Indian Naan I Recipe -
Indian Naan I Recipe
  • READY IN 3 hr

Indian Naan I

Recipe by  

"Naan, a white flour flat bread from India, is traditionally made in a brick and clay tandoor oven. Wrap seasoned grilled meats, seafood, or vegetables with pieces of naan. Naan should be served hot with warm clarified butter for dipping."

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Original recipe makes 4 naan Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    3 hrs


  1. Place yeast, flour, salt, water, and clarified butter in bread machine pan in the order recommended by the manufacturer. Select dough setting. At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes.
  2. Place a 13 x 9 inch baking pan on the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  3. On a lightly floured work surface, cut dough into four equal parts. With a lightly floured rolling pin, roll each piece to a 1/4 inch thick free-form circle. Cover with a clean kitchen cloth, and let rest 20 minutes.
  4. Lightly sprinkle tops with flour, and roll out as thin as possible.
  5. Place one naan face down on preheated baking pan. Bake 60 seconds. Remove from oven. It will still be white, although it may have a couple brown spots like a flour tortilla. Place on a large plate, and cover with a clean kitchen cloth to keep warm. Continue baking remaining naan. Serve warm with clarified butter for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

A lovely recipe! I replaced ghee with garlic oil (same amount) and sprinkled the top with crushed garlic. Unfortunately, the bread was very tasteless (ghee gives it more taste I think), so next time I have to double the amount of salt.

Most Helpful Critical Review
Nov 07, 2003

Made good tortillas but not fluffy naan. I don't own a bread machine, so I mixed the ingredients and then kneeded using a KitchenAid with a bread hook. Also didn't have clarified butter, so I used softened, unsalted butter instead. Tried the recipe three times. The first time, I used white, unbleached flour. The second time, I used 50% white, unbleached flour and 50% whole wheat flour. Didn't rise quite as much, and needed a little more water. Had a more interesting flavor though. The third time, I went back to the unbleached white flour, replaced the 2 tbs butter with 2 tbs of olive oil, and added a tablespoon of milk. After kneeding, I let the dough double in size before quartering. This naan rose the most in the oven, but still was more like tortillas than naan. The recipe suggests rolling the dough as thin as possible before baking. I recommend experimenting with the thickness. Sometimes the dough puffed up more if it was it was left a little thicker.


10 Ratings

Jan 03, 2004

I have made this wonderful receipe for my picky eaters and they love it. We serve it with gyro seasoned lamb and cucumber dressing ... YUM!

Dec 01, 2006

Naan? This makes a superb free-form flour tortilla. Definately not worth the trouble if you are really interested in making naan bread.

Jan 03, 2004

I never in a jillion years thought that I could make naan. It came out fantastic!! Good thing too, because the rest of my Indian-inspired dinner wasn't so great - so we basically ate all the naan instead. I will be making this again. Oh - so easy if you use your kitchenaid to mix, too! Thanks!

Oct 04, 2004

This is really easy and relatively quick to make, compared to other Naan recipes. Although not quite authentic, it is really good and even my picky daughter will eat.

Mar 10, 2003

I needed to cook the naan bread for about two minutes to achieve the right consistency. This would be wonderful served with curry!

Sep 14, 2004

okay for a substitute, but they did not taste or have the texture of naan. Presentation is still pretty good, though.


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 585 mg
  • 23%

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

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