Naan Bread Recipe -
Naan Bread Recipe

Naan Bread

Recipe by  

"A yeast-raised East Indian flat bread with a delicious chewy texture."

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Ingredients Edit and Save

Original recipe makes 6 pieces Change Servings


  1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
  2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
  3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
  4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
  5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
  6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2008

It was great. The first batch I made puffed up alot and was very crispy. The second batch I lowered the temp to 500 and poked the top of the bread in a few places with a fork and they came out beautiful (just like the photograph. Will be making it again.

Most Helpful Critical Review
Feb 26, 2006

Eh. texture was nothing like naan....tastewise, yes. however, the dough didn't rise at all for me, and i found a way better recipe from an indian cookbook....i probably did something wrong with the dough, so i may try this again. however, i think cooking naan in a pan is WAAAY easier, i was in a flurry pulling the pans in and out of the oven, etc....tooooo much hard work for something dissatisfying....and a friend of mine asked her mother (who is indian), and she said that it should NOT take four hours to make.


55 Ratings

Oct 15, 2003

This bread is delicious, even when served with butter or margarine. Takes a little while to make, but it's worth it!

Nov 28, 2005

This recipe is fantastic! I slowly added the flour mixture to the yeast mixture as I always seemed to have too much flour. I also cooked it on the grill (high heat) for a minute or two a side- delicious!

Sep 30, 2008

Makes great pizza bread. I made a double batch and formed balls then wrapped in saran wrap and froze them. They will expand a little, but thaw very fast. Just roll out and top with favorite pizza toppings. I also added garlic and omitted yogurt, because I didn't have any. Seemed to turn out ok.

Sep 28, 2008

This was GREAT! The only change I made was that I used a baking stone (preheated in the oven for 45 min) instead of the pizza pan and baked the naan on parchment paper. It turned out wonderfully! Thank you sooo much for this recipe deanna!

Apr 02, 2007

Really very good. Puffed up beautifully and was a nice side to the Chicken Tikka Masala I made. The only substitutions I made: used whole wheat white flour; instead of plain, I used vanilla-flavored yogurt because it is what I had on hand.

Dec 11, 2006

I thought it was pretty good, although mine never did rise like the picture...


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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