Naan – Indian Flatbread
This from-scratch Naan (Indian Flatbread) is great for scooping up sauce and rice and it makes a perfect accompaniment to just about any meal.
There is nothing better than eating a plateful of this butter chicken (or this curry or this curry or this curry, for that matter) with a piece of fluffy, delicious naan by your side.
Naan is a simple Indian flatbread that is perfect for scooping up sauce and rice and it makes a perfect accompaniment to just about any meal, Indian or not.
Plus, we love to use the leftovers to make mini-pizzas. Not exactly staying true to traditional Indian food, but delicious nonetheless.
I have an old recipe for naan, but to be truthful, the recipe I’m posting today (that I’ve made at least six or seven times in the last couple of months) completely blows it out of the water. Tender, light and buttery, this naan is irresistible.
If you are afraid of yeast, please – don’t be! Naan (and other flatbreads) is a great place to start if you are a newbie to working with yeast. Check out this tutorial for some helps, as well as the recipe instructions below that include directions for using either active dry or instant yeast.
Also, you can email me at any time with questions on working with yeast.
My lifelong goal is to make bread/yeast/dough experts out of all of us!
FAQs for Naan Indian Flatbread
Yes, I freeze them all the time!
You can turn a cookie sheet upside down in the oven, or cook the naan on in a frying pan on the stove.
Yes, I’ve doubled it with great success!
One Year Ago: Citrus Water Punch
Two Years Ago: Perfect Lemon Cake
Three Years Ago: Chocolate Mint Brownies
Naan – Indian Flatbread
- 3-4 cups (426 to 568 g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry or instant yeast
- 1 ½ cups milk
- 1 teaspoon sugar
- 3-4 tablespoons, melted butter
- Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
- Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
- Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
- After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)
- Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.
Recipe Source: adapted slightly from Evil Shenanigans
124 Comments on “Naan – Indian Flatbread”
Have you ever tried replacing half of the flour with whole wheat flour? Just wondering if it would work.
Yes, it works great!
So good! My preschooler helped make this and then devoured two pieces. We rolled this to about 6 inches. We didn’t need to flour our pastry mat at all. We did sprinkle garlic lightly on some pieces.
We had tons of leftover curry so I decided to make this recipe. Unfortunately, I didn’t take into account the two hour rising time, and ended up just letting it rise for one hour, so that we could eat before kids’ bedtime. What came out of the oven wasn’t naan. It was the yummiest, puffiest pitas I’ve ever tasted. They were seriously amazing. So the next time I needed to make pitas, I used this recipe and, once again, let it rise for only an hour. I got amazing puffy pitas, just like the last time. Each one of them had a huge wonderful pocket. I’ll have to actually follow the recipe and make naan one of these days, but until then, I’m loving the pita
Could I cook these on the stove in a cast iron frying pan?
I made this the other night and it was amazing! I will def be making it again! It did split my pizza stone in two though. I think it was because I was only cooking one naan at a time. Next time I will remove my top oven rack and cook 3-4 pieces of naan at a time. Great recipe!
To clarify, do you use 1/2 tsp of active dry or instant yeast? I didn’t think they substituted out equally?
I’ve just made this recipe and used 1/2 tsp of active dry, but it didn’t get as foamy as my yeast normally does. I went ahead with the recipe but the dough didn’t rise very much.
I use the same amount of either. It may not get as foamy when being proofed in milk
That usually happens when your yeast isn’t viable anymore. Try it again with fresh yeast. I think you’ll love this recipe. It’s my favorite.
We are dairy free, I could sub plant milk but curious if water would work?
Yes, I think so (the bread will have a different texture and flavor)
Thank you! This was yummy! I felt like an over achiever tonight. My naan was a little on the tough side. Would that be due to over flouring or cooking too long? I cooked them in the oven for 3 minutes on the pizza stone. I also would up the salt for next time (this is more for me to remember!).
It can be due to both – if the dough was soft and pliable and easy to roll out it’s probably due to overcooking a bit.
This was really yummy and fairly easy.
BUT WORD OF CAUTION: I spritzed the water (it was room temperature) as directed and on the fifth naan, my pizza stone cracked and broke in half 🙁
So while I’ll probably make this again, I’ll skip the water spritzing. As well as upping the salt to 1.5-2 tsp.
Delicious naan Mel! No more store bought naan for me.
I love this recipe and make it all the time! But now I need to make a dairy free batch. What would you recommend substituting for the milk and butter?
Maybe try almond milk and coconut oil?
I just made these dairy free with plain almond milk and vegan butter-turned out great!
We have a very large family so I doubled the recipe. I love to let my dough rise overnight when I can, so I made the dough the night before, placed it in a large covered container and let it chill/rise overnight in the fridge. About 3-4 hours beforehand, I took it out to let it come to room temperature, punched it down, divided it up into 24 pieces then proceeded along with the recipe. And even though I have a baking stone I cooked mine on my (outdoor) 36″ griddle because I could fit more on there at a time and get them done in only 2 batches since I had so many to make. These are insanely delicious and the very best Naan recipe I have ever made! Definitely a keeper, thank you!!!
Thank you for your tips on how to adjust for a big family!!
Hi Mel! Have you ever frozen these finished beauties? I’d love to make your Indian Butter Chicken on vacation but I don’t want to wait on the rising and I’m worried about transporting the dough. Thanks Mel!
Yes, I freeze them all the time. Works great!
Soft, fluffy and delicious!
i’ve made this recipe several times, its excellent and my go-to whenever we are having indian food and want an extra side. its great. i often use some whole wheat flour…..still great. this last time, i subbed kefir for the milk, still great! i was excited for another use for kefir.
Oh, that’s great about the kefir!
I have made this recipe a number of times and it has always turned out successful! I love this recipe, its way better then store bought and I love that the dough freezes so well (which I’ve done on several occasions). I prefer cooking on a pizza stone (I usually do 2 at a time and since I serve dinner for 2-4 people regularly its a cinch and takes just a few minutes). I’ve also successfully cooked on a skillet on the stovetop, which was faster but I liked that in the oven I didn’t have to flip them. Thank you so much for this wonderful recipe! If it wasn’t for your great tutorial I might have never tried to make my own naan.
Made these a few nights ago…they turned out ok. First off, I’m pretty sure I slightly over floured the dough. It was still very soft, but not at all sticky. Then I only let the dough rest for about an hour and a half the first rest. (Didn’t have enough time for the full rest) I cooked them on my pizza stone at 500 degrees. It took me an hour to cook them all and opening and closing my ice a million times was a pain and made my house so hot! After all of that they puffed nicely, but turned out too chewy and quite dry. Disappointing. However, I may be willing to try the recipe again, but cook them on my griddle instead.
Finally planned ahead enough for this recipe, and though it created some fighting over servings at our 9 person dinner table, it was WORTH IT!!–so delicious!!–also, since our pizza stone is about 3 years misplaced, I tried our cast iron skillet in the 500 degree oven, and it worked like a charm!!–I put a Tb of veg. oil in right before, and it lasted through the whole batch beautifully!
I’ve made this several times over the past few months, and it turns out great. Thanks for the recipe! Like someone already mentioned, I “bake” these on the stovetop, in a nonstick frying pan (or, skillet, if you prefer) at medium-high heat. I also use high-gluten flour when I have it, and find this produces better results. The dough is easier to stretch/shape.
I’ve made this a couple times when we have mulligatawny for dinner. It is so delicious! Mine doesn’t get brown spots like yours pictured, but it still tastes so good. Very simple recipe- definitely a keeper! Thank you!
Mmmmmmmm!!! I made this naan tonight and served it with a chicken curry recipe that my family has been loving on for years. I was so excited at how well it was turning out as I was making it! I was nervous about opening and closing that hot of an oven so much with my 2-year-old running around (and hubby not home from work yet), so I made it on my electric griddle, as you had suggested as an option. My griddle is a larger size and goes to 400 degrees, and that worked perfectly. I could cook 3 at a time, and each batch took about 3 minutes total (I flipped once). They puffed up beautifully. I LOVE Indian food and am just sad that it took me so long to finally give this a try. And I am totally going to make little pizzas with the leftovers. Thanks Mel!
Thank you for your “Tutorial on Yeast”.
I have spent much time, trying to Proof or Foam my yeast. Testing and re-testing.
Yes, I found it is Instant Yeast. ONLY your comments showed my the difference.
My family snarfed these down as fast as pulled them off of the pizza stone. We ate them with Indian Butter Chicken, such a yummy change from typical winter dinner food.
Awesome! I had to cut the first rest down by an hour and I put butter on them after they came off the pan. Best thing I’ve made yet! Went awesome with our chicken curry.
These were fabulous!!! I made these with a spicy Curried Quinoa. I should have left them in an extra min, but even taking them out a min early they were delicious and easy to make. Thanks for sharing.
This is a great recipe! I let the yeast (activated dry) and sugar activate in the milk for a long time -about half an hour- as my yeast was a bit old. I grilled the naan outside, and I learned that I needed to absolutely flatten the dough before grilling, or it would rise a bit too much and end up a bit doughy. I put two crushed cloves of fresh garlic in the melted butter before brushing it over the naan, and it was fantastic! Thanks for sharing the recipe.
Any luck using whole wheat flour for half or part, Mel? Thanks!!
Ella – I’ve used half whole wheat flour with great results!
Just found your website……made your unbelievable choc cake and naan….all winners. You have been bookmarked. Thank you for your recipes.
Can you freeze the dough? At what stage would you freeze the dough and how (plastic wrap then ziplock bag it?). Thanks : )
Kim – I haven’t tried freezing this dough but I’m guessing you probably could since most yeast doughs freeze pretty well. I’d probably freeze after the first rise. Punch it down and place the dough in a lightly greased freezer ziploc bag.
I love this bread! I just made it for dinner tonight and tried one – it was delicious! I baked it on a cast iron skillet and it turned out just fine. I’ll be eating it with Carne Guisada tonight, and I can’t wait!
This sounds excellent. If I don’t have a pizza stone, can I use another kind of bakeware like a cookie sheet? If not, I might have to just invest in a pizza stone..
Ana – I’ve only ever used a pizza stone but I’ve heard that you can turn a baking sheet upside down and preheat that the same way and use it. Good luck if you try it!
I love this recipe! I needed the oven for the Cajun Curry Chicken I was serving this with, plus I didn’t want to heat up my whole house in the middle of summer, so I made mine on an electric griddle. They cooked up perfectly. I couldn’t believe how chewy they were! We ate the leftovers as personal mini pizzas (using your recipe for pizza sauce). Oh my. They were crazy good! I am going to bake up a whole batch right now, simply to throw in my freezer for instant pizzas whenever I want them.
Mel Mel Mel, oh how I love this bread. I made it a few years ago, but only once. Tonight I made your coconut curry shrimp and this bread…oh my! It was a really yummy dinner other than the fact that I paid a dollar per ounce of shrimp…YIKES (I will do chicken next time unless it is for a special occasion). This naan is just so chewy, soft, and yummy! Tomorrow I’m trying your coconut rice with the grilled coconut chicken you recently posted! It’s been a while since I’ve posted! Love your site!
My husband made this and it’s a hit! He likes to put honey on his naan and I ate a couple with strawberry jam. We are going to make the rest into personal pizzas!
Mel – love your blog! I think my preschooler would love to make his own pizza using this flat bread. When you make pizzas with it what is your cooking temp/time? Thanks!
Hi Sarah – I just heat my broiler to 475 (if your broiler is just lo or high, preheat to high) and cook until the cheese is hot and melted. It’s pretty easy! Keep an eye on it, though, since food can burn easily under the broiler.
Jeana – sure, I think you could use a normal baking sheet (just turn it upside down and use the flat bottom side). I think a few commenters said they even cooked the naan on a griddle or in a skillet on the stove. Over medium heat (on a really hot skillet or griddle) and 3 minutes per side would probably do the trick.
Hello! I don’t have a pizza stone or a griddle or anything like that. Would it be possible to use a regular baking sheet in the oven? Or perhaps do the naan in a skillet on the range? I have never made bread of any kind before, so I’m completely clueless. 🙂
Linnea – I don’t have a bread machine so I’m not really familiar with how much dough can fit in one and all the settings so I can’t tell you for sure but if you are nervous about doing it by hand then by all means try it. Good luck!
I am like my Mom, I kill yeast. With that in mind, is it possible to use my bread machines dough setting to get the dough for this? I am willing to do it by hand but living in such humidity makes yeast tricky, or so it seems. Thanks
We just made your old recipe for “naan” bread. I did not have time to let it raise. I put everything into my bread machine and set it on dough and let it do it thing. I finished the rest of our dinner—sad faces—no curry tonight, but I wanted a bread and so tried this. I pulled it out after 30 minutes; divided the dough; let it rest for 10 minutes; and then shaped it for cooking. I did have my stone preheating so I let the shaped naan raise about 10 more minutes while we set the table and put things out. Just before sitting down I put the first three into bake. It was wonderful. I didn’t even have to ask if the family liked it. We had honey and butter which we put into the pockets—yummy. Thanks for sharing. The crumb was chewy, while the crust was tender.
I kind of had to smash them down to get them to deflate. I would bet I added too much flour, they’re kind of soft on the inside, but not chewy throughout. Thanks for the recipe though!!
So I made this tonight, and it’s very delicious – however I noticed that it was less chewy and it puffed up a TON once in the oven. I’m pretty familiar with my oven, and I wasn’t expecting it to be so huge. Any thoughts?
Bethany – did it deflate like normal after it came out of the oven (even after over-puffing)? I’m not sure what would have caused it, to be honest. If it wasn’t very chewy, my guess is the dough might have been overfloured – was the dough pretty stiff or still on the soft, slightly sticky side of things?
Thank you for the advice! I will try that next time.
Jenn – when I’ve used my griddle to bake this and other flatbreads, I don’t use oil at all since my griddle has a nonstick surface. Eliminating the oil or cooking spray would probably help with the smoke issue.
Over all very taste! We will make this again. But I have a few questions about preparing this on the stove top. I first tried to heat a fry pan with cooking spray and cook them on that, then when that didn’t work I tried using oil only to have that burn them and smoke out the kitchen. Thankfully my husband came home and was able to use the grill outside while I finished the rest of dinner inside. We lost a few during the process but the ones cooked on the grill were great. Any recommendations for using a griddle or fry pan?
I love to cut them horizontally and put butter and shredded farmers cheese!! It is so so good!!! Even better with sheep milk cheese, now that is really irresistible!
Dena – baking at 450 will be fine. Just watch the baking time – you may not need to add any additional time.
I have a Pampered Chef stone that can’t be in an oven hotter than 450°. Will the Naan still work on it? And if so, does it need to cook for longer?
Jill – annoyingly, I’ve found the same problem. What I’ve done to avoid the problem is to either a) double the recipe and freeze the dough or freeze the baked goods if I don’t need them all or b) add the flour extra gradually (even if the recipe calls for the flour to be added at the beginning or all at once) and err on the side of not overflouring. I still use my Bosch for all yeast doughs (I never knead by hand…way too lazy for that) but with smaller batches, I just go slower or double the recipe. Hope that helps! Also, when the dough is spinning and spinning around and doesn’t seem to be “catching” or kneading, I sprinkle in some water to get the dough to catch on the sides of the bowl and start kneading again.
Mel, I was hoping that you could answer a question that I’ve had for awhile. When I use my Bosch for recipes such as this that don’t call for a lot of ingredients, I find that the flour just clumps up and spins around on the dough hook. It doesn’t seem to mix very well unless I’m making four loaves of bread. I really don’t want to have to knead the old-fashioned way, so I was wondering if you’ve had the same problem and have any tips. Thanks.
This was really easy to make as well as delish!
I’m glad I read that about the stoneware from PC before I made this! I will have to try a different method.
This was really good! But, my pizza stone cracked while making it… After it cracked, I went to the Pampered Chef website to see the specs on the pizza stone, and they said to only use it up to 450 degrees. So…beware. But maybe I’ll try it on a griddle next time? It was DELICIOUS with the tikka masala and coconut kurma I made from favfamilyrecipes.com. Thanks for the recipe!
Deb – I’ve subbed in 1-2 cups white whole wheat flour for this recipe but never more than that. The naan is much denser when I use whole wheat but we still like it, although, I have to say, nothing compares to the all white flour version.
Hey Mel – have you ever used white whole wheat flour on this? I’ve seen you split the AP flour in half between AP/white whole wheat on other recipes, have you ever tried that here? I really like to use white whole wheat when I can but if it’s going to negatively impact the flavor/rise, then it might not be worth it.
Thanks for this! I love naan- my grown kids love naan, my dog loves naan hehe. My fave snack ever(or lunch even) is simply warming naan in the microwave , then drizzling on a high quality olive oil, and topping with feta cheese- maybe a kalamata olive sliced as well. Mmmmm. I’m not hard to please. And I don’t fear YEAST! lol
Hey there! I love your sight and refer to it often as to what to cook for dinner. I just had a quick question. Can you use Ghee in place of butter and if so do you know if I can use the same amount of butter as Ghee? I ask because I mad ea Moroccan dish and now have a huge jar of Ghee.
Anne-Marie – you know, I’ve never used ghee so I’m not sure if you can use the same amount, but my guess would be yes. You might try googling the question and see what you come up with. Good luck!
I made a previous comment asking about pizza stones. I just did what you said to do and it worked! The Naan turned out great! Thanks for the recipe, we will be using it A LOT in the future!
I got a pizza stone years ago when I got married, but have never used it. Do I need to season the pizza stone before I use it? Do I need to spray it so the dough won’t stick? Any help would be great! I want to try the Naan recipe out, but am a little nervous about using my pizza stone. Thanks
Hi Kim – the best way to season a pizza stone is to use it. Don’t spray any kind of nonstick cooking spray on it as it will leave a gummy film. I never seasoned mine but here is an article on seasoning one if you are interested. The main key to not having the pizza/flatbread/whatever stick to it is to preheat the oven with the pizza stone in it for 30-45 minutes so the stone is piping hot when you put the bread on it. Hope that helps!
I have a con-naan-drum (get it? — I know, I’m a dork). I am making Butter Chicken for Mother’s Day dinner tomorrow night and I want to make naan to go with it, but with our church schedule I just wouldn’t be able to time it right. If I make it today, will it be too stale? Can I put the dough into the fridge at some point (maybe after the first rest divide them into balls and put them in the fridge, then get them out and do the final rest, shape, and bake tomorrow right before dinner)?
Tomi Ann – you might be able to get away with making it today. My leftovers always taste a little dry, but you could warm them up briefly to help eliminate that. I like your second idea better, if you have the time. You could definitely make the dough today, let it rest for 2 hours and then divide into balls. Cover those well and put them in the refrigerator until tomorrow. Will you have time to take them out about an hour before you bake them? That would be ideal.
Made this this afternoon for mini pizzas tonight for supper. I snuck one to taste/try and it’s delicious!
Just made this for the first time tonight, Mel. You are right, it is amazingly delicious. It’s very soft and chewy. Like a previous poster, I also used a cast iron skillet instead. And that worked quite well. Thanks for posting this!
I don’t have a stand mixer, but I really wanted to try this…so, I put all the ingredients only using 3 1/2 c. flour into my bread machine on the dough cycle, after the cycle was complete I let it rest in a bowl for 1 extra hour, then made the 12 rolls & then baked as your recipe said. This is an awesome recipe. Thanks for sharing!
Oh, I also enjoyed your Indian butter chicken! Thanks again!
Thanks for adding your bread machine tips, Lisa!
I made this a couple days ago, and loved it alongside some butter chicken. I used a cast iron skillet on the stove, and they turned out perfectly.
I made naan a year or two ago and loved it so much. I’ve yet to make butter chicken – this may be just the post I need to spur me to make it!
Yum yum, thanks. We buy them for pizza all the time but with me buying them premade and still wanting the quality organic ingredients they can get pricey….I can’t wait to try! I but them on sale and freeze so I can now make and freeze.
i AM afraid of yeast, but only in certain applications. bread baking? that’s fine. honestly, i fear that naan is the only thing i like about indian cuisine, and yours looks perfect!
oh, naan! I love this bread. It may be the only reason I frequently visit Indian restaurants.
These were perfect! Thanks.
I made these this weekend — easy as could be and terrific! Thanks!
This looks amazing. I have never made my own but think I will give it a try after reading your post!
Can’t wait to try this! We love your old naan recipe! We are on vacation but I’m going to make the butter chicken and new naan recipe as soon as we get home!
Mel, do these kind of taste like your soft wrap bread????
Hi Sunni – the taste of the naan is much more light and chewy than the soft wrap bread, I think. My soft wrap breads come out much thinner than the naan (perfect for rolling up ingredients, whereas the naan works better as a fluffy flatbread).
I love the other Naan recipe and will now try this one as I am hosting my family and serving Indian food on Friday. I am going to use the butter chicken recipe and also the tike masala (which is a family favorite!) from your super website!
I wonder though how this recipe would do if I doubled it.
Katee – I’ve doubled this with great success!
I tried three times to get the yeast to activate and I couldn’t get it to happen. I am trying really hard not to cry right now.
Peshwari naan is my absolute favorite naan–I wonder if I can use this recipe as a base for it? It looks delicious!
I am so excited to see this, we just went to a Indian restaurant in Ghana, and it was out of this world. I wanted to find a good Naan bread recipe, I can’t wait to try it. I have a friend that lived in India, and I am going to ask her to teach me how to make some meals.
Who doesn’t love naan? I love using pizza stone for naan as well! I use yogurt instead of milk and it gives it a lovely taste as well!
these naans look wonderfully delicious
Wow wow wow. Those look AMAZING. I can’t wait to try them! I don’t know how often my husband asks “Is this from that kitchen cafe lady!?” every time I make something that turns out delicious (and it usually is!)
Another bread recipe that I can’t wait to try. Not too long ago I wasn’t very confident in my ability to make yeast breads. All I needed was practice, and your amazing recipes gave me all the urging I needed 🙂 I now make yeast breads at least a couple times a week and am even confident enough to make them for guests. Thanks!
Mmmmmm …… I LOVE Naan, especially with yummalicious hummus!
what kind of milk do you use in this recipe? We only buy fat-free (skim) milk …. would that work?
Hi Jenn – I use 1% milk because that’s what we always have. I’d say give the skim milk a try. I think it should work just fine!
I love that each of your pieces are not perfectly round. Thank you for being a real home cook! This inspires me!
Hmm… I thought I had enough going on to try a garlic monkey bread recipe this weekend, but now I think I will have to just take 2 kinds of bread to a dinner party! You make it sound so easy that I cannot resist trying this out. Thanks for sharing!
Blows your old recipe out of the water? I’m a fan of the old recipe so I’m dying to try this. An Indian food restaurant in town presses finely chopped cilantro into one side of their naan, it’s sooooo good!
Awesome! Thank you! I just made your other recipe for Naan for the first time a couple days ago. It wasn’t as soft as I thought it should be, but we still enjoyed it. (I’m new to bread, so It might have been my mistake.) But now I’m excited to try this new one.
I have been wanting to make homemade naan for quite sometime. You make it look so easy, so I think I will finally give it a try!
Mel, how long is the first rest? thanks!
Erin (and others) – sorry I missed the detail on the first rise. I’ve edited the recipe (it should rise for about 2 hours).
I’ve been afraid to try this, but your recipe has convinced me! I don’t have a pizza stone, so do you think I could use my cast iron pan in the oven instead?
I have to admit that bread scares me a bit (I usually cheat and use my breadmaker), but I love naan, so I can’t wait to try this!
Oh, I wish I had had your recipe for naan on Wednesday night! I made your Indian Butter Chicken that night and I think we committed kitchen blasphemy by serving it with naan from the grocery store. The chicken dish was so fun to make and tasted delicious. The store-bought naan…well, it was edible. Barely. We’ll definitely give this recipe a go. Thanks for your excellent work on this blog–several of your recipes have become family favorites.
I need to give these a try! Love your website!
This bread looks amazing, Mel! I have never made naan, but you have convinced me to give it a try! I love, love, love your tutorial! You rock! 🙂
I made this awhile back (ok, like last summer) with chicken korma. Delish! I grilled mine, and it actually turned out! I thought we might be using the naan for hockey pucks the way I grill!!
Gosh, you’ve almost got me talked into trying to make naan. Do I dare?
It really is SUPER easy and this recipe is absolutely worth the effort! Try it, you’ll be glad you did.
I have never tasted naan but they sound wonderful. Thank you for another great recipe. Your blog is my go to place when I am looking for a specific recipe.
I have been wanting to make this, but I do not look forward to my oven being on 500 degrees. I guess this should be a wintertime recipe. Thank you for sharing, you have gotten me back in the mood to try it.
Angie – I’ve seen that you can grill the naan on an outdoor grill. You might give it a try if the thought of a hot oven makes you sweat!
I used my electric griddle, turned up as high as it goes and cooked each side for about two minutes. It worked great and kept the Louisiana heat from getting any worse. This is a wonderful flatbread recipe! So soft and delicious.