Homemade Naan

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 Flax seed 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 Flax seed powder mixed with 3 tablespoons of water can be used as a substitute for egg. You will be able to see tiny flax seed 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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266 thoughts on “Homemade Naan

  1. Hi,
    I want to make Naan tomorrow and would hv lot of cooking to do so can i knead the dough today, keep it in fridge and make Naan tomorrow.
    Thanks in Advance

    1. Sorry for the late reply…you can keep the dough in the fridge. You may want to keep it a room temp for a bit before baking.

  2. Do you think it would work if I make this same recipe using gluten free flour or 1/2 gluten free and 1/2 cashew meal instead of the all purpose flour?

  3. thanks for this recipe. I’ve tried many many variations on naan and have never been able to get it right before. This is the best I’ve found so far and is delicious.

    I don’t have easy access to an Indian grocery store so I did make some substitutions. I did half cake flour and half all-purpose after reading that Maida is more highly processed than our all-purpose. I used non fat greek yogurt. I had to add about 1/4 c more all-purpose flour while kneading with my machine and then maybe a tablespoon more or two while kneading my hand. Was nice and soft but not too sticky. I also used active dry yeast and did as suggested – let it rise, then punched down, and let it rise again. It was nice and puffy but the actual rise time ended up being almost three hours total. I have a bread proof setting on my oven so I used that to ensure a nice warm place. I covered with plastic wrap like I do with all my breads.

    I did use a pizza stone to cook it. Put oven on 550 degrees. Make sure not to use convection. Using convection for bread cooks the outside too fast so you don’t get the bubbles in the oven. I placed the stone at the top as recommended and it puffed up and browned though in mine, it did take a little longer than 7 mins. I did not have to flip. Added the butter at the end and then put into tinfoil which has kept them nice and soft. Recommend watching them constantly as I got sidetracked on my last batch and they were crunchier. although they are also very nice πŸ™‚

    Only thing I notice is that while it is close to what I can buy from a store but different from what we get in restaurants. Not sure why there’s such a difference

  4. Pingback: Indian Food
  5. Great recipe! I also “baked” the naans on a very hot skillet with a little bit of oil. Turned out just as good.
    Question: on the video I thought I saw a little “rolling pin” technique to make the round shape — noticed that the dough was rotating at the same time. Can you elaborate? Thanks!

    1. Hi Tony,

      Excellent tip for folks who do not have access to an oven or simply do not want to use it – thanks for sharing πŸ™‚

      Regarding the rolling platform – it is a marble lazy susan that I use as a rolling platform…so if you put pressure on one side, the platform rolls hence makes the rolling a little easier. I loved it but it does take a little getting used to. I bought it at a kitchen store at an outlet mall.
      Hope that helps.

  6. Hello,

    Wondering what brand you use for the pizza stone and insulated container. I tried the link in your earlier replies but that goes to page not found on your site. I find aluminium press and pressure cooker in your store both of which dont seem applicable for the insulated container.

    Thanks,
    Kavitha

  7. I do not like using store bought yeast in my recipes and was wondering how I could make this with traditional sourdough bread?

  8. Hey girls! I’m planning on making Naan for the first time tomorrow. I doubt you’ll get back to me then but I’m gonna try my luck any ways. I’m gonna use regular baking pan. Question: Roughly how many minutes do I cook on each side? Just a rough idea would be great ! Thanks so much ! Farzana from Vancouver, Canada.

  9. Hey girls! I’m planning on making Naan for the first time tomorrow. I doubt you’ll get back to me then but I’m gonna try my luck any ways. I’m gonna use regular baking pan. Question: Roughly how many minutes to I cook on each side? Just a rough idea would be great ! Thanks so much ! Farzana from Vancouver, Canada.

  10. Hi, Hetal, Anuja.

    I am big fan of yours. Feeling more proud to c u both as I am also Gujarati.
    One question, wt is rapid rise yeast? can I use dry yeast instead? if yes, which proportion?

  11. Hi Anuja & Hetal,

    The naan turned out very well! I just had a question for you, my naan was more pizza dough like, than stretchy and flaky. I did leave the dough out for an hour or so after it had risen for an hour in the oven. Could that be the reason? Do let me know.

  12. 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

  13. 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

    1. 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.

  14. 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 πŸ™‚

  15. 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.

  16. Thank You Sooooooooooooooooooo Much!!!! I used milk instead of yogurt and egg. My first Naan came out Delish!!!

  17. 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 πŸ˜€

  18. 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.. πŸ™‚

    Not sure Whats the difference, I placed the Naan on the highest rack and took out after 3 mins.. its a hard crust.. πŸ™

    But anyways its a huge hit..

    Can give me some tips how to place the naan in the Oven rack

    1. 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.

  19. Hello! Great recipe…. wondering how to best save unused dough… in the fridge??? How long would it last????? Thank You!!

    1. 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.

  20. 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.

  21. 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 πŸ™‚ 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.

  22. 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.

    1. 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.

  23. 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 πŸ™‚ 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!

    1. 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.

  24. 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.

  25. 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

  26. Hi Hetal & Anuja,
    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 :)Thank you!

  27. 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…..

    1. 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.

  28. 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!

  29. 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……..

    1. 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.

      1. 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!!!!

  30. 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

  31. 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!

  32. 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

  33. 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 πŸ™‚

  34. 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?

    1. 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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