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Naan — fluffy, soft leavened Indian bread that can be paired with just about any curry dish. You can make it with egg or without. Watch this video and try this easy to follow recipe that is sure to please your family.
Ingredients:
All Purpose Flour/Maida – 2 cups (275 g)
Salt – 1 tsp
Oil – 4 tsp
Warm Water – 1/2 cup
Rapid Rise Yeast – 1 tsp
Sugar – 1 tsp
Egg – 1, medium, well beaten (or 1 Tbsp Flaxseed powder mixed with 3 Tbsp of water can be used as a substitute for egg)
Yogurt – 2 Tbsp
Additional All Purpose Flour for rolling and dusting
Method:
1. Add Yeast and Sugar to warm Water and mix well. Cover and keep it aside for 5-7 minutes (until foamy).
2. In a large bowl, mix Flour and Salt well.
3. Add Oil and mix until there are no lumps.
4. Once Yeast and Water mixture becomes foamy, add Yogurt and Egg. Whisk until mixed well.
5. Add the mixture to the Flour a little at a time and knead into a soft dough ball.
6. Drizzle a few drops of Oil on the dough and cover to that a “skin” does not form.
7. Cover and keep in a warm place for 1 hour. You can preheat the oven to 170 degrees F and turn the oven off and keep dough inside.
8. Preheat Oven to highest temperature possible (approx 550 degrees F/ 288 degrees C) with Pizza Stone inside. Once dough has risen, lightly oil hands and punch down the dough and knead. Dust with additional flour if needed.
9. Divide dough into small portions and roll it out on a floured surface. Keep rolled naan aside on a tray.
10. Place 3-4 rolled naan onto hot Pizza Stone and place stone on the highest oven rack.
11. Bake for 3-5 minutes until naan are light golden brown.
12. Remove from oven and smear on butter (optional).
13. Keep naan in an insulated container until ready to serve. Best served fresh and hot.
Makes – 8 avg size naans.
Tips:
1. If you don’t have a pizza stone, you can use a regular baking sheet or pan. You will need to flip the naan half way through.
2. Different topping can be used (minced garlic, kalonji, chat masala, etc.)
3. One tablespoon Flaxseed powder mixed with 3 tablespoons of water can be used as a substitute for egg. You will be able to see tiny flaxseed flecks but there is no taste difference.
4. You can use regular yeast instead of rapid rise yeast. Allow dough to rise for one hour, punch the dough down and allow to rise again for an additional hour.
5. Once the first lot of naan are in the oven, start rolling second lot and get a process in place to save time.
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October 19th, 2009 at 1:43 pm
[...] Detailed Naan recipe [...]
October 19th, 2009 at 3:48 pm
Wow….what better could be this.You guys rock.Just a quick question, there was a very good base over the cutting board on which the naan were being rolled.Just curious !!!!!
[Reply]
hetal Reply:
October 19th, 2009 at 11:34 pm
Thanks Seena! The base is called “Silpat”. It’s great for rolling as well as placing on the bottom of cookie sheets so they don’t stick.
[Reply]
October 19th, 2009 at 3:56 pm
hi, thanks far good recipe.
plz tell me how to make jalebi
thanks .
[Reply]
October 19th, 2009 at 6:30 pm
Can you please show us how to make Whole wheat bread at home? I am tired of worrying about so many ingredients added to the store bought bread and would prefer to bake it myself at home! Thank you.
[Reply]
October 19th, 2009 at 7:56 pm
Thanks SO MUCH for your naan recipe. What size food warmer did you use – that fits naan?
Your recipes are so reliable and delicious.
[Reply]
anuja Reply:
October 20th, 2009 at 3:26 pm
Hi Sheri,
The smallest one we carry (1500 ml) is perfect for most Indian breads. Since Naans are a little bit bigger, you may want to consider buying the next step up.
Or else, just make cute little naans
[Reply]
October 19th, 2009 at 8:46 pm
hi beautiful ladies,
u r fantastic….
just a quick question…can we do naan without yeast? if so, can u let us know how…
also i really wana know how to make calzone…can u show us plz…
keep on rocking…
cheers…
[Reply]
hetal Reply:
October 19th, 2009 at 11:36 pm
Hi Hanna,
We’ve tried many different variations of this recipe without yeast, but the results were not what we were looking for. We used baking powder and baking soda but the taste of the naan was not authentic.
[Reply]
October 20th, 2009 at 5:18 am
Could you please post a recipe for fruit tarts (mini fruit tarts for parties). I have my daughter’s first birthday party next week.
Thanks in advance
Avantika
[Reply]
anuja Reply:
October 20th, 2009 at 3:32 pm
Hi Avantika,
We have Fruit Tart on our list but unfortunately will not be able to get it to you in time for your daughter’s birthday.
Wishing your daughter a very Happy Birthday!
[Reply]
avantika Reply:
October 21st, 2009 at 6:01 pm
Thanks Anuja
[Reply]
October 20th, 2009 at 5:37 am
great recipie, many many thanx.
plz could u plz help me where to find pizza stone?
[Reply]
sheetal Reply:
October 20th, 2009 at 12:44 pm
If u are in US you can find the pizza stone at Bedbath&Beyond..Also you can search in amazom.com
[Reply]
anuja Reply:
October 20th, 2009 at 3:37 pm
It is also available at Walmart (approx $10.00) or any other kitchen store.
[Reply]
October 20th, 2009 at 7:05 am
Hi,
Just want to know that where can I get this “Silpat”…?
[Reply]
anuja Reply:
October 20th, 2009 at 3:36 pm
If u are in US you can find the Silpat silacone baking mat at Bedbath&Beyond, Walmart or any other kitchen store. Also you can search in Amazon.com:
http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=silpat
[Reply]
October 20th, 2009 at 9:52 am
Hi Hetal and Anuja
Wow … the naan looked so soft. The kalonji addition looked so good. Have to try this …
Do I have to grease my baking pan (don’t have a pizza stone) ’cause the dough is sticky or put the naans on an aluminium foil ??
Thanks
[Reply]
anuja Reply:
October 20th, 2009 at 3:42 pm
Hi Bindu,
You do not need to grease the pan to make the Naans. Please do consider getting a pizza stone, they are inexpensive ($10.00) and worth the investment.
[Reply]
October 21st, 2009 at 1:18 am
Hi,
I am making this now this moment. It is in the oven rising.
[Reply]
October 21st, 2009 at 7:44 am
hi anuja thanx for quick response. and sheetal thanx to u too.
[Reply]
October 21st, 2009 at 9:46 am
Hey Thanks so much for the response. Well .. yes . i think I must get one pizza stone .. have to search (here in Germany) I mean .. I have never seen one .. probably never noticed ..
[Reply]
October 21st, 2009 at 9:49 am
Hi Hetal/Anuja,
Its a fabulous recipe !! Can you pls tell me the yield – appx. how many naans do we get from the 2 cups of flour ?? I also request you to provide the same info in other Bread recipes as well as it will be very helpful for us to plan the quantity required for our family or when we have to do it for a party.
Thanks,
Sudha
[Reply]
hetal Reply:
October 21st, 2009 at 12:54 pm
Hi Sudha,
Two cups of flour will yield approx 8 average size naan (of course it will depend on how big or small you make them).
[Reply]
October 21st, 2009 at 1:17 pm
Thanks for the prompt reply Hetal.
[Reply]
October 22nd, 2009 at 4:26 am
Hello Hetal/Anuja,
I’ve got a problem. First I should say I’m an American noob, I just love Indian food. I’ve tried several of your recipes and the came out great. You guys are a lot of help and I really appreciate you.
That said, the naan is giving me problems. I tried another recipe from a different website and let’s just say that it didn’t work out well…
I tried yours and was all excited because it looked just like yours did in the video all the way up to letting it rise. And it still looks exactly like that three hours later… The same ball I started with. I made sure the oven wasn’t too warm because I know you can kill the yeast (I even put a thermometer in there to make sure!) I followed your quantities to the tee – all I can figure is that one of the ingredients I’m using is causing a problem. Here’s what I used up to that point:
Tap water
Rapid rise yeast (and yeah, I’m sure it was alive at one point because it did foam up)
Table sugar
Regular all purpose flour
Sea salt
olive oil
Any feedback is appreciated.
[Reply]
hetal Reply:
October 24th, 2009 at 12:31 am
Everything seems in order with the ingredients you used so the only thing I can ask is “Did you warm up the tap water before adding the yeast?”
[Reply]
Veera Reply:
March 31st, 2010 at 8:45 pm
I think its better to use the all purpose flour (called maida) from the Indian stores.
[Reply]
October 22nd, 2009 at 4:32 am
Sorry. I also used:
A regular egg
Indian style yogurt.
[Reply]
October 22nd, 2009 at 8:42 pm
Hi Hetal and Anuja
I made the Naan and your Butter Chicken for dinner. Just finished our dinner. It was fantastic. The Naan came out soft and perfect. Butter chicken …. no words ….. Thanks sooo much to you both for these wonderful and EASY recipes. Those exact measurements for any of the recipes … thats of such a great help. God Bless you’ll .. you’ll are doing a wonderful job. My husband also loved it very much. I added some chopped coriander leaves also along wih the garlic and kalonji on the naan. It looked beautiful and is tasty also. Now waiting for some more exotic recipes. Mmmm ….
[Reply]
hetal Reply:
October 24th, 2009 at 12:33 am
Hi Bindu,
So glad you enjoyed the naan and butter chicken! I’m sure the coriander looked beautiful!
[Reply]
Kakali Reply:
November 23rd, 2009 at 9:21 pm
hi,
I like to know your oven was set on Broil or temp or bake temp ?
Thanks,
[Reply]
hetal Reply:
November 23rd, 2009 at 11:02 pm
The oven is set to Bake, not Broil. It is set to the highest temperature the oven goes (550F) for us.
[Reply]
Kakali Reply:
November 24th, 2009 at 9:02 pm
Thanks a lot Hetal…i will give a try this Thanksgiving time.
PF Reply:
March 2nd, 2010 at 3:06 am
hi Heetal
If the oven is set to bake ,then how come you say in the video,heat comes from below from the pizza stone and above(which I thought is from broil).in a oven set to bake, heat comes from below and if it is set to broil heat comes from above.please clarify my doubt in whether it is broil or bake.
Thanks.
PF
hetal Reply:
March 2nd, 2010 at 4:07 pm
Hi PF,
I stand corrected
. You are right, in the bake mode, the heat only comes from the bottom. The naan should be baked, not broiled.
October 22nd, 2009 at 9:33 pm
Hi hetal and anuja,
Thats a very cool receipe.I am definetly going to try this tomorrow,have couple of questions though.
1.Just in case if there is some dough left over,can it be reuse it again later?
2.I do not want to buy a pizza stone just for this,
so if i am using a baking pan,when do i have to flip the naan?
3.I have heard people saying that the yeast does not rise at times,what is to be done then?
Thanks in advance
-Indu
[Reply]
hetal Reply:
October 24th, 2009 at 1:23 am
Hi Indu,
1. Yes, you can just keep the dough tightly covered in container or plastic wrap in the refrigerator. Just thaw it to room temp before baking.
2. Since different pans are made from different material, you may or may not have to flip the naan. You can experiment on the first one and see how it goes. The top and bottom should be light golden brown.
3. We’ve never encountered a time when the dough did not rise so we cannot say.
Hope that helps.
[Reply]
indhu Reply:
October 24th, 2009 at 5:21 pm
thanks for the reply hetal,i finally gave it a try to make naans,but it did not come out that good
After making the dough i felt it was too sticky,after the dough rose after an hour,it was still very sticky and i had to add lots of flour to work with it.
what could have gone wrong?
[Reply]
hetal Reply:
October 25th, 2009 at 2:22 am
Sorry to hear about your naan Indhu.
After considering what may have gone wrong, I am doubting the size of the egg. If you’ve followed the recipe, that is the only thing that can have a variance. I think we’ve used a medium sized egg.
However, even if you had to use more flour, the naan should have come out good. Very soft dough works well for naan. Next time, maybe you can try to oil your hands first before handling the dough. It may help.
indhu Reply:
October 26th, 2009 at 4:39 am
yup thats wat i too thought,it was a large egg,will give it a try next time anywaz,thanks
October 23rd, 2009 at 12:52 am
Question – if I use regular 1tsp of yeast then should I use the same amount of water that you have used in your recipe ??
[Reply]
hetal Reply:
October 24th, 2009 at 1:24 am
Hi Meena,
Yes, the quantity of yeast or water does not change. You will just need to punch the dough down after an hour or so and let it rise again if you are using regular yeast.
[Reply]
October 23rd, 2009 at 8:08 am
hi heatl. anuja
plz post same cookies recipe
thanks a lot
[Reply]
October 23rd, 2009 at 9:15 am
hi,
if we dont have the stone can we lay the naan directly onto the microwave oven round table .
[Reply]
hetal Reply:
October 24th, 2009 at 1:25 am
Hi Annam,
We’ve never used a microwave dish in the regular oven so we are not sure if that can be done or not. It would be a safer bet to use a regular baking sheet or pan instead.
[Reply]
October 24th, 2009 at 5:51 am
Hi Anuja/Hetal,
Thanks for the recipe. The naan look awesome and I cant wait to try them out!
btw.. where can I get the instant rise yeast from?
[Reply]
hetal Reply:
October 24th, 2009 at 4:33 pm
Hi Dipti,
Rapid rise yeast is usually right next to the regular yeast at most grocery stores (Kroger, Walmart, etc.).
[Reply]
Dipti Mahapatra Reply:
October 24th, 2009 at 6:18 pm
Thanks for the quick reply Hetal.
[Reply]
Dipti Mahapatra Reply:
October 25th, 2009 at 2:45 pm
Hi Hetal,
I have another follow-up questions… this time I am not able to find Pizza stone. I really looked all over the walmart. The baking dishes section has some pizza pans but not pizza stone. Anuja mentioned somewhere that Walmart does carry pizza stones. Could you please let me know which section I should look at? Thanks a ton!
hetal Reply:
October 28th, 2009 at 3:14 am
Hi Dipti,
Somehow, every time I notice the pizza stone at Walmart, they have kept it at the end of an aisle, in plain site
. I would imagine it has to be somewhere in the housewares section. Maybe you can ask one of the store employees.
October 26th, 2009 at 8:24 pm
Hi,
Can we keep the dough longer than an hour in the oven to rise?
Shakuntala
[Reply]
hetal Reply:
October 27th, 2009 at 2:21 pm
Hi Shakuntala,
If the dough stays for longer than an hour, it will be fine.
[Reply]
October 27th, 2009 at 2:39 am
hi hetal and anuja,
i did the naan today for first time.ur recipie was too perfect.everythingwas fine till the dough raised.but it started sticking to my hands a lot when i wanted to make balls.i put more flour to it.i dint knead it for long time.do i need to flatten them very thinly or thickly?my \naans were not at all soft.where did i go wrong?
[Reply]
hetal Reply:
October 27th, 2009 at 2:20 pm
Hi Sri,
It seems that the size of the egg is changing the recipe a bit. We realized that our egg was a medium sized egg, not a large one. However, it will not change the texture of the naan. Even if you have to add a bit more flour to help you knead, the naan should still be soft. The naan should be rolled much thicker than roti or chapati…almost twice to three times as thick, else they will become crunchy in the high heat.
[Reply]
October 27th, 2009 at 3:10 pm
hi hetal,
thanks for the quick reply.i love ur cooking styles.though i browse other cooking sites i finally comes down to urs.i tried butter chicken and everyone loved it.i have another question for u.i made my naans with 4 cups of flour so i added 2 eggs,4tsp yeast,8 tsps oil,basically everything double of that in ur recipie.do u think its correct.
[Reply]
hetal Reply:
October 28th, 2009 at 2:55 am
Hi Sri,
Yes, you can double the recipe to make double quantity of naan. By the way, you mentioned 4 tsp yeast…it should be 2 tsp of yeast (there is only 1 tsp in the original recipe). One thing to note — we used a medium sized egg.
[Reply]
October 28th, 2009 at 3:59 am
Hi Hetal,
Thanks for answering my questions so promptly. I have also posted a question on the Pineapple tip and would appreciate your reply on that as well. It was regarding the knife that you used to cut the pineapples. I have bought two knife block sets in past year and both of them suck! I really want to make a good investment this time.
[Reply]
October 29th, 2009 at 12:21 am
Hetal didi,
I would not be able to get a pizza stone
unfortunely before i try this recipe atleast once. If it comes out fine, they only i can dare to ask my husband to get me one. 
So, my doubt is..
1. Can i simply line the rack which we usually have in the oven with aluminium foil and then preheat the oven as u told??
OR
2. I have a baking pan which is a square and should be 7 by 7 inch one. So, can i place this and then preheat the oven.
Please help me didi..i know my doubts are silly but im just a little scared to try due to my experiences.
And..ill make sure i use a medium egg.:-)
TIA,
Priya
[Reply]
amulya Reply:
November 6th, 2009 at 8:10 am
hiii priya
Yours is the same situation of mine,,,,,, even i dont have a pizza stone,,, i tried it with a baking pan and my naan turned out awesome,,,,
U dont need to place the baking pan in the oven while preheating,, after the oven is preheated just place the baking pan with rolled naans in the oven
after 2 or 3 mins you need to flip the naan
Believe me it comes perfect
[Reply]
October 30th, 2009 at 7:26 pm
Hi Hetal/anuja
Can you tell me how long we need to Preheat the oven can u specify the time , even for thin crust pizza also can u specify the time to Preheat the oven i man how long we need to Preheat the oven for Naans and Pizza which u showed in ur video
would like to give a try ..
most of the time i always get large eggs so if i use large egg can i skip some part of it so that it would be equivilent to medium egg what do you say girls ..
Thanks for recipe
[Reply]
hetal Reply:
November 3rd, 2009 at 10:01 pm
Hi Kim,
When you preheat the oven to make your dough rise, you can turn off the oven as soon as it reaches the desired temp. If you are actually baking, then you can place your food in as soon as it reaches the desired temp…no need to wait any longer.
[Reply]
hetal Reply:
November 3rd, 2009 at 10:02 pm
If you are using a large egg, you can beat it well and remove about 1 Tbsp of egg to equal a medium egg.
[Reply]
November 1st, 2009 at 2:43 am
Hi Anuja and Hetal,
I love all of ur recipes, they are so easy to make (Actually u guys show the easiest versions…..)
The moment I saw Naan, I wanted to do them and gave a try, mine definitely turned out to be a complete disaster, they came out as papad, I had done variations in baking them to make them better, but …. nothing helped them.
The first thing was, besides using quick rise yeast and my dough never rouse. The dough was too soft and I had to add lots of flour… After looking the above comments, I thought I must have used a medium egg, reason may be anything…..my naans did not turn good. And my husband said he never wants me to make naans ever again….Ha ha ha
Keep posting more recipes, because 1 naan disaster can’t stop me from learning new things.
[Reply]
hetal Reply:
November 3rd, 2009 at 9:45 pm
Hi Sweta,
Sorry to hear about your naan disaster. If the dough does not rise, the naan will definitely be hard and not bread like. Maybe your yeast got killed somehow (high water temp or high oven temp). The water should be luke warm. Some others have mentioned that high oven temp may also kill yeast. Maybe you can try a lower setting on your oven when you preheat it for rising the dough. Even if your dough is sticky, when you keep dusting it with additional flour, the naan should still turn out fine.
[Reply]
November 2nd, 2009 at 11:57 am
hi H & A how u both doing
bought a new owen just to try all ur recipes. tried the nan today and we all just loved it.if u guys land in macau. plz do let me know. would love to treat you with some of the recipes from ur smtc
[Reply]
hetal Reply:
November 3rd, 2009 at 8:50 pm
Hi Arthi,
We get comments from people from all over the world, but you are the first person from Macau! We’ll have to look you up if we ever come there
.
[Reply]
November 2nd, 2009 at 11:59 am
oven wrongly written as owen and also this naan we tried it with flax seeds wasnt any different from the egg one we made earlier.
cheers
[Reply]
November 5th, 2009 at 12:57 am
hi wath is the yeast in hindi pls tell me
[Reply]
anuja Reply:
November 5th, 2009 at 8:54 pm
Yeast is known as ‘khameer’ in Hindi.
[Reply]
November 6th, 2009 at 3:50 am
Hi Hetal/Anuja
I was just browsing n came across your website.From that time,I’m always trying one thing or the other n it turns out to be really gr8…
But last timeI tried making “NAAN”….but it became very hard in the oven…i dont know why.
But when I tried the same on a gas coil(wth a griddle),it was AWESOMe!!
Plz reply
[Reply]
November 11th, 2009 at 12:45 pm
Hi Hetal and Anuja,
I tried naans as your demo was very simple and easy to follow. I did exactly the same as you showed step by step. But this is the only recipe till date which did not work well:(. Others have always been perfect.
Everything was perfect untill I kept them in the Oven. The Naans were not soft, they were hard.
I made them in the baking tray and did not use the egg.
Temperature of the Oven was 260 degrees celsius (maximum marked on it)
Is it due to one of these things I have stated?
Please guide me further as I again want to try it out improving on whatever I did wrong last time
Hope to hear from you soon
Thanks!
[Reply]
hetal Reply:
November 13th, 2009 at 4:40 am
Hi Alka,
Did you substitute the egg with anything else (like flaxseed powder)? If you leave the egg out, the naan will definitely be hard.
[Reply]
Alka Reply:
November 13th, 2009 at 9:20 am
Hi Hetal,
Thanks for your response!
No I did not substitute the egg with anything, I just added a bit more of the yoghurt but it did not work well
So the temperature of the owen is not the problem?
I am not getting flaxseed here, what else can I do?
I know I am troubling you a lot but only for this recipe coz naan is my favourite and I really wanna learn how to make it perfect…!
Hope to see you soon again here with some solution
[Reply]
hetal Reply:
November 13th, 2009 at 3:00 pm
Sorry Alka, I don’t have a solution for you. I have tried about 6-8 different ways of making naan without using egg. I tried baking soda, baking powder, with yogurt, without yogurt, with milk, etc, but never got the right texture. The flax seed powder is the closest substitute for the egg.
November 18th, 2009 at 6:11 pm
Hello Hetal and anuja,
I plan to make naans todayIf i want to reduce the quantity of naans to 4(since this recipe makes
then what about the egg and yeast quantity?
[Reply]
KR Reply:
November 18th, 2009 at 6:12 pm
sorry, i had a typo error
. I meant to say “this recipe makes 
[Reply]
KR Reply:
November 18th, 2009 at 6:17 pm
recipe makes 8
[Reply]
hetal Reply:
November 18th, 2009 at 9:30 pm
We’d suggest making the full batch and keeping the rest in the fridge or freeze the dough for later use.
[Reply]
KR Reply:
November 18th, 2009 at 10:05 pm
Thank you Hetal for the reply. I shall go ahead and make my naans now for tonight’s dinner. Will post my feedback here
[Reply]
KR Reply:
November 19th, 2009 at 2:13 am
Hello Hetal and Anuja,
Just tried this recipe. it did not turn out well. until the stage where we roll – out the dough all was fine. Then,when i baked it in the oven(using baking tray) it turned out hard and flat. I used a non-stick griddle and continued over my gas Stove for the rest. came out better than the baked ones.
I’m determined to try this again
any idea what could have gone wrong? The eggs i had were large size eggs. so i just used 70% of the egg. Not sure,if the mistake was this.
hetal Reply:
November 19th, 2009 at 4:09 am
Sorry to hear the naan didn’t come out. Did the dough rise? Could you have rolled the naan out too thin? Did you flip them half way through the baking process (you have to if you are not using a pizza stone). The egg should be fine.
[Reply]
KR Reply:
November 19th, 2009 at 1:52 pm
Thank you for your reply. Yes, it did rise. the naan was rolled out a little think. like double the size of a chapatti. may be i need to make it thicker.
[Reply]
November 20th, 2009 at 10:38 pm
Hi Hetal and Anuya,
I tried your Naan recipe with exact ingredients as given but substituted 1 egg with (1 tbsp flaxseed+3 tbsp water).
I dont have a pizza stone, so I used the baking tray closest to the rack on the bottom of the oven. Bottom part of naan cooked well, but I didnt get brown color on top, so I flipped them and kept them for while on the wire rack in oven, they turned out to be little hard and also I could smell yeast while having it. Any solutions for this?
[Reply]
hetal Reply:
November 21st, 2009 at 2:10 pm
Hi Ruchi,
Even if you use a pan instead of a baking stone, you’d still have to put it at the high rack (not lowest) in the oven. And, you would have to flip the naan (keeping them on the pan, not the rack) mid way through. You could try using less yeast, but it has to be enough to make the dough rise.
[Reply]
December 3rd, 2009 at 7:42 pm
I got tried to do Naan & it’s worked. Thanks alot guys. Both of you superb. Keep on give us more recepies.Good luck
[Reply]
December 22nd, 2009 at 10:51 pm
thanks for the recipe, im having a hard time though. I have tried 3 times now, and my naan seem to come out hard with few bubbles. Ive paid attention to my yeast and it has risen fine, but i did flatten it more than twice. The dough seems too sticky to roll without tons of flour. Any suggestions???
[Reply]
hetal Reply:
December 23rd, 2009 at 1:43 pm
Hi John,
Sorry to hear you’re having trouble…one trick to rolling dough that is very sticky is to just keep coating the outside without “kneading” the dry flour into the dough. Also, the size of the egg may help the dough be less sticky. We used a medium egg. If you have a large, you can beat the egg in a separate bowl and try to leave some out. Good luck!
[Reply]
December 24th, 2009 at 8:18 pm
Hi Hetal & Anuja
I just tried the naan recipe. After rolling the naan exactly how much time the naan should be in the pizza stone…because some part of my naan are very soft but the bottom is really hard….thanks in advance….
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hetal Reply:
December 27th, 2009 at 12:48 am
Hi Deepa,
We didn’t mention the amount of baking time because it will vary depending on the oven temp and the type of stone or baking sheet you use. Our’s took approx 5 minutes to bake to a golden brown.
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January 1st, 2010 at 11:35 am
Since I have a small oven, making them in oven one at a time would take a hell long time. So I generally make these naans on the roti tava. I stick them to the tava by sprinkling a little water. Then shove them on the stove directly over the flame till they bubble and brown lightly. They come out good, may not be as great as the baked ones. Thought of sharing this so that it would help them who do not have an oven.
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hetal Reply:
January 2nd, 2010 at 11:26 pm
Hi Mallika,
Thanks so much for sharing…we’re sure it will help other viewers.
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January 11th, 2010 at 11:04 pm
Tried this recipe yesterday – made a couple of batches of naans, but when I rolled them thick, they came out very chewy and “doughy”. Thinner, and they turned out hard -like big crackers. I will have to watch the video carefully and experiment again soon, surely I did something wrong. On the flip side, I finally gave up and started making pizzas for the kids with the rest of the dough – turned out great
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January 12th, 2010 at 1:59 am
i think solution to the hard naan problem is you should make your dough more sticky instead of the hardened one. the guy who explained this in this video is of the same view.
http://www.youtube.com/watch?v=0qbCigxf_sc
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January 14th, 2010 at 8:52 pm
Hi, I would like to know where to get the Best Chapathi roller Board & Rolling pin. Yours is very nice i mean the marble one…where did you guys got that ?
One morething, Where to get that insulated vessel which u used to store everything hot…Pls give me the name of the store & price.
Must tell, your website is Fantabulous ! Love it. I’m gonna visit regularly & gonna try more recipes. You guys are doing a great job. Keep up the great Work.
[Reply]
hetal Reply:
January 14th, 2010 at 10:00 pm
Hi Shankari,
Our marble rolling board is called a “lazy susan” and is available at stores like Bed Bath & Beyond. The insulated container is available in our Kitchen Store in different sizes. Here is the link to the store:
http://showmethecurry.com/catalog/index.php/cPath/29?osCsid=95r3fmjrjcuk6tperrmbh78j13
Glad you’re enjoying SMTC!
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January 16th, 2010 at 1:28 am
It was great! We loved it! Really easy to make, and much better than the frozen naan we’ve been buying.
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January 26th, 2010 at 11:42 am
Perhaps you could help me identify what I am doing wrong. I have tried making naan bread several times now and although each time it has been different it always smells wrong, tastes wrong, looks wrong and has the wrong texture. It looks, tastes and smells like ordinary home-made bread but made flat. I have tried recipies from Madhur Jaffrey, Heston Blumental, Keith Floyd and yourselves. So I have tried with yeast, with baking powder, (and with both), with ordinary plain flour and with wholemeal flour from Indian shop. I notice that I never get those big bubbles that are characteristic of Indian restaurant fresh naan. If my “naan” were served up in a restaurant the response would be “what’s THAT!”.
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hetal Reply:
January 26th, 2010 at 3:31 pm
Hi Gordon,
After many tries, we’ve found that the softer and stickier the dough is, the softer the naan is. Although this stickiness may make it harder to handle and roll, if you take enough dry all purpose flour and coat your hands and rolling surface, it seems to work. Other considerations are the baking surface and temp of your oven. Restaurants use a tandoor (clay oven) with temperatures in excess of 600F – 800F to bake the naan. You will never get these kinds of temps with your home oven. Baking stones work the best as opposed to metal baking pans.
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Padma Reply:
August 25th, 2010 at 6:37 am
Hi Gordon,
In addition to the comments that Hetal made, I think you have to use “Maida” flour from indian store.
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January 26th, 2010 at 4:14 pm
Hi i have active dry yeast, can i use that for making naans. and how much should i add this, the same quantity as rapid rise or variation in the amount. please let me know, im planning to make tonight with butter chicken….
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hetal Reply:
January 26th, 2010 at 4:16 pm
Hi Abhi,
You can use the same amount of yeast, but you will have to let it rise once, punch down the dough and let it rise a second time before proceeding.
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February 5th, 2010 at 11:45 pm
Hi Anuja & Heetal,
Your website is amazing! I just recently got to it and frankly am kind of addicted
tried out the Naan today and it came out so wonderful. All your recipes are so easy and so elaborately explained that I can hardly go wrong. The best part I like is your smiling faces and the energies 
I feel like hosting dinners everyday now so that i can try out new recipes from this site and take all credit for the good culinary skills. Thanks so much!
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February 8th, 2010 at 2:59 pm
Hi ladies! Thanks for the great recipes and videos! I have a quick question for you. I made some naan the other night. Mine came out crispy, not soft. What is the key to making them soft, after you remove them from the oven? I just re-read your recipe and saw that I should have placed them in an insulated container before serving. Will this turn them from crispy to soft? Thanks!
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hetal Reply:
February 10th, 2010 at 2:36 pm
Hi Margot,
Yes, we found that if you keep the naan in a covered container for just a couple of minutes, it really softens them up.
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February 16th, 2010 at 12:58 pm
hi…ur programme is nice n very clear…i like it…
i want to knw dat cant v cook this naan in rotti thawa…is it can cook only in oven? without pizza stone can v cook it oven?
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hetal Reply:
February 17th, 2010 at 2:25 am
Hi Shahira,
This naan has yeast and should be baked. You can bake it without a pizza stone, but the texture with the stone is superb.
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February 17th, 2010 at 8:03 pm
Hi Heetal and Anuja,
Just wanted to share this with you… today i tried Naan with whole grain flour and without eggs for vegetarian friends. It came out so wonderful and much better than those with all purpose flour. Just thru with the lunch and as i type this everyone is singing praises for the naan i served
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hetal Reply:
February 18th, 2010 at 8:16 pm
Hi Reshma,
Thanks for your feedback. I’m sure it will help other viewers out there!
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Deepa Reply:
March 28th, 2010 at 11:07 pm
what do u mean by whole grain flour? I wonder if it is the regular whole wheat flour which we use for making chapathi..
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February 23rd, 2010 at 9:28 pm
Can I make the Naan without yogurt and substitute soy milk instead? How come some recipes require milk while others ask for yogurt?
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hetal Reply:
February 24th, 2010 at 1:49 am
Hi Celia,
We came up with this recipe after experimenting with all kinds of different combinations of ingredients. So, to answer your question, we’re not sure how soy milk will react. Yogurt has some good bacteria that may be helping the texture of the naan. Maybe you can experiment on a small batch.
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February 24th, 2010 at 2:05 am
I loved the Naan that I made, however there is a slight problem. The outside of the bread is a bit dry and hard. I used enough oil to coat it while it was rising. I’m not sure what to do about it! It just isn’t as soft and fluffy on the outside like at the restaurants!
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hetal Reply:
February 24th, 2010 at 2:11 am
Hi Celia,
What I usually do is put the naan in an insulated container while I’m waiting for the rest of them to finish baking. Those few minutes in an covered container really make them soft.
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February 24th, 2010 at 3:06 am
I am going to try this on Sunday. It seems like a lot of people are recommending the insulated container. Your recipe was definitely the softest dough! There is a Jewish holiday called Purim and we are making it a “Purim in India” theme. I lived the first 5 years of my life in Dehli but did not learn how to cook…
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hetal Reply:
February 24th, 2010 at 1:56 pm
Be sure to spread a little butter over the top after it’s finished baking and before you put it in the container.
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March 4th, 2010 at 4:53 pm
hi anuja and hetal u both r lovly,i like naan very much … i just wan to know ,can we use dry yeast for naan? …if thr pls tell me how much should i put…….plz..plz hope u reply me…….
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March 23rd, 2010 at 6:30 am
I found the pizza stone in round shape at target for $10. This will help all of you out there who can’t find pizza stone. I am serious about getting these naans right, so I even invested in the pizza stone. I tried cooking these naans three times, and each time the naan won’t cook from the bottom. First time, I placed the stone on the highest top rack (recommended in your video) and placed the naan dough on top once the stone was hot. The naans burned from the top (due to being too close to the flame) and didn’t cook from the bottom. It was not on broil setting but flame must have came from the top. I notice on “bake setting” my oven provides heat from both top and bottom. Second time, I moved the rack to higher than middle rack but the naans still didn’t cook from the bottom. Third time, I moved the rack to the middle rack and had to flip the naans to cook the bottom. I think pizza stone is preventing the naans from cooking evenly from the bottom. Please help.
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hetal Reply:
March 24th, 2010 at 3:18 pm
Hi Kiran,
Sorry to hear your naan didn’t work. It looks like you heated the stone properly. It should be placed in the oven when you turn it on and heat up before placing the naan on. It works better if you don’t remove the stone from the oven…just slide out the rack and place your naan on the stone. Be sure you have all your naans rolled and ready before pulling the stone out. The problem could also be your oven. On most ovens, bake means the heat comes only from the bottom.
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Deepa Reply:
March 28th, 2010 at 11:12 pm
As kiran mentioned, i too got a pizza stone from target and i am facing the same problem…Naan is getting cooked only at the top and i need to flip it over to get it cooked on the other side…I am not sure what went wrong ????
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March 27th, 2010 at 3:05 pm
Hi Hetal & Anuja,
can we make Naan with wheat flour or atleast substitute some quantity of maida with wheat flour?
Thanks,
Jyothi
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anuja Reply:
March 29th, 2010 at 5:53 pm
Hi Jyothi,
We have done a lot of experiments and tried to use wheat flour. Although you will be able to make it, it will not taste naan-like.
Let us know if you make it work.
[Reply]
Jyothi Reply:
March 30th, 2010 at 12:26 am
Hi Anuja,
Thanks for the reply. Will surely let you know if it works. Please post kulcha recipe whenever possible.
Thanks,
Jyothi
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anuja Reply:
April 1st, 2010 at 12:09 am
Hi Joythi,
Will put kulchas on our list! Thanks for the feedback
April 1st, 2010 at 7:21 pm
Hi Anuja &Hetal..
I din know that Naan was so very easy to make.i have a question ..i have a cake baking pan,can i use the same for making the naans in the oven (i know pizza stone works out well but for the time being will this work out).In this case should i have to use a aluminium foil on the pan. I would like to try the naans as soon as possilble.They look yummy!!!
Thank you!!
[Reply]
anuja Reply:
April 1st, 2010 at 9:37 pm
Hi Preetha,
Yes, you can use a baking sheet for this recipe. You will have to flip the Naan and cook on the other side as well (in case of a Pizza stone, that step can be omitted)
Enjoy your Naans
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April 4th, 2010 at 12:19 am
hi Hetal/Anuja,
I am a great fan of yous and have tried several recipes of yours which all worked superbly. But today i just tried naan for dinner and it was utter flop. Dough had risen and everything was fine, but when i rolled them and put them in the oven it nevered fluffed nor became soft, they were as hard as bakri. I am very very disappointed with it. I had given importance to all the ingredients but still utter flop.
pls show us how to make undiyo/cookies.
thanks and keep up your good job going.
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April 9th, 2010 at 11:05 pm
Hi
Nice recipe. You mentioned in your recipe it is 2 cups of all purpose flour right. Just wanted to know can i do this with 50 % whole wheat flour & 50 % maidha ie about 1 cup whole wheat flour & 1 cup maidha?
Thanks for your time & response in advance
Jayashree
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anuja Reply:
April 14th, 2010 at 9:56 pm
Hi Jayashree,
Yes, you can do that but the taste is different. Give it a shot and let us know your feedback
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April 21st, 2010 at 9:46 pm
What a great website! I found you both on youtube and I am a self trained “chef”. Your site has helped me more than any of the others for learning Indian Cuisine. Your recipes and instructions have always been accurate. (A fact seldom seen on web recipe sites.) Thank you both for expanding my cuisines to include Indian/Asian, and please don’t stop!
बहुत अच्छा काम सुंदर लड़कियों
P/S: Anuja your smile is always soooooo cute!!! I wish I could find an Indian girl interested in marrying a French-American.
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anuja Reply:
April 23rd, 2010 at 3:59 pm
Hi Mike,
Awww, thank you (blush)!
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April 23rd, 2010 at 11:27 pm
Hi,
I am waiting for the dough to rise. Quick question..I was not able to use the enitre yeast water for mixing the dough. I was able to use only 1/4th cup..the dough was sticky so stopped it. Is it fine???
Your early response will be appreciated. Thankyou!
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anuja Reply:
April 24th, 2010 at 1:34 am
Hi Misha,
The dough needs to be a little sticky…so if that was the case then good you stopped. Let us know if that works
Enjoy!
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April 24th, 2010 at 5:01 pm
Hey Anja,
It was awesome…we had a great dinner. I had prepared it with Kala channa..followed the recipe from your website. Both turned out to be EXCELLENT!!! My hubby loved it..:-)
Your website has helped me a lot…Thankyou!!!
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Lissa Reply:
June 14th, 2010 at 8:26 am
Hi,
In the naan recipe u stated “…bake in oven 550F…” – can u please clarify what “bake” mode in ur oven means ?
1) heat from BOTH bottom and above ?
2) heat from bottom only
Cos Hetal reply in March 2nd 2010 says”… in the bake mode, the heat only comes from the bottom. The naan should be baked, not broiled.” Im puzzled, in tht case – how did ur naans get brown from the top??
In Australia – Bake means heating from BOTH bottom n top. Grill is heating from the top. The ovens here cannot heat only from the bottom!
Hope to hear from u soon. Cos really keen to try baking some naans. Ur naans look awesome!!
Lissa
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July 1st, 2010 at 5:11 pm
Hi Hetal and Anuja,
I tried out your Naan Recipe. I used exactly the same recipe, but my naans turned out very hard.
I used iron skillet instead of pizza stone. IS that the reason y my naan turned out hard????
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anuja Reply:
July 8th, 2010 at 10:35 pm
Hi Krithi,
By the sound of it, yes, the iron skillet probably got too hot and dried them up
If you don’t have a stove, it’s better to use a baking sheet and flip them so both sides gets cooked
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July 20th, 2010 at 1:42 pm
hi dear,
i like your recipies a lot they are easy to follow and turn ou as wonders. thanks a lot.i have a quick question can i make these nans in pizza maker as im planing to buy one, and only invest it if it is of some other use as well. please reply soon
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August 28th, 2010 at 3:47 pm
hi i have tried some of ur recipes and they have always turned out perfect. just wanted to know how i can make naans using a tawa over a stove top. i live in india and dont have an oven.
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September 3rd, 2010 at 1:59 pm
hi hetal & anuja,
i am a vegetarian …so i don’t want to use egg in naan..and could tell me where can i find the flaxseed powder…plz reply..i am planning to make it tonight….
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hetal Reply:
September 3rd, 2010 at 2:59 pm
Hi Noopur,
We buy our flaxseed powder (ground flaxseed) from Sprouts, a health food type store. Stores such as Central Market, Whole Foods, Market Street, etc will also carry it.
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September 8th, 2010 at 6:45 pm
Hi Anuja&Hetal,
Thank you for your wonderful recipes.Naan is my faaavorite bread I have tried so many times from different blogs every time i ended up with some thing….last time i tried your recipe on stove top they turned out soft and delicious.
Thanks again girls,
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hetal Reply:
September 8th, 2010 at 6:51 pm
Hi Sree,
Thanks for the feedback. We have never really tried to make the naan on the stovetop. If you don’t mind, we’d love for you to share your method with the rest of our viewers who may not have an oven. Thanks again.
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sree Reply:
September 8th, 2010 at 8:29 pm
Hi Hetal,
Actually first i tried in the oven but they came out little bit hard,so i just tried your phulka method ha ha.. but here i used wire rack not directly on flame(medium heat).they came out soft.
Hope it helps.
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hetal Reply:
September 8th, 2010 at 9:46 pm
Thanks Sree!
September 28th, 2010 at 1:16 am
Hello, I was wondering if there is a subsitute for the yogurt in the recipe, some of my friends do not eat dairy. will soy yogurt or milk work (maybe soy milk mixed with a little vinegar to make it thicker? [like buttermilk])? sorry if someone already asked this :S and thank you!
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hetal Reply:
September 28th, 2010 at 2:51 pm
Hi Linda,
We came up with this recipe after a lot of trials and errors
. The yogurt really does help the texture. Unfortunately, we have not tried soy yogurt but we think it will work. If you try it, please post your feedback. Thanks.
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linda Reply:
September 30th, 2010 at 2:36 am
will do!
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October 12th, 2010 at 3:18 am
Hi Hetal and Anuja,
I have a quick question ” Where can I find flaxseed powder?”,
I couldn’t find it in Albertsons’s and Ralphs here in Southern California; if you can tell me where exactly I can find it that will be really great.
Thank you
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October 24th, 2010 at 12:02 am
hi,i would like to know if i could a food processor to knead or to even to make the dough for naan..help..
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hetal Reply:
October 28th, 2010 at 5:45 pm
Hi Pia,
Honestly, we have not tried using the food processor for naan dough. If you try it, be sure you mix the flour, salt and oil in the food processor first before adding the wet ingredients. Let us know if it works for you.
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October 26th, 2010 at 12:07 am
Hi,Hetal and Anuja,
I love watching your cooking video’s and have tried quite a few recipes which have come out great and tasty. I wanted to know where can I buy the oil bottle that you have used in this video. I love kitchen gadgets.
Thanks.
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hetal Reply:
October 28th, 2010 at 6:34 pm
Hi Daksha,
I’m with you on your love for kitchen gadgets!
We got the oil bottle from Sur la Table.
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Daksha Reply:
October 29th, 2010 at 4:57 am
I checked online and they have a different one with vinegar and oil together. Could you please tell me if you bought it from the store and the city.
Thanks.
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hetal Reply:
October 30th, 2010 at 7:27 pm
Hi Daksha,
We bought it from the Plano, TX Sur La Table.
October 27th, 2010 at 2:25 pm
Many thanks to you for this fab site. I live in Wales UK and love curry as do most Brits. Yours is the best site available. I do have a problem ,however, what is ‘all purpose flour’? Could I use bread flour, plain flour or self raising for my naan bread?
Thanks again,
Clive
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hetal Reply:
October 28th, 2010 at 7:10 pm
Hi Clive,
So glad you are enjoying SMTC! All purpose flour is plain white flour. It does not have anything added.
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October 31st, 2010 at 2:32 pm
Hi Hetal,
Many thanks for that. I tried th spicy chicken curry last night and everyone thought it was fantastic. You are so clever. I’m really looking forward to working my way through the others. Wales loves SMTC. Doilch as we say here …thanks
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November 16th, 2010 at 3:49 pm
Hi Hetal & Anuja ,
Both of u r doing a gr8 help by trying out the recipes together & letting us know about it ,so that even we can enjoy those.
** I am planning to buy a pizza stone for this recipe.I have question regarding prehheating.I read in a website that if we preheat the oven & then later place pizzastone for cooking the naan ,the stone will get a crack & it is safe to heat the oven & pizzastone together.But in ur recipe u have asked to preheat oven for 550 F degree & then place the naan on top of the stone.Can u please clarify this?
** My oven has only temperature settings till 500 F .Do i have to keep it for little longer?How longer do u think?
Answering these questions would be a gr8 help to me.Thank u.
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hetal Reply:
November 18th, 2010 at 7:44 pm
Hi Aish,
Normally, you should heat the oven with the pizza stone in it. This way, the stone gets hot along with oven. Pizza stones do not usually crack if you put them in a hot oven…this happens if the stone is wet and you put it in the hot oven. So bottom line…heat the stone, pull it out just long enough to put the naan on it (or you can just slide the oven rack out and place the naan on the stone without removing it). If you oven goes only to 500 degrees, it may take just a minute or so longer (but keep a close eye on it).
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Anonymous Reply:
November 20th, 2010 at 7:36 pm
Thank u for the reply.It will help me a lot .
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December 9th, 2010 at 7:16 am
Can we use melted ghee in place of the oil in this recipe? I feel that the taste would be better.
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hetal Reply:
December 10th, 2010 at 4:53 pm
Hi Kym,
Yes, melted ghee will work fine.
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December 9th, 2010 at 6:50 pm
If someone is still looking for buying a pizza stone – try Target these days. It’s on sale. I just got done picking mine for $6.67:)
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December 10th, 2010 at 5:12 am
What kind of yogurt shall I use to make the naan?
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hetal Reply:
December 10th, 2010 at 4:23 pm
Hi Monica,
Any type of plain, unflavored yogurt will work.
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December 12th, 2010 at 4:30 am
Hi Hetal/Anuja,
I need to buy flour, I have 2 options – regular and unbleached.
Can you please tell me the difference and which one shall I buy in order to use in cakes as well as naan.
Thank You
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hetal Reply:
December 14th, 2010 at 4:55 pm
Hi Pia,
We always buy the bleached version. Please note that some cakes require cake flour which is milled more finely than regular all purpose flour.
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December 14th, 2010 at 6:48 pm
Hi Hetal & Anuja,
Tried this recipe.It came out very good .Thanks.My husband was also very happy.
Aish.
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December 15th, 2010 at 2:20 am
[...] any means (despite hundreds of people who think otherwise from AllRecipes), so this time I tried a new recipe. As you can see, mine didn’t quite turn out like theirs…theirs look a lot more correct. The [...]
December 20th, 2010 at 2:18 am
My boss asked us desis at work for a naan recipe. While others told her not to bother making them at home, I passed on the SMTC link to her. This is how much I have come to trust your measurements and procedure.
Anyways, that got me thinking that I should try making the naans using this recipe myself too – just to check how they turn out. Coupled with my previous experiences and goof ups, I tweaked the baking process a bit. This is what I did:
1. I made sure the dough was still warm when I started rolling the naans. This ensures the dough doesn’t shrink.
2. I put the pizza stone on the lowest shelf of the oven and set the over at 550 F, the highest possible temp for my oven.
3. While the oven was heating with stone inside it, I rolled out the first batch of four naans – one stuffed with chopped onions, garlic and cilantro, one topped with just garlic, one with kalaunji and saunf and one plain.
4. When 550 F temperature was attained, I put the naans on pizza stone, closed the oven door, canceled the baking and put the oven on broil – please note that pizza stone remains on the lowest shelf.
Naans baked beautifully and was all puffed up in approx. three minutes. I took them out, put the oven on bake at 550 F once again and rolled out the second batch. Repeated from step #4 above.
Hetal & Anuja, thanks for giving out the perfect measurements for the ingredients. That made all the difference. These were clearly the best naans I ever baked at home. I served them with malai kofta my husband made – using your recipe:)
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hetal Reply:
December 21st, 2010 at 6:45 pm
Hi Arpana,
Glad you enjoyed the naan. Thanks for sharing your experience as we’re sure it will help other viewers.
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December 22nd, 2010 at 11:01 pm
Hi…I’m planning to make naan with chicken curry today..I don’t have yeast..can I use baking powder/ soda or Eno(fruit salt- for acidity)….please suggest..I’m waiting!!
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hetal Reply:
December 23rd, 2010 at 3:31 pm
Hi Endotwitter,
The yeast is a very important part of this recipe. There are many other recipes available that use baking powder/soda but we were not able to get the proper results without the yeast. Sorry.
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December 23rd, 2010 at 6:08 am
Hi anuja/hetal.
Did u ppl hear about egg replacer ( it can be found in new Seasons Store ) its a wonderful replacement of egg for vegan/vegetarian.I tried making cookies with that, it really came out well.
can u tell me is White flour avaialbe in U.S Stores same as the Maida?? Can we use that..???
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January 8th, 2011 at 4:04 pm
Hi Anuja and Hetal
First of all I love your website and have tried a couple of recipes and that has turned out good. I had a question regarding this recipe. Can I use the same recipe for my bread machine on dough cycle. Also Just wanted to share that I am a vegetarian and always replace 1cup of bisquick pancake mix for 2 eggs in every recipe and its worked well for me.
Thanks.
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anuja Reply:
January 12th, 2011 at 4:00 am
Hi Pooja,
Honestly, we have never tried this recipe in a bread machine so would be afraid to guide you with that – maybe a viewer who has tried it may pitch in an help.
Also, thanks for sharing the tip – sounds really interesting, we will try it out soon.
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January 13th, 2011 at 5:39 pm
I exactly followed the recipe and made naan yesterday with a brand new pizza stone. The naan become very dense and hard, (more like crackers) at the end. I couldn’t figure out what i am missing here. Are they need to be rolled out very thin?
Can anyone give me a tip to make a better Naan that we use to have in typical Indian restaurants?
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January 13th, 2011 at 5:48 pm
Want to mention the one thing i forgot to write in the last message. I made many of your curry/subzi recipes for previous potlucks which were great hit. Thanks to Anuja n Hetal. Please, guide me through the Naan recipe as i am planning on making this for the next potluck.
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February 1st, 2011 at 10:22 am
[...] http://showmethecurry.com/breads/naan.html [...]
February 10th, 2011 at 11:50 pm
Hi Anjua and Hetal,
You both are doing a fantastic job.. I have tried many of your recipes and they turn out perfect.. The highest temperature in my oven is 500F, but I have a question regarding placement of the oven rack, whether I have to keep it in the lowest rack or the highest because the lower element is on at 500F..
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February 13th, 2011 at 8:38 am
Wonderful recipe and so easy. You ladies are wonderful teachers. Thank you so much for all your great tips.
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February 14th, 2011 at 4:35 am
Do you guys know if I can use my granite chopping board as pizza stone? It is about 1.5 inches thick & pretty sturdy.
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February 14th, 2011 at 9:36 pm
Anuja & Hetal:
Authentic naan is not prepared from flour leavened with yeast. It takes a lot of skill to prepare naan from unleavened flour, which the two of you absolutely do not have. Authentic naan tastes wonderful, not like the shit you cooked up.
McAdemia
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March 21st, 2011 at 7:40 pm
great job .. thanks for all yr receipes . i just hv a question where can i get food warmer ?
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March 27th, 2011 at 5:57 pm
Perfect everytime!!! Thanks so much!
I tried with eggs and with flexseed powder, both versions were awesome!
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April 6th, 2011 at 6:31 pm
The naan looks so soft & yummmy. Can we omit the step of yogurt as I want to make them vegan naan.
Thanks for the wonderful veg recipes.
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anuja Reply:
April 6th, 2011 at 10:38 pm
Hi Neha,
We have not tried it without the yogurt or with vegan yogurt. Let us know if you do, would love to hear your experience.
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April 9th, 2011 at 9:23 pm
Hi Anuja and Hetal,
I tried your recipe here twice but each time, my yeast/yogurt/egg mixture makes my dough watery so I had to add more flour so my dough will hold. I followed the measurement you have here though. what seems to be the problem.
Bing
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May 12th, 2011 at 11:07 am
Hi Anuja and Hetal,
thanks for the recipe. could you please suggest me the substitute for egg and flaxseeds powder, b’coz we are vegetarian and i don’t get flaxseeds powder here in UAE.
please suggest.
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hetal Reply:
May 12th, 2011 at 7:03 pm
Hi Reena,
We came up with this recipe after many trials and errors. If you don’t use the egg or the flaxseed powder, the whole recipe will probably have to be changed. If you get whole flaxseed, you can try to grind it yourself.
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Reena Reply:
May 13th, 2011 at 6:35 am
thanks Hetal for your suggestion i will try with flaxseeds and revert.
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May 21st, 2011 at 6:59 pm
Hey Ladies,
Would it be possible for me to make the dough ahead of time and then freeze it? And if so, at what point should I freeze the dough… after it rises? After it’s rolled out thin, into naan? Thanks for your help!
Matt
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hetal Reply:
May 23rd, 2011 at 2:26 pm
Hi Matthew,
You can freeze the dough after it has risen. To use it, just thaw it on the counter at room temp until the dough is soft. This may take several hours. You can then roll it out and bake.
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May 21st, 2011 at 8:52 pm
Hey again,
I just finished the recipe and the naan is delicious! BUT, it’s not quite as sweet and stretchy as I had thought it would be (it doesn’t quite duplicate what I’ve goten in restaurants — naan that is so good I’m satisfied eating it by itself). My roommate asked me if I had used chickpea flour — he indicated it’s a key ingredient. What do you guys think? Are there other flours I should experiment with?
Matt
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hetal Reply:
May 23rd, 2011 at 2:29 pm
Hi Matthew,
Restaurants use a tandoor (a big clay oven) to bake the naan and it is difficult to replicate the texture exactly. We have not heard of using chickpea flour in naan but would think it would make it more dense. Any idea where he heard of it?
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Matthew Reply:
May 25th, 2011 at 3:33 am
Hey Hetal,
Thanks for your responses! In between now and when I made my last post, I scoured the web looking for recipes that call for chickpea flour and haven’t found any — he said he found a recipe somewhere online but who knows.
Thanks for the extra info. Definitely watched a couple youtube videos of people making naan in a tandoori oven — I get that it’s scorching hot and the naan hangs vertically — but I feel that there MUST be difference in the dough, right? My naan turns out more like pizza crust (delicious pizza crust) than it does flaky, stretchy, croissant-like, naan. How do you feel about kneading the naan dough? Or using baking powder instead of yeast? Or using cream instead of water?
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hetal Reply:
May 25th, 2011 at 10:24 pm
Hi Matthew,
Everyone has a different recipe (even different restaurants will have different recipes) so you are probably right about the dough. We had tried many different versions of dough, some with baking powder, but it did not work well for us. We have not tried using cream.
June 16th, 2011 at 9:41 am
hiii..
m having a very silly question..
can i make it in a gas tandoor????
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hetal Reply:
June 16th, 2011 at 11:46 pm
Hi Vinni,
I’m not sure what you mean by a gas tandoor. Is it a gas oven? or a stove?
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June 20th, 2011 at 7:31 am
Hi Hetal/Anuja
I am a big fan of your website and thanks for sharing such wonderful recipes.
I have one question about making naan. I want to make it to a party, so can I roll the naan ahead(like 4 or 5 hrs) and refridgerate it? I want to bake the naan before serving but dont want to roll it then.
Please let me know if I can do that?
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hetal Reply:
June 22nd, 2011 at 2:58 pm
Hi Sapna,
It might be hard to pre-roll the naan. The dough is super stretchy so if you roll it and let it sit, it will spring back and become small again.
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July 14th, 2011 at 7:42 pm
can you put up the recipe for keema nan please?
i think the way you guys cook is fantastic, and i have tried your recipes and it comes out sooo delicious, thanks sooo much, and please do put the recipe for the keema nan on you website, thankyou and take care
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hetal Reply:
July 17th, 2011 at 12:09 am
Hi Aiyesha,
We’ll put it on our list to do. Thanks.
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July 31st, 2011 at 5:32 am
Hi I have just tried your Naan recipe for the first time, the dough is currently rising. I have also tried your recipe for Roti. I just wanted to comment that for both recipes, the doughs have come out far too wet; like a sticky mess. There seems to be about 1/4 cup extra liquid in there. Luckily I learnt from the Roti and thought this would happen with the Naan so I added the liquid slowly. I suspect it has something to do with the absorbancy of the flour because I am following all the ingrediants to the letter. Maybe New Zealand flour is weird :/
Anyway keep up the good recipes!
Thanks, Chloe
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August 1st, 2011 at 5:13 pm
I tried making naans yesterday..i followed the recipe to the tee. everything looked good till they went in the oven. I set the oven to 530F and placed the pizza stone on the first rack from the top. They fluffed up slightly, not much and did not turn brown. For the next batch then i turned the broiler on, these turned hard as well. Can you tell me where i am going wrong!
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August 15th, 2011 at 4:35 pm
Hi Ladies,
I was wondering where did u get ur silver rolling pin from…it looks sooo much better than the wooden rolling pins. P.S. I tried making a couple of recipes following ur site and all turned out great!!!except the gulab jamuns…they looked pretty but they turned out very chewy? any thing i can do to change that…
thanks
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August 25th, 2011 at 3:02 am
Hi Ladies,
Awesome recipe, I tried naan myself today based on the instruction in the video, but there was a problem. My naan was little crunchy and not soft………please help me out……..
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hetal Reply:
August 30th, 2011 at 1:41 pm
Hi Shylaja,
It may help to keep the naan in an insulated container until you are ready to eat. It will soften the ones that have become hard.
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Anonymous Reply:
September 2nd, 2011 at 9:11 pm
Thanks Hetal, I will try it next time……. and by the way, i tried ur Rasmalai recipe…… it was so good!!! and “good” is not the right word, its more than awesome….. thanks guys. Keep up the good work!!!!
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August 31st, 2011 at 3:15 am
Just wanted to tell you that I love you ladies! I’m an Arab American and my husband is from
India, we don’t have any of his family here and it is so nice to have finally found a reliable source for recipes! We have loved everything that I have made! About to put the naans in the oven now! Thanks again! Hoping that when my mother in law comes to visit I can make them proud!
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hetal Reply:
September 8th, 2011 at 7:38 pm
Hi Stacie,
We’re so glad you are finding SMTC useful. Thanks for the feedback.
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October 6th, 2011 at 5:30 am
Do you have any advice to share on how to save naan and reheat perhaps day later? I know fresh is best but we are planning to host a large group and won’t be able to devote that kind of kitchen time. As a matter of fact, the kitchen will be blocks away from the serving area! Any suggestions will be helpful.
FYI, we will also be serving your pani puris as apps…..
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hetal Reply:
October 6th, 2011 at 2:52 pm
Hi Nate,
The only way we have re-heated naan in bulk is to lightly butter each one (optional) and stack them up about 6-8 high. Wrap the entire stack with foil and bake it in the oven (350F) until warmed all the way through.
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October 8th, 2011 at 4:16 pm
Hi Hetal & Anuja,
Thank you!
You ladies rock!!! I followed your recipe for the naan and they came out very well! And they remained soft for a long time when I smeared them with butter. I had them with butter chicken, which was again your recipe. I couldn’t have done it myself without your exact measurements and the awesome videos. Keep it up, ladies! You are a big help to all the new,untrained cooks like me
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hetal Reply:
October 11th, 2011 at 6:54 pm
Thanks for the feedback Shraddha!
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October 10th, 2011 at 5:25 am
Dear Hetal and Anuja,
Have you tried regular yeast rather than rapid rise and leave the dough in the refrigerator all day to rise? I have made pizza dough this way as a convenience since I work all day and don’t have the time to wait an hour or two for dinner.
Thanks for the great videos. Rich
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hetal Reply:
October 11th, 2011 at 7:27 pm
Hi Richard,
No, we have not tried it but it does sound like a clever way to do it. Thanks for sharing the idea.
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November 14th, 2011 at 3:42 am
I came across few recipes on naan, which do not call for egg addition. I was wondering, why have you added egg in this recipe?
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December 5th, 2011 at 2:40 am
It is actually a great and useful piece of info. I’m satisfied that you shared this helpful info with us. Please keep us up to date like this. Thanks for sharing.
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January 19th, 2012 at 9:16 am
Hi there,
First of all I would like to tell you that I absolutely love your website. I’m in love with Indian cuisine and this website has helped me to make delicious meals at home.
I just have a quick question about making naan. I made your naan recipe a while back and they turned out wonderful. I would like to make them again, but I was wondering how I could add extra flavours. I was at an Indian restaurant the other day and they served ‘stuffed’ naan with sweet flavours. I think it must have been coconut, cumin and something else
I was wondering whether you could tell me how to add these extra ingredients to my naan.
Thanks in advance and thank you again for this great website!
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hetal Reply:
January 19th, 2012 at 8:24 pm
Hi Naomi,
You could roll out your naan, sprinkle any extra flavorings you like and then fold it in half. You can then re-roll it a bit and continue with the rest of the process.
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January 25th, 2012 at 12:35 am
ur site in simply superb.i wanted to try this recipe i have a doubt regarding the yeast.can i use easy bake yeast instead of active dry yeast.if so is it the same quantity and do i need to mix it in water and allow the yeast to become active.can you tell me the difference please help me.
thank you in advance.
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hetal Reply:
January 25th, 2012 at 4:29 pm
Hi Deep,
Easy bake yeast (or Rapid Rise yeast) does not need to be proofed (made frothy before using). You can add it directly into the dry flour. The same quantity should work fine. Also, the dough does not need to be risen twice with easy bake yeast.
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February 12th, 2012 at 1:33 am
I have made this recipe at least a 100 times now and every time i make it the naan comes out PERFECT! Thank you so much for such a good recipe
recently though i was running late and didn’t have time for the oven to heat up properly so i cranked up the heat on my stove top and heated my tava really well and made these on stove-top and they came out just as good.
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February 19th, 2012 at 2:20 am
I didn’t have rapid-rise yeast or a pizza stone, but this naan turned out beautifully nonetheless. Lovely with palak paneer for supper tonight. =)
Your YouTube channel has inspired me to try Indian recipes for the first time. Thanks so much for all your work.
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hetal Reply:
February 24th, 2012 at 7:34 pm
Thanks for the feedback Darcy!
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March 7th, 2012 at 3:24 am
[...] Naan Naan (a soft bread that goes great with almost any dish) is simple to make but it is somewhat time consuming. The video is great and you can watch the two women who run the site I found the recipe on explain and demonstrate the process for baking naan. This is good if you’ve never made bread before or even if you’re just interested in watching a pro’s technique. ShareTweetTweet This entry was posted in Uncategorized by admin. Bookmark the permalink. [...]
March 21st, 2012 at 12:54 pm
Hello! Great recipe…. wondering how to best save unused dough… in the fridge??? How long would it last????? Thank You!!
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hetal Reply:
March 21st, 2012 at 12:59 pm
Hi Heather,
The dough will stay fresh in the fridge for about 2-3 days, provided you wrap it properly with plastic wrap so a crust does not form. To use it again, you would have to bring it back to room temperature for best results.
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April 12th, 2012 at 1:55 pm
Hi Hetal and Anuja
I looked at your recipe and made Naan Yesterday
1st batch I did made in Oven was a Disaster, Then I have tried cooking naan on Tawa. They came out really well and its big hit..
Not sure Whats the difference, I placed the Naan on the highest rack and took out after 3 mins.. its a hard crust..
But anyways its a huge hit..
Can give me some tips how to place the naan in the Oven rack
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hetal Reply:
April 16th, 2012 at 9:29 pm
Hi Ooha,
Since every oven is different, you may have to experiment with yours to get the right placement. Also, we used a pizza stone…not sure if you did, too.
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April 22nd, 2012 at 10:47 pm
Hi guys! I LOVED this recipe..thanks a lot! I changed it slightly last time i made it by adding baking powder (1/4 teaspoon) and replacing water with milk and it came out even better! Just thought i would let you know
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hetal Reply:
April 30th, 2012 at 10:02 pm
Thanks Anjali!
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May 21st, 2012 at 6:32 am
Hi,
Just wanted to know for the Warm Water – 1/2 cup, 1/2 cup is how much ml?
Thank you
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hetal Reply:
May 23rd, 2012 at 3:25 pm
Hi Hannah,
1 cup = 237 ml, so 1/2 cup would be approx 118 ml.
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Hannah Reply:
June 2nd, 2012 at 2:31 pm
Thank you Hetal
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July 2nd, 2012 at 3:43 am
Thank You Sooooooooooooooooooo Much!!!! I used milk instead of yogurt and egg. My first Naan came out Delish!!!
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December 14th, 2012 at 7:31 pm
Hi Hetal
i like all your recipes.Can you please tell me whether should i keep the oven in bake or broil mode while making naan? Actually many other sites shows the oven to broil mode for making naan.
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hetal Reply:
December 18th, 2012 at 4:06 pm
Hi Sukh,
We had our oven on bake (at the highest temp possible – which was 450F for us).
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sukh Reply:
January 8th, 2013 at 3:25 pm
Thanks Hetal
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January 23rd, 2013 at 8:14 pm
The BEST naan recipe, hands down! I have been making them for over a year or so and they turn out perfect every single time. In the past I had tried hundreds of naan recipes to no avail. Thank you SMTC, Hetal and Anuja
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hetal Reply:
February 4th, 2013 at 5:59 pm
Thanks Dimple! Glad the recipe is working for you!
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January 28th, 2013 at 11:48 pm
hi
i tried lots of your reciepes they come out awesome. few days back i tried naan which become hard on the corners but the inner portion is good soft i use baking tray for baking rest all was same as you people mention. could u advice me something…
thank u
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hetal Reply:
February 4th, 2013 at 5:21 pm
Hi Sweety,
Sometimes, oven temperatures are different and even within the oven, there are hot and cool spots. You may want to rotate the pan half way thru the baking process to make it more even.
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January 31st, 2013 at 8:11 pm
I do not know if you know this place but where I live there is an indian store called patel brothers. Do you think I can get most of your ingredients that you use in your videos there? Please Answer
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hetal Reply:
February 4th, 2013 at 4:48 pm
Hi Zahra,
I bet you can get ALL of the ingredients we use there.
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April 9th, 2013 at 1:34 pm
[...] would have made naan bread from scratch but the whole idea of quick easy meals on game nights is just that – “quick” and [...]