Amritsari naan


Naan bread is a worldwide famous Indian recipe.  Every Indian restaurant in Dublin serve variety of naans and the Irish people are crazy for them. Even the local stores sell ready to eat plain and flavored naans. Yesterday, I was planning to prepare butter chicken for the dinner. Suddenly, I thought why not make it a combo with Butter naan. Naans are my hubby’s all time favorite. He always crave for variety in dishes, be it Indian or continental. So I had this opportunity to make the famous Amritsari naans. These are extremely easy to make and delicious too. I got inspired from NishaMadhulika jee’s naan recipe. I added my flavors and it turned out to be extremely soft and yummy.

Preparation Time: 10 minutes
Marination Time: 4-5 hours
Cooking Time: 20 minutes


2 cups All purpose Flour
1 tsp Kallonji Or Nigella seeds
1/2 tsp Baking Soda
1 tsp Sugar
1/2 tsp Salt
1/4 cup Curd
1 tbsp refine oil
1 tsbp chopped coriander leaves
1 tbsp butter
1 cup water (approx 1/2 for kneading + 1/2 applying to the sides while cooking)


In a bowl, add All purpose flour, salt, oil, sugar, baking soda and curd. Knead them well without adding water as curd will discard some water.
Further, add little water when needed. Knead them for 5-10 minutes to form gluten.
Make a soft and supple dough.
Leave aside for a couple of hours for the gluten to form. Apply oil all over the dough to keep it soft. Cover it with a damp cloth to avoid the formation of hard crust.
After couple of hours (i.e. the time of cooking), knead the dough again for a couple of minutes.
Make balls of equal size and roll them using a rolling pin on a flat surface.
Roll them length wise with little thickness to form the shape of a naan.
Heat a pan on medium high.
Apply butter on one side of the naan and sprinkle coriander leaves and kalonji seeds. Press them so that they do not fall off. Carefully lift the naan dough and apply water on the other side of the naan surface. Place the naan with water application on the pan. This will ensure the naan to stick to the pan.
Within 2 minutes, you will find the naan to puff up. Hold the pan and turn it to the flame to cook. Keep turning and cook for a minute.
Remove the naan from the pan and apply butter.
Serve hot with your favorite gravy or curry. I personally enjoy them with chicken butter masala.

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