Naan Bread

Name: Naan Bread
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Cuisine: British
Ingredients: 500g plain flour, plus extra for dusting; 7g sachet fast-action dried yeast; 1 tsp fine salt; 1 tsp caster sugar; 150ml lukewarm water; 150g full-fat Greek yoghurt; 50g butter, melted, for brushing; 1 garlic clove, crushed, and 1 tbsp chopped fresh coriander (optional, for the butter)

Naan bread is a soft, chewy flatbread from South Asia, and you can get a very good version from a frying pan on the hob. The yoghurt keeps the dough tender, the yeast gives it its bubbles, and a really hot, dry pan chars the surface in the way a tandoor would. Allow around 100 minutes from start to finish, most of it hands-off while the dough rises.

By Easy RecipesUpdated 26 August 20264.7(53 ratings)

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Total: 1 h 40 min
Prep: 20 min
Cook: 20 min
Serves: 6
Per serving: 376kcal

Getting the dough for naan bread right

The dough should be soft and a little sticky before kneading. It firms up as you work it, so resist adding lots of extra flour, because too much makes the naan dry. Yoghurt gives the bread its slight tang and keeps it tender, while the sugar helps the yeast wake up.

Rest is part of the method, not an optional extra: the hour of proving is what makes the naan puff and stay soft. Water should feel lukewarm on your wrist, not hot.

Making naan bread

Tap a time to start a timer.

Mix the dough Stir the flour, yeast, salt and sugar together in a large bowl. Add the lukewarm water and yoghurt and mix to a rough, slightly sticky dough. Tip it onto a lightly floured surface and knead for , until smooth and springy.
Let it rise Put the dough back in the bowl, cover with a clean tea towel and leave somewhere warm for 1 hour, until doubled in size.
Shape the naan Knock the air out of the dough and divide it into 6 equal pieces of about 130g each. Roll each into a ball, then roll out into an oval about 5mm thick. Keep the shaped naan covered while you cook the first ones.
Heat the pan Heat a heavy frying pan over a medium-high heat for . Do not add any oil. If the pan is too cool, the naan will dry out before it puffs.
Cook the naan Lay one naan in the pan and cook for about , until bubbles form and the underside has brown, charred spots. Flip and cook for more. Repeat with the rest, wrapping each cooked naan in a tea towel to keep it soft.
Butter and serve Brush each hot naan with melted butter, stirring the garlic and coriander into the butter first if you like. Serve straight away.

Serving and flavour ideas

Naan is made for scooping up a curry, and it is just as good with a bowl of dhal. For a different flatbread dinner, try pitta bread with chicken, or cook the dough in the air fryer naan bread version when the hob is busy.

For garlic and coriander naan, stir the crushed garlic and chopped coriander into the melted butter, as in the final step. A sprinkle of nigella or black onion seeds before the naan hits the pan is another good variation.

Common problems and fixes for Naan Bread

The naan come out hard and cracker-like.: They were rolled too thin or cooked for too long. Roll to about 5mm and pull each one off the pan as soon as both sides are spotted brown.
The dough has not doubled after an hour.: The kitchen may be cool or the water was too cold. Leave it another 30 minutes somewhere warmer, such as near a warm oven. Water above about 45°C weakens the yeast, so keep it lukewarm.
The naan will not bubble in the pan.: The pan is not hot enough. Give it a full 3 minutes on a medium-high heat and cook one naan at a time, so the temperature does not drop.

Frequently asked questions about Naan Bread

What can I use instead of Greek yoghurt?

Plain natural yoghurt works, but the dough may be a little wetter, so add flour a spoonful at a time. Without yoghurt, use 150ml of whole milk and add 1 tbsp of oil.

Do I need a tandoor to make naan bread?

No. A heavy cast-iron or non-stick frying pan over a high heat gives you the bubbles and charring. Put a lid on the pan for the first minute if the naan are slow to puff.

Can I freeze and store them?

Yes. Once cool, wrap them in foil or a freezer bag and freeze for up to 3 months, or keep them for 2 days in a sealed bag at room temperature. Warm in a dry pan or a hot oven for a couple of minutes until soft and steaming.

What should I serve with homemade naan?

Curry is the classic choice, as are dhal, tikka-style chicken and raita. They are also good for scooping up hummus or tzatziki.

How did you like the recipe?

4.7 / 5 · 53 ratings