Naan Bread

Naan Bread

Watch the video for this recipe:

There are few people that I know who are making their own bread. I hear it quite often.. it is so easy to buy it, why bother making it at home? For me making bread it's like those little things in life that may seem unimportant but in fact  they really make a difference. Choosing your own ingredients, not to mention the smell while baking, the possibility to serve it fresh right after it's done, it does make a difference in the equation of a meal.


It's been a while now ever since I wanted to try Naan bread recipe. I love making any kind of bread and flat breads are one of my favorite. Slightly crisp exterior while still soft and fluffy inside this bread couldn't have missed from my menu.


Can be done simple or with spices and herbs. Either way it's amazing. Brush it with butter and serve it as it is or with curries, stews, soups, hummus or any other dips. You can even make Naan pizza or use it for sandwiches and wraps.


It may seem a complicated recipe but after you understand the process it is really easy. You can even double the recipe and after they are done,  freeze Naans for later use.


Hope you will try this recipe and enjoy these as much as we did.


Related Posts:
Pita Bread
Homemade Cheese Piadinas
Homemade Tortillas
Broccoli Quesadillas


Recipe adapted after eCurry

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  • Makes 10-12 Naans
  • 4 cups (500g) all-purpose flour
  • 1 1/2 tsp (7g) salt
  • 1/8 tsp (1g) baking soda
  • 1 tsp (4g) kalonji seeds (black cumin)
  • 20 g fresh yeast (2 tsp active dry yeast)
  • 1 tsp (5g) sugar
  • 1/2 cup (120ml) warm water
  • 5 tbsp (70ml) oil or ghee
  • 1 cup (240g) yogurt
  • melted butter or ghee for brushing
  • spices or herbs - optional
  1. Stir yeast with sugar and dissolve in water. Set aside.
  2. Add flour, salt, baking soda and kalonji seeds into a large bowl. Add yogurt, oil and dissolved yeast.
  3. Mix all ingredients together. If you think you need more water, add a couple of tablespoons more, the dough should be soft but not sticky.  With your hands knead the dough until smooth and pulls away from the bowl.
  4. Cover with plastic wrap and let it rise in a warm place for about 1-2 hrs until doubled in size.
  5. Punch the dough down, knead again for 4 minutes and on a floured surface divide the dough into 10-12 pieces. Cover and let rise for another 30-45 minutes.
  6. On a floured surface, take one piece of dough, and roll it out to a tear drop shape (about 6-8 inches long). Do not roll back and forth. Stretch the dough outward as you roll from the center.
  7. Sprinkle the top of the Naan with spices or herbs, if you want to use, pressing them gently with the rolling pin to make them stick to the dough.
  8. Brush the other side of the Naan with water.
  9. Heat a thick bottom skillet, or a cast iron skillet. It has to be really hot.
  10. Place the Naan on the skillet with wet side down and cover with a lid. Reduce the heat just a little and allow it to cook for 30-45 seconds. On the surface of the Naan will appear big bubbles.
  11. Reduce the heat to medium, uncover and cook for another 30 seconds. Meanwhile roll another Naan to get it ready.
  12. To cook the other side flip it over on the skillet, increase the heat to high and slowly press down on the Naan. The Naan is done when the bottom gets golden brown, unevenly, and with spots at some places.
  13. Remove Naan from skillet and brush generously with ghee or melted butter. Serve with your favorite dish.
Naan Bread-1
Naan Bread-2
Nutrition facts 1 Naan - Calories:330, Fat:9.5g, Saturated Fat:1.5g, Unsaturated Fat:0.0g, Carbohydrates:50.7g, Sugar:2.7g, Fiber:1.9g, Protein:8.7g, Cholesterol:2mg, Calories from Fat 86, Sodium 481mg, 164mg, Vitamin A 0%, Vitamin C 0%, Calcium 7%, Iron 17%, Nutrition Grade B+, Daily Percent Values are based on a 2000 calorie diet.
On April 29, 2014 at 06:16 pm, Liz said...
I've always wanted to bake naan...nothing better than fresh, homemade bread! Yours looks perfect!
On April 30, 2014 at 01:02 am, Nami | Just One Cookbook said...
Homemade naan! Looks amazing. I would love to eat hot naan with curry. I just realized you had YouTube channel (found the icon on top of the homepage). You have great videos there!!!

Thank you Nami.. we started the YouTube channel over a year ago.. but took a pause and started again :). It's a lot of work, as you know. 

On April 30, 2014 at 06:15 am, maria said...
oh wow i've never made naan before, it looks quite straightforward actually thanks for the recipe!
On April 30, 2014 at 07:27 pm, Lindsey @ American Heritage Cooking said...
Ahh the smell of baking bread! It's worth all the work isn't it? I LOVE Naan. But making it scares me. Plus then I need to make tikka masala to go with it...EFFORT!! But your naan looks so good, I'm sure it'll be worth it!
On May 01, 2014 at 07:09 am, Christin@SpicySouthernKitchen said...
You are making me want to make some naan! It looks fabulous. The only place to buy naan around here is from an Indian restaurant so I would love to learn to make it.
On May 01, 2014 at 02:00 pm, Rosa said...
Beautiful naans! I wish I could have one right now... Cheers, Rosa
On May 07, 2014 at 08:24 am, Kayle (The Cooking Actress) said...
Homemade bread is just better! I love this naan-it looks SO amazing!
On February 25, 2015 at 07:09 am, msg said...
i have surfing from 2 hours on net, but after that i found your website, this is really great, thank, keep posting.

Thank you :) I really appreciate. I do my best to keep posting, though sometimes can be difficult:) Hope you will follow me also on my YouYube channel Check it out.

On March 06, 2015 at 12:42 pm, backlink website said...
can u tell me your youtube channel name, i such a big fan of u and ur website.

Glad to hear that :) This is my YouTube channel Waiting for your comments there :)

On September 19, 2015 at 01:28 am, tsekeridou nitsa said...

thank you so much :)

On December 15, 2015 at 04:57 pm, Ed said...
Including nutritional facts with each recipe is a great feature. The photos of recipe process are very nice and helpful.

thank you Ed.. glad to hear that

On October 07, 2016 at 08:38 am, Judy said...
Hey there! Just discovered your FB site/this site/YouTube channel and am very pleased with many of the recipes I am discovering! Looking forward to trying this one out very soon. Just curious - what do you mean by "do not roll back and forth"? You say to roll it out to a tear drop shape, so do you only roll in one direction? What is the benefit/purpose of this? Just wondering! Thanks again for all your great recipes, and how beautifully they are created. TIA!

So glad to hear that Judy :) that is just to make a certain shape, like a teardrop, doesn't really affect the texture of the naan

On November 19, 2018 at 02:36 pm, Andrea said...
Great recipe, possibly the best naans ive ever made. Hubby thought they looked very professional and extremely tasty. Thanks for posting,
On April 02, 2020 at 06:56 am, kmmd said...
Awesome Recipe. perfect match to my Tikki Masala. I made half the batch, and a few didn't bubble and got a little too singed. Will try again with the other half of the batch. Thank you for the details and pictures.
On June 01, 2020 at 01:14 am, Ann M Godfrey said...
Hello. I enjoy listening to and reading your recipes each day on Facebook. I am looking at your Naan recipe. Can you tell me why you use black cumin seeds? I have not even seen this ingredient before. Have you ever used regular cumin seeds?

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