Pakistan, India, Bangladesh – Naan Special Tandoori

by Ayesha Umar


Naan is the most popular soft and downy two-dimensional bread which is mostly served with the desi food. Its specialty is that it is made in a clay oven cover with the melted butter over it. It is the most famous chappati which is compulsory for Pakistani to eat on every occasion with the lunch or dinner. Some of the people thought that it is very easy to make this but no!. we cant say this until we try to made this because this is not easy to make. We have to be professional so can we justify the needs of ingredients with accurate quantity and quality of should try this fluffy soft bread. You can also freeze this naan and fry them when you want to eat with tea, it seems like awkward but trust me this is the most tasty breakfast.

Varieties of naan

  1. Simple naan
  2. Roghni naan
  3. Butter naan
  4. Layered naan (lacha naan)
  5. Mint naan (podina naan)
  6. Paneer naan
  7. Garlic naan
  8. Cheese naan
  9. Zeera naan (cumin naan)
  10. Kalonji naan
  11. Garlic naan
  12. Achari naan (pickle naan)
  13. Meetha naan (sugary naan)
  14. Aloo wala naan
  15. Qeema wala naan
  16. Nawabi naan


  • Sugar 1/2 tbs
  • Flour 3 cups
  • Water
  • Yeast
  • Oil 3 tbs
  • Yogurt 1 tbs
  • Eggs 2
  • Baking soda 1/2 tbs


For making dough

  • The first thing is we have to make the dough.
  • Take a bowl and add flour in it with water and oil.
  • Add salt and sugar to it and knead it.
  • Leave this dough for 1 to 2 hours to swell and add yeast also.


  • Take a pan, add oil in it.
  • Heat it over high flame.
  • Make a round naan type roti and put this in the oil.
  • And fry it.

Time required

  • Preparation time: 20 minutes
  • Cooking time for each naan: 5 minutes

Nutrition summary

  • Fat: 5.1 g
  • Carbohydrates: 45 g
  • Protein: 9 g
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