• 450g strong white flour
  • 2 teaspoons sesame seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon onion seed
  • 1 tablespoon granulated sugar
  • luke warm water
  • 2 table spoon yoghurt
  • a little ghee, (butter), melted
  • 1 teaspoon aromatic salt


1 Choose a large glass bowl and put in all ingredients except the ghee.

2 Add warm water little by little and work it into the flour with your fingers. Soon it will become a lump.

3 Remove from bowl and knead on a floured board
until well combined. Return to bowl and leave in a warm place for a couple of hours.

4 Your dough when risen, should have doubled in size, it should be bubbly, stringy and elastic

5 Knock back the dough by kneading it down to its original size.

6 Divide the dough into two equal lumps.

7 shape each lump into a ball, then on a floured work surface roll each ball into a disc 25cm in diameter and 5 mm thick

8 Pre-heat the grill to 3/4 heat, cover the rack with foil and set it in the mid-way position.

9 Put the naan on the foil and grill it. Watch it cook (it can easily burn). As soon as the first side develops brown patches remove it from the grill.

10 Turn it over and brush the uncooked side with a little melted ghee

11 Return to grill and cook until sizzling. Remove.

12 Repeat stages 9-11 with the other naan. Serve it once.

Print this recipe

Submitted 6/13/05.
Source: archives
Submitted By: Rick Smith
Naan (Type of Indian Bread)