An Indian variety of Naan consumed by Muslim Community in India. Specially eaten with Kalia (mutton/chicken gravy)Naan

In India, Naan is easily available in bakeries. But after coming to Dubai, I tried finding it in many bakeries but with no results.Though I found a Moroccan bread Cherub/khubz which looked quite similar to Naan . But on tasting Moroccan cherub, I was pretty disappointed as it was completely different.


 There are many who confuse this variety of  Naan with Tandoori roti & Butter Naan. Don’t have any knowledge about its origin , but this variety  of naan is completely different & is easily available in Gujarat & some parts of Maharashtra


Sometimes also knows as muslim Naan, it is divided into 4 or 8 triangular pieces depending on the size. It is mostly served with Kalia ( thin mutton or chicken curry) The taste is little on a sweet side.  I have shared another recipe using tangzhong method. But this recipe is very simple. Mixing all the ingredients & kneading to a soft dough. Letting it proof until double in size. Divide into three equal parts . Roll, proof & ready to go into oven. I have used food processor for kneading the dough. But it can be done with hands too. Only massage the dough for about 6 to 8 minutes after kneading. Let’s check the recipe

Yields 3 Naan


An indian variety of Naan consumed by Muslim Community in India. Specially eaten with Kalia (mutton/chicken gravy)

4 hrPrep Time

10 minCook Time

4 hr, 10 Total Time

Save RecipeSave Recipe


  • (I)
  • 2 cups Flour
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 tsp instant yeast
  • 1tbsp curd
  • 2 tbsp oil
  • 1/2 cup Milk
  • (II)
  • Butter or oil for brushing


  1. In a food processor, mix all the (I) ingredients till sort dough is formed.
  2. Remove, Cover with a damp cloth & keep aside to proof for 3 to 4 hrs or double in size.
  3. After double in size , divide into 3 parts.
  4. Roll each part around 5" round.
  5. Brush with oil & keep aside for 2nd proof till double in size. About an hour.
  6. Bake @ 225 Degrees C for 5 to 8 minutes.
  7. The top will form a brown crust & naan will have a hollow sound.
  8. Cut into 4 & serve with chicken gravy.
Cuisine: Indian | Recipe Type: Bread


Various seed like seasame, Nigella can be sprinkled before baking.




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