Badami Naan
Soft, fluffy naan bread studded with crunchy almonds and a hint of saffron. This rich, slightly sweet flatbread from North India is perfect for mopping up creamy curries and gravies.
For 4 servings
- prep · ~10 min
Soak saffron and prep almonds.
1.Soak 6 saffron strands in 1 tbsp warm milk for 10 minutes.2.Finely chop ¼ cup blanched almonds. - mix · ~5 min
Make the dough.
1.In a large bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar.2.Add 2 tbsp oil, whisked yogurt, chopped almonds, and the saffron-milk mixture.3.Gradually add lukewarm water, mixing until a soft, slightly sticky dough forms.TIPThe yogurt and oil make the dough soft and pliable — don't skip them. - knead · ~10 min
Knead the dough.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
TIPKnead until the dough springs back when poked — this develops the gluten for a chewy naan. - rest · ~120 min
Rest the dough.
Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for 2 hours until doubled in size.
TIPA warm, draft-free spot helps the dough rise well. A turned-off oven with the light on works perfectly. - prep · ~5 min
Shape the naan.
1.Punch down the risen dough and divide into 4 equal balls.2.Roll each ball into an oval or teardrop shape about ¼-inch thick.3.Sprinkle sliced almonds on top and gently press them into the dough. - bake · ~5 min
Cook the naan.
1.Heat a tandoor or a cast iron skillet over high heat.2.If using a skillet, place the naan almond-side up and cook until bubbles form (2-3 minutes).3.Invert the skillet and hold the naan directly over the flame until spotted brown and puffed.4.If using an oven, place naan on a preheated pizza stone at 260°C (500°F) and bake for 4-5 minutes.TIPDon't leave the naan unattended over an open flame. Use tongs for safety. - garnish
Brush with ghee and serve hot.
Remove from heat and immediately brush with ghee. Serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use thick Greek-style yogurt — thin yogurt makes the dough too sticky.
- 2Knead the dough for a full 8-10 minutes until it springs back when poked; this builds gluten for chewiness.
- 3Rest the dough in a warm, draft-free spot (like a turned-off oven with the light on) for the full 2 hours.
- 4When cooking on a skillet, invert it and hold the naan directly over a low gas flame to get charred spots.
- 5Brush the hot naan with ghee immediately after cooking for a glossy finish and extra richness.
- 6Make-ahead tip: Prepare the dough a day ahead, refrigerate after the first rise, then shape and cook the next day.
Adapt it for your goals.
Whole-wheat badami naan
Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Add an extra tablespoon of water as whole wheat absorbs more moisture.
garlic almond naanGarlic almond naan
Mix 2 minced garlic cloves into the dough for a savory twist. The garlic pairs beautifully with the almond crunch and saffron.
vegan badami naanVegan badami naan
Substitute yogurt with 3 tbsp dairy-free yogurt or 2 tbsp coconut cream, and use plant-based milk for the saffron soak. Brush with vegan butter instead of ghee.
gluten free badami naanGluten-free badami naan
Use a 1:1 gluten-free all-purpose flour blend plus 1 tsp xanthan gum. The texture will be more tender and less chewy but still delicious.
Why this is on our healthy list.
Heart-Healthy Fats
Almonds provide monounsaturated fats that support heart health and help maintain healthy cholesterol levels.
Good Source of Vitamin E
Almonds are rich in vitamin E, a powerful antioxidant that helps protect cells from oxidative damage.
Probiotic Benefits from Yogurt
The yogurt in the dough introduces live cultures that support gut health and improve digestion.
Frequently asked questions
Yes. Use a cast iron skillet on high heat: cook one side until bubbles form, then flip and cook the other. Alternatively, bake on a preheated pizza stone at 260°C (500°F) for 4-5 minutes.
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