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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.
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.