Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups (450 g ) plain flour
- 1 cup (240 ml ) yogurt
- 1 teaspoon baking soda
- 2 teaspoons salt
- ¾ cup (180 ml) water
Directions
Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
Divide the dough into small balls.
Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
Brush the naan with butter. Serve hot.