Naan with Yeast | Easy Naan Bread In Oven

Jump to Recipe

Naan with yeast recipe with step by step photos – I make naans often at home. So when I had made these naans they puffed up like Pita bread.

naan bread recipe, naan recipe with yeast

I was amazed seeing them puffing so well. I have never seen naans like these except for one restaurant where we live, which makes amazing naans. Hence, I was not sure of posting this recipe. So I asked my facebooks readers and after getting a thumbs up from them, I am sharing this naan recipe.

The taste of this naan is like a naan as the recipe is of naan bread. They have a light & soft texture from inside with a slight crispness from out.  they do not taste like pita bread and unlike a pita bread which is a very basic bread.

This recipe uses a good amount of oil and some extra sugar and less amount of yeast. it goes very well with curry dishes like dal makhani or paneer butter masala or chana masala or palak paneer or rajma recipe.

naan recipe with yeast

I made 10 naans and 8 of them fully puffed up. Its the rolling of the naan bread that helps them to puff up so well. If you evenly roll the naan without any breaks or tears they will puff up nicely. Moreover, I have not topped the naan bread with nigella seeds or sesame seeds or any herbs. So this also helped.

5 naans I made in the oven and the remaining 5, I made on a stovetop on the tava/griddle. To see the step by step pics of how naan is made on the tava, have a look at the Garlic naan Post

How to make naan with yeast

1. First you need to proof the yeast. Warm water. Stir in sugar and yeast and allow to sit for 10-12 minutes at room temperature.

making naan bread recipe

2. In a wide mixing bowl, add everything – the frothy yeast solution, the flour, salt, oil.

making naan bread recipe

3. Mix well and then adding water in intervals, knead to a soft, springy dough.

making naan bread recipe

4. Just lightly rub oil or water all over the dough and place it in the same bowl. Cover with a kitchen towel or lid and let the dough leaven for about 1:30 to 2 hours. Keep in a warm place or corner.

making naan bread recipe

5. Once the dough has leavened, make medium balls from it and cover and keep aside for 30 mins.

making naan bread recipe

6. the dough balls will double up.

making naan bread recipe

7. heat your oven to the max temperature at least 20-25 mins before you start rolling the naans on a lightly dusted board or work surface. My oven has the maximum at 250 degrees C.

making naan bread recipe

8.  place the rolled naan on a greased pan or tray.

making naan bread recipe

9. Place the tray in the oven on the top rack with both the top and bottom heating elements on. To make them in the microwave oven in convection mode, please read the notes in the recipe details. Bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.

naan bread, naan bread recipe

10. If you like then you can brush some butter on the naans.

naan bread recipe with yeast, naan bread recipe

11. Serve naan bread hot with any rich North Indian curry like paneer tikka masala, matar paneer or a dal/lentil based dish like dal tadka, dal fry.

naan bread recipe with yeast, naan bread recipe
More naan bread recipes

  1. Naan recipe – made on stovetop. An easy recipe.
  2. Wheat naan – crisp and light.
  3. Butter naan – soft and made whole wheat flour.
  4. Cheesy garlic naan – no yeast recipe made on tawa or skillet or stovetop.

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

naan recipe with yeast

Naan with yeast

4.67 from 6 votes
A really good naan bread recipe, fully puffed with a soft texture from inside.
Prep Time 2 hrs 30 mins
Cook Time 40 mins
Total Time 3 hrs 10 mins

Cuisine North Indian, Punjabi
Course: Side Dish

Servings 10 medium sized naans


  • 3 to 3.25 cups all purpose flour
  • 1 cup water or as required
  • 2.5 to 3 tablespoon oil (ghee or butter)
  • 1 teaspoon dry active yeast
  • 1 teaspoon sugar
  • ¾ teaspoon salt or as required
  • butter for brushing the naans, as required


making dough

  • First dissolve the sugar in 1 cup water. Warm this solution.
  • Then dissolve the yeast and let the yeast bubble up. This takes about 10 to 12 mins.
  • When the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.
  • Add the all-purpose flour, salt, oil and keep on mixing with hands.
  • Add oil and then knead to a smooth, soft, springy and elastic dough.
  • If the dough looks dry then add a few tbsp of water and knead.
  • If the dough has become too sticky, add a few tbsp of flour and knead,
  • The dough should be well kneaded and soft. If you press the dough with your finger it should spring back easily.
  • Place the dough in a bowl and cover with a cotton napkin or lid and keep for 1:30 to 2 hours at room temperature.
  • Now make medium sized balls from the dough. Roll them well in your palms. Place the balls in a tray or plate.
  • Cover them with a cotton napkin or lid and again allow to stand for 30 mins.
  • The dough balls will double up.

baking naan

  • Before you start rolling the naans, heat your oven to the max temperature at least 20-25 mins before. My oven has the maximum at 250 degrees c.
  • Please note that if you keep above 250 degrees c than the baking time will reduce.
  • Once the oven is preheated well, then start rolling the naan evenly.
  • Keep a medium thickness, meaning rolls the naans neither thick nor thin.
  • Place the rolled naan on a greased pan or tray and keep in the oven.
  • Bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.
  • With the help of oven mitts remove the tray from the oven. Remove the naan also and spread some butter on them.
  • Serve hot with a north indian or mughlai vegetable curry or dal/lentil dish.


To make in microwave convection mode
  1. Preheat the oven at 200 degrees c at least 20 minutes before you start to make the naan.
  2. Place the rolled naan in the greased baking tray.
  3. Bake at 200 degree for 4-8 minutes or more or less till the naan puffs well and become golden from top.

Nutrition Info Approximate values

Nutrition Facts
Naan with yeast
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 198mg9%
Potassium 51mg1%
Carbohydrates 29g10%
Fiber 1g4%
Protein 4g8%
Vitamin A 75IU2%
Calcium 6mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


  1. Hi,
    Tried your recipe last night and it was really easy and turned out really good.
    I tried cooking in the oven but was kind of a pain for me because my oven slots were either too high to or too low to the heat source LOL. So i ended up just heating them up on the pan on maximum heat, turned out just as good. 🙂
    One more thing: before the second rise, I tried putting a batch in the fridge because I wanted to cook them on the next day, and the dough turned out just as good on the first day.
    Will try your no yeast naan recipe next!
    Thanks a lot!

  2. Hi Dassana
    thanks for the great recipe I made it for my sister in law’s birthday at home. I used convection mode and could make two three at a time. first batch did not puff as I had not pre heated much next batch was over cooked so became like papad. Finally third batch had puffed up and was chewy and tasty. hope so next time I’m better than this.

    1. welcome pallavi. i think your analysis is right. also the oven has to be heated at its highest temperature. anything less than that the naan will become like papad.

  3. Hi Dassana

    I have been following your recipes from long now. I feel guilty that I never took the pain of appreciating your efforts earlier. Thank you! I am baking my first whole wheat bread today & since I was left with my instant yeast packet half opened, thought I could try the above as well. The bread is in oven. keeping my fingers crossed. But will surely post the results for both of these once I am done. Thank you very much once again for the super neat presentation, instructions & tips 🙂5 stars

    1. very pleased to know this swati 🙂 you are welcome. surely try and let us know how the bread was? thank you for your kind words.

      1. Dear Dassana

        Tried the naan today. They turned out to be crispy biscuits 😀 I had a good laugh first & then reflected what I could have done wrong. I usually go through all the questions our fellow followers ask to ensure I am not making the same mistakes. I added enough water, pre heated the oven as stated. The only thing different from the above was, I added instant yeast. I reduced the quantity to 1/4 tsp (I made naan with 1.5 cup of flour only and hence reduced the quantity of yeast hence.) I proofed the yeast.. which I think I should not have. because you stated in one of the queries below that even with instant yeast rest of the recipe would remain the same. I wished they would have puffed up. Unfortunately they did not. Do let me know if you could guide. I will keep trying though 🙂 Thanks for the recipe though.5 stars

        1. swati 🙂 but how was the taste. if the taste was good then no issues. you can proof instant yeast too. i do that while making breads as a couple of times when i have added the instant yeast directly in the dough, the granules were still there and not dissolved. so i dissolve them in water and add or i proof them for some time and then add. but with instant yeast, the time of leavening will change. so 45 to 1 hour it can take for a naan dough. for the second rise it can take 15 to 20 minutes. but for naan, even if you keep the dough for some more time it does not matter.

          here the naan not puffing is not due to the instant yeast or the method. its due to the heat in the oven. while making breads like naan or pizza, the oven has to be at the highest setting. so if 200 degrees celsius is the highest setting, you can use that or if 250 degrees celsius is the highest setting you can use that. at temperature which is medium like 180 or 190 degree celsius, the naan will become like papads. it has happened with me at times. also there should be a good moisture content in the dough. the dough should be firm or tight. it should be soft and pliable. and also lastly the naan should be not be rolled too thin. i hope these suggestion help. any query you have you can ask me. try using these suggestions the next time and let me know.

        2. Yes, I follow you now. I did keep it at 200 degree Celsius. Maximum is 230. I kept for 7-10 min. I would try with more pliable dough and will keep naan thick next time. Not gonna give up 🙂 thank you for the prompt response. Appreciated heartily!!

        3. fine. the ones which i had baked at low temperature were not hard. they were like papads, crisp but still had some softeness in them. so were fine to have them with the gravy 🙂

        4. welcme swati. you can try 220 degrees celsius next time. sure. knead the dough very well and it should be soft. hope next time the naans turn out good 🙂

See More Comments