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Classic Naan Recipe

Classic Naan Recipe

Learn how to make homemade naan bread with this easy baking recipe! This best traditional Indian flatbread features a perfectly chewy texture with signature blistered surface. No tandoor oven needed - achieve authentic results using simple techniques and everyday ingredients for restaurant-quality naan at home.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
8 naan breads
An overhead shot of freshly-baked naan bread stacked on a rustic clay plate, with one piece pulled slightly apart to reveal its airy, bubbly interior structure. The bread's surface shows beautiful char marks and blisters from high-heat cooking, with a light brushing of melted ghee creating a glistening finish. Scattered around the plate are small bowls of colorful curry, fresh cilantro leaves, and a small dish of sea salt flakes. The scene is captured in warm natural light that highlights the bread's golden-brown exterior and fluffy texture, all arranged on a dark wooden table that provides striking contrast to the pale bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g plain flour, plus extra for dusting</li><li class="ingredients-single-item">7g fast-action dried yeast (1 sachet)</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">100ml plain yogurt</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus extra for greasing</li><li class="ingredients-single-item">30g butter or ghee, melted (for brushing)</li><li class="ingredients-single-item">2 cloves garlic, finely minced (optional)</li><li class="ingredients-single-item">2 tbsp fresh coriander leaves, chopped (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or heavy-based frying pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center. In a separate jug, mix together the warm water, yogurt, and oil until well combined. The yogurt adds tenderness and a subtle tangy flavor to the naan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the wet ingredients into the well of the dry ingredients and mix together using your hands or a wooden spoon until it forms a soft, slightly sticky dough. If it's too dry, add a tablespoon of water; if too wet, add a little more flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you press it with your finger. This kneading develops the gluten structure, essential for that characteristic chewy texture of naan.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a clean bowl, place the dough inside, and cover with a damp tea towel or plastic wrap. Leave in a warm place to rise for 1-2 hours, or until doubled in size. The slow rise allows flavor to develop in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release air bubbles and divide it into 8 equal pieces. Form each piece into a smooth ball by tucking the edges underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat your cast iron skillet or heavy-based frying pan over high heat until very hot. Meanwhile, take one dough ball and roll it out on a lightly floured surface into an oval or teardrop shape, about 5mm thick. Don't worry about perfect shapes – irregular edges are part of naan's charm!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the pan is smoking hot, carefully place the rolled-out dough onto it. Cook for 1-2 minutes until bubbles form on the surface and the underside develops dark brown spots. Flip and cook for another 1-2 minutes until both sides are cooked with characteristic charred spots.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If you have a gas stove, you can also briefly hold the cooked side directly over the flame using tongs for 10-15 seconds to create authentic char marks and blisters like a tandoor oven would. Be careful not to burn it!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the naan and brush immediately with melted butter or ghee. If using, sprinkle with minced garlic and fresh coriander. Place in a clean tea towel to keep warm while you cook the remaining naan breads.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm. For the best eating experience, enjoy fresh naan within an hour of cooking. Any leftovers can be wrapped tightly in foil and reheated in a warm oven, or frozen for up to 1 month.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Naan Recipe?

Classic naan requires plain flour, yeast, sugar, salt, warm water, yogurt, vegetable oil, and butter or ghee for brushing. Optional flavour enhancers include minced garlic and fresh coriander leaves, which add aromatic depth to this traditional Indian flatbread.

How to cook Classic Naan Recipe at home?

Learn how to cook Classic Naan Recipe by preparing a simple yogurt-enriched dough and allowing it to rise until doubled. Roll each portion into oval shapes and cook in a smoking hot cast iron pan for 1-2 minutes per side until bubbled and charred. For authentic tandoor-like results, briefly hold the cooked naan over an open flame, then brush with melted ghee.

Can I make naan bread without a tandoor oven?

Absolutely! A heavy cast iron skillet provides excellent results, creating the characteristic charred spots and blisters. For extra authenticity, after pan-cooking, briefly hold the naan with tongs over a gas flame for 10-15 seconds to mimic tandoor-style charring and bubbling.

Why is yogurt used in traditional naan dough?

Yogurt serves multiple crucial functions in naan dough. It adds moisture and fat for tenderness, provides mild acidity that activates the yeast and develops flavour, and contributes proteins that help create naan's characteristic chewy texture and slight tanginess that balances rich curry dishes.

How do I store leftover flatbread and can it be frozen?

Leftover naan should be wrapped in foil and stored at room temperature for 1-2 days. For longer storage, freeze in airtight bags for up to a month. Reheat frozen naan by sprinkling lightly with water and warming in a 180°C oven for 3-4 minutes or briefly toast in a hot pan.

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I added garlic and coriander as suggested - delicious!", "name": "Authentic Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-20", "reviewBody": "Freezes beautifully for later meals! I made a double batch and froze half after cooking. They reheat perfectly in a hot oven for a few minutes. Now I always have restaurant-quality naan on hand!", "name": "Great for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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