, leavened bread)

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Servings: 4
Calories: 334


  • 7 oz Refined flour maida
  • Salt to taste
  • 1/4 tsp Baking soda
  • 1 tsp Baking powder

whisk together:

  • 1 1/2 floz Milk
  • 2 tsp Sugar
  • 5 tsp Yoghurt dahi
  • 2 tbsp Vegetable oil
  • 1 tsp Onion seeds kalonji
  • 1 tsp Melon magaz seeds
  • Ghee for greasing the Baking tray
  • 1 1/4 oz White butter


  • Sieve the first 4 ingredients onto a kneading platter. Make a well in the centre; mix in 1 cup water and milk mixture and knead to make a dough. Cover with a moist cloth and keep aside for 10 minutes.
  • Add oil and knead again. Cover the dough and keep aside for 2 hours till it rises. Divide the dough into 6 balls. Flatten balls and sprinkle onion and melon seeds. Cover and keep aside for 5 minutes.
  • Roll and flatten each ball between your palms. Stretch the dough to one side to give an elongated shape (naan). Using oven gloves, stick the naan inside a hot tandoor for 3 minutes or place the naan on a greased tray and bake in an oven for 10 minutes at 180°C (350°F). Apply butter (optional) and serve.
Calories: 334 kcal
Carbohydrates: 41 g
Protein: 6 g
Fat: 16g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 21 mg
Sodium: 248 mg
Potassium: 88 mg
Fiber: 48 g
Sugar: 3 g
Vitamin A: 291 IU
Vitamin C: 1 mg
Calcium: 97 mg
Iron: 3 mg
Dishes Bread
Cuisine Indian
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