Punjabi cuisine is famous for its extraordinary taste and variety. Naan’s, Kulcha's, and parathas are a staple of Punjabi cuisine. Chur Chur Naan is a variation of the regular naan recipe.
The main ingredients and stuffing's are similar to any Naan recipe. One major difference is that this variety of naan is layered and generously coated with a layer of Ghee/Butter. Chur Chur Naan as the name suggests literally translated into crumbled or crushed naan.
More About Chur Chur Naan
Chur Chur Naan can have a stuffing of aloo, Gobi, paneer, onion, or any other stuffing of your choice. Naan’s is traditionally cooked on a Tawa or a tandoor. But, since the Chur Chur naan is already loaded with layers of Ghee/butter to give it a layered texture, I tried to make a healthier baked version of this recipe.
Try making the healthier Baked version of the Chur Chur naan recipe. I am sure you will enjoy this recipe equally like the one which is traditionally made on a Tawa or tandoor. You may also love making the baked versions of Amritsari Paneer kulcha and Regular Baked Kulcha. If you are looking for a different version of Flatbread, then try making the Persian Nan-E-Bahari.
Let’s start the recipe
Baked Chur Chur Naan Recipe
MW Convection Temp
PS: Use conversion table to switch recipe between grams and cups.
Step By Step Recipe of Chur Chur Naan
Then add ghee/butter and start mixing. Mix until the dry ingredients get coated with the fat evenly. The process of mixing fat with flour is almost the same as we do for Samosas or Kachoris. This will help to get the flaky texture. Here I have used ghee (Clarified Butter).
Now add curd and lukewarm water to bind the dough. Dough should be smooth and soft. Cover the kneaded dough with a clean kitchen towel or cling wrap and keep aside for at least 30 minutes. The resting time will help to develop the gluten and the dough will be stretchable.
Meanwhile, let’s prepare the stuffing. To make the stuffing, in a bowl, take mashed boiled potatoes, minced garlic, chopped green chilies, Chopped onions, coriander leaves, and all the dry spices. Mix well and the stuffing is ready. You may like to adjust the amount of spices as per your liking. Keep it aside. If you are making these for kids then you may like to skip green chilies.
After 30 minutes of resting, take the dough on counter and knead it again. Using a rolling pin spread the dough into a rectangular sheet.
Apply an even layer of ghee/butter on the rolled sheet of dough. As I mentioned earlier, I am using ghee for the recipe. However you may like to replace ghee with butter as per your likings. Sprinkle some dry flour and gently fold it from both the sides lengthwise.
Apply ghee, dust some dry flour and fold again like earlier. After all these folds, you will get the dough into a cylindrical shape. This process will help to get the multiple layers and result in flaky Naan. Rest the shaped dough in refrigerator after covering with cling wrap. The refrigeration of the dough will help to stabilize the fat.
After 15 minutes of resting, take the dough out from the refrigerator. Meanwhile keep the oven for preheating at 200 C.
Divide the shaped dough into 6 equal portions. Spread each portion a little bit with your hands and stuff it with prepared stuffing. Seal all the open edges and roll them into a circular disc of even thickness without getting the stuffing out.
Now transfer the shaped Naan on a baking tray lined with parchment paper. Always remember to line the tray as it will not let your bakes stick to the tin or the tray.
Place it in the preheated oven at 200 C using the middle rack for 18 minutes. The crust and edges should be golden brown. This is the sign of perfectly baked Chur Chur naan. Once baked, take the tray out of the oven.
Brush the baked naan with a generous amount of butter. Crush it to separate the layers. Our baked Chur Chur naan is ready to serve. It tastes best when served hot.
In case you don’t have an oven, don’t worry. You can make this naan on Tawa/skillet as well. Read the detailed recipe of Chur Chur naan on Tawa.
Chur Chur Naan tastes best when served hot.
Now try the recipe and share the feedback with me via comments.
Baking a picture-perfect cake is everybody’s desire. And if you are a baking enthusiastic and trying to figure out where to start, then you can check our specially designed courses for you.
Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.
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- 2 cups All-purpose flour (maida)
- 1/2 tsp Baking Soda
- 1/2 tsp Sugar
- 3/4 tsp Salt
- 2 tbsp + 1/2 cup Ghee/Butter
- 2 tbsp Curd
- Lukewarm water - as required
- For Stuffing
- 1 cup Boiled potatoes Mashed
- 1 tbsp Minced Garlic
- 1 tbsp Chopped coriander leaves
- 1 tbsp Green chili finely chopped
- 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
- To the above dry mixture, add ghee/butter. Mix all the ingredients well till all the dry ingredients get well coated with the fat evenly.
- This process is of utmost importance, as this is what gives naan its flaky texture.
- Next step is to add the wet ingredients to create a binding. Add the Curd and slowly add lukewarm water and knead the dough.
- The Dough should be of smooth and soft texture.
- Cover the kneaded dough with a clean kitchen towel or a cling wrap.
- Allow the dough to rest for 30 minutes. This helps the dough to stretch well when rolled.
- While the dough is resting, Let's prepare the stuffing.
- In a bowl, take the mashed potatoes, minced garlic, finely chopped green chilies, chopped onions and coriander leaves.
- Season them with roasted cumin powder, red chili powder, salt, dry mango powder and coriander powder.
- Mix all the ingredients well and the stuffing for the naan is ready.
- After 30 mins, place the dough on the counter and knead it again.
- Take a rolling pin and roll the dough into a rectangular sheet.
- Apply a layer of ghee/ butter evenly on the rolled sheet. Dust some dry flour on it and gently fold it from both sides lengthwise.
- Again, apply some ghee and dust some dry flour and fold it again into a cylindrical shape.
- The above steps help in forming layers of the naan and make it flaky.
- Cover the shaped dough with a cling wrap and refrigerate it. The dough is refrigerated at this stage to stabilize the fat.
- Rest the dough for 15 mins. Preheat the oven to 200 ° Celcius at this stage.
- Divide the dough into 6 equal portions. Using hands, spread each portion of the dough.
- Place some stuffing at the center of the dough. Seal the edges of the dough.
- Roll the stuffed dough into a circular disc. Make sure it is rolled evenly and the stuffing does not come out.
- Place the shaped naan on the baking tray.
- Place it on a preheated oven and bake it for 18 minutes at 200 ° Celcius.
- After the naan is baked, take it out of the oven.
- Generously, apply butter to the baked naan. Using your hands crush it. This will ensure separate the layers of naan that were formed.
- Chur Chur naan tastes best when served hot.