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  1. 2 cups plain white refined flour (Maida)
  2. 2 tsp. dry yeast
  3. 1 tbsp. sugar
  4. 3 tbsp. butter
  5. 1/2 cup warm milk
  6. 2 tbsp. yoghurt
  7. 2 tbsp. milk
  8. 1 tbsp. poppy seeds
  9. 1/4 tsp. saffron strands


  1. Warm the milk .
  2. Add yeast and sugar in the milk.
  3. Leave it undisturbed for about half any hour until it froths a bit.
  4. Mix some saffron into remaining 1 tbsp. milk. Keep aside.
  5. Mix flour and salt in large plate. Form well in center. Add the Yeast solution you made ( as in Step 3) and Saffron Solution (as in step 4)
  6. Add yoghurt in the flour now and knead.
  7. Cover the dough with wet cloth and and keep aside covered for overnight.
  8. Make small balls from the dough.
  9. Place the ball on a flat surface and pat it to make a big tear shaped .( Do not use the rolling pin)
  10. Place it into a greased baking tray and spread it more to make a big tear shape.
  11. Keep center slightly thinner than edges.
  12. Preheat oven at 350C ( if you have a grill section then you can use that at full heat instead)
  13. Sprinkle some poppy seeds on the top of the Naan.
  14. Bake for 4-5 minutes or till done.

Serve hot with any curry.

You can smear some garlic paste on the Naan before cooking to make a Garlic Naan.

Note: If you pat and spread the Naan by hand then it gives a better result ( similar to the Tandoori Naans which they cooks in the restaurants). Spreading with Rolling pin will not give that effect.



 Naan being cooked in a Traditional Tandoor

Naan being cooked in a Traditional Tandoor