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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 quick 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 at Home?
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.
Tips on How to Make Naan
- 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.
How Many Calories per Serving?
This naan bread yogurt recipe has only 295 calories per serving.
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:
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! Additionally, feel free to explore my other recipes, such as Chapati and Pita Bread next. Happy cooking!
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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.
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.
Hi, Could I keep part the dough in the fridge (wrapped up ofcourse) so I can bake them off FRESH again tomorrow?
I think you can keep the dough in the fridge but I haven’t tried.
Assuming by “instant” you mean the small grain yeast, yes that will work just fine.
The recipe calls for active dry yeast.
Hi I was just getting ready to make this and wanted to make sure, do you use regular yeast or the instant yeast?Thanks!
Active dry yeast, per the recipe card.
Can I make this with whole wheat flour, instead of all purpose flour?
You can try I think should be OK but I don’t know for sure since I didn’t try.
Hello. The other day when I ordered Indian food I had stuffed onion nan bread and it was so amazing. How can I stuff the onion in this nan bread?
Hi Rikke, I think you can add onion into the dough before rolling it out.
Hello, I’m sorry but I find these measures a bit confusing: “2-1/4 cups all-purpose flour”. Does this mean 2 cups + 1/4 of a cup (and not between 1/4 and 2/4 of a cup)? tnx!
Yes 2 1/4 cups.
Hi there, I made the naan this evening. It was great. First time I’ve ever made naan … or, any sort of Indian dish outside of daal quite frankly. That said, COVID-19 lock down in San Francisco has give me a good excuse to try some new recipes. The recipe was easy to follow, the video was very helpful. My naan tasted fantastic. Way better than any to-go naan. When I put the naan on the skillet to heat, I crushed and added a sprinkle of good finishing flake salt. Allowed it to infuse with the dough as the other side was browning on the skillet. I then flipped it to cook the side I just salted and brushed really good butter on the just cooked side. Wow, it was phenomenal. The other thing I experimented with is how thin to roll the dough vs. how long to keep it on the skillet. I made one naan rolled pretty thin that got cooked/browned spots that turned out almost cracker like but thicker on the edges. Others I made thicker and cooked less that turned out to be more like the spongy stuff I get for take-out (but way better). Thanks for the recipe. It was so easy I think that even if I order out in the future (i.e., after restaurants re-open), I will still skip ordering the naan and make it at home. Now I just have to check your site and see if you have a killer roti prata recipe.
Hi Chris, thanks for trying my recipe. You can find roti canai or roti prata recipe here: https://rasamalaysia.com/roti-canai-roti-paratha-recipe/
Same!! Quarantine has helped me cook more out of the box. Super excited to try out this recipe. Best one I’ve seen yet!!
Hi Autumn, yes this is the best naan recipe. Please try!
Can you use sour cream instead of yogurt?
Yes you can use sour cream, its how slavic Roma people make their naan and it tastes so freaking amazing.
Must the naan be served immediately, and if not, how long can it stand?
You want to serve warm because it’s best when warm. You can serve at room temperature and keep in the refrigerator. Heat up before serving.
I’m excited to try this! Can I kneed it in a mixer or does it need to be my hand? Thanks.
You can use a mixer.
Can I make and freeze them? If yes, should I freeze it before or after it’s cooked?
Freeze after cooking.
Hi, just noticed no salt in the ingredients? thanks.