So many naan recipes are nothing more than a basic flatbread recipe. But this one? Fluffy, bubbly and CHEWY, just like you get at Indian restaurants. It’s so incredible, you’d swear it’s just been pulled from a tandoor! Bonus: It’s mind-bogglingly easy. Yes, really!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
🌶 Welcome back to Indian Week! 🌶
This week there will be three brand new, iconic Indian recipes to make your very own Indian feast:
Palak Paneer – The famous Indian Spinach Curry with homemade Paneer (cheese!)
Naan – This recipe, FIVE YEARS in the making, it’s finally here!
Samosas – Oh yes we did … and it’s AMAZING!!!
Plus a colourful side salad – a Cabbage & Carrot Thoran-style Salad! (PS I am literally obsessed with that salad…)
Naan recipe
Truly fluffy, chewy, bubbly naan has eluded me for years. Every other recipe I tried – and believe me, I’ve tried so many I’ve lost count – are just basic flatbread recipes with no real crumb integrity and absolutely none of the signature elasticity that real restaurant naan has.
As for the versions made without yeast? Forget it. They were more like pancakes.
Fact: You can’t make naan that bubbles up like THIS without using yeast!! ↓↓↓
It’s difficult to capture how chewy and fluffy this naan bread is in a photo – so let me try to show you instead with some live action:
Yerrrrrssss. And the most incredible thing? Naan dough is so easy to make. There is no kneading involved. Really. There is nothing tricky about it at all!
What goes in Naan
Here’s what you need to make the puffiest, fluffiest, bubbliest naan of your life. No fiercely hot tandoor required (unless that’s how you roll … )
Flour – Bread flour produces a slightly fluffier, softer naan than using plain/all-purpose flour. But the difference is actually quite marginal, so I’m not going to recommend it as strongly as I do in other recipes where using bread flour really makes a difference (eg. like in our favourite Crusty Artisan Bread).
So in short, use bread flour if you have it. But if you don’t, I wouldn’t make a special trip to the supermarket because this naan is excellent made with all-purpose/plain flour too;
Yeast – Instant / rapid-rise yeast is called for here. The recipe also works with standard active / dry yeast, but we’ve found the naan is slightly fluffier and softer using instant yeast.
Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough. However, for this recipe, we found that the naan is fluffier if dissolved in warm water first. Yes, we’ve made a LOT of naan in recent weeks!!!
Ghee or butter – Ghee is basically the same thing as clarified butter. This is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. Ghee has a more intense butter flavour than normal butter, with the added bonus that unlike butter, it doesn’t burn even on high heat.
You can either make your own Ghee (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter; and
Egg, milk, white sugar, salt – All fairly standard bread inclusions. I use cow’s milk, but given the small quantity used in this recipe, I see no reason why non-dairy alternatives wouldn’t work.
“No yoghurt?” I used to be an advocate of yoghurt in naan bread, believing it to be the “secret ingredient” that made naan different from “just another flatbread”.
But actually, yogurt weighs the naan down and makes it a bit gummier inside. Added yoghurt is no challenge for the nuclear-level 480°C heat of a tandoor … but in a home kitchen, the naan is better without yogurt. It’s just fluffier!
How to make Naan
This section may look lengthy, but I promise this naan recipe is not hard. I’m just breaking down the steps for you and showing thorough process photos so you can have total confidence that you’ll nail this – even if you’re new to working with yeast doughs.
And guess what? Naan dough doesn’t requiring kneading!!
Bloom the yeast
First step: Let’s get the yeast activated and ready to work its magic on our naan dough.
Mix instant yeast with warm water and sugar – This is not a typical step you see in bread-making when using instant yeast. Usually the whole point of instant yeast is that you can add it straight into dough without mixing with warm water and letting it foam first.
But, for naan, we found that blooming instant yeast in a warm water and sugar mixture (ie. letting it sit until it goes foamy) makes the naan fluffier and softer. It’s also an excellent safety test to ensure your yeast is still alive – nothing worse than discovering your yeast is dead once your bread is in the oven! ;;
Leave until foamy – Leave the mixture for 10 minutes until it becomes foamy, which means the yeast is alive and kicking. The warm water “wakes up” the yeast and the sugar helps too because yeast “eats” sugar to do its thing;
Make Naan dough
Mix dry and wet ingredients – In a large bowl, mix together the dry ingredients (flour, sugar, salt), then add the foamy yeast, butter / ghee, and the milk + eggs;
Mix – Start by mixing with a firm rubber spatula or a wooden spoon to bring the dough together. We use spoons for no reason other than saving a sticky mess on your hands!
Bring together into ball
Bring together by hand – Once the mixture is too stiff to practically mix with a spatula, switch to hands. You don’t need to knead the dough, just mix it with your hands to bring it together into a cohesive dough;
The dough – Once the dough comes together, it should be sticky and soft enough to easily come together into a ball. But it should not be so sticky that the dough sticks to your hands – see picture above for right texture. If the dough is too sticky, sprinkle over a little flour and work that in;
Rise dough 1 to 1.5 hours – let it double in size
Proof dough – Once the butter / ghee is incorporated, shape dough into a ball. Cover with cling-wrap then put the bowl somewhere warm to let it proof – about 1 – 1.5 hours, until it has doubled in volume;
Doubled in volume – The dough pictured above is after proofing for 1 1/2 hours. It has actually more than doubled because it was a very (no really, a very!) hot day. It’s ok if it more than doubles – mine is probably closer to triple. But if the dough rises way too much (as in even more than triple), then the yeast can run out of oomph and not rise properly when cooked. Try to limit proofing to doubling in size!
Divide into six balls
Cut into six pieces – Lift the dough out of the bowl on to a lightly floured surface. Cut into 6 equal pieces. This makes ~15 – 16 cm / 6 – 6.5″ diameter naans which are a nice individual serving size and comfortably cooked in a skillet;
Shape into balls – Make the top surface smooth by tucking the dough surface to the base;
Rise 15 minutes – let increase in size 50%
Rise 15 minutes, 50% increase in size – Place the balls on a lightly floured tray, and cover loosely with a a lightweight tea towel (ie just place it on top, don’t tuck it tightly under the tray). Leave to rise in a warm place for 15 minutes until they increase in size by about 50%. It doesn’t take long;
After rising – Photo #12 is what they look like after 15 minutes. Ready to roll out and cook!
Roll out
Flatten on lightly floured surface – Pick up a piece and flat it down lightly on a lightly floured surface;
Roll out into 3 – 4mm / 0.12 – 0.16″ thick rounds (about 16cm / 6.5″ wide). The thickness really affects the outcome. Too thin = crispier and not fluffy enough. Too thick and you won’t get the bubbles. We want the best of both worlds, ie. it should bubble up when cooked, be soft and fluffy inside and the naan itself should be floppy, not stiff. 3 – 4mm / 0.12 – 0.16″ thick is the perfect thickness – so pull out that ruler! 😉
Cook Naan
Hot skillet – Heat a well-seasoned* cast iron skillet over medium-high heat until it is just starting to smoke. Then place the naan in and leave to cook without touching. If you’re like me, you’ll get a kick out of watching the surface blister up and go all bubbly – it’s an extremely satisfying moment!
* Well-seasoned skillets: If you maintain your cast iron skillets properly, they should be naturally non-stick and lightly greased! 😇 That’s all you need to make naan. But if it’s not, just pour 1/2 tsp vegetable oil on a paper towel then rub it over the base. Don’t pour the oil in, naan is not meant to be pan fried in oil, it’s “dry”-cooked.
I use a Lodge brand cast iron skillet – more on it here (excellent value, and indestructible!).
If using another type of skillet, do the same light oil rub. But you should not really be making naan in non-stick coated skillets – the high heat required destroys the non-stick coating!
60 to 90 seconds cooking, then flip – It should only take 60 – 90 seconds for the underside to cook until it’s nicely browned. Then use tongs to turn;
Brush with ghee
After flip, 45 – 60 seconds more – The blistered side (photo #17) will only take around 45 seconds to cook. You’re just looking for a little charring on the blisters and for the surface of the second side to be cooked.
Aim for fast cooking (also as not to burn the ghee). The faster it cooks, the closer you get to real naan like that cooked in the fierce heat of a tandoor, and the fluffier your naan will be!
The slower it cooks, on the other hand, the less fluffy the naan will be. 2 to 2 1/2 minutes total is ideal. Beyond this, the naan will start to dry out inside and you’ll lose the signature texture; and finally
Brush with ghee or butter (optionally also garlic – but yes you absolutely should!) –- Remove naan from the stove, then brush with melted ghee or butter while it’s still hot. Garlic is an optional extra, but it’s so good!
For an authentic finishing touch, add a sprinkle of nigella seeds for a delicious onion-y pops!
Cheese Naan recipe!
I’m going to be honest, I’ve no idea whether you can even find Cheese Naan in India (please chime in, in the comments!). But it’s a firm favourite around my neck of the wood. Certainly this Cheese-loving Carb Monster considers Cheese Naan one of the great achievements of modern mankind.
Authentic or not, it’s amazing! (And really, what is it but the equivalent of an Indian-style grilled cheese sandwich – yum!?)
How to make Cheese Naan
In restaurants, cheese naan is usually made by cooking plain naan first, then cutting a slit and stuffing inside the naan with cheese to melt.
That’s quite tedious and involves burnt fingertip agony I’m yet to fall in love with, so I’ve opted for a much simpler method:
Brush naan first with garlic butter, if desired (because like mentioned, well, why not? Now you have Indian-style cheesy garlic bread! 😉)
Pile cheese in the middle, then bundle it up like a money bag;
Twist the top to seal;
Flip over then roll out;
Cook in a hot skillet just like normal naan;
When you flip, it will puff up dramatically! Don’t get too excited, because it then deflates. 😂 But it looks impressive – even if nobody else saw it!
Here’s what the inside of the cheese naan looks like – in case you’re wondering if I used enough cheese 😂 Be still my beating heart … ( excitement or cholesterol sirens? I can’t quite distinguish 🤔)
Make-ahead option – for even better flavour!
It was handy to discover that the naan recipe can be made ahead, refrigerated overnight and cooked up the next day – and it’s 100% perfect. It’s just as fluffy and soft. With the added bonus of even better flavour in the bread because as with many yeast breads, flavour develops with time!
What to serve with naan
I feel like I’m stating the obvious here by saying that the most natural, most obvious way to use naan is to scoop and slop up curries – Butter Chicken, Rogan Josh, Dal, Tikka Masala, to name a few!
Also think uses as a wrap: Stuff them, say, with Tandoori Chicken or Chicken Tikka (use the Chicken Tikka part of Tikka Marsala), along with some fresh Indian Tomato Salad with Mint Sauce for a complete meal in a wrap.
But then I realised: I’ve been devouring an inordinate amount of naan just as it is. Straight out of the skillet, with and without butter, cold, warm, reheated – and loving it like it is.
The lesson? Naan this good you can have it every which way. It’s 100% incredible. Make it once and I guarantee you’ll be addicted for life! – Nagi x
🌶 Indian week!🌶
Just to recap, it’s Indian Week here at RecipeTin Eats! A week when I’m sharing 4 brand new recipes to make your own epic Indian feast at home:
Palak Paneer – Indian Spinach Curry with homemade cheese curds!
Naan – this recipe, the fluffiest homemade naan of your life…
Thoran-style Indian Cabbage Salad – made with a spiced coconut “sambal” of sorts, I am ridiculously obsessed with this salad!
Samosas – World’s best savoury snack! ( … according to me)
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Cookbook typo (it’s ok!): The recipe in the cookbook and here on this website lists 30g/2tbsp melted ghee/butter in the ingredients. But the cookbook omitted to say that the butter should be added into the dough with the egg. I freaked out when I found this and immediately made the dough without the butter. It worked – so it’s ok! I couldn’t even tell the butter was missing. So if you remember to add it, great. If not, don’t worry! (And sorreeee….. but I’m only human. Also comforting to know this is the only instruction/ingredient typo found and it’s not a big deal!!)
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Naan recipe – fluffy, bubbly, chewy!
Ingredients
- 1 tsp instant / rapid rise yeast (Note 1)
- 1/2 cup warm tap water (~40°C/105°F in temperature)
- 1 tbsp white sugar
- 2 tbsp milk , full fat (low fat ok too)
- 1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg, Note 2)
- 1/2 tsp salt , cooking / kosher
- 1 3/4 cups bread flour , or all-purpose/plain (Note 3)
- 30g / 2 tbsp ghee or unsalted butter , melted (Note 4)
Finishes:
- 30g / 2 tbsp tbsp ghee or butter , melted (Note 4)
- 1 small garlic clove , for Garlic Butter option (Note 5)
- Nigella seeds
- Coriander/cilantro , finely chopped
Cheese Naan:
- Shredded cheese (for cheese naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)
Instructions
- Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
- Egg and milk: Whisk milk and egg together.
- Flour: Sift flour and salt into a separate bowl.
- Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
- Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size. (Note 7)
- Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
- Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
- Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16" thick rounds (about 16cm / 6.5" wide).
- Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
- Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
- Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
- Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!
Cheese Naan:
- Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle – about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
- Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4" thick rounds.
- Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.
Recipe Notes:
Nutrition Information:
Life of Dozer
Mmm, naan…. (we agree Dozer!)
Abby says
Umm.. This came out AMAZING! It was delicious. Thank you.
David Andrews says
Thanks, Another great recipe. Nagi has to be the new Australian Queen of cooking. Hail Queen Nagi. I think Margret Futon was the original Queen – I used her book for many years. Thanks again
Brenda Palmer says
Brilliant. I’ve been making bread for over twenty years but never made naan. These are wonderful and so tasty compared to the store bought ones. I made the cheese ones with a mix of mature cheddar and mozzarella. Gorgeous. Thank you
Katelyn says
These turned out really nice. It took a while for my dough to rise, I was a bit worried they wouldnt turn out. After I cooked a few the naans started to bubble nicely. I also made some sweet naans with a mix of coconut, raisins and Almonds. Just yum!
Le Chalk says
You did it once again, Nagi! You made something easy to follow and I nailed it. My brother who absolutely loves indian cooking approved of these. Thank you!
Susanna says
This is the BEST naan recipe ever. I’ve tried many, often using yogurt but none is as tender and soft as these.
I didn’t have any bread flour so I used 270 grams of all-purpose flour, took out 2 tablespoons and replaced them with 2 tablespoons of Vital Gluten to up the protein level.
Also, I divided the dough into 8 pieces instead of 6. Each piece gave me a naan about 6 inches round and was perfect to use as a wrap for my butter chicken (also from this site).
I put my leftover naans in the freezer and when I thawed them out the next day, you couldn’t tell it had been in the freezer. It was just as tender and soft. I also warmed some up in the microwave and they too tasted wonderful.
I think the egg addition was genius. It made the bread tender. My search for a naan recipe is finally over. Thank you so much for sharing this recipe.
Maria says
Great to know that these freeze well. Thanks for the tip! 😊
Kim says
Used this recipe to make ground lamb, caramelized onion and arugula grilled pizza. This is the best Naan recipe I have made. Outstanding!!!! Thank you for sharing.
Amy Morgan says
Always a winner!
Katharine says
Hands down, the best naan I’ve cooked at home. I’ve tried so many recipes before, this one beats them all. Thanks Nagi!
Chrissie says
Thank you so much for this recipe, my family think I am a legend! Your Naan recipe is delicious, I don’t think we will ever buy shop bought again. Big thanks for sharing.
Adi says
Hi Nagi,
I love your recipes but this one hurts – Indian naan never has egg in it. Calling it Indian naan is misleading.
Nicole Edge says
I LOVE this recipe! Thankyou for sharing it. Have you ever tried to freeze it?
GreyRabbit says
I have. I cooked them all and froze half for another day. They were still good after being frozen and reheated. 🙂
Nicole says
Thanks!
Ughhh says
Love the photos and video, but my god, girl… clean your damn fingernails!
Lucille Reilly says
I’m an experienced bread baker who has been to India and visit an Indian restaurant in my locale with some frequency. I did mix the yeast in with the flour first, and the dough came out great after 45-minute rise. And then, because all I have are non-stick pans, I flattened the six pieces of dough on a cookie sheet and >broiled< them on Low on both sides! I should have rolled them out thinner, but they came out nice and soft. Thank you for this; I will save it!
Emily says
Na’an was perfect with some Tikka Masala tonight. I will definitely be making this again!
Jeff says
Great naan recipe! Could you bake these in a very hot oven or under a broiler?
Sky says
I was really hesitant to try this recipe, mainly because I have found that 5 star recipes from blogs are rarely true 5 star recipes. But this was the only naan recipe I found that didn’t need yogurt (which I was out of) so I gave it a try. I can absolutely say I will not bother trying any other naan recipes because this one is just about perfect! It’s easy to make, easy to cook, and the flavor is wonderful, especially when topped with a little homemade hummus. Thanks for the great recipe, it’s will be one of my go-to recipes from now on!
Dave says
Used 160g flour. Made in mixer with dough hook; poured wet ingredients into dry while mixing. Turned out fantastic! Thanks Nagi.
Alli says
THANK YOU!
We make naan-zags (mini pizzas with naan) at home all the time and today we had everything except the bread. Also no Greek yoghurt. I’m a former professional baker so I figured I’d just make some regular pizza dough. Then I found this recipe.
They turned out beautiful, your instructions are lovely and clear, and no yoghurt necessary. Love love love, printed and saved in my recipe binder. I’ll absolutely be checking out your other recipes.
Also a tip for anyone having issues with sticky dough, convert the recipe to metric and use a kitchen scale for weight. Any baker will tell you that’s the best way to achieve consistency in your baking 😊
kalai perumal says
I followed the recipe exactly and it was wonderful ! Thank you.