How to Make Delicious Dhaba-Style Chur-Chur Naan at Home

Discover the joy of making crispy and soft Chur-Chur Naan right in your kitchen with this easy-to-follow recipe. This naan, known for its flaky layers and buttery goodness, can be prepared on a regular tawa, making it accessible for everyone. With simple ingredients and straightforward steps, you can impress your family and friends with this delicious Indian bread. Serve it hot with your favorite curries like Dal Makhani or Shahi Paneer for a delightful meal. Read on to learn the secrets behind this mouthwatering dish!

By Narendra Chaudhary Jul 28, 2026, 17:57 IST

Indulge in Homemade Chur-Chur Naan

Imagine biting into a naan that is crispy on the outside and soft on the inside, generously coated with butter. Many believe that such delectable naan can only be prepared in a tandoor, but what if we told you that you can easily make it on a regular *tawa* (griddle) in your kitchen?

Today, we will share a straightforward method to whip up *dhaba*-style, crispy *Chur-Chur Naan* right on your home *tawa*.

**Ingredients for Making *Chur-Chur Naan***
**For the dough:** 1 cup all-purpose flour (maida), 1 cup whole wheat flour, 3-4 tablespoons yogurt (curd), 1 teaspoon sugar, salt to taste, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and lukewarm water for kneading.
**For layering:** *Desi ghee* or melted butter.
**For the tangy stuffing:** Boiled potatoes, grated *paneer* (cottage cheese), finely chopped green chilies, fresh coriander leaves, red chili powder, dry mango powder (*amchur*), *garam masala*, and salt.
**For garnishing:** A sprinkle of *kalonji* (nigella seeds) and finely chopped fresh coriander.

**Steps to Create Perfect *Chur-Chur Naan***
The key to achieving the perfect *Chur-Chur Naan* lies in the dough preparation. Begin by sifting the all-purpose and whole wheat flour into a large bowl. Add salt, sugar, baking powder, baking soda, and yogurt. Knead the mixture into a soft dough using lukewarm water. Coat the dough with a little oil, cover it with a damp cloth, and allow it to rest for at least 30 minutes.

After the resting period, take a sizable ball of dough and roll it out thinly, similar to a *roti*. Generously spread *ghee* or butter over it and sprinkle some dry flour. Fold it in an accordion style (like a paper fan) and then coil it back into a round ball. This technique is what creates those delightful, flaky layers in the naan. Prepare the stuffing by combining boiled potatoes, paneer, and all the spices in a bowl. Gently flatten the layered dough ball, place a generous amount of stuffing in the center, and seal it well. Roll it out gently, ensuring it doesn’t become too thin. Lightly brush the top with water and press on some nigella seeds (kalonji) and fresh coriander leaves.

The next crucial step is to heat an iron tawa (griddle) thoroughly on the stove; avoid using a non-stick tawa. Apply water to the underside of the naan and stick it onto the hot tawa.

As the naan cooks from below and bubbles form on the surface, hold the tawa by its handle and flip it over. Roast the naan directly over the gas flame, rotating the tawa until the naan turns golden and crispy.

Carefully take the hot naan off the tawa. Place it between your palms and press gently to separate the layers, creating a flaky texture. Top it with a generous amount of butter and serve it hot alongside Dal Makhani, Shahi Paneer, or Chhole.

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