Sunday, September 13, 2015


Recipe#26 from Mrs.K.M.Mathews recipe series


  1. All purpose Flour/ Maida - 2 cups
  2. Butter/Dalda - 2 tsp
  3. Instant dry yeast - 1 tsp
  4. Sugar - 1 tsp
  5. Water - 1/2 cup
  6. Egg yolk - 1
  7. Salt to taste
  8. Black sesame seeds - 1 tbs (optional)


  1. Mix flour and butter to form crumb texture, somewhat like puttu podi
  2. Mix warm water, sugar and yeast and keep it aside for 15 minutes till the yeast froth comes to the top in the yeast mixture bowl
  3. Knead yeast mix, egg yolk and salt with the flour to form soft dough
  4. Apply some oil in a big bowl and keep the dough for rising in it for about 4 hrs. Cover the bowl with a damp towel during this time
  5. After the dough is doubled in 4 hrs, punch it to remove the air and make lemon sized balls
  6. Roll the balls in sesame seeds and roll it to form naan shape (oval shape with one side wide and other side thin)
  7. Keep it for 10-15 minutes
  8. Cook the naan on a hot griddle in high flame on both sides till cooked
  9. Repeat the same with all Naan


  • Naan is very soft compared to the hotel Naan. Not rubbery at all. It gets hard if it is kept open for the next day, hence if you plan to store for next day, cover it properly with foil wrap and then in any airtight box
  • I have omitted the sesame seeds part
  • I have used stand mixer for kneading the dough

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