Naan Roti

November 15, 2018
Naan Roti is a leavened, oven-baked flatbread found in the cuisines mainly of Middle East, Central Asia, and Indian subcontinent. Traditionally it's made inside a very hot clay oven, but my naan recipe is made in a skillet. This is a easy naan recipe and it is very delicious. Make your own Naan Roti at home and you'll never go back to buying them. 


For the dough 

3 cups all purpose flour
1 tbsp instant dry  yeast 
1 tsp salt
2 tbsp olive oil/vegetable oil
2 tbsp melted butter
2 tbsp yogurt
1 tbsp sugar
1/2 cup warm milk
3/4 cup warm water

For brushing

3 tbso melted butter
Corianded leaves to garnish (optional)


  1. In a large bowl, add the dry yeast, sugar and 1/4 cup warm water. Let the yeast get activated for 15 minutes.
  2. Once it has double in size, add the olive oil, melted butter, yogurt salt and the rest of the warm water and milk. Mix well.
  3. Now add flour little at a time. Mix until you get a smooth and slightly sticky dough. (If the dough is very sticky, add 1 tbsp flour but do not add more flour. It should be quite a sticky dough but not very sticky)
  4. Coat the dough with some oil and cover the dough with plastic wrap and let it sit for 2 hours. (Do not keep longer)
  5. Meanwhile heat the skillet or roti pan over medium to high heat.
  6. Slightly dust flour on a surface and put the dough into it and then divide the dough into 5 equal parts and roll out each dough ball to make circles with 1/2 cm thickness or as desired. (The dough should be an easy dough to roll. Dust flour if the dough is sticking to the roller)
  7. Cook the bread in the heated skillet and when bubbles comes up, flip it other side. The other side shouldn't be cooked longer. Take off the Naan Roti in few seconds. (When it browns slightly, take off the pan.)
  8. Apply melted butter cover the Naan Roti using foil or a wet cloth, as soon as you take the Rotis. Stack over each other. Naan Roti are ready!!

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