Nan (India)

Nan (India)

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Servings: 40
Calories: 86


  • 1 lb of strong flour
  • 1 lb of self-raising flour
  • 2 tsp yeast
  • 4 tbsp warm water
  • 3 1/3 floz plain yogurt
  • 12 floz warm water
  • oil
  • sesame seeds


  • Sift 450 g each of strong flour and self-raising flour.
  • Dissolve 12 g yeast in 50 ml warm water and allow to ferment, then add to the flour together with 100 ml plain yogurt and 350 ml warm water to make a soft, pliable dough.
  • Refrigerate for 12 hours, remove and prove, then knock back and divide into four pieces.
  • Mould each into 10 tear-drop shapes, 6 mm thick. Prick all over, brush with oil and cook under the salamander grill for 1 1/2 - 2 minutes, then turn over, sprinkle with sesame seeds and cook the second side, or bake in a tandoori oven.


This is sometimes called tandoori bread because it is served with most tandoori dishes.
Calories: 86 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 2 mg
Potassium: 34 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 2 IU
Vitamin C: 1 mg
Calcium: 7 mg
Iron: 1 mg
Dishes Bread
Cuisine Indian
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