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!
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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.
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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.
Naan Bread (The Best Recipe)
Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!
- 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
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.
3Divide 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.
5Brush the naan with the melted butter, serve warm.
Watch the cooking video on this page for step-by-step guide.
If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.
This bread gets tricky to make when it tells you to put flour on flat surface with a well in the middle. This didn’t work for me,
Delicious! I made these last night and they were perfectly soft and chewy. Really easy to make, I will definitely be using this recipe from now on!
Can plain greek yogurt be used?
This worked so well! I tried three different naan recipes yesterday, some with yeast and some without. This recipe was the best I tried. The dough was the easiest to stretch out correctly, and the finished product had a nice, chewy texture. The flavor is subtle and very enjoyable.
I have to say, love Thai food too, Asian…????
I am a Dominican living in Spain who have tried so many Naan recepies (notca goid cook), and I have to say this is the only one that came out perfect! Thanks! I am an Indian food lover!
Hi, could this recipe be made days in advance and the dough stored in the fridge?
I will just make the naan and then freeze the naan than freezing the dough.
By what method do you recommend warming up the naan after it has been frozen?
Yes cook the naan and warm up before serving.
I usually make double portions than the recipe. The left over fresh dough, I keep it in the fridge for a few days. I tried keeping it max. 4 days. Of course it isn’t the same as the first day but it still is quite good until the 3rd day, less fluffy though) but the 4th day…I don’t recommend you do that. :-) The best naan recipe ever!!!!!!!
Absolutely wonderful! and so easy to make!!! Delicious, too. Reminded me of an English muffin flavor. A great go-to for fresh bread with a meal if no time to bake. I will definitely be keeping this one for future use – thank you for your post!
Abundance of Vegetables
This was delicious! Thank you for sharing your recipe.
Hi! I love this recipe! I was wondering if I could double the recipe to make 16 or if I have to make 2 separate batches. My family just eats these up!
I always double bread recipes, including this one, and haven’t had any issues with it! :)