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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 chicken 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, Chicken Tikka Masala, or curry chicken. 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 Goes Into This Recipe
- 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.
Variations: Add Garlic and Cheese
Garlic naan and cheesy garlic naan are two tasty variations of traditional naan bread.
My garlic naan recipe has minced garlic and chopped cilantro on the dough, lending a garlicky flavor to the flat bread.
Cheesy garlic naan is topped with melted cheese like cheddar cheese (or mozzarella cheese) for a cheesy treat.
Both variations offer a tasty twist on the classic recipe. They can be enjoyed alongside various Indian dishes or enjoyed on their own as a snack or appetizer.
The Secret of Naan: The Power of Yogurt
Yogurt is the secret ingredient in my recipe. Some naan bread recipes have no yogurt, but let me tell you why you cannot do without yogurt:
- Yogurt adds moisture and tenderness to the dough, making sure that the end result is uber soft and fluffy texture that we all love!
- Yogurt lends a creamy and slightly acidic flavor to the dough, adding mild tangy flavors to the bread.
- Yogurt also imparts a tint of sweetness, which makes the finished bread tastier.
Plain Yogurt Versus Greek Yogurt
Both plain yogurt and Greek yogurt work well for making naan bread at home. Greek yogurt may result in a denser texture due to its higher protein content and lower moisture content.
Plain yogurt certainly produces softer, fluffier naan. Ultimately what you use depends on your personal preference, dietary needs and availability.
If you like chewy and denser naan, use Greek yogurt. If you prefer pillow soft texture, opt for plain yogurt.
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 and blisters 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!
Step 1: Activate Yeast. 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.
Step 2: Making Naan Dough. 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.
Step 3: Rolling Naan Bread. Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
Step 4: Cooking Naan Bread. 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: Climate and Temperature
Here are some pro tips for making delicious and fail-proof naan bread at home, every time!
- The dough is sensitive to climate and temperature variations. If your dough is sticky, add 2 more tablespoons of flour to bind the dough. Likewise, in dry climates, you may need to add more water to the dough to prevent it from drying out too quickly.
- 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. Please take note that in warmer climates, naan dough may rise faster due to more active yeast, while in cooler climates, it may take longer to rise.
- 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). In hotter climates or kitchens, naan may cook faster due to higher temperature, leading to quicker browning and potential charring.
- Brush the fresh-off-the-skillet bread with some melted salted butter or ghee, and top them with fresh cilantro.
Simply put, climate and temperature may affect this simple naan bread recipe. For the best results, please adjust your naan-making process accordingly. Enjoy!
Frequently Asked Questions
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 bread is also cooked in a tandoor oven, while roti is typically heated in a flat pan, skillet, or griddle called tawa or tava.
Does Naan Have Eggs?
Some recipes use eggs, but this easy recipe doesn’t contain eggs. If you are allergic to eggs, fret not, you can try my recipe!
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.
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.
Can I Use Naan Bread As Pizza Crust?
Yes, naan bread makes a great pizza crust. Divide the dough into four portions, roll out the dough balls to a thicker bread, then add your favorite pizza toppings to make homemade pizza.
Can I Make Naan Dough Ahead And Freeze It?
Absolutely! You can make the dough ahead of time and freeze it. Per my recipe, divide the dough into eight (8) portions and shape them into balls. Flatten the balls, then wrap each one individually with plastic wrap before freezing. When you’re ready to use the dough, thaw it in the refrigerator overnight or at room temperature for a few hours until the dough soften. Roll out the dough balls on a flour surface and cook on a hot cast-iron skillet per the recipe.
Can I Freeze Naan Bread?
Yes, you can freeze naan bread. Wrap it tightly with plastic wrap or a sheet of heavy aluminum foil, or place it in a freezer-safe sealable plastic bag or container before freezing. When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature, then reheat it in the oven or microwave for 10-20 seconds before serving.
What To Serve With This Recipe
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:
Other Bread Recipes You Might Like
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
- Activate Yeast. 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.
- Making Naan Dough. 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.
- Rolling Naan Bread. Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
- Cooking Naan Bread. 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.
Tried this recipe today. Success! Delicious soft naan. Also made hummus for dipping.
Hi Colleen, yummy sounds good. Thanks for trying my recipe and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Turned out great! My first attempt. Great recipe and technique. Thank you Rasa! Now to practice my Chicken Vindaloo. That first attempt did not taste as good as my take-out order. I will keep practicing.
Hi Colleen, thanks for trying my recipe. Chicken vindaloo wasn’t a recipe I developed, it was by my contractor. You should try my butter chicken, it’s exactly like restaurants: https://rasamalaysia.com/butter-chicken/
Hi, I have yeast on hand but not yoghurt. Can I omit the yoghurt?
No you can’t. Please follow the naan recipe.
I cook Indian meals frequently but had never made naan. Your recipe was easy to follow, and the bread came out beautifully. I used an electric mixer to do the combining and initial kneading of the dough. As I make bread quite a lot, I knew to add a bit of flour to keep the dough from sticking as I continued working it by hand. It took very little time to cook each circle of dough on the cast iron skillet. Thank you so much for this recipe. I will never buy store-bought naan again!
Incredible bread best recipe I’ve found love the video too! trust this recipe !!
Thanks Avery, I am so glad you love this naan recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Do you use flour from the United States ? The flour consistency varies from country to country and the results vary greatly. Also, my yeast wasn’t as thick as yours in the video, rather fluid. Finally, at no moments should use the skillet at maximum heat, maybe at medium heat, otherwise the oil will burn, and so the dough. I also recommend adding salt directly to the dough.
Yes, I am based in the United States. Did you use a cast-iron skillet? High heat on cast iron create intense heat that puffs up the naan and leaves the beautiful brown spots. It was fine and the results were like the pictures.
Yes, I used an cast-iron stilled (the heavy thing), but too high temp no only caused the oil to fume a lot but also caused the bread to burn well before it was cooked inside. I had the same problem as Caroline, the dough was very sticky – can you add the weights for the recipe ?
If the dough was sticky, just add a little more flour. Please also review the video on the recipe.
Maybe the oil you used didn’t have a high enough smoke point?
Thank you for posting this recipe! I very much want to know how to make naan properly, but I am having a lot more trouble than the other commenters. My dough was too sticky to knead properly, and I had to add a lot more flour to be able to roll it out. Could you please tell me the weight of the flour you used, not the cups, so I can be exact in the amount? Perhaps I am measuring it incorrectly. Also, do you have to flour your surfaces a lot to roll them out? Thank you!
Caroline, did you use American measuring cups? You will need 10 oz of all purpose flour. You just need a little flour to dust the surface. Please check the video in the post. It shouldn’t be overly sticky. If it is, you had wrong measurement.
Thank you so much for your response! I was using American cups, thank you for the weight measurement! It was DELICIOUS
Thanks Caroline!
Tried this recipe this evening..Naan so fluffy and light..luv it. Thanks for the recipe!
(Had it with mutton curry)
Thank you for the recipe. My DD loves eating naan for dinner. I fact that’s the only thing she can eat everyday and yet not be bored. I have been using store bought frozen ones for the past year or so. This recipe is certainly far better than the store ones. I had some trouble with the salt though. Looks like, for us, brushing with salted butter was not enough. Can I add salt along with the yogurt before mixing the dough? Will that slow down the ‘rise’? Please let me know if you have any suggestions.
Oh..and I used 1 cup whole wheat flour and 1 and a quarter cup all purpose flour. It still felt very soft and fluffy. Thanks again for the recipe.
lol Naan isnt supposed to be “fluffy”.
fluff·y
/ˈfləfē/
(of food) light in texture and containing air.
Hello. I tried this on Sunday and the family loved it so I’ve decided to make it again today. Thank you so much
Thanks!
What type of oil do you use in this recipe?
Vegetable oil