Easy To Make Naan - Indian Flatbread Recipe

Published by Melissa on February 15, 2014 | Updated June 10, 2022 | 53 Comments

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An easy to make Indian Flatbread that is ready to eat, fresh and hot from the oven in about an hour using quick rise yeast and a mixer to do the kneading for you.

If you’ve eaten at an Indian restaurant, you were probably served naan with your meal.Naan is an Indian flat bread traditionally baked in a clay tandoor oven. The dough is placed on the sides of the oven and develops a teardrop shape as the bread stretches while it hangs in the oven.

There’s a great Indian restaurant not too far from where I live, Saffron Valley. I like to stop by at lunch time so I can enjoy their lunch buffet and try lots of new, interesting dishes, but I always get the naan.Naan is a tender bread with a bit of charring on the outside. It’s perfect for soaking up all the delicious Indian sauces.

Since most of us don’t have a tandoor oven at home, we have to settle for cooking naan on a pizza stone in the oven, or in a cast iron skillet on the stove. I cooked it both ways, and liked the naan best when cooked on the pizza stone in the oven. Although the naan cooked in the cast iron pan got more of the traditional charring. All the pictures in this post are of naan made in the cast iron skillet.

When you cook it in the cast iron skillet, you need to cover the skillet to help cook the dough. I didn’t have a lid big enough to fit my cast iron skillet, so I used a grill pan as my lid.

I developed this naan recipe for Red Star Yeast.I did a lot of research, including asking my dear friend Deeba, Passionate About Baking, who lives in India what makes a great naan. She said hydration is the key, she recommended a 3:1 flour to water ratio, a great yeast (like Red Star Quick Rise Yeast), and a “portion” of yogurt that works well with the yeast.

Red Star Quick Rise Yeast is an instant yeast that shortens the rising time by as much as 50%. If you don’t have Quick Rise Yeast, active dry yeast will work in this recipe as well, you’ll just need to increase the rise time.

I served my naan with some Chicken Tikka Masala that I picked up at Saffron Valley. I’ve never made Indian food at home, but now that I’ve got a great, easy to make naan recipe, I need to buy some Indian spices and getting cooking.

If you’ve never made yeast bread at home, this naan recipe would be a great first bread to start with.

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4.34 from 18 votes

Naan – Indian Flatbread

Cook Time5 minutes mins

Total Time5 minutes mins

Course: Breads

Keyword: baking, yeast bread

Servings: 6 pieces

Author: Barbara Schieving

Ingredients

3 cups all purpose flour
2 ¼ teaspoon 1 package Red Star Quick Rise Yeast
2 teaspoons sugar
⅛ teaspoon baking soda
1 teaspoon salt
¾ cup water 120° to 130°
¼ cup oil
¼ cup full fat plain yogurt
Melted butter

Instructions

In a large mixing bowl, combine 1 ½ cups flour, yeast, sugar, baking soda, and salt. Add warm water, oil, and yogurt to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. (I only used 2 ½ cups flour.) Knead for 5 minutes.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.
Preheat oven to 400° with a pizza stone on the center rack. (At least 30 minutes before baking naan so your stone gets really hot.)
Punch the dough down, and divide dough in to 6 pieces. Let it rest five minutes covered. Roll out each piece of dough in to a tear drop shape about 8 inches long and ¼ inch thick.
Cook naan two at a time, use a spray bottle to lightly mist each piece of dough with water and put it wet side down on the pizza stone. Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over and cook an additional 2 minutes.
Remove from the oven and brush lightly with melted butter.
Wrap naan in aluminum foil to keep them warm until ready to serve.

Notes

You can also grill your naan or cook it in a covered cast iron skillet.

About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

Kelly
April 03, 2014 at 5:12 am

This sounds really good! If I were to make this with whole wheat flour, would it turn out as well and would I use the same amount of flour and water? Would other flours work as well, such as almond flour, or could you suggest others to use? I’m trying to stay away from regular white flour as much as possible. Thank you.
Reply
- Barbara Schieving
  April 03, 2014 at 11:16 am
  
  Thanks Kelly! I’ve had good luck substituting half whole wheat flour for the white flour in similar recipes. All whole wheat flour tends to be too heavy. I haven’t done much bread baking with other flours.
  Reply
Yvonne(Bread Fun)
March 22, 2014 at 9:11 pm

Naan Indian Flat Bread, “Great Recipe” I learned something new today about Red Star Quick Rise Yeast. I have never heard of it. I guess you never get too old to learn something new. Awesome!!!!!
Reply
Kim Beaulieu
February 17, 2014 at 10:37 pm

This Naan looks so good. I love this stuff, make pizza with it way too much.
Reply
- SusanM
  September 01, 2014 at 11:29 pm
  
  Wow, great idea for personal pizza crusts–I will try that for my son’s next Friday night teen invasion.
  Reply
Mercedes
February 17, 2014 at 4:04 pm

Yum, I have never made naan at home, but always enjoy eating it at restaurants so I will need to give this a try!
Reply
See Also
Pecan Sticky Buns Recipe for Two (makes 4 buns) - Dessert for Two
Kate@Diethood
February 17, 2014 at 2:34 pm

I love Naan! I try to make it as often as possible. It’s SO GOOD! 🙂
Reply
Foodiewife
February 17, 2014 at 1:16 pm

I have always wanted to make Naan bread, and I’m excited to know I can use my pizza stone– which I totally adore. I’m pinning this one for the next Indian style dinner that I make, which is long overdue.
Reply
2 Sisters Recipes
February 17, 2014 at 9:10 am

Interesting post and a good recipe! You are lucky to have a fabulous Indian restaurant near by. Thanks Barbara.
Reply
Lorraine @ Not Quite Nigella
February 16, 2014 at 11:45 pm

I love naan bread! It’s so good for soaking up those delicious curry sauces mum! 😀 xxx
Reply
Laura @ Lauras Baking Talent
February 16, 2014 at 5:54 pm

I love naan bread when I get the chance to get it. We don’t have a local Indian restaurant, so that is not very often. I am definitely going to try this recipe 🙂
Reply
capturing joy with kristen duke
February 16, 2014 at 4:26 pm

This looks so delicious! Pinning!
Reply
Christine @ Mama Papa Barn
February 16, 2014 at 1:34 pm

We cannot have yogurt…what else can we use for the moisture ingredient?? Thanks.
Reply
- Barbara Schieving
  February 16, 2014 at 4:18 pm
  
  Sour cream is usually a good substitute for yogurt.
  Reply
  - Christine @ Mama Papa Barn
    February 16, 2014 at 4:26 pm
    
    Okay, I wasn’t clear. No dairy. Allergies.
    Sour cream is pretty much the same as yogurt.
    We can’t have that either.
    Reply
    - Barbara Schieving
      February 16, 2014 at 6:16 pm
      
      I don’t have any experience cooking without dairy, but you could just increase the amount of oil used. I probably wouldn’t double it, maybe 1/4 cup + 2 tablespoons.
      Reply
My Inner Chick
February 16, 2014 at 11:13 am

—Mmmmmyummm.
Indian food is my “ALL Time Fave.”
I was introduced to it in London.
I wish we had a good restaurant in Duluth!! xx
Reply
Lana @ Never Enough Thyme
February 16, 2014 at 11:05 am

I’ve made all kinds of yeast breads in my life, but never Naan. Hope to try this recipe very soon!
Reply
daisy
February 16, 2014 at 7:56 am

This looks great! I wanted to try this in my cast iron pan–it has a lid that goes with it. So I was wondering if you make it in a cast iron pan…would you heat up the pan and the cover first, and if so, about how long would you heat it? Do you use any cooking spray on the pan to keep the dough from sticking? And how long did you keep it in there, and at what point did you flip it over? Thanks!!
Reply
- Barbara Schieving
  February 16, 2014 at 10:01 am
  
  Hi Daisy – thanks for the question. I’ve updated the recipe with the directions for cooking it in the cast iron skillet. No need to heat up the cover, just the pan, probably about five minutes. If your cast iron skillet is properly seasoned, it won’t stick, but if you have problems with sticking, spread a little oil in the pan with a paper towel as needed.
  Reply
Angie (@angiesrecipess)
February 15, 2014 at 9:48 pm

They look so beautifully done, Barbara.
Reply
Rosa
February 15, 2014 at 6:11 pm

They look very tempting! Beautiful naans.
Cheers,
Rosa
Reply
Letty Flatt
February 15, 2014 at 4:27 pm

Ooohh. I like this recipe. I like to add some spices to the dough too.
Reply
JG
February 15, 2014 at 10:44 am

Naan is delicious! The aroma of bread baking in my oven is always great & I’ve never baked Naan.
~Judy
Reply
Angie | Big Bear's Wife
February 15, 2014 at 9:43 am

I’m SO GLAD that you posted this! We love naan but it’s kinda of expensive here! Can’t wait to make it!
Reply
Katrina @ Warm Vanilla Sugar
February 15, 2014 at 9:24 am

Naan is so good, but I’ve never even thought of making my own!! Love this!
Reply

Newer Comments »

Easy To Make Naan - Indian Flatbread Recipe | Barbara Bakes (2024)

FAQs

What is the most popular Indian flatbread? ›

Chapati / Roti

Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.

Tell Me More ›

What is the difference between flatbread and naan? ›

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Read The Full Story ›

Why is my naan bread not fluffy? ›

Naan doesn't get bubbles – Pan not hot enough, dough not moist enough or improper leavening. Naan turns hard – Toasting for too long, not enough moisture in the dough, toasting on low heat or not kneading the dough enough.

Learn More ›

What is traditional naan made from? ›

Ingredients in Naan Bread

Flour: All-purpose white flour, bread flour , whole wheat flour , einkorn, or spelt flour – or a blend. Instant yeast: Using Instant yeast cuts the prep time in half while eliminating one whole step. (See recipe notes for regular active yeast.)

Read On ›

Is naan healthy or unhealthy? ›

While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.

View Details ›

What are 10 traditional Indian flatbreads? ›

Different varieties of Indian bread and pancake include chapati, phulka, puri, roti, bajra rotla, thepla, paratha, naan, kulcha, bhatoora, appam, dosa, luchi, puran poli, pathiri, and parotta. Some of these, like paratha and roti, have many varieties.

Get More Info Here ›

What Indian flatbread is similar to naan? ›

Kulcha is a kind of variation of naan. The mildly leavened flatbread is primarily a Punjabi Dish. Made from maida flour, Kulcha is cooked in a tandoori oven. It's typically brushed with ghee, and sometimes other seasonings.

What is the difference between roti and naan? ›

Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.

Learn More Now ›

What does naan mean in Indian? ›

The term "naan" comes from Persian nân (Persian: نان), a generic word for any kind of bread. This word was borrowed into a range of languages in the Indian subcontinent and Central Asia, where it came to refer to a specific type of bread. The term then spread around the globe along with the style of bread itself.

Learn More Now ›

What is traditionally served with naan bread? ›

Traditionally with Indian food, naan (or other various Indian breads) is served as an accompaniment to curry, chutney, saag paneers, etc. to scoop the contents of your meal up.

Know More ›

What is the best type of naan bread? ›

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

Get More Info ›

Why does naan need yogurt? ›

The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

Learn More ›

Why do you sprinkle water on naan bread? ›

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

Show Me More ›

How to get naan bread to puff up? ›

Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

See Details ›

What does 1 naan contain? ›

Name	Amount	Unit
Energy	291	kcal
Energy	1220	kJ
Protein	9.62	g
Total lipid (fat)	5.65	g

19 more rows

See Details ›

Does naan bread contain flour? ›

Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives.

Read On ›

Does naan have dairy or egg? ›

Unfortunately, most naan you'll get at Indian restaurants is not vegan, as the dough often contains yogurt (or milk) and it's brushed with melted butter. While there are a handful of store-bought vegan naan options, they are pretty lackluster and taste more like store-bought pita bread.

Is naan vegan or vegetarian? ›

Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.