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naan recipe with yeast, how to make naan with yeast | naan recipes

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naan recipe with yeast with step by step photos – i make naans often at home. so when i had made these naans they puffed up like pita breads.

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 a naan bread. they have a light & soft texture from inside with a slight crispness from out.  they do not taste like a pita bread and unlike a pita bread which is a very basic bread.

this naan recipe uses a good amount of oil and some extra sugar and less amount of yeast. naan goes very well with curry dishes like dal makhani, paneer butter masala, kadai mushroompaneer lababdarshahi paneer, punjabi chole masala, palak paneer, kadai paneer, rajma masala etc.

i made 10 naans and 8 of them fully puffed up. its the rolling of the naan 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 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 stove top 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 recipe post

along with the above garlic naan recipe, this is the sixth naan recipe i am sharing in the blog. other three recipes are:

  1. naan recipe without yeast on stove top (easy naan recipe with step by step photos)
  2. whole wheat naan with yeast (crisp and light naan – recipe with step by step photos)
  3. butter naan recipe with yeast (soft whole wheat butter naans on stove top. recipe with step by step photos)
  4. cheese garlic naan on tawa (no yeast naan recipe on tawa or skillet or stovetop).

if you are looking for similar recipes then do check chole bhaturekulcha, punjabi bhatura, aloo kulcha, paneer kulcha and easy bhatura recipe.

naan recipe with yeast details below:

4.6 from 5 votes
naan recipe with yeast - makes 10 medium sized naans
prep time
2 hrs 30 mins
cook time
40 mins
total time
3 hrs 10 mins
 
naan recipe - a really good naan recipe, fully puffed with a soft texture from inside.
course: side dish
cuisine: north indian, punjabi
servings: 10 naan
calories: 194 kcal
author: dassana
ingredients (1 cup = 250 ml)
  • 3 to 3.25 cups maida (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
how to make recipe
making dough for naan:
  1. first dissolve the sugar in 1 cup water. warm this solution.
  2. then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.
  3. when the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.
  4. add the maida/all purpose flour, salt, oil and keep on mixing with hands.
  5. add oil and then knead to a smooth, soft, springy and elastic dough.
  6. if the dough looks dry then add a few tbsp of water and knead.
  7. if the dough has become too sticky, add a few tbsp of flour and knead,
  8. the dough should be well kneaded and soft. if you press the dough with your finger it should spring back easily.
  9. 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.
  10. now make medium sized balls from the dough. roll them well in your palms. place the balls in a tray or plate.
  11. cover them with a cotton napkin or lid and again allow to stand for 30 mins.
  12. the dough balls will double up.
baking naan:
  1. 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.
  2. please note that if you keep above 250 degrees C than the baking time will reduce.
  3. once the oven is preheated well, then start rolling the naan evenly.
  4. keep a medium thickness, meaning rolls the naans neither thick nor thin.
  5. place the rolled naan on a greased pan or tray and keep in the oven.
  6. bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.
  7. with the help of oven mitts remove the tray from the oven. remove the naans also and spread some butter on them.
  8. serve naan hot with a north indian or mughlai vegetable curry or dal/lentil dish.
recipe notes

to make the naan 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.

rough nutrition info per naan:

Nutrition Facts
naan recipe with yeast - makes 10 medium sized naans
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 198mg 8%
Potassium 51mg 1%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 1.5%
Calcium 0.6%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.


lets start step by step naan recipe 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.

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

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

4. just lightly rub oil or water all over the dough and place 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.

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

6. the dough balls will double up.

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.

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

9. place the tray in the oven on the top rack with both the top and bottom heating elements on. to make the naans 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.

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

11. serve naan hot with any rich north indian curry like paneer tikka masala, matar paneer, amritsari chole, gobi masala, aloo mushroom masala, rajma masala or a dal/lentil based dish like dal tadka, dal bukhara, dal fry, dal makhani.




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This post was last modified on March 26, 2018, 8:37 pm

    Categories Bread RecipesDinner RecipesIndian Breads & ParathasNo Onion No GarlicNorth Indian RecipesPunjabi Recipes

View Comments (34)

  • Thanks Mam for the recipe......I tried today.....it became my sunday awesome as all family liked it very much....specially my Mom.....coz she is really expert in cooking :)

  • Hi! Dassana, You've got really great recipes. I was wondering if one deep fries this dough instead of baking, it could be used as bhatura with chole,

    • thanks pratibha. i have never tried this way. you can give it a try. i would love to hear your feedback.

  • Hi dassana I want to know for making naan in microwave convection mode can't we use high rack or low rack instead of greased baking tray?

  • Hi Dassana, I need to make enough naan for 5 people. Will the quantity of this recipe make enough? I will be serving other food as well. Please let me know if I am okay with the amount or I need to double it.

    • michele, double the amount. it also depends upon their eating capacity. you can always use the left over dough for next day. keep the dough in fridge.

  • Hiii Dassana...
    slowly and gradually...i have become your hard core fan...i love your recipes...specifically the cakes n bakes section...
    i just wanted to know the changes in the above recipe if using instant dry yeast...?

    • hi pooja, you can add 1/2 tsp of instant yeast. the rest of the recipe remains same. and thanks a lot :-)

  • Lovely collection of recipes! I'm a beginner and just can't get past the yeast blooming stage. Please help. I've tried thrice with combos of lukewarm water and milk but the yeast is not proofing. I'm using active dry yeast. And using the measure in your recipe (white bread).tia

    • the water should feel warm to touch. meaning when you dip your finger in it, it should not scorch you. it should also not feel cool. if you have a thermometer, i can let you know how much should be the temperature. also check the expiry date of yeast and let me know which brand you are using.

  • Hello mam...I regularly follow ur blog and love ur recipes. I tried making these naans bt mine would not puff up in the oven. Only one puffed up by that too was undercooked and did not color at all. I preheated the oven for 25min to max temp and followed the entire recipe as required. Can you please tell me where I went wrong?

    • when a roti or naan puffs up, one of the reasons is the water content in the naan. less water in the dough, will not puff the naans. i guess the water must have been less in the dough. otherwise they will puff up.

  • 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 :)

    • 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.

      • Dear Dassana

        Tried the naan today. They turned out to be crispy biscuits :D 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.

        • 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.

          • 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!!

          • 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 :-)

          • 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 :-)

  • 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.

    • 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.

  • 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!

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