This post may contain affiliate links. Please read my privacy policy.
Table of Contents
FREE EMAIL BONUS:
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
Naan Bread
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!
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.
Tips on How to Make Naan
- 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 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.
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.
What type of oil do you use?
Hi Amber. Any neutral oil with high smoking point will work.
Tried this with the yogurt substitute today, and it turned out perfectly! Absolutely delicious, thank you! :)
Awesome! Glad it worked well for you, Bianca.
Asked about Greek yogurt but continued reading and found my answer! I can’t wait to try this recipe! ♥️
What can I substitute for yogurt? Often not available where I live, thanks
You can use homemade buttermilk – 1/3 cup milk + 2 tsp lemon juice or vinegar.
Love it, it’s easy to make and is soft and taste so good.
Thank you.
I have been using this recipe for a couple of years now. I’ve tried others, but I always come back to this one. It’s hands down the best. I’ve always used the ratios in the recipes, though I tend to eyeball the oil, salt and yogurt. I’ve found that using regular yogurt rather than Greek yogurt will give the best results. I’ve used Greek yogurt, and it was totally fine, but I’ve found that a more liquid yogurt makes for a more tender dough. Last week, I made it with kefir, as that’s all I had, and it was the best I’d made. Tonight, I used a combo of what I had in the fridge. (The store wasn’t happening and I had a craving.) I threw in my remaining kefir, a bit of sour cream and rounded it off with whole milk. It was perfect! Thanks for such a fabulous recipe!
Hi Amanda. Thank you for your lovely comment. So glad this recipe is a keeper for you.
made it with 1 tsp yeast and it came out perfect. 2 tsp is way too much.
Can you use self rising flour
Hi Mya. Self-rising flour contains baking powder, which will affect the end result, so please use all-purpose wheat flour.
If I wanted to make ahead at one point would I put it in the fridge?
Hi Lucy. You would have to refrigerate the dough after kneading it in the second step of the recipe. When you’re ready to bake, bring it to room temperature and let it rise until it has doubled in size. The time would depend on how warm your kitchen is, so measure by volume.
Very delicious Naan bread. We had it with a chickpea and eggplant stew it made the whole meal. This Naan bread is so tender and delicious. Thank you for the great recipe!
Hi Kathleen, that sounds delicious! Very glad the recipe worked well for you.