Kiran's Naan

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Kiran's Naan

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This recipe from Kiran Verma - the "godmother of Indian fine dining," and makes 24. You can also stuff the Naan with your favorite stuffing like onion, garlic, ground meat. Her favorite is Naan stuffed with Rosemary and Goat cheese. Yum! Enjoy :)


  • 1 oz  Dry Yeast
  • 4 tsp   Sugar
  • 1 c   Milk (Temperature 110 degrees)
  • 4 Eggs  Lightly Beaten
  • 1 c  Yogurt
  • 4 tsp  Salt
  • 4 lbs  Unbleached Bread Flour
  • 1 c  Butter

Recipe Info

All ingredients need to be at room temperature, with the heated milk being the only exception... 

  1. Heat the milk to 110 degrees, stir in the yeast and sugar, let it sit for ten minutes. In a mixing bowl, add the yogurt, eggs, 1 tsp sugar, 1 cup flour, and mix everything together. Bring the temperature around 95 to 105 degrees. Mix again, and keep a in a warm place covered for 10 minutes. Sift the rest of the flour and salt; add the starter ¼ cup at a time, kneading the dough through this process.
  3. The starter needs to be mixed well, and the dough smooth. Proof the dough until its double in its size, and knead it again. Let the dough rise again until its 1 ½ its size, and divide into the desired size balls for naan. Flatten the balls and roll them and bake them on Parchment paper on a sheet Pan at 400. Brush them with Butter and enjoy. 

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