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Naan Recipe

Recipe slightly adapted from here
Makes 6 naans


2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 tsp oil
1/2 cup yogurt
1/2 cup milk (warmed)
Butter for brushing naans
Chopped coriander/ garlic, cumin for sprinkling


Mix the flour, baking powder, baking soda, sugar, and salt together in a bowl. Make a well in the centre and add the yogurt and oil. Add half the milk and mix everything together to form a ball. At this point, you need to gauge how much more milk to add. Your dough needs to be soft such that if you poke it with your finger, it leaves an indentation. Knead for 7 minutes until the dough is almost bubbling. Keep covered in a warm place for 2 hours. Although the dough will rise, it will not double and may be slightly sticky to touch.

Heat a heavy bottom skillet. Divide the dough into six balls. Roll each ball into the shape of a teardrop with the aid of extra flour. At this point, you can sprinkle whatever garnish you like such as coriander or leave it plain. Brush the other side of the naan with water and place the water side down onto the skillet. Cover with a lid immediately. You will see the top of the naan bubbling. After a minute or so, turn the pan upside down so that the naan is exposed to the direct flames of the fire (the naan will stick to your pan because of the water) until the that side is cooked. This usually only takes a few seconds. Brush butter on the naan and serve immediately.

If you don’t have a direct flame, you can cook the top of the naan on the top rack in the oven under the grill or you can turn your skillet upside down over your electric hob (hold the skillet as close to the hob without touching it as possible).

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22 COMMENTS... read them below or add one

  1. Jared

    OMG, I love naan. Every time I go to Indian buffet, I’d ask for extra helping of the naan and I’m sure the waitresses aren’t too fond of me.

  2. Laura

    I love naan! The next time I make indian curry, i’ll definately combined it with this recipe :) Thanks to both of you ladies~

  3. Hi guys….thanks so much for the comments. It was such a pleasure writing this post for Rasa Malaysia. Shirley, for garlic naan, just chop up some fresh garlic and sprinkle it on the non-watery side before placing the naan on the skillet.

  4. I love the idea. I tried to make a naan several times, but it always wasn’t as good as I have eaten in the restaurant – and I think with this recipe I can get as close to it as it is possible at home – thank you!

  5. laura

    i am really looking forward to making this recipe! but i have one question- can i let the dough sit longer than 2 hours? perhaps 4-6 hours? i have a weird class schedule and i would have to make the dough in the early afternoon and then actually cook it later in the evening when i return home. thanks!! :)

    • Hi Laura, I’ve not tried doing that myself. Since it’s not yeasted, there is no chance of over-proofing. Just be careful as it does have milk and youghurt in it and if it’s warm where you live, it may spoil? Really not sure!

  6. I LOVE naan! I want to try this at home. A couple of questions. The water makes the naan stick to the bottom of the heavy bottom skillet, so when you flip it over (taking off the lid I’m assuming) it won’t fall out.

    Do I need to use a regular skillet or can I use a nonstick skillet? Will it still stick to a nonstick skillet? Can I use a well seasoned cast iron skillet? Will it stick to that, or will it fall off because of the iron seasoning?

    And can I just use a a kitchen torch (the kind that I use to make cream brulee) instead, to torch the top?

  7. lori

    Very tasty naan, I had a hard time getting the naan to stick to the inside of the cast iron pan so I just placed it on the burner and took it off with tongs. I also used whole wheat pastry flour, very good. Thank you.

  8. Laura B

    This was delicious! I tried to make some naan that I found on another page a few weeks ago, but it really didn’t taste anything like naan. This was fantastic and really easy!

    I didn’t read the instructions through all the way at the beginning, so I initially missed the part about letting it rest 2 hours. I decided to go ahead and make it anyways, after only 10 minutes or so of resting. It still worked!

    Next time I’ll be sure to let it sit for the recommended 2 hours and see if it comes out even better, but it’s nice to know that I can throw this together in a pinch and still have it turn out amazing!

    Also, so those with questions, I made this in a teflon coated skillet, so non-stick pans still work. It only takes 15 seconds or so to cook the other side, so even if the bread doesn’t does fall, it shouldn’t matter because it will likely already be done. You could even just leave it directly on the stove burner for a few seconds, which is what I ended up doing with 1 or 2 pieces that fell prematurely.

  9. Saucy

    Thank you so much for this recipe! I was a little skeptical that the cooking method would work as advertised, but it was like magic–the naan came out bubbly and chewy and wonderful. I will definitely make this again and again!

  10. Tam

    I just tried this recipe today. Easy and delicious! Though my Naan did fall off onto the stove top coils mere seconds after flipping the pan. Even though I purposely did not use a non stick skillet, and followed directions thoroughly – brushing w. water and covering… Anyone know if this can be prevented? It got a little frustrating, though I improvised with holding the bread over the flame with some utensils.

  11. lynn

    Made this to go with Sukaina’ butter chicken … I didn’t do a very good job on the Naan. They were really tough. I made the dough in my food processor and let it sit for 2 hours, but I’m wondering if I should have used more liquid, kneaded less, rolled them thinner or thicker … Although I got some big bubbles, the naan was quite chewy and dense. Any veteran naan makers out there who can tell me where I went wrong?

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