Description
Make restaurant-style naan at home with this soft and fluffy tandoori-style recipe, cooked right on a tawa—no oven needed!
Ingredients
2 cups all-purpose flour (plus more for dusting)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons plain yogurt (curd)
2 teaspoons oil (plus more for cooking)
1/2 cup warm milk (adjust as needed for kneading)
Optional: chopped cilantro, nigella seeds, or garlic for topping
Optional: melted butter or ghee for brushing
Instructions
Make the Dough:
In a mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. Add yogurt and oil. Gradually pour in warm milk while mixing until a soft dough forms.
Knead & Rest:
Knead the dough for 5–6 minutes until smooth and elastic. Cover and let it rest for at least 1 hour (or up to 2 hours for best results).
Divide & Shape:
Divide dough into 6–8 equal balls. Roll each out into a teardrop or oval shape, about ¼-inch thick. Sprinkle garlic, cilantro, or seeds on one side and lightly roll to press them in.
Cook on Tawa (Skillet):
Heat a heavy tawa or skillet until hot. Place naan (topping side up) on the tawa. Cook until bubbles appear and the bottom is golden (1–2 minutes). Flip and cook the other side, pressing gently.
Char for Authentic Flavor (Optional):
Use tongs to lift naan and roast it directly over the flame for a few seconds for a tandoor-style char.
Finish:
Brush with melted butter or ghee and serve hot.
Notes
For vegan naan: Use plant-based milk and yogurt.
Avoid over-kneading — soft dough is key to fluffy naan.
Add cheese inside for stuffed naan variation.
Store leftovers wrapped in a cloth and reheat on a hot pan for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Tawa (Stovetop), Pan-Fried
- Cuisine: Indian
