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How To Make Naan Bread At Home

This homemade naan recipe is so easy to make, you’ll never want to buy it again. It’s soft, puffy and dotted with dark golden specks just like the ones you get at Indian restaurants.
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Prep Time : 10 mins
Cook Time : 30 mins
proving time : 2 hours
Total Time : 2 hrs 40 mins
Cuisine: : Indian
Course : Mains, Sides
Servings : 12 naan bread
Calories : 237 : kcal
Estimated Cost (AUD) : $2.70 or $0.23 a serve
Author : Harriet

EQUIPMENT

  • Kitchen scales
  • Measuring spoons and cups
  • Stand mixer with a dough hook
  • Rolling pin
  • Cast iron skillet or a skillet with a heavy base

INGREDIENTS

  • 2 teaspoon dry active yeast
  • 375 grams (1 ½ cups) water
  • 600 grams (1.3 lb) plain flour / all-purpose
  • 2 teaspoon sugar
  • 2 teaspoon salt
  • ¼ teaspoon baking soda
  • 4 tablespoons canola oil
  • 5 tablespoons natural yogurt

INSTRUCTIONS

  • Place all the ingredients into a stand mixer bowl. Using the dough hook knead on low speed for 30 seconds the scrape down the sides of the bowl, then knead for up to 5 minutes.
  • Leave the dough in the bowl, scrape the sides clean and shape the dough into a ball, tightly cover the bowl with plastic food wrap and allow to double in size.
  • Scrape the dough from the mixing bowl onto a lightly floured surface and divide into 12 even size balls. Use a rolling pin to roll out each ball into 18 cm (7 inch) rounds.
    To stop the dough from sticking to the bench and rolling pin,keep the dough dusted on the top and bottom with flour.
    Make sure that the dough is of an even thickness and not rolled out too thin. It needs to be about 3-5 mm (0.12 - 0.19 inch) thick,otherwise is won’t puff up properly.
    Roll out about 3- 4 flat breads then start cooking. While one flat bread is cooking, roll out another while keeping an eye on the one in the pan.

Cooking Naan

  • You want to get the skillet nice and hot before placing the first naan in. When you are ready to cook the naan, turn down the heat to medium and add the first naan, make sure you dust of any excess flour before you do so. 
    You should see it almost instantly start to bubble and start to puff up, when this happens turn the bread over and cook the other side. You may have to adjust the heat from time to time to prevent burning. 
    Stack the naan on top of each other once they are cooked and keep wrapped in a clean tea towel to keep warm until ready to serve.

Notes

Even Sized Naan - Use kitchen scales to get the total weight of the dough then divide into 12. Then use this weight to weigh the dough into smaller portions.
On average the total weight of the dough is about 1.10 kg (2.4 lb) when divided into 12 the weight of each dough ball is about 90 grams (3.2 oz).
Dust With Flour - This dough is sticky, to make handling easier dust the bench and lightly coat the dough pieces in flour.
Skillet Size - The cast iron skillet I use is about 20 cm (7.9 inch) in diameter which is ideal for the 18 cm (7 inch) rolled out flat breads.
If your skillet is smaller, make the naan a little smaller to accommodate the size of the skillet.
To make smaller naan you could either:
  • Roll out the dough into smaller circles and make them sightly thicker or
  • make a few more naans by weighing out smaller pieces of dough.
Dust Off Excess Flour - Before cooking remove any excess flour, this will help to keep the pan and flat breads clean. If you get flour in the pan the tiny bits tend to burn and can discolour the naan. If this happens wipe the pan clean with a damp tea towel.
Wrap To Keep Warm - Line a plate with a clean tea towel and stack the naans on top after they are cooked, keep covered with another clean tea towel to keep warm.
Yogurt Alternatives - You could use either cream, sour cream or buttermilk. These are not in a traditional naan recipe but, are good alternatives if you don’t have yogurt.
Make Mini Naan Bread these are great for kids, small eaters or for when you want to serve these at a party.
Instead of making 12 naan as outlined in the recipe make dough balls that weigh about 60 grams (2 oz) each.
As mentioned early the average total weight of the dough for this recipe is about 1.10 kg (2.4 lb). If you make each dough ball around 60 grams (2 oz) you would get about 18 mini naan from this recipe. Roll them out to about 10 - 12 cm (4 inches) in diameter.
***
RECIPE VARIATIONS
Turn This Into A Garlic Naan Bread Recipe by adding two minced garlic cloves to the dough.
Brush With Plain Butter – Hot plain or garlic naan can be brushed with melted butter, it can plain or flavoured. 
Brush with Flavoured Butter – If you like fresh garlic, mix in two minced garlic cloves into the butter and brush this over the hot naan.
Alternatively, you can make garlic butter by mixing in a little garlic powder into melted butter.
One of our favorite combinations is to mix garlic powder and onion powder into melted butter.
You could also spread melted butter over the naan and sprinkle on garlic powder or a mix of garlic and onion powder. Don’t be heavy handed with the garlic powder, if too much is used the flavour is too strong.
Nutrition Facts
How To Make Naan Bread At Home
Serving Size
 
1 naan
Amount per Serving
Calories
237
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
1
mg
0
%
Sodium
 
416
mg
18
%
Potassium
 
86
mg
2
%
Carbohydrates
 
40
g
13
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure