• 320 grams strong plain flour, some extra to flour the rolling surface
• 1 tsp baking powder
• less than 1/4 tsp baking soda
• 1 pinch salt
• 1 tsp sugar
• 1 egg, beaten
• 100 ml beaten natural yoghurt
• 1 tbsp ghee
• 1-2 cups of whole milk, depending how much is required during kneading
• For the spice toppings (3 different options):
• 1/2 tsp each of aniseed, nigella seeds, carom seeds and sesame seeds
• 2) 1/2 tsp each of dried mint leaves, pounded dry roasted cumin and coriander seeds
• 3) An equal mixture of sumac and zaa’tar

Sift the flour with all the dry ingredients and then place in a large bowl.

Make a hole in the middle and pour the egg the ghee and work the dough into a ball –

now add the yoghurt. If required, add a bit of milk and create a fairly firm dough.

Continue to knead the dough very well until you create a smooth dough ball. Cover lightly with a little ghee and place

in a glass bowl and cover with a wet tea cloth and allow to rise in a cool place for a maximum of 2-3 hours (minimum 1 hour). The dough should be doubled.


Once ready, knead again and divide into 7-8 small round balls.

With a rolling pin roll the dough into an oblong naan with tapering ends and pierce with a fork all over.

Brush naan lightly with ghee then milk and then sprinkle either of the spice blends above.

by Pak101.com (few years ago!) / 1355 views