Skip to main content

Suji / semolina naan

Traditionally naan is made with all purpose flour and tempts all of us...whenever I make kormas or tempting paneer, naan is in demand from my daughters and my loving husband, but knowing the fact that naan means maida I have always been reluctant till I tried this amazing recipe of suji naan, this naan are so light and soft that it has become a regular accomplishment of my dinner menus.  

I always prefer to use suji for making naan and bhaturas, but honestly speaking the best taste comes with maida/ all purpose flour. so there is always a temptation to use maida knowing well that it is not healthy. But i choose health over taste, and so this naan is made with suji. 

Step by step Naan recipe with yeast 

step by step naan recipe

Naan recipe - a really good naan recipe, fully puffed with a soft texture from inside.

 Makes 4-5 medium naans


1 cup suji
3/4 cup milk or just enough for soaking 
1 tsp oil 
1 tsp dry active yeast
1 tsp sugar
¾ tsp salt or as required
2 tbsp maida
3- 4 tsp curd 
1/2 tsp baking soda 
butter for brushing the naans, as required


Step 1. First dissolve the sugar in 1 cup warm milk, then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.

Step 2 When the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.

Step 3. Soak suji and milk for at least 2-3 hrs or till all the milk is soaked by suji and suji swells up.

Step 4. Now add all purpose flour, salt, oil and keep on mixing with hands. If you find it sticky add a little flour and knead it again. 

Step 5. Add oil and then knead to a smooth, soft, springy and elastic dough.
the dough should be well kneaded and soft.

Step 6. Place the dough in a bowl and cover with a cotton napkin or lid and keep for 3-4 hours at room temperature.

Step 7. Make medium sized balls from the dough. roll them well on your palm. place the balls in a tray or plate.

Step 8. Before you start rolling the naans, heat your Tava/griddle to the max temperature at least 2-3 mins before. Start rolling the naan evenly. Sprinkle kalonji / til or green coriander and roll it in triangle shape.

Step 9. Keep a medium thickness, meaning roll the naans neither thick nor thin.

Step 10. Brush one side of naan with water so that naan sticks properly on Tava and place it on hot Tava, put Tava upside down on fire .


Step 11. Cook till brown spots can be seen on the top and the naan puffs up well.
with the help of a tong remove the naan from Tava and cook on direct flame for a few seconds, spread some butter on them.
serve naan hot with a north indian or mughlai vegetable curry or dal/lentil dish.

To make the naan in microwave convection mode - preheat the oven at 200 degrees C at least 20 mins before you start making the naan. place the rolled naan in the greased baking tray. bake at 200 degree for 4-8 minutes more or less till the naan puffs well and becomes golden from top.


Kamila said…
Dear Minal,
Thank you for sharing all these amazing and truly delicious recipes! We’d be happy to build a partnership with you and get you promoted at our official FB with over 22K followers. Please visit our website to learn more about the opportunities you may get with us: . Feel free to contact me at for any additional information.
Thank you!
Anonymous said…
Hi! Would you mind if I share your blog with my zynga group?

There's a lot of folks that I think would really enjoy your content.
Please let me know. Thanks
minal sharma said…
It is really a great idea you must thanks dear

Popular posts from this blog

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa !!!! I am sure you all must be thinking what's the big deal, all halwa are same just few ingredients and halwa ready ....Ha Ha very often I have hard a phrase also HALWA HAI KYA?? Means work is not as simple as halwa ..I always laugh on this phrase because I know when I started cooking, making halwa was not that simple specially BESAN KA HALWA ...sometimes it turns lumpy, sometimes it's  left raw, sometimes over roasted sometimes too dry, and sometimes too liquid ...It took long time to learn perfectly. My father taught me How To Make Perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails I am sharing the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all beginners who are struggling like i was ...
Besan halwa is a rich, sweet, traditional Punjabi favourite for celebrations and puja. It's also great for curing sore throats. Gram flour halwa enriched with al…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…