Nan is the Persian word for bread. It was Introduced to India by the Moguls. A teardrop is the traditional shape of nan which can be accomplished by either patting and stretching the dough into shape or by rolling and pulling on one end.


Makes 3

2 cups unbleached white AP flour
½ teaspoon of salt
¼ cup + 1 teaspoon active dry yeast (yes, this much yeast)
¼ cup lukewarm milk
1 Tablespoon vegetable oil
2 Tablespoon plain yogurt
1 egg
Butter or ghee for brushing

Place flour and salt in a large bowl.

In a smaller bowl, mix together (to the best of your ability) the yeast and the milk . Set aside for 15 minutes.

Add the yeast mixture, oil, egg and yogurt to the flour. Combine the mixture using your hands until it forms a soft dough. If the mixture is too dry add a little warm water.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough feels smooth.

Return the dough to the bowl, cover and let stand for about 1 hour or until it has double in size.

Preheat the oven with the baking sheet in it to 500 (or to your oven’s highest temperature).

Turn the dough back out onto a floured surface and knead for another 2 minutes.

Divide the dough into 3 portions. Shape into balls and roll or pat each ball into a teardrop shape (10 inches long, 5 inches wide and ¼ inch thick).

Place the nan onto the preheated baking sheet and bake for 3-4 minutes.  They should have puffed up nicely.

After 3-4 minutes, turn on your broiler to get the tops browned about 30 seconds to 1 minute.

Brush with butter or ghee and serve warm.

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