How to make Sundried Tomato And Spinach Naan -

Soft Naan with a spread of spinach and sundried tomato paste on it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Sundried Tomato

Cuisine : Indian

Course : Breads

For more recipes related to Sundried Tomato And Spinach Naan checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like Adai Pita Bread - SK Khazana Mooli ka Parantha Black Gram Sattu Roti

Sundried Tomato And Spinach Naan

Sundried Tomato And Spinach Naan Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sundried Tomato And Spinach Naan Recipe

  • Refined Flour 4 cups

  • Sundried Tomato 1 teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Sugar 2 teaspoons

  • Egg 1

  • Milk chocolate 1 cup

  • Yogurt 2 tablespoons

  • Oil to grease brinjals 3 tablespoons

  • Sundried tomatoes, chopped 1 cup

  • Dried red chillies 2

  • Fresh spinach leaves (palak) blanched 20-25

  • Garlic 2 cloves

  • Butter 2 teaspoons


Step 1

Sift flour with baking powder, soda bicarbonate and a teaspoon of salt into a mixing bowl .

Step 2

Mix in sugar, egg, milk and yogurt and knead well, using water as required, into a medium soft dough.

Step 3

Apply one tablespoon oil and cover with a damp cloth and set aside the dough for one hour to rise.

Step 4

Puree the sundried tomatoes with red chillies, one tablespoon oil and salt.

Step 5

Set aside.Puree blanched spinach with garlic, one tablespoon oil and salt and set aside. Preheat oven to 200 ºC/ 400 ºF.

Step 6

Divide the dough into eight portions. Shape into balls.

Step 7

Place a dough ball on a flat surface and press the sides first and then the centre.

Step 8

Gently pat into a round shape of about six inches diameter. Stretch it from one side to get an oval shape.

Step 9

Using fingertips, dab a little sundried tomato paste on one end and spinach paste on the other end.

Step 10

Bake in the preheated oven till the naan is crisp and brown on both sides. Serve hot drizzled with butter.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.