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Indian Flat Bread
(Naan — India, Pakistan and Central Asia)



  • 2 cups all-purpose flour
  • 1/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup milk
  • Ghee or vegetable oil
  • Poppy seed


  1. Mix all ingredients except milk, ghee and poppy seed.
  2. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
  3. Place in greased bowl; turn greased side up. Cover; let rest in warm place 3 hours.
  4. Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 x 4-inch leaf shape (round at one end, tapered at the other) about 1/4-inch thick.
  5. Brush with ghee; sprinkle with poppy seed.
  6. Place 2 cookie sheets in oven; heat oven to 450 degrees F.
  7. Remove cookie sheets from oven; place breads on hot cookie sheets.
  8. Bake until firm, 6 to 8 minutes.

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