@chefslt: • Mix flour, yeast, sugar, salt and baking powder. • Add yoghurt, water and oil. • Knead into a soft dough. • Cover and proof for 60 minutes. • Divide into 8 portions and rest for 10 minutes. • Roll into oval shapes. • Cook in a very hot tandoor or on a hot pan until bubbles and brown spots develop. • Brush with melted butter. 5. Chef Tips: Keep the dough soft and slightly sticky for tender naan. 6. Best Uses: Butter chicken, tikka masala, kebabs and curry dishes. 7. Storage: Refrigerate for 2–3 days or freeze for 1 month.

Sanjaya Lama Tamang

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Region: NP

Sunday 01 November 2026 23:49:37 GMT