Naan in a pan I Kukskitchen

Naan in a pan - tray cloth courtesy my chechi S.

This recipe is a modification of my mom-in-law's classic recipe for naan.

A few things before we start:

  • Got 8 naans out of this recipe.
  • For an authentic restaurant taste, one could rub a little butter on one side. ( not used on naan's in this picture)
  • Remember this recipe contains only the 1 tsp of fat ( plus fat in egg yolk).


Naan in a pan
Makes 8


1- Plain flour / Maida - 2 cups
    Butter / Ghee - 1 tsp
2- Egg - 1
3- Salt to taste
4- Milk - 1/2 cup
    Yeast - 1 tsp
5- Warm/ Hot water - 1/4 - 1/2 cup


  • Soak yeast in milk and keep aside. Give them time to work together till you mix the rest of the ingredients.
  • Rub the ghee/ butter in to the flour.
  • Mix in salt, egg and the milk-yeast.
  • Now add as much water that is needed to combine the dry ingredients to a tough dough ( unlike chapati dough)
  • Now is the time to use some of that elbow grease. Work the dough for 10-15 or more minutes.
  • Leave the dough in your mixing bowl covered with cling film / damp kitchen towel for the dough to rise x 30 mts to 1 hr. (In this particular instance my dough did not rise, goes to show :P)
  • Rolling pin time! I used a stingy sprinkle of flour to roll the dough balls.
  • Use a non-stick pan. No oil please. When you see blisters on the top uncooked side, turn the naan over and use a kitchen towel or the like to apply pressure on the now cooked side on top.

 I have tried this recipe on the grill, never gives the same two-finger-tear softness as the pan version, may be I'm not doing it right. Any tips foodies?


Sherin Deepu

1 comment:

  1. Thanks for linking the super naan recipe..


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