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Super Soft Pocket Naan

Vegetarian - Explorer



Makes 8 - 10

  • 1 cup lukewarm milk

  • 0.5 cup semolina

  • 2 teaspoons yeast

  • 2 tablespoons sugar     

  • 2 tablespoons oil

  • 2 cups plain white flour

  • 1.5 teaspoons salt

sobhna's super soft pocket naan recipe
pocket naan recipe


  1. In the blender, add milk, semolina, yeast, sugar and oil and blitz for one minute.

  2. Place contents into a large bowl, cover with clingfilm or tea towel and rest for 10 minutes. The mixture will rise.

  3. Add white flour and salt to the mixture and knead into a firm dough. Coat with oil, cover and rest in a warm place for 3 hours (may take longer in winter).

  4. The dough will rise quite a bit - do not knead it again! With a slicer, cut into 8 balls for the naan. Roll out the naan, and then cover with a tea towel for 5 minutes. Use white flour on the benchtop to stop them sticking when you are rolling them out.

  5. Heat your tava or frying pan on a medium heat, only placing the naan in it when it is hot. When you see bubbles form at the top of the naan, turn over. Press the edges gently only with a clean tea towel. Turn when it is cooked and then slowly press the edges. You will see it start puffing up into a ball. This is quite difficult to explain so you may find it easier to watch the video.


Watch the video tutorial for this recipe and subscribe to our YouTube channel.

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