From Paneer Makhani and home-made Naan

(Adapted from Tasty Kitchen and the Pioneer Woman)


  • 2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup warm milk
  • 1/2 cup yogourt
  • 1 tbsp ghee


Mix all of the dry ingredients together in a large bowl. Combine milk and yogourt and pour into the flour mixture, stirring slowly to combine, until a soft dough is formed. Cover with a damp cloth and let sit at room temperature for a minimum of 2 hours, or overnight in the fridge.

Lightly flour your work surface and turn dough out onto it. Divide the dough into smaller balls (about eight) and flatten the balls into a flatbread-like shape. I used a rolling pin and the art of stretching.

Heat ghee in a cast-iron skillet and fry the naans over medium-high heat. They only take about a minute on each side. Keep a close eye on them!

Printable Recipe


  1. Paneer Makhani and Home-made Naan « Soph n' Stuff - February 2, 2012

    […] Naan […]

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