Pudina naan
Pudina naan

Anju Bhatia



Prep Time

: 15

Cooking Time

: 36



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 10.2 g
Sat Fat 3.6 g
Salt 692.0 mg
Sugars 0.725 g
  • Other Items
  1. Refined flour (Maida) - 2 cups
  2. Curd - 8 tbsps
  3. Salt - 1/2 tsp
  4. Milk - 3/4th cup
  5. Baking powder - 2 tsps
  6. Melted Butter - 2 tbsps
  7. Chopped Mint Leaves - 1/2 cup
  8. pinch Of Sugar
  9. Butter For Cooking
  10. water 1 cup
  1. Sift together the refined flour, baking powder, salt and sugar in a bowl.
  2. Add the 2 tbsps butter and mix with hands so that it gets well incorporated with the flour.
  3. Make a well in the centre and gradually add the curd, mixing it with the flour simultaneously. Add the milk and mint leaves now and knead into a soft dough. Use water if required. Apply a little ghee (Clarified butter) and gently knead again. Cover with a wet muslin cloth and leave aside for 3 to 4 hours
  4. Punch the dough with light hands. Divide into equal portions. Roll it out maintaining the thickness of a pizza, or flatten with greased hands. Apply butter on the naan.
  5. Place the naan in a greased baking tray and bake @ 250deg C for 15-20 mins. Alternately, wet the top of the naan generously, instead of applying butter, and stick the wet side firmly on the base of a wide bottomed kadhai or pressure cooker. Place it inverted over the gas flame for about 5-7 mins and check if done.
  6. Serve hot with desired accompaniment.