The extraordinary variety and taste of Punjabi cuisine make it so popular. Kulchas, parathas, and Naan are all staples of Punjabi cuisine. Chur Naan can be used in place of regular Naan.

Similar to all Naan recipes, the main ingredients, and fillings are identical. This Naan has a significant difference: it is multilayered and generously covered with Butter. Chur Naan means crumbled or crushed Naan.

Learn More about Chur Chur Naan

Chur Naan may be stuffed with aloo, Gobi, or paneer. Traditional Naan is cooked on a Tawa or in a tandoor. However, Chur Chur Naan is traditionally made with layers of Ghee/butter, so I decided to make a healthier version.

Make the healthier Chur Chur Naan recipe by baking it. This recipe is delicious and easy to make on a Tawa tandoor. The baked Amritsari Paneer Kulcha or Regular Baked Kucha may be a favorite. You can make the Persian Nan-E-Bahari Flatbread.

Step-by-Step Chur Chur Naan Recipe

First, combine All-purpose flour, sugar, baking soda, and salt in a bowl. Mix everything until well combined.

Add the butter/ghee and mix. Mix the dry ingredients until they are evenly coated with the fat. Mixing fat with flour is similar to making Samosas and Kachoris. This will give you a flaky texture. I used ghee ( clarified Butter).

To bind the dough, add Curd and lukewarm milk. The dough should be soft and smooth. Place the kneaded dough on a kitchen towel or cling wrap and rest for 30 minutes. Resting will allow the gluten to develop and make the dough stretchable.

Let’s do the stuffing while we wait. Make the stuffing by mixing the mashed potatoes, chopped green chilies, and onions. Add the coriander leaves and dry spices. Once everything is combined, the filling can be mixed well. You can adjust the seasonings to your taste. Set it aside. You should skim green chilies if you’re making these for children.

After resting for 30 minutes, place the dough on a counter and knead again. Use a rolling board to form the dough into a rectangle.

Spread a layer of butter/ghee on the dough. I used ghee in the recipe, as I said earlier. You can substitute Butter for ghee if you prefer. Spread some flour on both sides and fold in lengthwise.

Use ghee to coat the dough. Dust some flour with flour and then fold it again as before. You will see the dough become cylindrical after all of these folds. This will allow you to achieve multiple layers, resulting in flaky Naan. After shaping the dough, please place it in the refrigerator and cover it with cling wrap. Stabilize the fat by refrigerating the dough.

After 15 minutes rest, remove the dough from the refrigerator. Keep the oven at 200 C for preheating.

Divide the dough into six equal portions. Each portion should be spread using your hands. Then stuff each one with the prepared stuffing. Cover all edges with a towel and roll the disc into a circle of equal thickness.

Transfer the Naan shape onto a baking tray lined with parchment paper. Line the tray with parchment paper to prevent baked goods from sticking to the tray or tin.

For 18 minutes, bake it at 200C using the middle rack. The edges and crust should be golden brown. This is the mark of perfectly baked Chur Chur Naan. After baking, remove the tray from the oven.

Butter generously to brush the baked Naan. To separate the layers, crush them. Our baked Chur Chur naan is ready to serve. It is best when it is hot.

Don’t worry if you don’t own an oven. This Naan can also be made on Tawa/skillet. Chur Chur Chur naan recipe on Tawa.

Chur Naan is best when it’s hot.

Ingredients

  • 2 cups All-purpose flour (maida)
  • 1/2 tsp Baking Soda
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • Two tablespoons + 1/2 cup butter/Ghee
  • 2 tbsp Curd
  • As required, Lukewarm water
  • For Stuffing
  • 1 cup Mashed boiled potatoes
  • 1 tbsp Minced Garlic
  • 1 tbsp Chopped coriander leaves
  • 1 tbsp Finely chopped Green Chili
  • 3 tbsp Onion Finely Chopped
  • 1 tsp Roasted cumin Powder
  • 1 tsp salt
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Dry mango powder
  • 1 tsp Coriander Powder

Instructions

  • Mix all-purpose flour, salt, and sugar in a bowl. Add baking powder. Combine them all.
  • Add butter/ghee to the dry mixture. Combine all ingredients until all dry ingredients are well combined with the fat.
  • This is crucial as it gives Naan its flaky texture.
  • The next step is to combine the dry ingredients to make a binding. Mix the Curd with lukewarm water. Knead the dough.
  • The dough should have a soft and smooth texture.
  • Use a clean kitchen towel to cover the dough.
  • Let the dough rest for 30 minutes. This will allow the dough to stretch when it is rolled.
  • Let’s make the stuffing while the dough rests.
  • Mix the mashed potatoes, minced garlic, and finely chopped green chilies in a bowl. Add chopped onions, coriander leaves, and chopped tomatoes.
  • Season them with red chili powder, salt, and dry mango powder.
  • Combine all ingredients and mix well.
  • After 30 minutes, turn the dough onto a counter and knead again.
  • Use a rolling pin to roll the dough into a rectangle.
  • Spread a layer of butter/ghee evenly onto the rolled sheet. Spread some flour on the sheet and fold it lengthwise.
  • Apply some ghee to the flour, and then fold the dough into a circular shape.
  • These steps help make the Naan flaky and create layers.
  • Wrap the dough in cling wrap, and place it in the refrigerator. To stabilize the fat, place the dough in the fridge.
  • Allow the dough to rest for 15 minutes. At this point, heat the oven to 200°C
  • Divide the dough into six equal parts. Spread each portion of dough with your hands.
  • Stuff the dough with some filling. Seal the edges of your dough.
  • Make a circle with the stuffed dough. Roll the stuffed dough evenly so that the stuffing doesn’t fall out.
  • Use a baking sheet to place the Naan on. To ensure that the Naan doesn’t stick to the baking tray, line it with parchment paper.
  • Place the shaped Naan on the baking sheet.
  • Bake it in a preheated oven for 18 minutes at 200°C.
  • Take the Naan out of the range after it has been baked.
  • Butter the baked Naan generously. Use your hands to crush it. This will allow you to separate the layers of Naan.
  • Chur Naan is best when it’s hot.