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Naan Bread
Naan is an Indian recipe; it’s a type of flat bread.
Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.
The naan bread are stuck to the inside of the oven just like the picture below.
The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection.
In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop, or bake in the oven.
My naan recipe is made on a stove top, using a very hot cast-iron skillet.
The naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface.
They taste just like the best Indian buffet restaurants!
Frequently Asked Questions about Naan:
Is Naan Bread Healthy?
Yes, it is super healthy. My recipe is quick and easy, fail-proof and cooked on a skillet. You do not need a tandoor oven!
Does It Have Eggs?
There is no eggs in the recipe. Vegan can’t eat them as this recipe calls for yogurt, which is not vegan-friendly.
The Origin of Naan
It originated from Iranian. However, different countries have its own version of the bread.
It’s a staple in Iran, many middle eastern countries, the Indian subcontinent countries such as Pakistan, Bangladesh, Sri Lanka, etc.
The Difference between Naan and Roti
They are both flat breads but different because of the ingredients used. Roti, for example, chapati is made with whole wheat flour and there is no yeast.
Naan is made with all purpose flour and you will need yeast to make the dough.
Tips on How to Make Naan
- First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a stand mixer and then rest to double the dough in size.
- Divide the dough into 8 balls. Heat up a cast-iron skillet on high heat to make naan.
- The high heat makes the dough rises and fills the middle part of the bread with an air pocket. It’s done when burnt brown “blisters” or spots appear, just like my pictures.
- Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves.
How Many Calories per Serving?
This recipe is only 295 calories per serving.
What Dishes to Serve with Naan?
They are great with Indian curries with sauce, for example: chicken tikka masala or butter chicken.
For a wholesome Indian dinner, I recommend the following recipes.
How to Make Naan Bread?
Please refer to the recipe card below for detailed step-by-step method on how to make naan at home.
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Naan Bread (The Best Recipe)
Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz. active dry yeast ((2 1/4 teaspoons) )
- 2 1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1 tablespoon oil
- some oil (for greasing the skillet)
- 3 tablespoons melted butter
Instructions
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
- Brush the naan with the melted butter, serve warm.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thanks for the recipe! I added garlic (minced in a blender) in the dough and mozzarella cheese in the middle before putting them in the pan and they turned out delicious. The dough was a little sticky, but easily manageable with hands ran through water.
Hi Laura. Glad you liked the recipe, and your version sounds yummy too.
What would happen if you used all purpose gluten free flour instead of all purpose flour?
Hi Davin. Gluten-free flours comprise of different starches that will absorb moisture differently than all-purpose wheat flour. If you want to use gluten-free flour, do ensure that it is specifically the kind that are 1 to 1 equivalent. The texture may end up being quite different, though.
Hi can you cook these in an oven? If so what temperature please? Thanks
Hi Natalie. Yes, you can bake these in the oven at 400F/200C.
How long do you expect to cook in the oven?
Hi Stephanie, you would have to keep an eye on it while it bakes, just like you would on the stove. On average, about 45 seconds to 1 minute on each side. Make sure to flip the naan halfway through baking.
I love this recipe, I have been making it every week for 6 weeks now.
I just wanted to give a tip for others.
2 1/4 cup flour should weigh 270 grams. But if you do that you will get a bowl of slime.
Grandma’s scope and swipe gives you 340 grams. The recipe comes out perfect everytime.
I hope this helps some of you.
Great tip, thank you.
This is the best naan recipe that I have found, so light and crispy, I start it in a heavy bottomed frying pan then stick it under the grill which then charges and bubbles it!
The only additional thing that I do is to put in more flour as it is far too sticky! Maybe cup measures vary.
Anyway this is my ‘go to’ recipe now.
Hi Ken. Thank you, and glad to know you liked the recipe.
Thank you! I’m literally making this right now and knew something was wrong! Metric system for the win! 🤣
Can you use half the dough and save the remainder? If so, how do you store it?
Yes, prepare it as needed then, make sure it rises, punch it down and then wrap tightly in plastic wrap. Place in fridge.
Can I substitute sour cream for yogurt?
Yes you can. Taste may be slightly different, but it is a great substitute.
Can you use low fat yogurt?
You can, the taste may differ a little.
At what stage can I freeze extra?
You can freeze before and after cooking. If packaged well the cooked naan can last for up to 3 months.
Has anyone tried this with a GF flour?
This is delicious. What is the best way to store the naan?
To store, put in the freezer or in an airtight container on the counter. Avoid refrigerating.