Naan - Indian Bread

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Naan usually refers to a specific kind of thick flatbread. It is cooked in a tandoor, from which tandoori cooking takes its name. It is also distinguished from roti, as naan is made with plain flour, whereas roti is made from whole-wheat flour and also differs from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Milk or Yogurt is used to impart distinct tastes to the naan. Here, the milk is used instead of water, as it does for ordinary bread, yield a softer dough. 

Naans are typically graced with fragrant essences, like sesame seeds, poppy seeds, garlic, fresh coriander, fresh mint and Nigella/onion/Kalonji seeds. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins Kulcha is another type. Amritsari naan also called as amritsari kulcha is stuffed with mashed potatoes, onion (optional) and lots of spices.


1. All purpose flour/plain flour/maida - 2 cups
2. Baking powder - 1 tsp.
3. Sugar - 1 to 2 tbsp.
4. Salt - 1 tsp.
5. Oil - 1/4th cup
6. Milk to knead the dough
7. For flavoring the Naan - sesame seeds, poppy seeds, chopped garlic, fresh coriander (chopped finely, fresh mint (again chopped finely) and Nigella/onion/Kalonji seeds.
8. Butter for brushing the Naans - 2 tbsp.

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Cooking Method:

1. Combine the flour, salt, sugar and baking powder in a large bowl. Make a well in the centre and add oil  to it. Slowly mix the flour with the oil, and pour in milk to form a soft and smooth dough by incorporating the flour from the edges of the well.

2. Brush a bowl lightly with oil. Place the dough in the prepared bowl and cover with plastic wrap and set aside in a warm place to rise for 1 to 2 hours or until dough doubles in size.

3. When the dough is risen, punch out and form round even balls.

4. Preheat the grill to its highest setting and put a foil or a butter paper on the shelf.

5. Meanwhile start rolling out the dough into oval shapes, or any shapes. Gently prick all over with a fork and sprinkle on it your desired topping and press into the dough. Place the naans on the hot baking sheet and grill until brown spots and turning it the other way. It will take around 1 to 2 minutes on high temperature. Once done, brush it with butter and serve hot with curry of your choice.


1. Alternative to oven, the naans can also be cooked on a skillet (tawa). First place the rolled dough on the heated tawa and turn the skillet so that the Naan is facing the flame. Once the brown spots appear turn the tawa and remove the Naan once cooked. 

2. For Peshawari naan and Kashmiri naan, add raisins, chopped pistachios, almonds, cashews and sugar mixture inside each portion of the dough and roll out into the desired shape. Grill this on high temperature and brush it with butter.  

3. Amritsari naan also called as amritsari kulcha is stuffed with mashed potatoes, onion (optional) and spices, such as cumin seeds, coriander leaves, corainder powder, chilly powder, garam masala, dry mango powder (amchur) mixed with salt.

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Naan with Cashew Curry

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