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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
Naan Bread
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
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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, 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.
This bread is phenomenal. My family asks me to make it all the time, esp when I’m making Indian-inspired dinners. It freezes well & tastes perfect and pillowy.
Thank you for your kind comment, Katja. So glad your family loves this naan recipe.
This recipe is phenomenal! I’ve made several times already! Super easy, too! Thanks!
Thank you for your comment. Very glad you like the naan recipe.
This recipe is what I had been looking for. So easy and so naan. Thank you
Do you think, if I use Dahi for the yogurt, it will need to be thinned out like people are doing with the Greek yogurt?
I don’t think you will need to thin it out, as dahi contains quite a lot of liquid. However, you can add it a little at a time until the dough comes together well.
I didn’t make any changes to the recipe and they came out perfect!!!
Hi Nancy, thank you for your comment. I am very glad that the recipe works well for you.
Super easy and absolutely delicious! I will never buy it from the store again!!
Thank you for your comment, Melissa. So glad that the recipe works well for you.
Can this be frozen and used later?
Yes, the naan freezes well.
Do you think it freeze best cooked or in a dough ball?
Hi Elizabeth, you can do either, depending on the time that you have. Freezing the dough balls will ensure that you can consume the naan at it’s freshest.
Great recipe I used ricotta instead of yogurt and they turned out very well
Awesome. Thanks for your comment.
Great recipe easy to make. I used Greek yogurt it turned out. Will use this recipe again.
I have bakers yeast in the fridge – how would you adjust to use the bakers yeast instead of the active dry?
Hi Kristen. To convert from fresh yeast to active dry yeast, multiply the fresh quantity by 0.4. Active dry yeast must be hydrated in warm water before being incorporated into a dough.