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Recipes >> Roti, Naan, Bread, Paratha Recipes > Naan


Prep Time
2 Hours
Cook Time

20 Mins

Naan is a popular Clay oven bread of Pakistan. It is made of all-purpose flour with some raising agents. It goes well with almost all the Pakistani curries and gravies and served fresh and hot.
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  • All-purpose flour 4 cups
  • Baking powder 1/2 tsp
  • Salt to taste
  • Milk 1/2 cup
  • Sugar 1 tbsp
  • Egg 1
  • Oil 4 tbsp
  • Nigella seeds 1 tsp

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Cooking Directions

  1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.

  2. Mix the sugar, milk, egg, 2 tbsp of oil in a bowl.

  3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

  4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.

  5. Knead the dough again and cover and leave for 2-3 hours.

  6. About half an hour before the naan is required, turn on the oven to maximum heat.

  7. Divide the dough into 8 balls and allow to rest for 3-4 minutes.

  8. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

  9. Shape each ball of dough with the palms to make an oval shape.

  10. Bake the naan until puffed up and golden brown.

  11. Serve hot with haleem.

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Comments posted by users for Naan recipe:

  1. Against my better judgement I decided to try the recipe. Naan is a yeast bread cooked on hot stone or tandoor and is soft but chewy. This recipe shouldn't be listed on this cooking website. The results were very disappointing, I ended up with large crackers, I even brushed them with melted butter. Please don't waste your time and good ingredients on this recipe. Use yeast, leave out the egg and use a little yogurt instead of milk.

    on Sep 8 2015 2:53PM Report Abuse ALBERT SINGH
  2. So tasty , but i don't have haleem now

    on Aug 21 2014 11:07AM Report Abuse MEHREEN
  3. Sana Hammad, bake naans in a nicely preheated oven and high heat, approximately 230 C. Use more milk than water. And knead a soft dough. Please try the recipe "Garlic Naan" from KhanaPakana. We are sure, you will love it.

    on Nov 26 2011 6:17AM Report Abuse KP SUPPORT TEAM
  4. Salam,hope you all are doing good i'm writing you all the way from Sweden where its very difficult to find Asian food.My problem is that,whenever i tried to make a naan it become so hard even i fellow all the given steps.Please tell me why they become hard how i can make them soft?regards,Sana Hammad

    on Nov 25 2011 12:58PM Report Abuse SANA HAMMAD
  5. Parveen, all purpose flour is called "Maida" in Urdu, so you can definitely use it.

    on Sep 12 2011 3:43AM Report Abuse KP SUPPORT TEAM
  6. Dear Parveen, In Urdu, Nigella seeds called Kalonji, You may sometimes see these referred to as black onion seeds, but this tiny black seed spice is quite unconnected to the onion and is better known as Nigella or kalonji.

    on Sep 8 2011 7:52PM Report Abuse KP SUPPORT TEAM
  7. assalam, can i use maida instead of all purpose flour? and what is this nigella sesds?thank you

    on Sep 8 2011 7:14PM Report Abuse PARVEEN

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