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"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."
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3 h servings 211 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 2035 Ratings

Most helpful positive review

Great recipe... Tips: I did it severall times and had problems to create the many bubbles I saw in India... Solved by adding a 1/2 teaspoon of baking soda and putting a lid on the pan... Do this...

Most helpful critical review

This does not take like naan at all. It tastes more like a sweet bread. The recipe is easy but needs some adjustments to make it taste more like naan. I tried cooking the dough many ways; on ...

Great recipe... Tips: I did it severall times and had problems to create the many bubbles I saw in India... Solved by adding a 1/2 teaspoon of baking soda and putting a lid on the pan... Do this...

Absolutely better than the Naan served in my favorite local Indian restaurant. A couple of comments to clarify the recipe instructions, however: "Proofing" the yeast means that you must add ab...

I have mostly forgotten was naan tastes like, but this was relatively similar. As I live in an off-campus apartment, I didn't have access to a real grill, so I tried the following: 1. Cooking...

This was fantastic ! I made it in my bread machine on dough cycle,using only 3 1/2 cups of all purpose flour as recommended by others, then removed it, made the balls and let rise about 1/2 hour...

Greate Naan recipe! My mom (she's Indian) and I have tried making so many different Naan recipes, and this one turned out the best. The trick to having it bubble up and not be tough and chewy ...

This recipe makes a delicious fry bread. Some reviewers were disappointed in how long it took to rise. You must PROOF your yeast, by adding 1T of sugar to the yeast and warm water. Let sit for 9...

Really great recipe!! I loved the taste of this bread because it's so close to what's served in some of my favorite Indian restaurants. I omitted the garlic. Instead of grilling, I cooked the na...

Very good, as stated before by others this is similar in quality to good indian restaurants. I used my baking stone and set the my oven to 600 degrees rather than use the grill. The baking ston...

My husband absolutely LOVED this Naan, he couldn't get enough!! I am Pakistani and we eat Naan quite frequently, this Naan had a very authentic taste. For the longest time I had been trying to ...

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