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4 Secrets to Authentic Indian Cooking
Tips, tricks, and recipes for perfect Indian dishes
FREE EMAIL BONUS:
4 Secrets to Authentic Indian Cooking
Tips, tricks, and recipes for perfect Indian dishes
This easy, fluffy and chewy naan bread recipe is done in a hot cast-iron skillet, so you can enjoy it fresh and warm right out of your kitchen. Whether you’re dipping it in curry or just enjoying it on its own, it does a great job of satisfying your Indian food cravings.
Care for more flavor? Make my Garlic Naan and Cheesy Garlic Naan recipes instead!
What is Naan?
Naan is a type of flatbread staple in many South Asian and Middle Eastern countries. Although it’s associated with Indian cuisine, it actually originated in Persia (now known as Iran).
It is soft, doughy, and light with gorgeous brown spots, perfect for mopping up sauces and curries such as Butter Chicken and Chicken Tikka Masala. It’s one of those dishes that you should never skip when eating at an Indian restaurant.
Different countries have their own versions of this flatbread. But the basic ingredients remain the same: all-purpose flour, water, and yeast. In some cases, people add plain yogurt, ghee, milk, or egg for extra texture and flavor.
The traditional method of cooking naan involves using a hot clay tandoor oven with charcoal or wood fire. The way they are slapped against the walls of the oven (see picture above) gives them that signature charred look. Meanwhile, the high heat (up to 900°F) creates pockets of air inside the flatbread, making it soft, airy, and chewy all at once.
What is the Difference between Naan and Roti?
Both are popular Indian flatbreads, but they are made with different ingredients. Hence, they also have distinct textures.
Plain naan is made with all-purpose flour, yeast, and yogurt, giving it a soft and pillowy texture. Roti or chapati, on the other hand, is an unleavened bread made only with whole wheat flour and water, making it tender yet slightly flaky like a flour tortilla.Traditional naan is also cooked in a tandoor oven, while roti is typically heated in a flat pan, skillet, or griddle called tawa or tava.
Ingredients
- all-purpose flour – gives the bread its structure. Depending on the humidity in your kitchen, you might need more or less flour to make a smooth and elastic dough.
- yeast – helps the dough rise to get a nice, fluffy texture. I’m using active dry yeast in this recipe, but you can also use instant yeast.
- warm water and sugar – these two ingredients are crucial to activate the yeast.
- plain yogurt – the secret ingredient in this cast iron naan recipe. It keeps the dough soft and moist while adding a hint of tanginess to the bread.
How to Make Naan?
Unlike a traditional naan recipe, I only used a hot cast-iron skillet in my recipe. And trust me, making naan at home is easier than you think!
It turned out delicious, soft, and puffy with beautiful golden brown spots on the surface. It’s super close to an authentic naan that you get in restaurants. This is probably the best naan recipe you can find online!
- 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, and 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 in about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
- 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 the dough is done.
- Brush with melted butter, and serve warm.
Expert Tips
- If the dough is sticky, add 2 more tablespoons of flour to bind the dough.
- Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process. Then, let it rest until it doubles in size.
- Make sure to use a very hot skillet to cook the flatbread. The high heat puffs up the bread for that iconic airy appearance. It’s done when burnt brown “blisters” or spots appear (see photo above).
- Brush the fresh-off-the-skillet bread with some melted salted butter and top them with fresh cilantro.
Frequently Asked Questions
Is naan bread healthy?
Yes, naan bread can be a healthy option as it is typically made with simple ingredients. My authentic naan bread recipe is quick, easy, and fail-proof! The best part is that you only need a cast-iron skillet to make your own at home.
Does naan have eggs?
Some recipes use eggs, but this easy naan recipe doesn’t contain eggs.
Is naan like a tortilla?
No, it is a type of leavened bread that is typically thicker and fluffier than a tortilla. Tortilla tends to be thinner and more pliable.
What to Serve with Naan
Naan bread is great with Indian curries and sauces like Butter Chicken and Chicken Tikka Masala. For a wholesome Indian dinner, I recommend the following recipes:
More Easy Bread Recipes
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Naan Bread (The Best Recipe!)
Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz. (10g) 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, and 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 in about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
- 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 the dough is done.
- Brush with melted butter, and serve warm.
Video
Notes
- If the dough is sticky, add 2 more tablespoons of flour to bind the dough.
- Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process.
- Use a very hot skillet to cook the flatbread. It’s done when burnt brown “blisters” or spots appear.
- Watch the cooking video on this page for a step-by-step guide.
Great recipe! Very easy to follow, I had no trouble even though it was my first time making naan.
The only changes I made were to use 150 g yogurt and 90 g water instead of 120 g each (only because I get yogurt in 150 g tins and I didn’t want to waste any), and knead in a stand mixer for about 4 min instead of by hand.
Thanks for trying!
You can use the top part of coconut milk
The cream part. Or use coconut cream. Tasted great.
Naan can easily be made vegan by using plant-based yogurt or almond, soy, oat, etc. milks from which you can make your own plant-based yogurt.
Can I make this in advance? If so, how do I store them?
Yes, just freeze the naan after cooking.
I froze all of my leftover naan, and thawed some out last night to reheat. It still tasted amazing. Freezing naan works well.
What would happen if i used flavored yogurt instead of plain
It tastes the yogurt taste.
Would love recipe ingredients in grams ad I find cups can yield different results
Meh. Needed more salt, maybe? Just didn’t have much flavor.
I thought this was a very delicious recipe for naan. The second time I made it I accidentally added too much plain yogurt and it gave the naan a tangier flavor. A happy accident indeed!
Can I make the dough in the morning and cook them in the evening?
Should be OK. Just cover with a damp cloth.
ok, this may be delicious, but i find your “is this naan healthy” answer hilarious. of course it isn’t healthy, its bread (made with white flour, most likely) and butter. also the rest of the comment is about how you cook the naan rather than following up about its nutrition. so silly- i got a kick out of that avoidance of topic. :P that being said, im making this very unhealthy but tasty recipe and will enjoy it for what it is. :P ;)
Why be so rude? Good lord. Everyone can see the nutrition information for themselves. No need to be so mean. If you don’t like how unhealthy it is, make something else and keep your rudeness to yourself.
Quick question does the yogurt have to be plain or what can you substitute yogurt with?
Yes, plain yogurt.
This recipe is a regular at our home. Many compliments from guests. These are very easy to put together, make and serve warm. The flavor is fantastic!
Thanks!
If i used Greek Piña Colada instead of plain yogurt would it still come out like it’s supposed to but the taste would be off. I don’t mind if it tasts weird.
Extremely good! Easy to make while also using regular obtainable ingredients! Kudos! Well done! An absolute delight for the tastebuds!
Thanks!
When I put the flour on to flat surface with all the wet ingredients in the well when I went to combine they spilled all out of the flour base in all directions and the yeast in water mixture ran off my very large culinary school size cutting board…why would this not work in a bowl? I’m not sure this will work as much of the yeast/water mixture quickly ran off my board. Reconsider method I might suggest or provide alternative.
You can do it in a bowl or flat surface.
I have made this a couple of times, and I was worried about doing it on a flat surface as well, so I mixed it in a bowl. That works fine, and it was less messy.