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Naan is a leavened, oven baked flatbread. It is typical of and popular in West, Central and South Asia Influenced by the large influx of South Asian immigrants, naan has also become popular in other parts of the world, especially in Arab states of the Persian Gulf and Europe. Naan is traditionally baked in a tandoor oven. A flattened dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high heat oven. In less than 60 seconds, the bread puffs slightly, browns on the side touching the oven wall and takes on a light smoky flavor. The bread is speared with a skewer and removed from the oven wall to be served hot.

Here I am going to show you the easiest way of making naan using a tawa / pan or an oven.So here it is..


Maida (flour) - 2 cups

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Sugar - 1 tsp (powdered)

Yogurt - 1 Tbsp

Milk - as required to make the dough

Salt - to taste

Preparation Method

Sieve together flour, baking powder and baking soda into a bowl.

Add sugar, salt and yogurt.

Then add milk little by little and knead the flour for few minutes until soft.

Cover it with a damp cloth and keep aside for 30 minutes to ferment.

Make small balls with the dough and roll it in oblong shape (this is how Nan should look like)

Transfer it into a hot tawa.

When it gets puffed up on one side, turn it over and cook for another 2 minutes.

Then transfer into a plate and serve hot.


You can either bake the naan in the oven. For baking, place the naan on a greased baking dish and bake it in a preheated oven for about 8 minutes at 120 degree C.(time may vary depending on the oven).

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