The best naan recipe is a quick and easy breakfast that tastes amazing.

But, the one thing you need to know about it is that it’s not a traditional dish, and it’s definitely not what you’re thinking of when you order it.

Here’s how to make a naan that tastes better than the average.

What you need: 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup vegetable oil, divided 1/5 cup sour cream 1/6 cup shredded coconut 1 tablespoon unsalted butter 1/12 teaspoon minced garlic (optional) What you’ll need: A large skillet, and a large bowl (we used a 10-inch pot, but a 10×13-inch baking pan works just fine) 1 teaspoon salt (or more to taste) 1/10 cup sour milk (or half-and-half) 1 cup shredded or sliced cucumber, pitted and sliced 1/16 teaspoon ground cinnamon 1/1 cup sliced fresh ginger, chopped 1/32 teaspoon ground cloves, chopped, or 1/24 teaspoon ground ginger powder 1 tablespoon lemon juice 1/20 cup chopped walnuts, roughly chopped How to make the naan 1.

Preheat the oven to 350°F.


Combine the flour, baking powder, salt, and baking soda in a bowl.

Stir until well-combined.

Add the oil, sour cream, and sour milk and mix until well combined.


Whisk in the sour cream and sugar.

Stir to combine.

Add 1/7 cup of the mixture to the dry ingredients and mix well.

Add in the coconut, lemon juice, ginger, cloves, and spices.

Mix to combine well.


Pour the batter into the prepared pan, and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

If the naah is too dry, add more flour to thin it out.


Remove from the oven and allow to cool completely before slicing and serving.


Serve with fresh lemon slices and a little extra sour cream for garnish.


This recipe is from the American Heart Association.

For more recipes, visit the Heart and Stroke Foundation.