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naan
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4.55 from 1554 votes

Naan Bread (The Best Recipe!)

Soft and puffy with beautiful brown blisters, this easy naan bread recipe is as good as the ones you get at your favorite Indian restaurant. And you don't even need a tandoor oven to make naan!
Prep Time1 hour 20 minutes
Cook Time10 minutes
Total Time1 hour 30 minutes
Course: Bread
Cuisine: Indian Recipes
Keyword: Naan, naan bread
Servings: 8 pieces
Calories: 295kcal
Author: Bee Yinn Low

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.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 46mg | Fiber: 2g | Sugar: 2g