Make Chur Chur Naan At Home: Indulge In The Indian Delight
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Indulging in the culinary wonders of Indian cuisine is an experience that leaves taste buds craving more. Among the myriad of delectable delights, chur chur naan stands out as a beloved favourite. This mouthwatering, flaky bread, cooked to perfection, holds a delightful secret – its irresistible "chur chur" texture that complements a range of tantalising flavours.

If you've ever wondered how to recreate this heavenly treat in the comfort of your own kitchen, look no further. In this article, we will unravel the secrets and share expert tips to help you craft the best chur chur naan, transforming your home into a haven of aromatic Indian gastronomy. Get ready to embark on a culinary adventure that will leave you savouring every bite.

Tips For Making The Best Chur Chur Naan

Creating the perfect chur chur naan at home is a culinary adventure that requires attention to detail and a few expert techniques. To help you master this beloved Indian bread, here are a few things to keep in mind to take your chur chur naan to the next level of perfection.

Flour Combination

Use a mix of all-purpose flour and whole wheat flour for the right texture and flavour.

Resting Time

Allow the dough to rest for at least 1 hour to relax the gluten and ensure softer naans.

Yoghurt Addition

Incorporate plain yoghurt into the dough for added tenderness and moisture.

Warm Water

Use warm water to activate the yeast and help the dough rise properly.

Thorough Kneading

Spend enough time kneading the dough until it becomes smooth and elastic.

Ghee Brushing

Before cooking, brush the naan with melted ghee to enhance flavour and richness.


Roll out the naan into thin rounds or ovals, ensuring consistent thickness for even cooking.

High-Heat Cooking

Preheat a tandoor or non-stick skillet on high heat for proper puffing and charring.

Water Application

Lightly wet one side of the rolled-out naan with water to help it stick and create steam for puffing.

How To Serve Chur Chur Naan?

Chur chur naan, with its unique texture and delightful flavours, is an accompaniment to curries and gravies. The soft and chewy texture of the naan provides a perfect contrast to the rich and flavourful sauces. When paired with dishes like butter chicken, lamb curry, or vegetarian gravies like palak paneer or chana masala, tearing a piece of chur chur naan and dipping it into the luscious curry creates a harmonious combination of tastes and textures. The naan acts as a vehicle to scoop up the curry, ensuring that no drop of the delectable sauce goes to waste.

In addition to curries, chur chur naan also complements tandoori delights and kebabs. The smoky flavours and charred edges of tandoori chicken, seekh kebabs, or paneer tikka create a wonderful contrast with the softness and crunchiness of chur chur naan.

You can take it a step further by creating a tantalising wrap. Fill the naan with pieces of tandoori chicken, paneer tikka, or kebabs, along with some fresh salad and a drizzle of mint chutney or yoghurt sauce. You can stuff it with marinated grilled chicken, spiced paneer, sautéed vegetables, or even leftover curries. This combination of flavours and textures results in a satisfying meal that is enjoyed by both meat lovers and vegetarians.

Chur-chur naan can also shine as a standalone snack or appetiser. Its crispy, blistered texture makes it incredibly satisfying to eat on its own. You can serve it alongside a variety of chutneys, such as mint chutney, tamarind chutney, or tangy tomato salsa, to add bursts of flavour. Additionally, you can also serve chur chur naan as a starter by cutting it into bite-sized pieces and serving them with a selection of dipping sauces or as a base for bite-sized toppings like spicy minced meat, chopped vegetables, or tangy pickles.

Here is a recipe for you to try:


 2 cups of all-purpose flour

 1 cup whole wheat flour

 1 teaspoon of sugar

 1 teaspoon of active dry yeast

 1/2 teaspoon baking powder

 1/2 teaspoon salt

 1/4 cup plain yoghurt

 3/4 cup of warm water

 2 tablespoons ghee (clarified butter)

 2 tablespoons finely chopped cilantro (coriander leaves) for garnish


 In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.

 In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Mix well.

 Make a well in the centre of the flour mixture and add the activated yeast mixture and yoghurt. Start mixing and gradually add more warm water if needed to form a soft dough.

 Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

 Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm place for at least 1 hour or until it doubles in size.

 Preheat a tandoor or non-stick skillet over high heat.

 Punch down the risen dough and divide it into equal-sized balls. Roll each ball into a thin round or oval shape, approximately 6–8 inches in diameter.

 Lightly wet one side of the rolled-out naan with water using your fingertips. This will help it stick to the cooking surface and create steam for puffing.

 Place the wet side of the naan onto the preheated tandoor or skillet, wet side down. Cook for about 30 seconds to 1 minute, or until you see bubbles forming on the surface.

 Flip the naan and cook the other side for an additional 30 seconds to 1 minute. Now, using a clean kitchen towel or spatula, gently press and move the naan in a circular motion to create the chur chur or torn texture.

 Remove the cooked naan from the tandoor or skillet and brush it with melted ghee. Sprinkle with chopped cilantro for added flavour and garnish.

 Repeat the process with the remaining dough balls until all the naans are cooked.

 Serve the chur chur naan hot with your favourite curries, chutneys, or yoghurt-based dips.