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The Best Naan Bread Recipe

Jyoti Behrani
Indulge in the delightful flavors of freshly baked Naan Bread with this easy-to-follow recipe. With a soft and fluffy texture and a touch of smoky char, naan is a perfect accompaniment to your favorite curries and a delicious treat on its own.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Proofing Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine Indian, North Indian
Servings 8 Naan
Calories 233 kcal

Ingredients
 
 

INGREDIENTS FOR NAAN BREAD

  • 2 ½ cups all purpose flour
  • ¾ cup warm milk, [100*F – 110* F]
  • 1 tablespoon Active Dry Yeast
  • 1 tablespoon sugar
  • 2 tablespoon plain yogurt, room temperature
  • ½ teaspoon salt
  • 2 tablespoon unsalted butter, softened
  • 1-2 tablespoon lukewarm milk, optional
  • 1 tablespoon vegetable or canola oil, to grease the pot

FOR NAAN TOPPING

  • 2 tablespoon butter, unsalted or Ghee
  • 1 teaspoon Nigella seeds (kalonji)
  • 1 tablespoon fresh garlic, chopped
  • Handful of fresh cilantro, chopped

Instructions
 

Step 1: Activate Yeast

  • In a cup, stir in ¾ cup of warm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
    Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Step 2: Prepare Dough

  • In the bowl, add flour, salt, yogurt, and yeast mixture. Mix all the ingredients until the flour is incorporated and forms a dough.
  • Remove the dough on a clean surface, and add softened butter. Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky for around 20-25 minutes.
  • Alternatively, you can use a Stand Mixer to knead the dough.
    Attach the dough hook attachment to the stand mixer. In the bowl of a stand mixer, add flour, salt, yogurt, and yeast mixture. Beat the mixture on a low speed for 2-3 minutes, or until the flour is incorporated. Scrape the bowl occasionally.
  • Add softened butter. Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
  • Transfer the dough, onto a lightly greased work surface, and shape it into a ball.

Step 3: First Proofing

  • Place the dough in a greased bowl and turn it once to grease the top.
  • Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.
    Note: Keep the oven turned OFF.
  • Alternatively, use Instant Pot to proof the dough.
    Place the dough in the greased inner pot, and turn it once to grease the top.
  • Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.
    Note: Use a glass lid that fits, to cover the inner pot.

Step 4: Divide The Dough

  • Transfer the dough onto a work surface, and punch it down. Divide the dough into 8 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.
  • Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.
    Note: If required, sprinkle some flour on the work surface.
  • Place the rolled dough ball, seam side down, onto a baking sheet. Cover with a clean kitchen towel while you roll the rest of the balls.

Step 5: Second Proofing

  • Cover the baking sheet with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 10 minutes, or until the rolls have doubled in size.

Step 6: Shape The Naan Bread

  • Place the dough ball on a rolling surface, and roll it into an oval shape, around 7-8 inches long and 3-4 inches wide. FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING - please refer below.
  • Place the rolled naan bread onto a baking sheet, and cover it with a clean kitchen towel. Repeat the process with the remaining dough.

Optional Toppings: Garlic Butter Naan | Seeds Toppings

  • For Garlic Butter Naan: Apply some melted butter, sprinkle some chopped garlic, and fresh cilantro. Press it gently with the rolling pin and cook the naan.
  • For Nigella Seeds Naan: Sprinkle some nigella seeds and fresh cilantro. Press it gently with the rolling pin and cook the naan.

Step 7: Cook The Naan Bread

  • Heat the Tawa (Griddle). Start with the first rolled naan, then the second rolled naan, and so on.
  • Apply some water to the bottom side of the naan and place the bottom side down on the Tawa. Cook naan over medium-low heat until lightly browned, around 2-3 minutes.
  • Carefully turn it upside down and cook on the other side. Gently press the naan with a spatula for even cooking.
    Note: You can directly cook naan over the flame. 
  • Apply some butter or Ghee on top, and enjoy warm, fluffy, naan bread!!
  • Alternatively, Bake Naan: Preheat the oven to 450 F (the highest temperature possible), with a pizza stone or an upside-down baking sheet inside to simulate the tandoor's cooking environment.
  • Carefully transfer the rolled-out naan onto the preheated pizza stone. Bake for about 2-3 minutes until the naan puffs up and develops a golden-brown color.
    Note: Every oven is different, please watch the baking time.

Video

Notes

Please refer to the post for the following:
  1. Pro Tips For The Best Naan Bread 
  2. Frequently Asked Questions

Nutrition

Nutrition Facts
The Best Naan Bread Recipe
Amount per Serving
Calories
233
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
19
mg
6
%
Sodium
 
181
mg
8
%
Potassium
 
93
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
221
IU
4
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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