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Authentic Naan Recipe
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5 from 11 votes

How to Make Homemade Naan Bread {Easy Recipe}

A ridiculously easy, authentic naan bread recipe that is soft, bubbly and chewy - just like the ones you get at Indian restaurants. No tandoor oven or special equipment required!
Prep Time25 mins
Cook Time15 mins
Proofing Time1 hr
Total Time1 hr 40 mins
Course: Side
Cuisine: BREAD, Indian
Keyword: flat bread, indian bread, naan
Servings: 6 people
Calories: 226kcal
Author: Lima

Ingredients

  • 1 teaspoon sugar (8g)
  • ½ cup water warm
  • 2 ¼ teaspoon active dry yeast (7g)
  • 2 ¼ cups all-purpose flour (340 g)
  • cup plain greek yogurt whole milk
  • ½ teaspoon salt (6.5g)
  • 1 Tablespoon ghee more for brushing
  • 1 teaspoon cilantro leaves chopped

Instructions

  • In a small bowl add the warm water, sugar and yeast. Whisk, then set aside for about 10 minutes. The yeast is active and fresh if the mixture is bubbly and foamy.
    Foamy yeast
  • Add the flour, yogurt, salt and oil to the yeast mixture in a large bowl and knead for about 10 minutes. The dough can be kneaded either by hand or by using a stand mixer with a kneading hook. At the end of the kneading period, the dough will look silky and smooth. It should have a very appetizing yogurt-yeast like smell. Press the dough into a ball. Drizzle it with a little ghee or oil and cover with a damp cloth or plastic.
    Mix and proof naan dough
  • Proof the dough at room temperature for at least an hour or till the dough doubles in size.
    Naan dough will double in size
  • Roll the dough onto a floured surface.  Punch out the bubbles and form a ball by pulling the sides into the middle of the dough ball then turning over. Divide the dough into 6 parts and cover with a cloth. Allow the dough to rest for about 10 minutes. The balls will expand. Roll into an oblong or circular shape (about 8 inches wide) using a rolling pin.
    Rolling out the naan dough
  • Heat a cast iron skillet on high for at least 5 minutes. The skillet is hot enough when water bubbles dance and evaporate when sprinkled on top.
    Cooking Naan on a hot skillet
  • Take a circle of dough and spray or sprinkle water on one side. Put the damp side evenly on the hot pan. The water on the naan helps the naan to stick to the pan simulating the traditional process of slapping the naan on the sides of a hot tandoor oven. After about a minute, bubbles will form and the naan will puff up. After about 2 minutes, when no more bubbles are forming, check the bottom - it should have brown markings on it. Flip the naan over. Another option is to pick up the naan with tongs and cook the top portion over an open flame. The naan is done when both the top and bottom are cooked through and have the characteristic brown markings.
    Brush naan with ghee, garnish with chopped cilantro
  • Brush with ghee and garnish with chopped cilantro.

Video

Notes

  • Make ahead - if you want to make the dough the day before put the covered dough balls in the fridge after proofing outside for an hour.  Let the dough come to room temperature before rolling them out
Nutrition:
This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Naan Nutrition