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An Indian variety of Naan consumed by Muslim Community in India. Specially eaten with Kalia (mutton/chicken gravy)


Servings: 4 Preparation time:
  • (I):
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 2 cups Flour
  • Brown Sugar, 1/2 tsp sugar
  • Salt, Common Salt, Rock Salt, Table Salt 1/2 tsp salt
  • Yeast, dry yeast, 1 tsp (instant) yeast
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1tbsp curd
  • Canola Oil, Vegetable Oil, Cooking 2 tbsp oil
  • Milk, Producer, Warm, hot 1/2 cup Milk
  • (II):
  • Butter, Butter (or oil for brushing)

Instructions (Preparation Steps):

  • In a food processor, mix all the (I) ingredients till sort dough is formed.
  • Remove, Cover with a damp cloth & keep aside to proof for 3 to 4 hrs or double in size.
  • After double in size , divide into 3 parts.
  • Roll each part around 5" round.
  • Brush with oil & keep aside for 2nd proof till double in size. About an hour.
  • Bake @ 225 Degrees C for 5 to 8 minutes.
  • The top will form a brown crust & naan will have a hollow sound.
  • Cut into 4 & serve with chicken gravy.
  • Cuisine: Indian | Recipe Type: Bread
  • Notes
  • Various seed like seasame, Nigella can be sprinkled before baking.

Cook's Tip:
The art of making good naan khatais lies in beating the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them
Avoid the use of butter. It it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
Keep spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.


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