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Famous Flatbreads from India: Naan

Cooking Method
Difficulty Intermediate
Prep Time: 10 min Cook Time: 15 min Rest Time: 2 hour Total Time: 2 hrs 25 mins
Servings 4

I have used the recipe from a famous Indian, chef Neeta Mehta!

I’ve been preparing these naans ever since I was in India. I discovered them in one of Neeta Mehta’s cookery books and I fell in love with them. It’s exactly how a good naan should be: WITHOUT YEAST, soft, fluffy, simply THE BEST!

  • 250 grams all-purpose flour
  • 0.5 cups cup milk (hot but not boiled)
  • 0.5 cups water
  • 0.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 2 tablespoons nigella seeds
  • salt (As per taste)
  1. Start by heating the milk into a pan and bring it close to the boiling point. Turn off the heat and add the baking powder to the milk. Let it sit for 1 min. It will become all bubbly. This step is really important because this steam will make our naans puff up beautifully.

  2. In the meantime, mix the flour with the salt and baking soda and gradually pour the hot milk and some water over the flour. Do not over knead, otherwise you will develop the gluten and the naans will be hard and chewy. Once your dough forms a ball, leave it to rest for at least 2h. This is another secret to get perfect and fluffy naans.

  3. After 2h, portion the dough into 4 equal pieces and roll them evenly (this will ensure the even puff of the naans). Sprinkle some nigella seeds and cook them in the hot pan, flipping them regularly. Apply butter and garlic while still hot or simply serve them as they are. Either way they will disappear very quickly, because they are delicious!