25+ Traditional Indian Bread Recipes For Every Occasion

Indian cuisine is renowned for its rich flavors, vibrant spices, and diverse culinary traditions.

At the heart of many Indian meals lies a selection of breads that complement and enhance the dishes they accompany.

From the flaky layers of Laccha Paratha to the soft, fluffy texture of Naan, Indian breads are not just a staple; they are an integral part of the dining experience.

This article brings together 25+ Indian bread recipes that showcase the variety and creativity found in Indian baking.

Whether you’re seeking a quick weekday dinner solution, planning a festive gathering, or simply wanting to explore the world of Indian cuisine, these recipes offer something for everyone.

Each bread is unique in its preparation and flavor, allowing you to pair them with an array of curries, lentils, and vegetable dishes.

Dive into this delicious journey and discover how to make these delightful breads that can transform your meals from ordinary to extraordinary!

25+ Traditional Indian Bread Recipes For Every Occasion

Exploring the world of Indian bread opens up a treasure trove of flavors and textures that can elevate any dining experience.

Whether you’re an experienced cook or a beginner in the kitchen, the recipes highlighted in this article are approachable and rewarding.

By mastering these 25+ Indian bread recipes, you will not only enhance your culinary skills but also impress your family and friends with a spread that celebrates the essence of Indian cuisine.

So roll up your sleeves, gather your ingredients, and embark on this delightful journey into the world of Indian breads.

With every knead, roll, and bake, you will find joy in creating these authentic dishes that bring warmth and flavor to your table.

Bhatura

Bhatura is a popular North Indian bread that pairs wonderfully with chickpea curry, known as chole. This slightly fermented, deep-fried bread has a soft and fluffy texture with a slightly tangy flavor, making it an irresistible treat. With origins in Punjabi cuisine, Bhatura is typically enjoyed as a hearty breakfast or brunch and is a favorite across Indian households. This bread requires some resting time to achieve the ideal softness and airy texture, but the wait is truly worth it.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp semolina (sooji)
• 1 tbsp yogurt
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp oil (for kneading)
• Water (as needed)
• Oil (for deep frying)

Instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, salt, sugar, and baking soda.
2. Add yogurt and a tablespoon of oil to the dry ingredients.
3. Gradually add water and knead into a smooth, soft dough.
4. Cover the dough with a damp cloth and let it rest for at least 2-3 hours to allow fermentation.
5. Divide the dough into small portions and roll each portion into a ball.
6. Roll out each ball with a rolling pin to form a round, thick disc (about 4-5 inches in diameter).
7. Heat oil in a deep frying pan over medium-high heat.
8. Carefully slide one rolled-out bhatura into the hot oil. Use a spatula to press it gently, helping it puff up.
9. Fry until both sides are golden brown. Remove and drain excess oil on a paper towel.
10. Repeat with the remaining dough balls.

Bhatura’s fluffy, golden layers and mild tangy flavor make it an exceptional choice for a satisfying meal. This bread, with its deep-fried texture and slight crunch, perfectly complements spicy curries, particularly chole. Serve hot with sliced onions, lemon wedges, and a sprinkle of chaat masala for an authentic North Indian experience. Bhatura is best enjoyed fresh, as its unique taste and texture tend to be at their peak right after frying.

Lachha Paratha

Lachha Paratha is a layered, flaky flatbread from North India, known for its unique spiral shape and crispy, flaky texture. The term “lachha” refers to the layers that are created by folding and rolling the dough, giving it an incredible crunch. Traditionally enjoyed with rich, creamy curries, lachha paratha is the perfect choice for those looking to add a bit of complexity and elegance to their meal.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp salt
• 1/2 cup water (or as needed)
• 3 tbsp melted ghee (clarified butter)

Instructions:

1. In a bowl, mix whole wheat flour and salt.
2. Gradually add water to the flour mixture, kneading to form a soft dough. Cover and let it rest for 20 minutes.
3. Divide the dough into equal portions and shape them into balls.
4. Roll out a ball into a thin, round circle (around 6 inches in diameter).
5. Brush a thin layer of melted ghee over the surface of the rolled dough.
6. Fold the dough from one side to the other, creating pleats (like a fan).
7. Coil the pleated dough into a spiral shape and gently press down with your hand.
8. Roll out the spiral dough again into a disc (6-7 inches in diameter).
9. Heat a tawa (griddle) over medium heat. Place the paratha on it and cook until golden brown spots appear on both sides, adding ghee as needed.
10. Repeat with the remaining dough balls, brushing each paratha with ghee after cooking.

Lachha Paratha is a treat for both the taste buds and the eyes, with its golden, flaky layers and crisp texture. The art of creating the layers is rewarding, and the result is a bread that can transform any meal into a special occasion. Serve it hot with a side of dal, creamy curries, or raita for a truly memorable Indian dining experience. Lachha Paratha has a satisfying, rich flavor profile that makes it a favorite choice for elaborate meals and celebrations.

Missi Roti

Missi Roti is a traditional North Indian flatbread made primarily from a blend of whole wheat flour and gram flour (besan), giving it a unique, earthy flavor. This bread is often seasoned with spices and herbs, making it flavorful on its own. Missi Roti is widely enjoyed for its robust texture, which pairs well with both light and heavy gravies, adding variety and a nutritional boost to Indian meals. This wholesome bread is a healthier option that can also be easily prepared at home.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup gram flour (besan)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp fresh coriander, chopped
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp cumin seeds
• Salt (to taste)
• Water (as needed)
• Ghee or oil (for cooking)

Instructions:

1. In a large mixing bowl, combine whole wheat flour, gram flour, carom seeds, cumin seeds, and salt.
2. Add chopped onion, green chilies, and fresh coriander, mixing them into the flour.
3. Gradually add water to form a medium-soft dough. Cover and let it rest for 10 minutes.
4. Divide the dough into small balls and flatten each ball slightly.
5. Roll out each portion into a round disc, about 5-6 inches in diameter.
6. Heat a tawa over medium heat. Place the rolled-out roti on it and cook until light brown spots appear.
7. Flip the roti and apply a bit of ghee or oil, cooking both sides until golden.
8. Remove from the heat and repeat with the remaining dough.

Missi Roti brings a rustic touch to any meal, combining the goodness of whole grains and spices in a nourishing bread. Its earthy, spiced flavor and dense texture make it a versatile option that complements any Indian main dish beautifully. This roti is best enjoyed hot with a dollop of butter or alongside yogurt, making it ideal for health-conscious eaters who appreciate traditional flavors.

Aloo Paratha

Aloo Paratha is a popular stuffed flatbread from North India, filled with a spiced mashed potato mixture. It’s a wholesome and comforting dish, often enjoyed as a breakfast or lunch option. The soft paratha is pan-fried with ghee, giving it a crispy exterior and a deliciously savory flavor. Aloo Paratha is not only filling but also easy to make, perfect for when you want a quick, hearty meal.

Ingredients:

• 2 cups whole wheat flour
• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp fresh coriander, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp chili powder
• Salt (to taste)
• Ghee or oil (for cooking)

Instructions:

1. In a mixing bowl, combine whole wheat flour and a pinch of salt. Add water gradually to make a smooth, soft dough. Cover and set aside for 15 minutes.
2. In another bowl, mix the mashed potatoes, onion, green chilies, coriander, cumin seeds, chili powder, and salt.
3. Divide the dough and potato filling into equal portions.
4. Roll a dough ball into a small circle, place a portion of the filling in the center, and fold the edges to seal.
5. Roll the stuffed dough gently into a round disc (around 5-6 inches in diameter).
6. Heat a tawa over medium heat. Place the paratha on it and cook until golden spots appear, applying ghee or oil as needed.
7. Flip and cook the other side until crispy and golden. Repeat with the remaining dough and filling.

Aloo Paratha is a satisfying and flavorful dish that appeals to all ages. The combination of spiced potato filling with the crispy, golden outer layer of the bread makes it a delightful experience. Serve it with a dollop of butter, yogurt, or pickles for an authentic Indian breakfast or snack. This versatile and wholesome bread makes every meal special, whether enjoyed on its own or paired with curries and chutneys.

Paneer Kulcha

Paneer Kulcha is a soft and chewy flatbread filled with a savory paneer (Indian cottage cheese) mixture. This bread has its roots in Punjabi cuisine and is often baked in a tandoor (clay oven), but it can also be made on a stovetop. Kulchas are enjoyed across India for their lightly crispy texture and flavorful fillings, making them an ideal accompaniment to gravies or as a standalone snack. Paneer Kulcha is a crowd-pleaser with its mildly spiced, creamy paneer filling.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup yogurt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Salt (to taste)
• Water (as needed)

For Paneer Filling:

• 1 cup grated paneer
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp fresh coriander, chopped
• 1/2 tsp cumin powder
• Salt (to taste)
• Butter or ghee (for cooking)

Instructions:

1. In a bowl, mix flour, baking powder, baking soda, salt, and yogurt. Add water as needed to form a soft dough. Cover and let it rest for 1 hour.
2. For the filling, combine grated paneer, onion, green chilies, coriander, cumin powder, and salt.
3. Divide the dough and filling into equal portions.
4. Roll out a dough ball, place a portion of paneer filling in the center, and seal the edges.
5. Roll the stuffed dough into a disc (about 6 inches in diameter).
6. Heat a tawa and cook the kulcha on medium heat, applying ghee or butter. Flip and cook the other side until golden brown.
7. Repeat with the remaining dough and filling.

Paneer Kulcha is a soft and flavorful bread that combines the richness of paneer with aromatic spices in a light, pillowy bread. The slightly crispy exterior and creamy, mildly spiced filling make it a perfect match for curries, chutneys, or simply a bit of butter. Serve hot to enjoy the melt-in-your-mouth texture and savor the authentic flavors of this beloved Punjabi delicacy.

Puri

Puri is a light, fluffy, and crispy deep-fried Indian bread that’s often served with various curries, particularly potato curry or chole (chickpeas). With its golden, puffed texture, puri is a favorite choice for special occasions and festivals, especially in North India. This simple, unleavened bread requires minimal ingredients, but its delightful crunch and airy texture make it a memorable addition to any meal.

Ingredients:

• 2 cups whole wheat flour
• 1/2 tsp salt
• 1 tbsp oil (for kneading)
• Water (as needed)
• Oil (for deep frying)

Instructions:

1. In a mixing bowl, combine whole wheat flour and salt.
2. Add oil and mix well, gradually adding water to form a stiff dough.
3. Divide the dough into small portions and roll each portion into a smooth ball.
4. Roll each ball into a small, thick disc (around 3-4 inches in diameter).
5. Heat oil in a deep frying pan over medium-high heat.
6. Carefully slide one rolled-out puri into the hot oil. Press gently with a slotted spoon to help it puff up.
7. Fry until golden brown on both sides, then remove and drain on paper towels.
8. Repeat with the remaining dough balls.

Puri is a simple yet delightful bread that adds an extra touch of festivity to any meal. Its light, airy texture makes it a versatile choice, perfectly complementing both sweet and savory dishes. Serve it hot for the best experience, with accompaniments like aloo sabzi, chole, or halwa. Whether as part of a traditional feast or a weekend treat, puri is always a crowd-pleaser that brings joy to every table.

Methi Thepla

Methi Thepla is a Gujarati flatbread made with fenugreek leaves, whole wheat flour, and an array of spices. Known for its slightly bitter yet refreshing taste due to the fenugreek, Methi Thepla is a wholesome, nutritious option that’s perfect for breakfast, snacks, or even travel meals. This bread has a distinctive flavor and can be enjoyed with yogurt, pickle, or a cup of tea, adding warmth and zest to any meal.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh methi (fenugreek) leaves, chopped
• 1/2 cup yogurt
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• Salt (to taste)
• 1 tbsp oil (for kneading)
• Water (as needed)
• Oil or ghee (for cooking)

Instructions:

1. In a mixing bowl, combine whole wheat flour, chopped methi leaves, turmeric, red chili powder, cumin powder, and salt.
2. Add yogurt and oil, and knead into a soft dough, adding water if needed. Let it rest for 10-15 minutes.
3. Divide the dough into small balls and roll each ball into a thin disc (about 6 inches in diameter).
4. Heat a tawa or skillet over medium heat. Place the rolled thepla on it and cook for 1-2 minutes until brown spots appear.
5. Flip the thepla and cook the other side, brushing with a little oil or ghee until golden brown.
6. Repeat with the remaining dough balls.

Methi Thepla is a healthy and flavorful bread that’s a staple in Gujarati households. Its unique, slightly bitter flavor and fragrant spices make it a delightful choice for any meal. Methi Thepla is especially popular for picnics or travel as it stays fresh for long periods. Serve it with yogurt or pickle for a complete, satisfying meal that’s rich in flavor and nutrition.

Bajra Roti

Bajra Roti, also known as Pearl Millet Roti, is a nutritious and hearty flatbread commonly enjoyed in rural parts of India. Made with bajra (millet) flour, this bread has a slightly nutty flavor and is naturally gluten-free. It’s a wonderful option for those looking to add healthy grains to their diet, and its robust texture complements spicy Indian curries and chutneys beautifully. Bajra Roti is particularly popular in Rajasthan, where it’s often paired with garlic chutney or dal.

Ingredients:

• 2 cups bajra (millet) flour
• Warm water (as needed)
• Salt (to taste)
• Ghee (for serving)

Instructions:

1. In a mixing bowl, add bajra flour and salt.
2. Gradually add warm water and knead to form a soft dough. Keep kneading as bajra flour can be tricky to bind.
3. Divide the dough into equal portions and shape each portion into a ball.
4. Flatten each ball with your hands, then gently roll it into a thick, round disc (about 5-6 inches in diameter).
5. Heat a tawa over medium heat. Place the roti on the tawa and cook until one side has brown spots.
6. Flip the roti, cooking until both sides have brown spots and the roti is fully cooked.
7. Serve hot with ghee brushed on top.

Bajra Roti is a delicious and healthy option that’s perfect for those looking for wholesome, rustic flavors. Its dense texture and slight nuttiness make it ideal for pairing with rich gravies or tangy pickles. Bajra Roti offers a taste of rural Indian cuisine and provides a nutritious boost that makes it a valuable addition to any meal. For the best experience, serve it hot with a bit of ghee and enjoy the authentic flavors of traditional Indian cooking.

Roomali Roti

Roomali Roti, literally meaning “handkerchief bread,” is a unique, paper-thin flatbread that originated in Mughlai cuisine. This light and soft bread is usually served folded like a handkerchief, hence its name. Roomali Roti has a very soft, melt-in-your-mouth texture that makes it the perfect accompaniment to spicy gravies, kebabs, and tandoori dishes. Its delicate layers and subtle flavor make it a favorite choice at North Indian and Mughlai restaurants.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup whole wheat flour
• Salt (to taste)
• Water (as needed)
• Oil (for kneading)

Instructions:

1. In a bowl, combine all-purpose flour, whole wheat flour, and salt.
2. Gradually add water and knead into a smooth, soft dough. Add a little oil and knead again to make the dough extra smooth. Let it rest for 30 minutes.
3. Divide the dough into small balls and roll each ball as thin as possible (about 10-12 inches in diameter).
4. Heat an inverted tawa or a very hot flat skillet. Place the rolled-out dough on the hot tawa and cook for a few seconds until bubbles appear.
5. Flip the roti with tongs and cook for a few more seconds until cooked but still soft. Do not overcook, as the bread should be very thin and soft.
6. Remove and fold the roti into a handkerchief-like shape. Repeat with the remaining dough.

Roomali Roti is an elegant and delightful bread that enhances any meal with its soft, thin texture. Known for its melt-in-the-mouth quality, Roomali Roti complements rich, flavorful gravies and kebabs, adding a light touch to the meal. Whether you’re serving it with tandoori items or a curry, this handkerchief-style roti elevates the dining experience, making it a cherished choice in Mughlai and North Indian cuisine.

Amritsari Kulcha

Amritsari Kulcha is a beloved stuffed flatbread from the city of Amritsar, Punjab. Known for its crispy exterior and a spiced filling, Amritsari Kulcha is typically filled with a mixture of mashed potatoes, spices, and herbs. Often baked in a tandoor, this bread is served with chole (spiced chickpeas) and a side of tangy pickles or chutney. The rich flavors and textures of Amritsari Kulcha make it an irresistible choice for special meals and celebrations.

Ingredients:

• 2 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• Salt (to taste)
• 1/4 cup yogurt
• Water (as needed)
• 2 tbsp ghee or oil

For Potato Filling:

• 2 medium potatoes, boiled and mashed
• 1 green chili, finely chopped
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tbsp fresh coriander, chopped
• Salt (to taste)

Instructions:

1. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Add yogurt and water to form a soft dough. Let it rest for 1 hour.
2. For the filling, combine mashed potatoes, green chili, cumin powder, garam masala, coriander, and salt.
3. Divide the dough and filling into equal portions. Roll a dough ball into a small disc, place a filling portion in the center, and seal the edges.
4. Roll the stuffed dough into a round disc (about 6-7 inches in diameter).
5. Heat a tawa over medium heat, cook the kulcha until golden brown on each side, applying ghee as needed.
6. Serve hot with chole, pickles, or yogurt.

Amritsari Kulcha is an indulgent bread with an inviting flavor profile that captures the spirit of Punjabi cuisine. With its flavorful potato filling and crispy, golden crust, this bread pairs beautifully with rich curries and tangy pickles. Whether for a festive meal or a special family dinner, Amritsari Kulcha brings warmth, satisfaction, and authentic flavors to the table.

Laccha Paratha

Laccha Paratha, known for its layered, flaky texture, is a popular North Indian flatbread. This bread is created by folding and rolling dough in a specific way to create layers, which result in a crispy, buttery paratha that’s perfect with curries and dal. The unique texture and rich flavor of Laccha Paratha make it an appealing choice for anyone looking to elevate their meal with something both delicious and visually appealing.

Ingredients:

• 2 cups whole wheat flour
• Salt (to taste)
• Water (as needed)
• Ghee or oil (for cooking and layering)

Instructions:

1. In a mixing bowl, combine flour and salt, adding water gradually to form a smooth, soft dough. Let it rest for 15-20 minutes.
2. Divide the dough into small balls. Roll out each ball into a thin disc, brush lightly with ghee, and sprinkle with a little flour.
3. Fold the dough in a zig-zag manner to form pleats, then roll it into a spiral and flatten it.
4. Roll the dough spiral into a round disc (around 6-7 inches in diameter).
5. Heat a tawa over medium heat, place the paratha, and cook until golden brown, brushing ghee on both sides.
6. Repeat with the remaining dough balls, and serve hot.

Laccha Paratha adds a touch of artistry to any meal with its flaky layers and buttery taste. The process of creating this layered bread may require a little patience, but the result is worth it. Whether served with dal, curries, or pickles, Laccha Paratha brings a rich, comforting texture that enhances every dish it accompanies.

Ajwain Paratha

Ajwain Paratha is a flavorful, aromatic flatbread seasoned with ajwain (carom seeds) that adds a unique taste and a hint of digestive benefits. This paratha is quick to make, requiring minimal ingredients, and the slight bitterness of ajwain balances perfectly with the rich, soft layers of the paratha. Ajwain Paratha pairs beautifully with yogurt, pickles, or simple Indian curries, making it a versatile addition to any meal.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp ajwain (carom seeds)
• Salt (to taste)
• Water (as needed)
• Oil or ghee (for cooking)

Instructions:

1. In a mixing bowl, combine whole wheat flour, ajwain seeds, and salt. Add water gradually to form a smooth, soft dough. Let it rest for 10-15 minutes.
2. Divide the dough into small balls, roll each ball into a thin disc, brush with a little oil or ghee, and sprinkle with ajwain.
3. Fold the disc in half, brush with oil again, fold again to form a triangle, then roll the triangle into a slightly thick paratha.
4. Heat a tawa over medium heat, cook the paratha until golden brown, brushing ghee or oil on both sides.
5. Repeat with the remaining dough, and serve hot.

Ajwain Paratha is a delightful and aromatic bread that’s easy to prepare and brings unique, robust flavors to any meal. The hint of ajwain adds a distinctive taste that pairs well with various Indian dishes. Perfect for breakfast, lunch, or dinner, Ajwain Paratha is a fantastic addition to the table, adding a touch of spice and comfort to every bite.

Missi Roti

Missi Roti is a traditional Indian flatbread made from a combination of whole wheat flour and gram flour (besan), enriched with spices and herbs. Originating from Punjab and Rajasthan, this nutritious bread is not only delicious but also packed with protein and fiber. Its distinct flavor comes from the addition of ajwain (carom seeds) and fresh coriander, making it a perfect accompaniment to yogurt, pickles, or spicy curries. Missi Roti is particularly popular during winter months, providing warmth and nourishment.

Ingredients:

• 1 cup whole wheat flour
• 1 cup gram flour (besan)
• 1 tsp ajwain (carom seeds)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt (to taste)
• 2 tbsp fresh coriander, chopped
• Water (as needed)
• Ghee or oil (for cooking)

Instructions:

1. In a mixing bowl, combine whole wheat flour, gram flour, ajwain, turmeric powder, red chili powder, salt, and chopped coriander.
2. Gradually add water and knead to form a soft dough. Let it rest for 20-30 minutes.
3. Divide the dough into small balls. Roll each ball into a round disc (about 6-7 inches in diameter).
4. Heat a tawa over medium heat. Cook the rolled roti on both sides until golden brown, applying ghee or oil as needed.
5. Serve hot with yogurt, pickles, or a spicy curry.

Missi Roti is a delightful and wholesome bread that combines the nutty flavor of gram flour with aromatic spices, making it a treat for the taste buds. This bread not only complements a variety of dishes but also serves as a healthy option packed with nutrients. Whether enjoyed for breakfast, lunch, or dinner, Missi Roti adds a rich flavor profile and a sense of warmth to any meal, making it a cherished staple in Indian cuisine.

Puri

Puri is a popular deep-fried Indian bread that is typically served with a variety of dishes, including curries, chole, or even sweet dishes like halwa. Made from whole wheat flour and water, puris are rolled into small discs and then fried until puffed and golden brown. Their crispy exterior and soft interior create a delightful contrast, making puris a favorite choice for festive occasions and special meals. Whether served as part of a larger spread or enjoyed on their own, puris bring a touch of celebration to any dining experience.

Ingredients:

• 2 cups whole wheat flour
• 1/2 tsp salt
• Water (as needed)
• Oil (for deep frying)

Instructions:

1. In a mixing bowl, combine whole wheat flour and salt. Gradually add water to form a smooth, stiff dough.
2. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
3. Heat oil in a deep pan or kadhai over medium heat.
4. Divide the dough into small balls. Roll each ball into a small disc (about 4 inches in diameter).
5. Once the oil is hot, carefully slide the rolled puri into the oil. Fry until it puffs up and turns golden brown on both sides.
6. Remove the puri and drain on paper towels. Serve hot with your favorite curry or sweet dish.

Puri is a timeless classic in Indian cuisine, celebrated for its delightful texture and versatility. Its crispy and airy structure makes it an excellent accompaniment to rich, flavorful gravies, enhancing the overall dining experience. Whether enjoyed at festive occasions, family gatherings, or casual meals, puris add an element of indulgence and joy. Their simplicity in preparation combined with the pleasure they bring to the table makes puris a must-have in every Indian household.

Naan

Naan is a soft and fluffy flatbread traditionally baked in a tandoor (clay oven), making it a beloved staple in Indian cuisine. Often brushed with butter or ghee and topped with garlic, herbs, or cheese, naan has a unique chewy texture that perfectly complements rich curries and grilled meats. With its origins in Central Asia, naan has become a cherished dish across India and beyond, making it a favorite at restaurants and home-cooked meals alike.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup yogurt
• 1/4 cup warm water
• 1 tbsp oil
• Butter or ghee (for brushing)

Instructions:

1. In a mixing bowl, combine all-purpose flour, sugar, instant yeast, and salt.
2. Add yogurt and warm water, mixing to form a soft dough. Knead for about 10 minutes until smooth. Let it rise in a warm place for 1-2 hours, until doubled in size.
3. Preheat the oven to its highest setting and place a baking tray or pizza stone inside to heat.
4. Once the dough has risen, divide it into equal portions. Roll each portion into an oval shape (about 6-8 inches long).
5. Optional: Brush one side with water and place the wet side against the hot baking tray or stone. Bake for 5-7 minutes until puffed and golden brown.
6. Remove from the oven, brush with butter or ghee, and serve hot with your favorite curry or dish.

Naan is a quintessential part of Indian dining, beloved for its soft, chewy texture and ability to elevate any meal. Whether enjoyed plain or adorned with toppings like garlic or herbs, naan provides a wonderful vehicle for savoring rich gravies and meats. Its adaptability makes it a suitable choice for various cuisines and occasions, from casual family dinners to festive gatherings. Baking naan at home allows you to experience its delightful aroma and warmth fresh from the oven, making it a truly rewarding addition to your culinary repertoire.

Note: More recipes are coming soon!