This post may contain affiliate links. Please read my privacy policy.
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.
Naan is made with all purpose flour and you will need yeast to make the dough.
Tips on How to Make Naan
- First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a stand mixer and then rest to double the dough in size.
- 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 Dishes 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.
How to Make Naan Bread?
Please refer to the recipe card below for detailed step-by-step method on how to make naan at home.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
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, 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, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8” (230g) circle using a rolling spin.
- 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 dough are done.
- Brush the naan with the melted butter, serve warm.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Could you substitute coconut or almond flour for the regular flour?
I don’t know. I don’t think so.
This is the best recipe for Naan hands down! I make half of the recipe for the two of us and put half the dough in the fridge for the next night with any leftover dal. It melts in your mouth! I did make my own coconut yogurt and made it vegan. Miyokos butter on them is delicious. Thank you so much!
That’s awesome, thanks for trying my naan recipe!
Thank you so much for this recipe! It turned out so good. I put a lot of garlic and a pinch of salt in melted butter and slathered it on both sides after. I did have to keep putting oil on my cast iron in between each one because it wasn’t browning. I am definitely adding this to my rotation.
Awesome Ann, thanks and please try more recipes on my site.
The whole family loved this naan. Light and pillowy soft, just as advertised. Made it exactly as suggested and wouldn’t change a thing. I did roll out all the pieces and plated them with Saran Wrap between each so I could focus on the cooking part with everything already all rolled out. Worked great. This will definitely be my go to Naan recipe now. Thanks!
Hi Jo, thanks for your sweet comment. I am so happy for you! Please try more recipes on my site, they are all good! https://rasamalaysia.com/recipe-index-gallery/
Do you have a recipe for a gluten free Naan Bread?
No sorry.
Made the naan bread last night and it turned out great. soft, tasty and fun to eat.
I looking for a recipe that will use the naan bread to dip into and scoop out the stew. My grand kids come over 2x a month just to have lunch or dinner with grandpa. I try to serve something tasty but unusual they will not likely try on their own. The tearing of the bread and dipping ( no silverwear )if in the main dish will be an adventure for the,. Lamb or chicken is preferable.
Thank you
CB
Charles, thanks for trying my naan!
This was absolutely amazing! Thank you!
Thanks for trying my recipe Chanaia!! Please try more recipes: https://rasamalaysia.com/recipe-index-gallery/
This recipe is excellent – spot on Naan without a Tandoor.
Having never made or even tried naan bread before, this recipe was so simple to do for a beginner! It was pillowy, tender & hard to believe something so simple tasted & looked much more complicated! After I proofed my yeast, I put it & all the other ingredients in my bread machine on the dough setting & it rose no problem at all! My husband ate 6 of the 8 pieces that I brushed with garlic cilantro butter & was sad there wasn’t more. It went beautifully with the Moroccan chickpea stew I made & definitely will make this recipe again!
That’s awesome, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hey! This was an amazing naan! Tasted great ..was just more dense than I wanted it…how can I make it fluffier/thicker? :)
Knead longer, cook on intense high heat.
I will try that and get back to you. Thanks! :)
Thank you so much for your suggestion.. I tried it and it came out so nice! Its the best naan ever. Thanks for the amazing recipe ?
Awesome, thanks for trying my naan recipe!! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
If you want double do you simply double everything?
Yes.