If you’ve ever had the pleasure of dipping a freshly made naan rotti into rich curries or gravies,
you know it’s a food experience like no other. This dish is a beloved part of Indian cuisine, often enjoyed as a side with flavorful stews, dals, or meats. Unlike the traditional tandoori naan, Naan Rotti is soft, warm, and deliciously fluffy—yet incredibly easy to make at home. No tandoor needed, just your stovetop, a little flour, and some kitchen magic. Let’s dive into this recipe and create a melt-in-your-mouth naan rotti you won’t forget!
Ingredients:
- 2 cups all-purpose flour (maida)
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon oil or ghee
- ½ teaspoon baking powder
- ½ cup warm milk (or water)
- 2 tablespoons yogurt (adds softness)
- 1 tablespoon melted butter or ghee (for brushing)
- Fresh coriander leaves for garnish (optional)
How to Make Naan Rotti:
- Prepare the Dough: Begin by sifting the all-purpose flour into a large mixing bowl to remove any lumps. Add the sugar, salt, and baking powder. Mix it all together. Next, add the yogurt and a tablespoon of oil or ghee. Slowly pour in the warm milk or water, mixing the dough as you go. You want a soft dough, so adjust the liquid as necessary. Once it comes together, knead the dough for about 5-7 minutes until it’s smooth and elastic.
- Let the Dough Rest: Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period is crucial for the dough to soften, which will help in making the naan rotti light and fluffy.
- Shape the Naan Rottis: After the dough has rested, divide it into small balls about the size of a golf ball. Dust your rolling surface with a little flour, and gently roll each dough ball into a thin, round disc. The beauty of naan rotti is its slight crispness on the outside with a soft interior, so aim for a thickness that’s not too thin, but not too thick either.
- Cook the Naan Rotti: Heat a cast-iron skillet or tawa over medium-high heat. Once it’s hot, place the rolled-out naan rotti onto the skillet. Let it cook for 2-3 minutes or until you see small bubbles forming on the surface. Flip the naan rotti and cook for another minute on the other side. You can press it gently with a spatula to ensure even cooking.
- Finishing Touches: When the naan rotti is cooked through, brush it with melted butter or ghee to give it that irresistible shine and richness. Optionally, sprinkle some chopped coriander leaves on top for a pop of color and freshness.
- Serve and Enjoy: Serve your naan rottis hot with your favorite curry, stew, or dal. They also pair wonderfully with a simple vegetable stir-fry or grilled meats. Their soft and pillowy texture will complement any meal perfectly.
Naan Rotti – A Versatile, Delightful Treat
Naan rotti is more than just a side dish – it’s a comforting indulgence. Its soft texture and subtle flavor make it perfect for scooping up rich, flavorful gravies. What sets naan rotti apart is its simplicity. You don’t need a tandoor to create this amazing flatbread – just a few basic ingredients and a good skillet. The dough comes together quickly, and with a short resting time, it’s easy to make fresh naan rottis at home.
One of the most endearing qualities of naan rotti is its versatility. While it is traditionally served with Indian curries like Butter Chicken, Paneer Tikka Masala, or Lamb Korma, it also makes a great accompaniment to any grilled meats or a hearty vegetable stew. The rich, soft texture of the rotti is perfect for soaking up the delicious sauces and gravies, creating a flavor explosion in every bite.
