Turmeric Naan

Naan is a traditional flatbread made using the dough enriched with ghee (clarified butter) & curd (yogurt) and cooked at a high temperature inside a clay oven called tandoor. Lately, naan dough is prepared just like any other bread dough using leavening agents such as yeast, baking soda, or baking powder and baked like pizza over a hot stone kept inside the oven. Earlier the dough was simply left covered for several hours allowing the process of fermentation to take place naturally.

Traditional teardrop shaped whole wheat flour naan with no additives

Our ancestors were wise enough to follow natural & safe procedures to preserve/ enhance the food by using natural additives although such procedures were time consuming. They were content with food in its natural form as they respected each & every produce. Now we’ve grown greedy that we like to enhance the texture, color and aroma of our food by using chemical additives. We could have simply satisfied with soft naan, instead we are craving for pillowy naan.

Turmeric naan with cottage cheese cubes in spinach curry (palak paneer)

So I have added yeast into my dough to get the desired texture, turmeric powder for the vibrant yellow color, and grated garlic to enhance the aroma of naan. I have also reduced the quantity of plain flour (maida) by half and added whole wheat flour and added cumin seeds that aid in digestion. Now lets prepare garlic flavored turmeric naan:

Round shaped baked naan with yeast


Whole wheat flour125 grams
All purpose flour (maida)125 grams
Milk100 ml
Sugar1 tbsp
Dry yeast2/3 tbsp (2 tsp)
Curd (yogurt)100 ml
Ghee1 tbsp
Salt1 tsp
Turmeric powder1/2 tsp
Cumin seeds1/2 tsp
Grated garlic as desired
Chopped coriander leaves as desired
  • First we need to prepare the yeast solution by adding sugar & yeast into warm milk and let it sit for 5 minutes.
  • Meanwhile add whole wheat flour, plain flour, cumin seeds, salt, turmeric powder & ghee into a mixing bowl and mix well.
  • Then we can add yeast solution & curd into the flour mixture.
  • Knead this mixture into a soft dough for 10 minutes.
  • Cover the bowl with a plate and leave the dough aside for 3 hours.
  • At the end of proofing, place a stone used for rolling roti (or pizza baking stone) on top of the lower rack inside the oven and preheat at 230 deg C*.
  • When the dough is proven, knead again & divide it into 8 balls of equal size.
  • Roll out each ball into a thick sheet of dough of desired shape after sprinkling some garlic & coriander leaves as shown below.
  • Place it on the hot stone and bake for 4 minutes.
  • Grease each turmeric naan with ghee and serve hot with spicy curry or creamy dal.

*This is the maximum possible temperature setting in my oven, but naan may be baked even at 250 deg C.

Tips & Tweaks:

  • I tried making the dough with no added additives and left it for fermentation for 36 hours. I found the naan (shown in the first photo) super soft and flavorful.
  • I also tried making the dough with baking powder (1 tsp) instead of yeast, and cooked the naan on the stove top as shown below. This naan was bit crispy outside and soft inside.
Oval shaped stove-top naan with baking powder
  • We can add any other spices like carom seeds (omam), dried fenugreek leaves (kasuri methi), etc. in to the dough for adding flavor.

102 Comments Add yours

  1. Chocoviv says:

    Love naan!

    1. Megala says:

      Hope you like the addition of turmeric in here. Thanks much.

      1. Chocoviv says:


  2. Lady Oscar says:

    I love Naan! After reading your explanation, recepe and ingredient, I realized that the Naan I have in the States is probably not authentic. I hope that I can find the authentic one in Indian restaurant.

    Anyway, I would love to try your recipe! Maybe I will make a great Naan. ^0^

    1. Megala says:

      Yes, it is hard to find authentic naan with no added additives even in India. The recipe went through a sea change to suit our convenience. But we can enjoy the traditional naan at home once in a while. πŸ™‚
      Thank you so much for reading & commenting.

      1. Lady Oscar says:

        Dear Megala, I tried! Although I did not make it successfully (ha!), I am going to try it again.
        (I guess it just needs to be practiced~)

      2. Megala says:

        Oh! I’m so glad to hear that your tried this recipe. Thank you so much.
        Just want to know, where it went wrong, whether it is about the shape, or the texture itself?

      3. Lady Oscar says:

        I think it was the texture… because I did not use milk. I used almond milk instead. Moreover, I did not use cumin seeds, but powder instead. Then, maybe the yogurt I used is different from yours…

        It was still delicious, though! And I do think I need to practice the skill. ^O^

      4. Megala says:

        Oh! Great! πŸ™‚ It is nice to experiment with new recipes, because we learn a lot especially when things go away from the expected course.
        Have a wonderful week ahead!

  3. fundanur says:

    Very good

    1. Megala says:

      Thank you.

  4. Maggie says:

    Wow! These look amazing πŸ™‚

    1. Megala says:

      Thank you. πŸ™‚

  5. 3C Style says:

    Never tasted Turmeric Naan before, but these look really tasty… And healthy. I love Naan (all type of bread actually) so I’m pretty certain I would like these. Hope you are well Megala. xx

    1. Megala says:

      Thank you!

      1. 3C Style says:

        My pleasure Megala.

  6. Rita says:

    Megala, Turmeric is such a goo anti-inflammatory spice. I like the Naan recipe with this. Sharing to my facebook group of “Parsi Cuisine”.

    1. Megala says:

      Thank you so much.

  7. Jyo says:

    Such a delightful colour with the addition of turmeric πŸ’› looks tho wonderful and DELICIOUS !
    Naans are my family fav, would definitely give it a try soonπŸ‘

    1. Megala says:

      Thank you!

  8. With the addition of turmeric and wheat flour you made this naan guilt free, superb!!

    1. Megala says:

      Glad to hear this from an expert in baking breads. πŸ™‚ Thanks much Deeksha.

      1. Megala, now you are embarrassing me. We all crave for tasty food, but if with some efforts if we change it into healthy food, our efforts are valuable 😊☺️

      2. Jyo says:

        Well said !

  9. judilyn says:

    These look incredibly enticing! Will try to carve out some time this afternoon to give them a whirl. Do they keep well, or need to be eaten soonest?

    Virtual hugs,


    1. Megala says:

      Freshly baked naan tastes best, but we can store naan in a zip lock pouch for 2 days and then reheat it as & when needed.
      Thank you so much for stopping by.

  10. Martina Roy says:

    This is very really unique helpful information. keep it up. Thank you so much!

    1. Megala says:

      Glad you find this post useful. Thank you so much for reading & commenting.

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