naan bread recipe

Quick EASY Naan Recipe- a simple step by step guide to making authentic Indian style, pillowy naan bread in a skillet with all your favorite variations- garlic naan, onion naan and seeded naan!

How to make Naan (like they do in India!) 

flour

salt,

yeast

sugar

water

¼ cup plain yogurt (or sub vegan yogurt)

tablespoon olive oil

garlic onion

In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.

In a medium bowl, stir ¾ cup warm ( 100F) water with olive oil and yogurt.

Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (the warmer the spot, the faster it will rise) and let rise until it almost doubles in size 45-60 minutes.   (TIP: I&#8217;ll often place rising dough on the top of my stove with my oven set to the lowest setting.)

When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.

Roll each piece out into a ⅛-¼  inch thick  oval, about 4 by 7 inches long. They don&#8217;t have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough, when it rolling out.

Heat a DRY  cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden ( check after a couple minutes) then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden. If you have a gas stove, you could place these cooked naan, directly over the gas flame, to get them to puff up even more. Set each one aside and cover with a towel or foil to keep warm.

Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking.  (You can keep them stacked, wrapped in foil in a warm oven until ready to serve.)

Right before serving, sprinkle with chopped cilantro, parsley, or scallions.

I made it yesterday night, but it turned out sour. Maybe because I used buffalo curd, instead of yoghurt because it's difficult to find plain yoghurt in Sri Lanka. Anyway, I added finely chopped garlic and cumin seeds to the dough. The hint of garlic actually makes the naan really yummy! Thank you very much for the recipe.

This recipe is great!  I use 50-50 whole wheat to unbleached white flour, and add cumin, fennel caraway, anise seeds.

Awesome recipe, thanks so much! Followed the directions exactly, turned out perfectly, this is a keeper for our family!

This was easy to make and turned out so well!  Thank you, Sylvia!!

They're so EASY! I thought this would be challenging. I've not yet made bread of any kind so this was my first attempt at anything bread like. They were SO good! Thank you! I made them with your Lentil Dal with Spinach Sauce and the Balinese Fish. Amazing.

1teaspoon of yeast didn't rise my dough. Are you sure you're accurate?  I looked at other recipes and it appears they put 2 1\4 oz.  I used active dry yeast and let it sit for hours, and you didn't specify if it's the same amount as instant.  I got runny dough that didn't rise.  No naan  for my butter chicken. :(

This recipe for naan was fast and easy. Love the tip about putting in the gas burner to puff up- brilliant!

I’ve made this multiple times with much success! My Pakistani born and bred parents were so Impressed... I have a flat cast iron (tawa) that is great for this.. and I actually wet the bottom of the naan when I lay it on the pan and then after it bubbles, I flip the whole pan over— and the naan sticks and gets heated directly on the flame/and puffs up- so fun!!

Can’t thank you enough for the recipe! Made several times already, just love it! Using active dry yeast every time with success. Thanks again! Love your blog and your recipes very much.

https://content.jwplatform.com/videos/lNZkmZW8.mp4

A video on how to make Naan! A simple video guide to making the best, authentic naan bread recipe in a skillet, with all your favorite toppings – garlic naan, onion naan and seeded naan!

 Naan Recipe Video

Perfect Naan Bread with Garlic Butter is a sweet and buttery flatbread with simple ingredients that is thick and rich that fluffs up and softens when cooked then brush on a garlic buttery sauce for added flavor. Learn how to make homemade naan bread! 

Perfect Naan Bread with Garlic Butter

all purpose flour

salt

anise seeds (optional)

yogurt

olive oil

butter (melted)

garlic powder

sea salt

Parsley

In a large bowl combine the flour, sugar, instant yeast and salt.  In another medium sized bowl whisk together the warm water, yogurt, and olive oil.  Add the wet ingredients to the dry ingredients until the dough starts to come together.  Lightly flour your your hands and knead into a ball.

Cover the bowl with a clean towel or plastic wrap and let it double in size in a warm area.  About 1 hour.

Lightly flour a clean surface and shape the dough into a rectangle and cut into about 8 equal parts.  Using a rolling pin, roll out the dough to about 1/4 inch thickness.

Preheat a skillet to medium high heat.  You want the skillet to be very hot.  Put the dough onto the hot skillet and flip after about 30 seconds after bubbles start to form and it turns brown.  Flip to the other side and cook until it is golden brown and blacked about a minute more.

Brush with garlic butter and garnish with chopped parsley.

https://content.jwplatform.com/videos/m0kuMJYi.mp4

Perfect Naan Bread with Garlic Butter is a sweet and buttery flatbread with simple ingredients that is thick and rich that fluffs up and softens when cooked then brush on a garlic buttery sauce for added flavor. Learn how to make homemade naan bread!

Naan Bread

Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Indian Butter Naan Recipe. Vegan Soyfree Nutfree Recipe.

Whole Wheat Naan Bread - Vegan Indian Naan Recipe

warm-hot water

whole wheat flour

tsp sugar

non dairy yogurt

tsp salt

tsp baking powder

tbsp oil (plus more for greasing)

Flavor additions: garam masala (, garlic

cilantro

Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.

Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until&nbsp;dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.

Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.&nbsp;

Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.&nbsp;

https://www.youtube.com/watch?v=vVY82_uPL34

Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Oilfree option
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Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.

The rest of the process is just like my regular Naan. Add toppings of choice such as garlic, herbs, nigella seeds etc. Serve with Curries such as  Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, Pasanda, Instant Pot Butter Chiken etc , or make Naan pizza! Soyfree Nutfree Recipe. Oilfree Option
Do read the Tip Section on the post to get the best result. 
Gluten-free, Grainfree Naan options are available in my Indian Kitchen book: https://veganricha.com/vrikamzn


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Whole Wheat Naan Bread. Amazing 100% Whole Grain Naan | VEGAN RICHA RECIPES

This Indian Naan Bread recipe is incredibly easy to make at home and the result is a soft and delicious Indian bread that you can have as a side to many meals.

Easy Indian Naan Bread Recipe

c. all-purpose flour

instant yeast

c. milk

c. plain Greek yogurt

cardamom

turmeric

Tbsp. melted Ghee or butter

Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.

Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.

Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.

Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or vegetable oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.

Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to help keep the pieces warm.

This Homemade Naan is truly the best. It’s soft, buttery and easy to make in a skillet with a handful of simple ingredients. This naan bread recipe is even more delicious than your favorite Indian restaurant.

Homemade Naan Bread Recipe

tsp yeast

TBS honey

milk (room temperature)

½ cup full-fat Greek yogurt (room temperature)

TBS olive oil

tsp sea salt

all-purpose flour

salted butter (melted (for brushing))

cilantro (chopped (Optional garnish))

In the bowl of a standing mixer, combine water yeast and honey. Let sit until foamy.

Add milk, yogurt and olive oil to the yeast mixture and stir to combine.

Add 2 cups flour, baking powder and sea salt and stir until incorporated.

Add additional flour ¼ to ½ cup at a time until the dough forms a ball and is only very slightly tacky.

Turn onto a floured surface and knead until smooth.

Lightly grease a large bowl, add dough and cover with a wet towel let rise until doubled.

Once doubled, punch down the dough to release gas.

Divide the dough into 10 equal pieces (I recommend weighing the dough to ensure they are all the same size).

Roll each piece of dough into ¼” thick oval or circle.

Preheat a 10” round skillet over medium heat.

Brush one side of the naan dough circle with melted butter and place it buttered side down on the preheated skillet.

Immediately butter the other side (that is facing up) and lightly sprinkle it with garlic salt.

Cook until large bubbles form (about 2-3 minutes)

Flip and cook on the second side until browned (about 2 more minutes)

If desired, sprinkle warm naan on one side with fresh cilantro.

Remove from heat, let cool slightly and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1618958509/xwt6yk2hs1uzsytuaomq.mp4

Light, fluffy, buttery homemade Naan bread that is even better than what you find in restaurants. 

Homemade Naan Bread

Water

Active Dry Yeast ((1 packet))

Sugar

Flour

Plain Greek Yogurt

Tablespoons Extra-Virgin Olive Oil ((plus more for cooking))

Salt

Tablespoons Melted Butter ((for

Oil ((for cooking))

In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes and allow the yeast to bubble and proof. *

In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with hands. The dough may be shaggy but keep mixing until you form a ball. Once you form a ball, knead the dough for about 5-10 minutues or until the dough is smooth.

Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.

Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8&quot; circle or rectangle, about 1/8&quot; thick.

Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.

Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately.

I make a lot of sourdough starter breads, but my kids specifically ask for their yeast naan bread. This is their favorite naan,  I have to hide a few pieces for myself.

Making this recipe again this morning and just had to leave a comment. This recipe is easy and I make it as written. I have made a batch 3 times over the past few months and they are so much better than store bought Naan. Thanks so much for a great recipe.

Love it. I can stop looking for Naan recipes now.; this is way better then what I buy  at the store.

HUGE hit in our home!!! Perfect recipe! Foolproof and easy.

Absolutely amazing and super simple to make! My husband, daughter and neighbors were blown away!!!

I am NOT a good cook but this recipe was so easy to follow and it turned out amazing! I will be making this again and again!

Absolutely delicious and easy recipe! I forgot to buy naan bread at the store and made this instead and I’m so glad I forgot to buy the naan at the store. This is so much better!

I’ve made this recipe several times. It turns out great every time.

As promised, this naan really delivers! It is an easy recipe that cooks up fluffy, puffy, and delicious.
Thank you for a great recipe.

I think you're my spirit animal. You have the best recipes! I need a giant book with all of them so I never lose any of them.

Very good. 
 I’m always looking for new naan recipes to try but I think I’m done searching.  This will be my go to naan recipe from now on.  Delicious and easy.  I make right in my food processor.

Just made your Indian butter chicken and this naan! I think I’ll be making it every week from now on. So good!

I can’t believe how easy this was to make with such great results! My family could believe I made the naan!  Cast iron for the win!

Fluffy, buttery, and perfectly chewy, this homemade Naan Bread recipe comes together quickly and easily with only a few simple ingredients.

water (105-110F (120 milliliters))

dry yeast ((2¼ teaspoons, 0.25-oz.))

all-purpose flour (plus additional for dusting (300 grams))

plain yogurt ((80 milliliters))

butter (melted (76 grams))

garlic (minced (optional))

In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy, about 5 to 10 minutes.

In the bowl of a stand mixer fitted with a dough hook, stir together flour and salt. Add the yeast mixture, yogurt, and oil. Mix on low speed until just combined, scraping down sides of bowl as needed. Increase mixer speed to medium. Knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover, let rise in a warm, draft-free place, until doubled in size, about 1 hour.

Punch down the risen dough. Divide into 8 equal pieces and shape into balls. On a lightly floured surface, roll each into roughly 8-inch long ovals.  (If you’re limited on counter space, stack rolled dough on a baking sheet lined with parchment or wax paper with a piece of paper between each dough piece.)

Heat a 12-inch cast-iron skillet over medium heat. Working with one piece at a time, spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm.  Repeat with remaining dough, coating the pan with cooking spray before adding the dough each time.

In a small bowl, stir together melted butter and garlic, if using. Brush both sides of each naan with garlic butter. Serve warm.

https://www.youtube.com/watch?v=qnzBkCkv9gs

Perfectly soft and chewy, this homemade Naan Bread recipe comes together quickly and easily. All you need are a few simple ingredients to make this buttery flatbread. Traditionally, naan is made in a clay Tandoori oven, but this homemade naan recipe is made in a cast-iron skillet to get that iconic smokey taste and golden brown blister spots. 

I'm excited to share some tips from my amazing friend Maneet Chauhan on how to get a great homemade version without a tandoor. She has a wonderful book out called Chaat, which you definitely need to check out!

RECIPE: https://preppykitchen.com/naan-bread/

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Homemade Naan Recipe

This sourdough naan bread recipe has two method options: oven-baked and cooked in a cast iron skillet. No yeast is required, and it&#039;s easy!

Sourdough Naan Bread

all purpose flour (plus extra for dusting)

baking soda

sourdough starter

extra virgin olive oil (divided)

plain yogurt

honey

Whisk together the flour, salt, and baking soda.

Add the sourdough starter, 2 tablespoons of olive oil, and yogurt. Stir until a shaggy dough forms.

Dissolve the honey in the water, then add to the bowl. Stir together and lightly knead in the bowl with the spatula. The dough should be fairly wet but not soggy. If it's still a little dry, add more water a tablespoon at a time until it reaches the correct consistency.

Cover the bowl with plastic or beeswax wrap and set aside for 4-8 hours at room temperature. The dough should rise to about double in size.

When you're ready to cook the naan, turn the dough onto a floured work surface. Flour your hands and give the dough several good kneads until smooth.

Divide the dough into 6 equally sized pieces.

Flour your hands again, then stretch out each piece of dough into an oval or teardrop shape until it's about half an inch thick.

Heat the oven to 425°F. Rub a sheet pan with the remaining tablespoon of olive oil and set aside.

Place all six pieces of naan dough onto the greased baking sheet.

Transfer the baking sheet to the oven and bake until the undersides are golden brown, 7-8 minutes. Remove the baking sheet from the oven, flip over each piece, then place back in the oven and then bake for another 2-3 minutes.

Oven Baked Method

Heat a cast iron skillet and cook each naan bread one at a time in the skillet, flipping to cook each side. The naan can be brushed with olive oil or ghee when it comes out of the pan.

Cast Iron Pan Method

I absolutely love naan, but haven't enjoyed it in quite a while because it's hard to find any whole-food ones!

Would this perhaps work with a spelt sourdough starter (and spelt flour)? I have some dormant right now and this seems like the perfect use for it, especially as an excuse to use the mint growing in the garden! Lol

Thanks for this recipe,
James

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