Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Yogurt

  2. 1/2 cup 118ml Milk

  3. 1/2 teaspoon 2 1/2ml Baking soda

  4. 1 teaspoon 5ml Sugar

  5. 4 tablespoons 60ml Butter/oleo

  6. 2 Eggs - lightly beaten

  7. 3 Dry yeast - (1 pack=10 oz)

  8. 3 cups 187g / 6.6oz White flour

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Poppy seed

Instructions Jump to Ingredients ↑

  1. Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

  2. Add baking soda, sugar, 2 tbs. butter/oleo, eggs and dry yeast.

  3. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture.

  4. Knead the flour 15 to 20 minutes until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.

  5. Dust hands with flour. Knead the dough again for a few minutes and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 minutes.

  6. Heat a griddle until very hot. Mix the remaining 2 tbs. butter/oleo with poppy seed. Brush one side of each naan with the mixture and the other side with warm water.

  7. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place naan under broiler for about 2 minutes. Serve with curries and tandoori dishes.


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