Naan Bread

Did I tell you I love bread? I did? Well that’s good because I do! I am a total breadaholic and I honestly can’t imagine my life without it. Whether we’re talking regular baked loaves, buns, bagels or flat breads, I love them all. When I shop for groceries I can spend ages in the bread aisle (and the cheese aisle, and the clothes aisle, shhh…) but nothing beats the taste and aroma of a home baked loaf of bread. Indian flat breads are one of the easiest breads to make, whilst I love a good Chapatti and Puri with my curries, there’s something so wonderful about naan bread. This naan bread is soft, fluffy and perfect for dunking into gravy and best of all, it’s super easy to make.

Traditionally naans are baked in a clay tandoor oven; they’re placed directly on the inside wall of the oven and the high heat cooks and bubbles the naans surface, which results in the beautiful charred characteristic of naan bread. However, most of us don’t have a tandoor oven at our disposal, so it’s good to know that we can recreate a similar effect on our stove tops. This recipe isn’t complicated, just an easy foolproof method that should work for gas and electric stove tops.

There are many different ways to make naan bread, most of them involve some sort of leavening/raising agent such as yeast or baking powder, if not both. In this recipe we’ll be using baking powder instead of yeast; the baking powder acts faster and reacts to the heat better once on the stove top. I may share a recipe using yeast in the near future.

It’s also typical to add yoghurt to the mix, this is what gives this bread its unique and distinct fluffy texture, although it is possible to make them without the addition of yoghurt. Using natural yoghurt is best but you can also use Greek yoghurt to make them, I use whatever I have to hand.

Lots of people like to add extra flavour to their naans and adding seeds is one way of doing this. Seeds such as cumin and Nigella (Kalonji) are popular choices, these are quite strong in terms of taste and are better suited to adding to the dough otherwise the seeds can be quite bitter. I enjoy adding seeds to the tops of my naans, more for aesthetic purposes than for taste, and I’ll be showing you how to do this using poppy and sesame seeds.

You can eat these naans totally plain but adding butter, a garlic and coriander one at that, makes them even better and best of all its easy to do. I do hope that this recipe helps you replicate naans from your local takeaway/restaurant easily and shows you just how simple the whole process is!

Serves 6

You will need: for Naan Bread

4 cups plain flour (570g)
1 tsp sugar
1.5 tsp salt
1.5 tsp baking powder
2 tbsp melted butter (1 tbsp for dough + 1 tbsp for spreading on naans)
8 tbsp natural yoghurt (Greek yoghurt also works)
180 – 200ml water (add a little at a time)
oil to coat

Optional:

2 cloves of garlic
fresh coriander
1 egg whisked with 1 tbsp milk (for sprinkling seeds)
seeds of your choice; poppy, sesame, Kalonji (Nigella seeds), cumin etc.
Naan Bread

Start by measuring 4 cups of plain flour in a large bowl, to this add 1 tsp of sugar….

Naan Bread

….1.5 tsp of salt and 1.5 tsp of baking powder.

IF you are using strong tasting seeds like cumin or kalonji (Nigella seeds) it is best to add them to the actual dough at this stage, add 1/2 – 1 tsp of your choice of seeds. I am using poppy/sesame seeds for decoration purposes only, so will add them to the top of the naans rather than to the dough, but you can always add them at this stage too if you prefer.

Lightly whisk to disperse the ingredients evenly throughout the flour.

Next add 1 tbsp of melted butter….

Naan Bread

….followed by 8 tbsp of natural yoghurt and mix with your hands, do not add any water at this point.

Once you can feel the yoghurt and butter have been absorbed, slowly start to add water, 50ml at a time.

Keep mixing the ingredients and adding water slowly until you begin to see it all come together to form a ball of dough.

I used approximately 190ml on this occasion but this will vary between 180 – 200ml depending on how runny your yoghurt/butter is, so add slowly and stop when you see the dough has formed.

Naan Bread

Place the formed ball of dough onto your counter and knead thoroughly for 5 minutes by hand.

If you find the dough sticks to the counter, lightly dust with a little flour.

Once the dough is smooth and elastic, oil the mixing bowl….

Naan Bread

….and place the dough inside, coat thoroughly and cover with a tea towel. Leave to rest for at least 1 hour.

The dough will not rise but it is important to let it rest as this helps the structure of the naans and will make them less chewy and more fluffy.

Next prepare the coriander garlic butter spread; you can always opt to spread plain melted butter over your naans or leave them plain. Finely chop some fresh coriander and peel 2 cloves of garlic.

Naan Bread

Using the side of your knife, crush the cloves of garlic and then use the tip to mash it further till it looks like a paste (top left and right photo).

Add the crushed garlic to the remaining 1 tbsp of melted butter along with the chopped coriander. Mix and leave to one side till needed.

Naan Bread

Once the dough has rested, divide the dough into smaller pieces.

I divided the dough into 8 pieces using my dough scraper, this makes 8 large naans. If you want smaller naans you can divide the dough into 10 or 12 pieces.

Once divided, roll the smaller pieces into round balls, leave covered in the bowl with a tea towel whilst you roll them out and cook them.

Naan Bread

Flour your work surface and roll the dough ball out using a rolling pin. Shape the naans in a round, oval or tear drop shape, it’s entirely your choice.

I use a diagonal motion to shape them into ovals, this helps to elongate the naan and widen them at the same time. Turn over and repeat the same process.

You may also roll from top to bottom and side to side, there is no right or wrong way.

Heat a flat pan to cook your naans on, make sure it is HOT before adding the naan, there is no need to apply any fat to the pan.

Naan Bread

Place the naan onto the hot paan and cook over a medium high flame till you can see the naan begins to puff up.

Once the underside is cooked, turn and repeat the process.

Remove the cooked naan from the pan and apply a little melted butter over the top using a spoon, so that you don’t leave the garlic at the bottom (this is what happens if you use a brush).

Naan Bread

Sprinkle more coriander over the top of the naan if you should wish to do so. Leave covered with a cloth while you cook the rest of the naans.

To add seeds to the tops of the naans, whisk together 1 egg with 1 tbsp of milk.

Using a brush apply this egg wash to your naan and sprinkle your chosen seeds over the top. Alternatively add your chosen seeds on the top of your naan and roll using a rolling pin to push the seeds into the naan.

Naan Bread

Cook through as before.

Naan Bread

Serve your naans with a delicious Curry such as my Butter Chicken, or why not use the naans as the base of a pizza? Add your favourite tomato sauce and some toppings for a delicious pizza!

4.6 from 11 reviews
Naan Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 cups plain flour (570g)
  • 1 tsp sugar
  • 1.5 tsp salt
  • 1.5 tsp baking powder
  • 2 tbsp melted butter (1 tbsp for dough + 1 tbsp for spreading on naans)
  • 8 tbsp natural yoghurt (Greek yoghurt also works)
  • 180 - 200ml water (add a little at a time)
  • oil to coat
Optional:
  • 1 egg whisked with 1 tbsp milk (for sprinkling seeds)
  • seeds of your choice poppy, sesame, Kalonji (Nigella seeds), cumin etc.
  • 2 cloves of garlic
  • fresh coriander
Method
  1. Start by measuring 4 cups of plain flour in a large bowl, to this add 1 tsp of sugar....
  2. tsp of salt and 1.5 tsp of baking powder.
  3. IF you are using strong tasting seeds like cumin or kalonji (Nigella seeds) it is best to add them to the actual dough at this stage, add ½ - 1 tsp of your choice of seeds. I am using poppy/sesame seeds for decoration purposes only, so will add them to the top of the naans rather than to the dough, but you can always add them at this stage too if you prefer.
  4. Lightly whisk to disperse the ingredients evenly throughout the flour.
  5. Next add 1 tbsp of melted butter....
  6. followed by 8 tbsp of natural yoghurt and mix with your hands, do not add any water at this point.
  7. Once you can feel the yoghurt and butter have been absorbed, slowly start to add water, 50ml at a time.
  8. Keep mixing the ingredients and adding water slowly until you begin to see it all come together to form a ball of dough.
  9. I used approximately 190ml on this occasion but this will vary between 180 - 200ml depending on how runny your yoghurt/butter is, so add slowly and stop when you see the dough has formed.
  10. Place the formed ball of dough onto your counter and knead thoroughly for 5 minutes by hand.
  11. If you find the dough sticks to the counter, lightly dust with a little flour.
  12. Once the dough is smooth and elastic, oil the mixing bowl....
  13. and place the dough inside, coat thoroughly and cover with a tea towel. Leave to rest for at least 1 hour.
  14. The dough will not rise but it is important to let it rest as this helps the structure of the naans and will make them less chewy and more fluffy.
  15. Next prepare the coriander garlic butter spread; you can always opt to spread plain melted butter over your naans or leave them plain. Finely chop some fresh coriander and peel 2 cloves of garlic.
  16. Using the side of your knife, crush the cloves of garlic and then use the tip to mash it further till it looks like a paste (top left and right photo).
  17. Add the crushed garlic to the remaining 1 tbsp of melted butter along with the chopped coriander. Mix and leave to one side till needed.
  18. Once the dough has rested, divide the dough into smaller pieces.
  19. I divided the dough into 8 pieces using my dough scraper, this makes 8 large naans. If you want smaller naans you can divide the dough into 10 or 12 pieces.
  20. Once divided, roll the smaller pieces into round balls, leave covered in the bowl with a tea towel whilst you roll them out and cook them.
  21. Flour your work surface and roll the dough ball out using a rolling pin. Shape the naans in a round, oval or tear drop shape, it's entirely your choice.
  22. I use a diagonal motion to shape them into ovals, this helps to elongate the naan and widen them at the same time. Turn over and repeat the same process.
  23. You may also roll from top to bottom and side to side, there is no right or wrong way.
  24. Heat a flat pan to cook your naans on, make sure it is HOT before adding the naan, there is no need to apply any fat to the pan.
  25. Place the naan onto the hot paan and cook over a medium high flame till you can see the naan begins to puff up.
  26. Once the underside is cooked, turn and repeat the process.
  27. Remove the cooked naan from the pan and apply a little melted butter over the top using a spoon, so that you don't leave the garlic at the bottom (this is what happens if you use a brush).
  28. Sprinkle more coriander over the top of the naan if you should wish to do so. Leave covered with a cloth while you cook the rest of the naans.
  29. To add seeds to the tops of the naans, whisk together 1 egg with 1 tbsp of milk.
  30. Using a brush apply this egg wash to your naan and sprinkle your chosen seeds over the top. Alternatively add your chosen seeds on the top of your naan and roll using a rolling pin to push the seeds into the naan.
  31. Cook through as before.
  32. Serve your naans with a delicious curry such as my Butter Chicken, or why not use the naans as the base of a pizza? Add your favourite tomato sauce and some toppings for a delicious pizza!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.

ย 

Comments 42

  1. Fhhsbajle
    Reply

    Can i use a stand mixer to mix the dough rather than kneading with my hands.

    9 February, 2021
    • afelia’s kitchen
      Reply

      Yes of course.

      9 February, 2021
      • Jolli Kabir
        Reply

        Hi af
        Jzk for all your recipes
        Just wanted to ask you if you use hot or cold water, or boiling hot water to the recipe as it does make a difference?

        22 April, 2022
        • afelia’s kitchen
          Reply

          Hi Joli, I use tepid water, doesn’t need to be boiling hot for this recipe. Hope this helps.

          23 April, 2022
  2. Shelina Begum
    Reply

    Salam sister,
    I was wondering can I refrigerate any left over dough for the next day?
    If not what would be the best way to keep it?

    2 December, 2020
    • afelia’s kitchen
      Reply

      Yes place it in the fridge and use it the day after,, should be fine.

      2 December, 2020
  3. Nafiah
    Reply

    I’m addicted to your recipes! I’ve made four of them within the past week. I love the authenticity, but also how you add a Western kick to it (much how I describe my personality haha). May Allah reward you for sharing all these!!

    21 April, 2020
    • afelia’s kitchen
      Reply

      Ameen, lol, thanks for the feedback! ๐Ÿ˜€ xx

      22 April, 2020
  4. Shibli
    Reply

    As’Salaamu Alaykum

    The Naan breads turned out soft, fluffy and perfect. I didn’t have baking powder at home so substituted that and plain flour with self- raising flour.

    Jazak Allahu khayr for the recipe . My family thoroughly enjoyed the naans.

    14 April, 2020
    • afelia’s kitchen
      Reply

      Thanks for the feedback, love when you guys try the recipes and they go down well with your families! ๐Ÿ˜€ x

      15 April, 2020
  5. Fareeha
    Reply

    Looks delicious!! If I wanted to double the plain flour would I necessarily double everything
    else?
    Thanks

    3 April, 2020
  6. AshleyD
    Reply

    OH MY DAYS I CANNOT BELIEVE HOW SOFT AND FLUFFY THESE TURN OUT….BEST RECIPE EVER! JZK FOR SHARING SO MUCH WITH US MAY ALLAH REWARD YOU MY LOVE…AAMEEN XXX

    27 March, 2020
    • Sadia
      Reply

      Was fasting today and wanted Nan made it. It was really easy to follow and good Alhamdulilah.

      30 March, 2020
  7. Rahma
    Reply

    Asc sis can you please make chips masala n mixed grill it really goes well with the naan.

    11 July, 2019
  8. Ainsley
    Reply

    This is the best naan recipe I have ever tried- and I have tried ALOT! Thank you so much for posting

    9 May, 2019
    • afelia’s kitchen
      Reply

      Aww that’s so lovely of you to say, thank you very much for the feedback! ๐Ÿ™‚

      11 May, 2019
  9. Adnaan
    Reply

    This recipe is just amazing Iโ€™ve used this recipe loadssss of times never fails to disappoint thank u sooo much afelia

    2 May, 2019
    • afelia’s kitchen
      Reply

      You’re most welcome! ๐Ÿ™‚

      2 May, 2019
  10. B
    Reply

    Made this recipe randomly today but had half plain flour and half strong bread flour. My naans still cake it super soft, everyone loved them and came back for thirds! Will deffo try this recipe again but with the correct ingredients.

    26 April, 2019
  11. Shelina
    Reply

    Just wanted to come on here and say although I havenโ€™t made the nanโ€™s Iโ€™m sure they will be amazing when I get round to making it! Inshaโ€™Allah

    5 April, 2019
    • afelia’s kitchen
      Reply

      Thank you, I hope you have a chance to try them out soon. x

      6 April, 2019
  12. Syeda
    Reply

    Made this recipe randomly today wasn’t expecting it to turn out as well as it did. Each and every naan puffed up really well. The consistency was soft fluffy and just like how a naan should be really. I was super pleased with how it turned out. I used my mixer as opposed to my weakling hands to knead the dough which really worked out a treat. Thanks Afa!

    5 April, 2019
    • afelia’s kitchen
      Reply

      I’m so pleased you found the recipe worked and easy to follow, thanks for the feedback. ๐Ÿ™‚ xx

      5 April, 2019
  13. W
    Reply

    Tried this out first time today with the butter chicken recipe.

    Was easy enough to follow. I’d say they made very good flat breads than naans. Nonetheless still tasted really good ๐Ÿ‘

    14 July, 2018
  14. Saima
    Reply

    Great recipe. I halved the recipe and made 4 small naans. I had a little dough left over and made a small pizza for my toddlers the next day. Came out lovely.

    30 May, 2018
  15. Bakiya
    Reply

    Sis, I only want to make 4 large naans. If I halve the recipe, does the same go for the salt, sugar and baking powder too? Silly question I know lol

    25 May, 2018
    • afelia’s kitchen
      Reply

      Yes just halve all the other ingredients. x

      25 May, 2018
  16. Amna
    Reply

    Salam I have a question in naan recipe if we want to use whole wheat flour instead of plain flour the result is same or different. Plz reply me as soon as possible

    26 April, 2018
    • afelia’s kitchen
      Reply

      Wa alaikum as salaam……I wouldn’t recommend using wheat flour as it will make the naan tough instead of soft. x

      26 April, 2018
  17. Koly
    Reply

    Awesome recipe! Thank you.

    3 February, 2018
    • Asdfghfkfk
      Reply

      Salam,
      Hope you and your family are well.

      Thank you for sharing this fool proof recipe – itโ€™s amazing. Nothing beats home made nan. Especially home made garlic butter nan. My nans do not come out perfect like how yours came out but it taste so good. My kids love having it with your butter chicken recipe. Also instead of making it thick, I make it more thinner and it taste so good also that way I get to make more which is a bonus. My family & my in laws love how nice and moist the nan comes out every time.

      1 December, 2020
  18. Tayyaba Irfan
    Reply

    I tried this for dinner yesterday, but the naan came out stiff once cooked, and pale white
    Not sure what I did wrong and I think I might have rolled them out too thin ?

    29 December, 2017
    • afelia’s kitchen
      Reply

      Not sure why your naans didn’t turn out the way they should have….did you allow the dough to rest for more than 1 hour? I think you may have answered the problem yourself, you may have rolled the dough out too thin, the naans should be at least 3 – 4mm in thickness. Also what kind of utensil did you use to cook the naans?

      30 December, 2017
    • F choudary
      Reply

      i have used this recipe a good feww times now. I have used same measurements or doubled to make more. Its a very quick easy and tasty recipe. They have come out perfect each time with everyone loving the taste too. Jazak Allah sister for sharing

      8 March, 2020
  19. Z
    Reply

    Can any leftover dough be kept in the fridge ? If so, how long for and how long would I need to take out before cooking the naans?

    29 December, 2017
    • afelia’s kitchen
      Reply

      I wouldn’t recommend keeping the dough in the fridge, it’s not something I usually do so I have no idea how it would affect the dough. If you don’t plan to make as many naans, halve the recipe, they are best eaten freshly made. x

      30 December, 2017
  20. Shilpi Rashid
    Reply

    I love naan been waiting for you to put this up after watching your story on instagram! Thankyou so much!

    24 December, 2017
  21. Rox
    Reply

    I do enjoy many of your recepies. But unfortunately, this wasnt what I expected it to be.
    I tried my best to follow your recepie properly but it was flat and more like a pitta bread rather than a fluffy naan. This website is also already automatically selecting the amount of stars to 5, sorry Af id give this 2/3*s.

    24 December, 2017
  22. Sharmin
    Reply

    Awesome! I am going to definitely try this… i love naan!! Thanks so much for sharing the recipe ๐Ÿ™‚

    24 December, 2017
  23. Rahbia Ahmed
    Reply

    I tried this recipe out last night for dinner and it was so lovely! So easy to follow and the naans tasted amazing! The whole family enjoyed them.

    24 December, 2017
  24. Sheuli Nessa
    Reply

    Love how concise and easy to follow this recipe looks. Excited to try this out will leave a msg once I do. Thank you once again ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

    23 December, 2017
    • Shuheli Miah
      Reply

      Hi tried this recipe several times but for some reason the naans r always hard. I put them in foil after cooking but still goes hard quickly

      5 June, 2020

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