This naan bread recipe is pillowy, soft inside, and slightly crisp and charred outside.
The recipe is easy to make and pairs beautifully with curries, soups, spreads, and dips.
Naan can be cooked in a skillet or the oven. We’ll show you a great, authentic tip on creating the best flavor.
What is naan?
Naan is a leavened bread popular in India, Indonesia, Malaysia, and other central and western Asian countries.
We recommend having naan with curries and dals, such as our lentil curry, creamy dal, chickpea curry, and chana masala.
You can eat it plain or topped with garlic, oil, ghee, butter, and fresh cilantro.
Its name comes from the Persian word nān, which means bread or food.
Similar types of bread, such as pita bread, are popular in Iran, Egypt, Turkey, and other Middle Eastern countries, which are part of old-day Persia.
Traditionally, naan is cooked in a tandoor oven or a tawa pan, but here we’ll show you how to make it in a skillet to recreate the same pillowy, soft, and charred effect.
Making this homemade naan bread recipe is surprisingly easy. It’s not all that different from pizza dough or flatbread pizza.
How to make naan?
Quantities are in the recipe box at the bottom of the page.
1. Gather your ingredients
To make naan, you’ll need all-purpose flour (or pizza flour), olive oil, lukewarm water, sugar, salt, and instant dry yeast (not rapid-rise yeast).
We tested and liked the brands Caputo dry yeast, Red Start active dry yeast, Red Star saf instant, and Dr. Oetker instant yeast.
2. Make the dough
With the help of a whisk, dissolve the instant dry yeast and sugar in a large mixing bowl with lukewarm water.
Add the flour, salt, and olive oil and stir with a wooden spoon until roughly combined.
Tip: The yeast should foam lightly. If it doesn’t, your yeast might be dead, and you should use a new one. The water should be lukewarm, not hot or cold. Check the temperature with your finger; it should feel comfortably warm on the skin.
Transfer the dough ball to a well-floured worktop and knead with your hands for 5 minutes until smooth and very soft. Shape into a ball.
Add more flour if necessary, but ensure the dough stays soft and moist.
Note: If you use a standing mixer, add all the ingredients and mix on the third speed for 5 to 7 minutes.
3. Proofing
Transfer the dough ball to a large oiled bowl.
Brush the top of the dough with oil, then cover with plastic or a damp towel, leaving enough space between the dough and the cloth.
Set aside in a warm place for 1 to 1.5 hours or until doubled in volume.
Tip: We recommend putting the dough to proof in an oven with the oven light on. If you can’t turn the oven light on, turn the oven on for 1 minute, then off to create a warm environment for the dough to proof.
Once proofed, transfer the dough onto a lightly floured surface, stretch it slightly, and fold it on itself four times.
Roll it against your worktop to form a tight ball.
Tip: This step is to give structure to the dough.
Cut it into 6 to 8 pieces, depending on how large you want your naan to be.
Shape each piece into a tight ball by rolling it on your worktop.
Arrange it on a floured baking sheet. Sprinkle with flour, cover with a clean kitchen cloth, and set aside for 15 to 30 minutes.
4. Shaping
Now, roll out the dough on a lightly floured worktop.
You can flatten it with your fingertips, pressing from the center to the edges and stretching it, or with a rolling pin.
You can roll it out into any shape you want. We do it oval.
How to cook naan?
1. Cast iron + gas stove top
Heat your cast iron skillet. Roll out the naan and arrange it flat on your left hand.
Brush one side with water and flip the naan on the hot skillet.
The water will make the naan stick to the skillet, which is what we want.
Cook on medium heat for about 90 seconds, then turn the skillet upside down over the flame of your hob. The naan should stick to the skillet.
Cook directly on the flame at about a 6-inch (15 cm) distance. 30 to 60 seconds should be enough time.
The naan will start to bubble and slowly char on the outside. This is the best method for emulating an authentic Indian tandoori oven.
Keep cooked naans wrapped in a clean kitchen towel.
Optionally, brush the cooked naan with olive oil/melted butter/ghee, minced garlic, salt, and chopped cilantro.
2. Non-stick skillet + induction stove
You won’t get the char with this method, but your naan will still be soft and delicious.
Heat a non-stick skillet and cook the naan for about 90 seconds per side.
3. Oven-baked method
This method produces a crunchier naan bread that is less pillowy and soft but still delicious.
Arrange the naan breads on a baking tray lined with parchment paper and pierce them with a fork.
Bake in a preheated oven at 480°F or 250°C for 5 to 7 minutes.
Serving suggestions
Naan is best served to sop up creamy gravy from delicious Indian dishes.
We recommend it with dal (creamy split lentils), chickpea curry, lentil curry, curry lentil soup, vegetable curry, chickpea stew, chana masala, moong dal, mung bean soup, chana dal, navratan korma, and many other Indian-inspired recipes.
Substitutions
All-purpose flour: You can substitute 00 pizza flour or bread flour for all-purpose flour. You can also use half all-purpose and half whole wheat flour.
Olive oil: Substitute melted ghee or butter for olive oil.
Instant dry yeast: You can substitute fresh yeast for dry yeast. In this case, you’ll need three times more fresh yeast than dry yeast.
Water: Substitute milk for water.
Storage
Room temperature: Let the naan cool to room temperature. Store it in an airtight container or plastic bag for up to 3 days. You can reheat it in the microwave, brushing it with a tiny bit of water.
Freezer: Let the naan cool completely, arrange it in a freezer-friendly bag, squeeze out the air, and freeze for up to 3 months. Thaw at room temperature before reheating it in the microwave.
Similar recipes
Piadina (Italian flatbread), corn tortillas, pita bread, flatbread pizza, focaccia, Neapolitan pizza dough, pizza dough recipe, quick pizza dough, ooni pizza dough, Caprese sandwich, focaccia sandwich, pita bread, and focaccia pizza.
Naan Bread
Ingredients
- 1 cup lukewarm water
- 2 teaspoons instant dry yeast
- 1 tablespoon sugar
- 2½ cups all-purpose flour + more for kneading
- 1 tablespoon olive oil
- 1 teaspoon salt
For brushing on top
- 3 tablespoons olive oil or melted butter
- 2 cloves garlic finely chopped
- 1 handful cilantro chopped
- 2 pinches salt
Instructions
- MAKE DOUGH: Dissolve 2 teaspoons instant dry yeast yeast and 1 tablespoon sugar in a large mixing bowl with 1 cup lukewarm water.Add 2½ cups all-purpose flour, 1 tablespoon olive oil, and 1 teaspoon salt and stir with a wooden spoon until roughly combined.Transfer to a well-floured worktop and knead for 5 minutes. Add more flour if necessary, a little at a time. The dough should be smooth, soft, and elastic. Shape into a ball.
- PROOFING: Transfer the dough ball to a large oiled bowl.Brush the top of the dough with oil, then cover with plastic or a damp towel, leaving enough space between the dough and the cloth.Set aside in a warm place for 1 to 1.5 hours or until doubled in volume. Tip: We recommend proofing it in the oven with the light turned on.
- FOLDING: Once proofed, transfer the dough onto a lightly floured surface, stretch it slightly, and fold it on itself four times.Roll it against your worktop to form a tight ball.
- SHAPING: Cut it into 6 to 8 pieces, depending on how large you want your naan to be.Shape each piece into a tight ball by rolling it on your worktop.Arrange balls on a floured baking sheet. Sprinkle with flour, cover with a clean kitchen cloth, and set aside for 15 to 30 minutes.Roll out into an oval shape ⅓-inch or 0.8 mm thick.Tip: Roll out one naan and while it cooks roll another one.
- COOK ON CAST IRON + GAS STOVE: Heat your cast iron skillet. Roll out the naan and arrange it flat on your left hand.Brush one side with water and flip the naan on the hot skillet.The water will make the naan stick to the skillet, which is what we want.Cook on medium heat for about 90 seconds, then turn the skillet upside down over the flame of your hob. The naan should stick to the skillet.Cook directly on the flame at about a 6-inch (15 cm) distance. 30 to 60 seconds should be enough time.The naan will start to bubble and slowly char on the outside. This is the best method for emulating an authentic Indian tandoori oven.Keep cooked naans wrapped in a clean kitchen towel.Optionally, brush the cooked naan with olive oil/melted butter/ghee, minced garlic, salt, and chopped cilantro.COOK ON NON STICK-SKILLET + INDUCTION STOVE: You won’t get the char with this method, but your naan will still be soft and delicious.Heat a non-stick skillet and cook the naan for about 90 seconds per side.
- Naan is best served to sop up creamy gravy from delicious Indian dishes such as lentil curry, dal, chickpea curry, and chana masala.
Notes
Nutrition
You might also like:
Collections
20 Easy Curry Recipes
Collections
25+ Lentil Recipes (easy meals)
Collections
Delicious
Made your naan bread with garlic and herbs. So easy and delicious 😋
So wonderful, Debbie! I’m delighted to hear that it was a success 🎉
I had to make this naan for your Chickpea curry, boy was it ever good, I didn’t have to proof it twice, I tried but didn’t have the patience cause my Chickpea was ready and my skillet eventually got too hot for med. temp. so I turned it down all the way to the lowest temp.
Hi Tina,
I’m so happy you made the Naan bread and enjoyed it with the chickpea curry – i’s an amazing combination!
Thanks very much for taking the time to leave a comment 🙂 Kindest, Louise