Tuesday, 14 August 2012

Naan in a pan {Yeast+Egg+Milk} I Kukskitchen

Naan in a pan - tray cloth courtesy my chechi S.

This recipe is a modification of my mom-in-law's classic recipe for naan.

A few things before we start:

  • Got 8 naans out of this recipe.
  • For an authentic restaurant taste, one could rub a little butter on one side. ( not used on naan's in this picture)
  • Remember this recipe contains only the 1 tsp of fat ( plus fat in egg yolk).


Naan in a pan
Makes 8


1- Plain flour / Maida - 2 cups
    Butter / Ghee - 1 tsp
2- Egg - 1
3- Salt to taste
4- Milk - 1/2 cup
    Yeast - 1 tsp
5- Warm water - 1/4 - 1/2 cup


  • Soak yeast in milk and keep aside. Give them time to work together till you mix the rest of the ingredients.
  • Rub the ghee/ butter in to the flour.
  • Mix in salt, egg and the milk-yeast.
  • Now add as much water that is needed to combine the dry ingredients to a tough dough ( unlike chapati dough)
  • Now is the time to use some of that elbow grease. Work the dough for 10-15 or more minutes.
  • Leave the dough in your mixing bowl covered with cling film / damp kitchen towel for the dough to rise x 30 mts to 1 hr. (In this particular instance my dough did not rise, goes to show :P)
  • Rolling pin time! I used a stingy sprinkle of flour to roll the dough balls.
  • Use a non-stick pan. No oil please. When you see blisters on the top uncooked side, turn the naan over and use a kitchen towel or the like to apply pressure on the now cooked side on top.

 I have tried this recipe on the grill, never gives the same two-finger-tear softness as the pan version, may be I'm not doing it right. Any tips foodies?


Sherin Deepu

1 comment:

  1. Thanks for linking the super naan recipe..


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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