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Updated: Dec 30, 2021

Prep Time: 10 Mins Cook Time: 15 Mins Serves: 4-6


2 cups of All Purpose Flour

4 Slices of White Bread Edges Removed

¼ cup Natural Yoghurt

1½ tbsp Milk

½ tbsp Sugar

½ tsp salt

1½ tbsp Oil


  1. Cut the bread into small pieces in a bowl, add the yoghurt, milk, sugar and salt, mix well and keep aside.

  2. In a mixing bowl, add the flour and 1 tbsp oil, then mix well until the oil has combined; add the bread mixture to the flour and knead the dough in-between, not too hard or soft.

  3. If you need water, add about a tablespoon or two.

  4. Knead the dough with the rest of the oil for around 3-4 minutes, or until smooth, then place into a lightly oiled bowl.

  5. Cover with a cling film and leave in a warm place for 3-4 hours, then divide the dough into 12-14 equal parts and shape them into round balls.

  6. Sprinkle some flour on the balls and thinly roll out the naan with a rolling pin. They should be about 6-7 inches, roughly 3-4mm thick in an oval shape.

  7. To ensure the naan comes out perfectly, keep rotating every few seconds.

  8. Heat a tawa pan on a medium flame, place the naan on the tawa pan; after a few seconds, you will notice small air pockets popping out.

  9. Flip and cook for about a minute or so, then flip again and press down with a tea cloth or wooden roti chapati press; they will start to puff up.

  • Flip on both sides, cook until you see brown spots and butter lightly, and serve hot with your favourite curry.

Naan | The Rasoi Recipes
Naan | The Rasoi Recipes


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