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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
1 cup heavy cream can be replaced by 1 cup evaporated milk OR ¾ cup milk with 1/3 cup of butter.
To allow salt to pour easily, put a few uncooked grains of rice in your shakers to absorb moisture


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