naan recipe, how to make naan | naan bread recipe

naan recipe with step by step photos. soft and slightly chewy are these delicious naan made without yeast. for some folks using yeast can be a daunting affair and so this naan bread recipe fits in as it is incredibly easy to make. you can make naan on a griddle (tawa) or a skillet on a stovetop. alternatively, you can grill them in a tandoor or oven. in the recipe post, with step by step pictures, i have explained two methods of roasting naan. first one is a stove-top method which uses direct flame and the second one is the griddle method.

naan kept on top of each other in a cane basket. served with dal makhani in a white bowl and side of sliced onions garnished with coriander leaves in a small bowl.

what is naan

naan is a leavened flatbread made in some countries in asia. these breads are baked in a tandoor ( a cylindrical oven made of clay). naan is also popular in india and is served in almost all restaurants. though naan is not made in indian homes as a staple. it is roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis. for the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. this naan bread recipe uses baking powder and curd for the leavening.

what is naan bread

both naan and naan bread are the same. in asia, we call these delicious bread as naan and in united states, these are called as naan bread.

variations in naan recipe

there are many ways a basic naan recipe can be modified to suit your tastes.

1. whole wheat flour – in this recipe post, i have used all-purpose flour to make these naans. you can even use whole wheat flour or a combination of whole wheat flour and all-purpose flour. sometimes i make this naan bread with a 2:1 proportion of whole wheat flour and all-purpose flour, but you can use 1:1 or even 3:1 of whole wheat flour and all-purpose flour respectively.

if you are very conscious about eating whole wheat flour naan only, then you can check these two naan bread recipes made with whole wheat flour.

  1. wheat naan
  2. butter naan

2. herbs & spices – to make the naan more flavorful, you can add one to two herbs or a mix of herbs in the dough. some spices or spice powders will also make naan taste more better.

3. cheese naan – to make cheese naan, stuff some grated cheese in a rolled dough. seal, roll and roast the naan.

4. butter naan – add some butter in the dough instead of oil. after roasting the naan, brush with some softened or melted butter.

5. with yeast – naan is also made with yeast and i also make these on occasions. i have one more recipe of naan where the naans have really puffed up like pita bread but they are made with all-purpose flour (maida) and yeast.

can you freeze naan

this naan dough can be frozen for up to four to five weeks. since curd is added in the dough, i recommend not freezing it for more than four to five weeks. place the dough in an airtight box and keep in the freezer. before making the naan, thaw the dough completely at room temperature. then begin with rolling and roasting.

naan bread recipe

what to eat with naan bread

in the indian cuisine, naan bread is often served with a curry or a dal (lentils). the curry can be of paneer (cottage cheese) or a mix of vegetables. the dal that pairs exceptionally well with naan is dal makhani. apart from dal makhani, even dal fry or dal tadka can be served with naan. i have mentioned some more indian curries and lentils that can be served with naan.

1. curries – usually a creamy and smooth curries or spicy curries accompany naan bread very well. some of the curries that come in this category are paneer butter masala, malai kofta, palak paneer, matar paneer, methi matar malai and kadai paneer.

2. lentils  – some gem of dal recipes make a nice match with naan like – dal makhani, dal tadka, chana masala, rajma recipe and chana dal.

3. vegetable gravies – both dry vegetables dishes, as well as curries, can be served with naan – bhindi masala gravy, veg kadai, veg kolhapuri, veg handi, aloo gobi, dum aloo, baingan bharta and matar mushroom.


naan is one such yummy dish that makes you forget about all-purpose flour 🙂  i do make whole wheat naan, but sometimes the family wants soft textured naans made with all-purpose flour, the way they serve in restaurants. so i combine both whole wheat flour and all-purpose flour to make naan – like in this recipe of garlic naan.

whenever we go to a restaurant then most of the time we end up ordering naan bread with a curry or lentil-based dish. knowing very well that it will be probably made with all-purpose flour (maida) and not good for health. but what to do. naan tastes so well with curry dishes that you end up loosening your guard about eating healthy food. once in a while we all like to relax our guard and relish fried food or other supposed to be unhealthy food.

preferably naan bread should be eaten hot. as once it cools down then it becomes dense, hard and loses its taste. at least the restaurant ones become like that. not this recipe. the naan remains soft and slightly chewy even when they become warm or cool.

naan recipe

Author:Dassana Amit
Prep Time:2 hours 20 minutes
Cook Time:30 minutes
Total Time:2 hours 50 minutes
Course:main course
Cuisine:indian
Calories:135kcal
Servings (change the number to scale):9 naan
4.68 from 31 votes
naan recipe
easy naan bread recipe without yeast on tawa or stovetop - soft, chewy and delicious naan bread made on stove-top and on a griddle.

INGREDIENTS FOR naan recipe

(1 CUP = 250 ML)

wet ingredients for naan recipe

  • ¼ cup curd or yogurt - can use cashew or almond yogurt
  • 1 teaspoon sugar or organic unrefined cane sugar
  • 1 teaspoon baking powder
  • 1 pinch baking soda

dry ingredients for naan recipe

  • 2 cups all-purpose flour (maida)
  • 1 teaspoon salt or add as required
  • 2 tablespoons oil - butter can also be added
  • ¼ to ⅓ cup water or add as required

additional ingredients for naan

  • 1 tablespoon onion seeds (kalonji) or melon seeds or sesame seeds
  • butter or ghee or oil - as required for spreading on naan (optional)

HOW TO MAKE naan recipe

making dough for naan recipe

  • in a mixing bowl take ¼ cup fresh curd or yogurt. for a vegan naan, use almond or cashew yogurt.
  • add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
  • mix all the ingredients very well till the sugar dissolves.
  • now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
  • mix again with a spoon so that the salt is evenly distributed in the flour.
  • make a well in the center and add 2 tablespoons oil. note that you can even add butter instead of oil.
  • add ¼ to ⅓ cup water or add as required.
  • first mix and then begin to knead.
  • knead to a smooth dough. if the curd is thick, then you may need to add some more water. in case the dough looks dry, then add some more water and knead. if it becomes sticky, then sprinkle some flour and knead again. you should get a soft stretchy dough.
  • flatten the dough and spread some oil all over the dough. place in the same bowl.
  • place a moist kitchen towel or napkin completely covering on the dough. cover the bowl with a lid and let the dough leaven for 2 hours.

rolling naan bread

  • make medium-sized balls from the dough.
  • flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
  • sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
  • roll into a 6 to 7 inches elongated circle.
  • roll the top side to get a tapering edge. you can even gently pull the dough with your hands to get this pointed edge. the naan will have a tear-shaped form.

making naan on stove-top

  • heat a skillet or tawa or griddle and keep it on medium-high to high flame. place the naan bread ready on the hot tawa or skillet or griddle.
  • keep the flame to medium-high or high and begin to cook the naan bread.
  • let one side get partly cooked. you will see some air pockets on the naan.
  • when you start seeing the air-pockets, then flip.
  • now cook the second side on medium-high to high flame.
  • again you will see air-pockets appearing on the second side.
  • flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
  • grill the first side on the flame till you see some charred spots and blisters.
  • also, roast the edges of naan bread.
  • turn over and roast the second side too till you see some charred spots.
  • place the naan bread on a plate or tray. spread or brush with some softened butter or melted butter. you can even use ghee (clarified butter or oil for a vegan version. you can even skip using butter or oil entirely.

making naan on a griddle (tawa) or skillet

  • heat the griddle or skillet on a high flame. place the naan on the hot griddle or tawa.
  • you will see some air pockets on the naan.
  • flip the naan bread.
  • cook the second side more than the first side. please note that on a high flame the naan will get cooked faster.
  • press the edges with a spatula so that they are also roasted and cooked properly.
  • flip again.
  • you can flip again and press the edges for even cooking. remove and spread some butter or oil. serve hot. this way make naan with any of the methods. you can even stack cooked naans in a casserole or roti basket and serve later.
  • serve the naan bread hot or warm with your favorite curry dish - malai kofta or palak paneer or matar paneer or dals like dal tadka or dal makhani.

RECIPE TIPS

  1. the number of pieces will vary depending on the size and thickness of the naan. approximately 8 to 9 medium sized naan can be made.
  2. alternatively, you can also cook the naan bread in a tandoor or bake them. place the naan bread for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
  3. the naan bread recipe can be doubled or tripled.
  4. the dough can be freezed. in the freezer the naan dough stays good for 4 to 5 weeks. in the refrigerator for 3 to 4 days. 
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

making dough for naan

1. in a mixing bowl take ¼ cup fresh curd or yogurt. for a vegan naan, use almond or cashew yogurt.

making naan recipe

2. add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda. if you do not have baking soda, then skip it.

making naan recipe

3. mix all the ingredients very well till the sugar dissolves.

making naan recipe

4. now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required in the bowl.

making naan recipe

5. mix again with a spoon so that the salt is evenly distributed in the flour.

making naan recipe

6. make a well in the center and add 2 tablespoons oil. note that you can even add butter instead of oil.

making naan recipe

7. add ¼ to ⅓ cup water or add as required.

making naan recipe

8. first mix and then begin to knead.

making naan recipe

9. knead to a smooth dough. if the curd is thick, then you may need to add more water. in case the dough looks dry, then add some more water and knead. if it becomes sticky, then sprinkle some flour and knead again. you should get a soft stretchy dough. you can even use a stand mixer to knead the dough.

making naan recipe

10. flatten the dough. you can even spread some oil all over the dough if you want. place in the same bowl.

naan recipe

11. place a moist kitchen towel or napkin completely covering on the dough. cover the bowl with a lid and let the dough leaven for 2 hours.

making naan recipe

12. in the below photo, the dough has leavened after two hours.

making naan recipe

rolling naan bread

13. make medium-sized balls from the dough.

making naan recipe

14. flatten slightly and sprinkle some flour on the dough as well as on the rolling board.

making naan recipe

15. sprinkle some onion seeds (kalonji) or sesame seeds (black or white) or melon seeds (magaz) on the rolled dough. i have added onion seeds. if you do not have these seeds, then simply skip them.

making naan recipe

16. roll to a 6 or 7 inches elongated circle.

making naan recipe

17. roll the top side to get a tapering edge. you can even gently pull the dough with your hands to get this pointed edge. the naan will have a tear-shaped form.

making naan recipe

making naan on stove-top

18. heat a heavy griddle or tawa or skillet and keep on medium-high to high flame. place the naan bread ready on the hot tawa or skillet or griddle.

making naan bread

19. keep the flame to medium-high or high and begin to cook the naan bread.

making naan bread

20. let one side get partly cooked. you will see few air pockets on the naan.

making naan bread

21. when you start seeing the air-pockets, then flip.

making naan bread

22. now cook the second side on medium-high to high flame.

making naan bread

23. again you will see air-pockets appearing on the second side. flip when you see many air-pockets on the naan. (this photo is for reference only). you will see that the second side has cooked more than the first side. the second side has to be cooked more than the first side.

making naan bread

24. you have to flip the naan using tongs and place it directly on the stovetop flame.

making naan bread

25. grill the first side on the flame till you see some charred spots and blisters.

making naan bread

26. roast the edges of the naan bread too.

making naan bread

27. turn over and roast the second side too till you see some charred spots. avoid fire roasting too much as then the naan becomes crispy.

naan bread

28. place the naan bread on a plate or tray. spread or brush with some softened butter or melted butter. you can even use ghee (clarified butter) or oil for a vegan version. you can even skip using butter or oil entirely.

naan bread

making naan on a griddle (tawa) or skillet

29. heat a heavy griddle or skillet on a high flame. place the naan on the hot tawa.

making naan bread recipe

30. you will see some air pockets on the naan.

making naan bread recipe

31. flip the naan bread.

making naan bread recipe

32. cook the second side more than the first side. please note that on a high flame the naan will get cooked faster.

naan bread recipe

33. press the edges with a spatula so that they are also roasted and cooked properly.

naan bread recipe

34. flip again.

naan bread recipe

35. you can flip again and press the edges for even cooking. remove the naan and spread some butter or oil. serve naan bread hot. this way make naan with any of the methods. you can even stack cooked naans in a casserole or roti basket and serve later.

naan bread recipe

36. serve the naan bread hot or warm with your favorite curry dish like – malai kofta or palak paneer or matar paneer or dals like dal tadka or dal makhani.

naan bread


POPULAR RECIPES

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

140 comments/reviews

  1. Hi Dassana,
    I am in same field as you home science and have started cooking since I was in 7th standard I love cooking and doing RNDs in my recipe having being following and doing your recipes for years now they have never gone wrong for me and have come out awesome especially the tadka dhal, all my family and friends are fans of it, wen I want to do something veg and see your website I just close my eyes and follow it and know I’m going the right way, thanks for sharing your recipes.

  2. Hi ….
    I tried your wheat naan with yeast recipe for tonights dinner ….turned out awesome ….the family loved it …just wanted to ask….is there any harm in using yeast ….if not then i can continue making whole wheat naans

    • thanks jyoti. there is no harm for the body in using yeast. fyi- people from the jain community do not have yeast as yeast is a microorganism.

  3. Dassana you rescued my lunch plans today with this recipe.
    After the yeast I had on hand refused to activate, I did a quick search for a no yeast recipe. The naans turned out soft and delicious! Love that Maida could be replaced with healthier Aata. Tried with 1:1 ratio this time, plan to go full Aata next time!
    Such an easy recipe to follow- your step by step photos are a big help! I don’t know how you do it! Thanks for your efforts!5 stars

    • thanks amrita. even the atta naans are soft and taste good. do try with full atta next time. with yeast the atta naans are more softer. by now i have got used to taking step by step pics easily and effortlessly. thanks again.

  4. Looks delicious, I will make it tomorrow to go with leftover dal which is currently simmering away for dinner . I just have a few questions :
    1. What flame for the pan – low, medium or high ?
    2. You say to partly cook the naan – roughly how long does this take for each side ? I want to be careful to do it right
    3. When it comes to putting it on the flame, what size flame- low, medium or high ? And roughly how many seconds each side?

    Thanks, I’ve printed off loads of your recipes and done many of them…they are always super tasty !5 stars

    • thanks a lot victoria. the following answers to your query. hope they help.

      1. keep flame medium-high to high for the pan.
      2. it takes about approx one minute for one side. given a rough time as time will vary with the thickness of pan and the intensity, pressure on flame. you just need to cook till you see a few small spots puffing up in the naan. the naan should turn opaque and not get browned.
      3. high flame and roughly time taken is till the naans puff up and you see some black blisters on them. cannot give the exact time in seconds as it will depend on the intensity of flame.