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What is Naan?
Naan is an Indian recipe; it’s a type of flat bread popular in the subcontinent of India.
Soft, doughy, light, with gorgeous golden brown air pocket spots on the surface, naan is absolutely delightful as is, or served with Indian curries such as Butter Chicken and Chicken Tikka Masala. It’s a must-have at Indian buffet restaurants.
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.
How to Make Naan at Home?
In a modern day kitchen, we do not have a tandoor oven, but you can make homemade naan with a hot cast-iron skillet on the stove stop. You can also bake it 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: authentic and absolutely delightful. This is the best, original, easiest and fail-proof recipe you will find online. Thousands of readers have tried and tested it, with rave reviews!
Recipe Ingredients
The above image illustrates all the ingredients used in my recipe:
- All-purpose flour – depending on the humidity of your country, you might need extra flour to make a smooth dough.
- Plain yogurt is the secret ingredient in the recipe. It makes the bread a bit moist and not too dry. Other than that, it also lends a tint of sour taste.
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 Iran. 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 above. The more brown spots you have, the more authentic it gets.
- 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. (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, 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” (230g) 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
You didnt explain how to make in oven if you don’t have cast iron skillet.
I make it in a frying pan instead of a skillet; an oven wouldn’t have the same cooking effect.
Hi!
This looks amazing- Could I use sour cream in place of the yogurt?
Thank you!
Yes.
That damp cloth: Place it right on the dough ball? Or covering the bowl? Thanks.
Doesn’t matter.
Should I use plain greek yogurt or regular plain yogurt for this recipe?
Both is fine.
This is so easy to make and it was wonderful. It tastes just like restaurants but even better. I did add a few minced garlic but otherwise followed recipe. Thank you.
Can I use instant yeast?
Yes, you can try.
Hi!
I don’t have a cast-iron skillet, how do I cook the naan in the oven (or in another type of skillet)?
Yes you can try.
I made mine in the oven with a pizza stone. Heat up the oven to broil/grill with the stone in it while pre heating. Add the naan directly to the stone and cook until they puff up. You have to watch them because it is quick (2-3 minutes per side).
Trying this as a cold ferment overnight, and going to cook in my terracotta pizza oven tomorrow. I’ll let you know how it goes!
This recipe was easy to follow and turned out great! I substituted a quarter cup of whole wheat flour for white, put everything in a stand mixer, and kneaded with the dough hook on low for about 6 minutes. Keep a lot of flour handy for rolling out. I buttered the tops and sprinkled on some coarse salt before placing them in the pan.
Thanks for your support!
Can I freeze the leftover breads once they are cooked?
Yes.
I made this Naan recipe as a side dish for a curry and my family loved it! It tasted almost like naans you get at restaurants. The texture of the naan was soft and airy and it is very worth the time.
Thanks for this delicious recipe and will be definenty making it again! : )
Thanks!
Hello. May I use greek yogurt? Thank you!
Yes.