How to Make Naan Bread

Develop Perfect Dough Texture

Balance moisture and flour for ideal elasticity and strength.

Master Proper Fermentation

Control rising environment for optimal flavor development.

Perfect Hand-Stretching Technique

Create characteristic shape with proper thickness variation.

Achieve Authentic Char and Bubbles

Manage high heat cooking for traditional tandoor-like results.

Baking Tips

For the most authentic results, cook the naan in a cast iron skillet that's been preheated until smoking hot.

Greek yogurt works well in this recipe, providing richness and tang to the dough.

If you don't have a stand mixer, kneading by hand develops excellent texture - just be patient and work the dough thoroughly.

For a dairy-free version, substitute coconut yogurt for regular yogurt and use plant-based milk.

Naan freezes beautifully - cool completely, wrap individually, and freeze for up to 3 months. Reheat directly from frozen in a 350°F oven.

If your naan isn't bubbling properly, try rolling it slightly thicker and ensure your pan is extremely hot before cooking.

Naan Bread

Name: Naan Bread
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 6 naan breads
Cuisine: Indian, South Asian
Ingredients: For the dough:; 3½ cups all-purpose flour, plus extra for dusting; 1 teaspoon salt; 1 teaspoon baking powder; 1 tablespoon sugar; ¼ cup warm water (110°F/45°C); 2¼ teaspoons active dry yeast (1 standard packet); ¾ cup plain yogurt, room temperature; ¼ cup whole milk, warm; 2 tablespoons vegetable oil or ghee, plus more for cooking; For topping and finishing:; 4 tablespoons butter, melted; 3 cloves garlic, finely minced (for garlic naan, optional); ¼ cup chopped fresh cilantro or parsley (optional); 1 teaspoon nigella seeds or black sesame seeds (optional)

This homemade Naan Bread recipe creates soft, pillowy flatbreads with the perfect balance of chew and tenderness. Featuring a yogurt-enriched dough that's hand-stretched and cooked in a searingly hot pan or cast iron skillet, these versatile flatbreads develop beautiful bubbles and char marks reminiscent of traditional tandoor-baked versions. Perfect for scooping up curries, wrapping kebabs, or simply enjoying with butter and garlic, this recipe brings restaurant-quality naan to your home kitchen.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

2H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the dough:

3½ cups all-purpose flour, plus extra for dusting

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon sugar

¼ cup warm water (110°F/45°C)

2¼ teaspoons active dry yeast (1 standard packet)

¾ cup plain yogurt, room temperature

¼ cup whole milk, warm

2 tablespoons vegetable oil or ghee, plus more for cooking

For topping and finishing:

4 tablespoons butter, melted

3 cloves garlic, finely minced (for garlic naan, optional)

¼ cup chopped fresh cilantro or parsley (optional)

1 teaspoon nigella seeds or black sesame seeds (optional)

Instructions

In a small bowl, combine the warm water with the sugar and yeast. Stir gently and let sit for 5-10 minutes until foamy and activated.

In a large mixing bowl, whisk together the flour, salt, and baking powder.

Make a well in the center of the dry ingredients. Add the activated yeast mixture, yogurt, warm milk, and oil.

Mix with a wooden spoon until the dough starts to come together, then turn out onto a lightly floured surface.

Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1-1½ hours, or until doubled in size.

Once the dough has risen, punch it down and divide it into 6 equal portions. Form each portion into a ball.

On a lightly floured surface, roll each ball into an oval or teardrop shape, about ¼-inch thick. Don't worry about perfect shapes – rustic is authentic!

If adding nigella seeds or black sesame seeds, sprinkle them over the dough now and press gently to adhere.

Heat a large cast iron skillet or heavy-bottomed pan over high heat until very hot.

Lightly dampen your hands and flip the rolled dough between your palms once or twice (this adds moisture and helps create steam during cooking).

Place the dough in the hot, dry skillet. Cook for 1-2 minutes until bubbles form on the surface and the bottom has dark brown spots.

Flip and cook the other side for another 1-2 minutes until spotted with brown char marks.

Remove from the pan and immediately brush with melted butter. If making garlic naan, mix the minced garlic into the butter before brushing.

Sprinkle with chopped cilantro or parsley if desired. Keep the naan covered with a clean kitchen towel to stay warm while cooking the remaining pieces.

Serve warm as a side dish or use for scooping curries, dips, or as a wrap for kebabs and grilled meats.

Naan Bread

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Naan Bread

Naan Bread

Ingredients

Instructions