This Indian Naan Bread recipe is incredibly easy to make, but you just somehow never get around to making it. Maybe it’s just me, but I tend to avoid yeast recipes because I can hardly ever plan ahead to remember to make the dough early enough to give it enough time to rise.
…but it’s totally worth it.
With this Indian bread, you’re just mixing the dough, letting it sit (for 2 hours), roll the dough into 12 balls, let it sit for another 30 minutes, then roll the balls into ovals and bake them in the oven. It’s really not that complicated, yet somehow I build it up in my head to be this day-long baking extravaganza.
Like many of you, I work outside of the home so I can’t always sit around and wait for 3 hours for my bread to rise. However, I can make this on the weekend and simply go about my business in the meantime. And so can you!
Hold on, just a minute! Some of you may be asking, What is Naan bread? I know you don’t want to ask it out loud, so I will ask it for you. Naan is a leavened, oven-baked flatbread found in the cuisines of Asia and the Caribbean. Okay, now that you know, we can move on.
I cook mine on this flat cast-iron pizza pan 
, but any pizza stone or other oven-proof surface will work just fine. If you don’t want to invest in the pizza pan, you could use a regular multi-purpose cast iron pan. I have this one from Lodge, and it’s super affordable and has held up to all my abuse: Lodge Pre-Seasoned 12-inch Cast Iron Skillet
.
It’s absolutely worth the effort to have delicious homemade Naan bread to go with an Indian-inspired dinner (or to go with just about anything). Try yours with Mulligatawny Soup or Chicken Korma!
Just look at those fluffy pieces of heaven!
Easy Indian Naan Bread
Ingredients
- 3 to 4 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. instant yeast
- 1 1/4 c. milk
- 1/4 c. plain Greek yogurt
- 1 tsp. sugar
- 1/8 tsp. ground cardamom
- 1/8 tsp. ground turmeric
- 4 Tbsp. melted Ghee or butter
Instructions
- Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 1/2 cups of the flour.
- Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
- Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.
- After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too much trouble forming it into balls.
- Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of the oven.
- Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough with a little water or olive oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return to oven for another 2 minutes or so.
- Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Stack the hot naan on top of each other as it comes out of the oven to hep keep the pieces warm.
Nutrition Information
Yield 12 Serving Size 1Amount Per ServingCalories 519 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 16mg Sodium 219mg Carbohydrates 97g Fiber 3g Sugar 1g Protein 14g
Comments
Homemade naan sounds awfully good, sounds pretty easy to make. The bread looks so good!
It was really a LOT easier than I thought it would be. YUM!
OH I ove these so much, I agree you just never get around to making them : ) so easy, really have to give it a try some day!! Thanks for sharing 🙂
There is nothing like fresh naan! Add it to your list 🙂
I’ve been meaning to try making my own naan bread for ages now, definitely bookmarking this recipe to try soon 🙂
I was terrified of any recipe that called for yeast for many years! So glad I took the plunge and went for it. I can’t believe I avoided it for so long!
We love homemade naan! My husband got a recipe from an Indian woman he worked with. For a long time we made it in the oven on a pizza stone to get the texture right. The stone finally cracked, probably because of the super high heat! Then we started grilling it which works great. That soup looks great by the way.
It’s one of my favorite things to make! Making Indian food at home without fresh naan to scoop up all the sauce just doesn’t feel right! That Mulligatawny Soup was a total hit at our house 🙂
Nice! Never have I ever seen turmeric or cardamom in naan. What gave you that idea?!?
I kind of have a spice addiction! I can’t help but peruse my spice cabinet whenever I’m working on a recipe 🙂 I thought the turmeric would give the naan a really lovely color, and the cardamom just seemed like it would go well!
Your site is really horrible via iPhone (possibly other mobile devices). I would guess you get a ton if hits via mobile and it’s frustrating just to finish this comment. Your site jumps all over the place, is littered with ads, and honestly I haven’t even been able to get to the naan recipe I can here for. I would suggest checking it out.
Hi, Sara! I’m so sorry you’ve had a bad experience using the mobile version of my site via iPhone. It’s very important to me that my readers are able to access the site in a way that is aesthetically pleasing – I am looking into different mobile options for my site, however, many of them are expensive. One way I mitigate the costs of running a site and providing free recipes to readers is through placing ads on my site. It’s a bit of a Catch-22! Thanks for your input and your honest feedback. I haven’t heard about these issues before, and don’t experience the same thing when viewing from my iPhone or tablet.
Super easy to make and versatile. I substituted with almond milk & sour cream cause its what I had on hand as well substituted 1/2 whole wheat flour.
I’m glad you liked it! Great to know that it turned out well with the almond milk, sour cream, and whole wheat flour 🙂
Also, if you roll the dough out to like 10 inches, then it becomes a pita pocket! Fun stuff! 🙂
What a fun idea! I love pita pockets 🙂
There’s no need for cast iron. Just buy some plain, unglazed, square-cut quarry tiles from Home Depot or Lowes or similar. They’re very cheap and work great. You’ll probably need about six of them to cover an oven rack.
Neat idea, David! I might have to give that a try 🙂
Great! then you are not heating the oven for so long cooking one at a time. that did not seem practical to me.
Very cool share. May I make a suggestion? Verses baking in the oven at 500, you can also just throw it in the hot skillet on the stove as you would pitas or tortilla’s. These are all great for kids lunches too, because they hold together so well.
Great idea, Carrie!
This looks yummy – have you tried freezing them? If love to make big batches and be able to freeze and use as needed. I do that with pancakes and it’s way better then buying Eggos or making breakfast (whnr your not a morning person). Thanks! Ps. I’m on an iphone and your site is working just fine.
I haven’t tried freezing these – let me know if it works for you!
I individually packed my naan in plastic sandwich baggies and froze them. When we want to eat them we pop a number of baggies in the microwave. They warm up beautifully in the microwave and are soft.
Wow, I didn’t know foreigners liked Indian food. I am Indian but I always thought Indian food didn’t suit the western taste… This is a surprise..
Haha, well everyone has different tastes so I can’t speak for all of us, but I sure love it!
This looks easy and scrumptious! I am planning to make your mulligatawny soup to take to an event at work and would love to make naan to accompany the soup. Unfortunately, I will not have time to make naan the day of the event, so I’m wandering whether it is good the day after making it.
Hi, Cindy! It should still be good the next day – what I usually do is wrap a piece in a very slightly damp paper towel and pop it in the microwave 🙂
These freeze very well. Just warm them up in the microwave and they get soft again. I made them as per the recipe but did not rub ghee or any oil on the freshly baked naan because I wanted to minimize calories. They were still very tasty. Adding turmeric and cardemon is brilliant. Both my husband and I loved them. I am going to make a double batch this afternoon. I usually make chapati but I think I will now make naan more often because we really liked the texture of these naan.
Super delicious Great recipe. Thanks for posting this up.
Simon
Thanks, Simon!! It’s great to know you liked it 🙂