Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Homemade Naan

5 stars based on 57 votes

Naan is a soft and pillowy Indian-style flatbread traditionally made in a tandoor, or cylindrical clay oven. The dough gets slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. Fortunately for all of us, it’s possible to make naan at home and replicate the high heat and charred flavor of a clay oven by using a very hot cast iron skillet or nonstick pan. I’ve tried many recipes with varying degrees of success; the first time I made this one, my husband was still talking about it the next day, so I knew I had a winner. It’s pretty quick — save for the rising time — and so rewarding, especially once you taste how delicious it is compared to store-bought. Serve with soup or Indian-style curry dishes for soaking up the sauce.

ingredients

As you can see, the ingredients are very basic. The yogurt and olive oil add a bit of tang and richness. The anise seeds add just a hint of licorice flavor — not traditional at all but I love it. Feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds or sesame seeds.

dissolving-yeast

Begin by dissolving the yeast and sugar in 3/4 cup warm water. Let it sit about ten minutes, until frothy.

frothy-yeast

Meanwhile, combine the flour, remaining sugar, anise seeds and salt in a large bowl.

dry-ingredients-1

Whisk to blend.

dry-ingredients-2

Add the yogurt and olive oil to the frothy yeast mixture.

adding-yogurt-and-olive-oil

Then whisk to blend.

mixed-liquid-ingredients

Add the liquid mixture to the dry ingredients.

adding-liquid-to-dry-ingredients

And stir with a fork until the dough comes together.

mixing-dough

Dust your hands with flour and knead into a soft, sticky ball.

soft-sticky-dough

Cover with plastic and let rise in a warm spot for 1-1/2 to 3 hours, or until about doubled in size. Hint: the warmer the spot, the faster it will rise.

ready-dough

Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour.

dough-on-work-surface

Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick. Then, divide into six equal portions.

portioning-dough

Roll each portion of dough in the bowl of flour so they don’t stick.

rolling-dough-in-flour

Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into a rectangle about 1/8-inch thick.

rolling-dough

Place the dough in the hot, dry skillet.

cooking-1

Cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.

cooking-2

Flip the naan and cook a few minutes more.

cooking-3

Brush the cooked naan with melted butter, and repeat with remaining dough balls.

brushing-naan-with-butter

Serve warm and enjoy!

Homemade-Naan-1

 

Homemade Naan

Servings: 6 naans
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes, plus 1.5 - 3 hours rising time

Ingredients

  • 1 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
  • 3 teaspoons sugar, divided
  • 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  • 1 teaspoon salt
  • Heaping 1/2 teaspoon anise seeds (optional)
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons melted salted butter, for brushing on finished naans

Instructions

  1. In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
  2. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and anise seeds (if using). Set aside.
  3. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
  4. Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
  5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Serve warm.
  6. Note: To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.

Nutrition Information

Powered by Edamam

  • Serving size: 1 naan
  • Calories: 241
  • Fat: 9g
  • Saturated fat: 3g
  • Carbohydrates: 35g
  • Sugar: 3g
  • Fiber: 1g
  • Protein: 5g
  • Sodium: 323mg
  • Cholesterol: 11mg

Reviews & Comments

  • hi jennifer,

    this will be my first attempt at making naan bread. i have all ingredients on hand except for all purpose flour. i have bread flour. will that work?

    - dawn on May 23, 2017 Reply
    • Hi Dawn, I haven’t made these with bread flour, but another reader commented that she did and was happy with the results, so I think you could get away with it. LMK how they turn out!

      - Jenn on May 23, 2017 Reply
  • 5 stars

    I have made these four times this week — boyfriend loved them so much that they quickly disappeared an hour after making them. He also commented several times that that house smelled SO good as I was baking them (i use a cast iron skillet). I am not a bread person at all but I do love naan and after tasting these, I will certainly not be buying any from the store. These also put the naan fine dining restaurant I have been to shame. P.S: last time I made them I doubled the recipe and froze six of them (after baking and brushing with butter). I separated the naans with parchment paper and wrapped the whole bunch tightly in plastic wrap. To eat, I reheated the oven to 400, and once preheated, I put the naan directly from the freezer into the oven and turned it off. Waited some 5-10 minutes and took it out. It is as amazing and I was surprised how well it froze!! I will also point out that I was surprised how easy and fun making this recipe was! Thank you Jenn for this amazing recipe!!

    - Malak on May 4, 2017 Reply
  • I love Naan. This is the best I have ever had

    - Deborah Favorito on March 16, 2017 Reply
  • Have you ever prepared these in advance and frozen either the dough or the cooked naan? I’m wondering the quality if I did this.

    - Addi's mom on March 6, 2017 Reply
    • Hi, I haven’t frozen these or the dough, but I think you could get away with either and still enjoy them just as much.

      - Jenn on March 7, 2017 Reply
  • 5 stars

    Hands down better than store bought! I don’t bake bread and this was easy and amazing!

    - Crissy Brase on March 2, 2017 Reply
  • When you keep your naan in the oven to stay warm do you put them in as is or with foil?

    - Crissy Brase on March 1, 2017 Reply
    • I usually put them in without foil, but either would work.

      - Jenn on March 3, 2017 Reply
  • can this recipe be made with a gluten-free flour blend?

    - D on February 16, 2017 Reply
    • Hi D, I’ve never made a gluten-free version of these. Can’t say they will be the exactly the same but it should work — just keep in mind that you may need to fiddle with the quantities a bit (for example, you may need a bit more or less flour). I’d love to hear how they turn out!

      - Jenn on February 16, 2017 Reply
  • 2 stars

    I looked at the list of ingredients and NO WHERE in the list did you indicate the 3/4 cup of water at 100 degrees….. I would have appreciated this information in the ingredients rather then having to SCROLL all the way thru the endless pictures, which by the way show the yeast proofing and still NO MENTION of the amout of water…. before I finally found the amount of water to proof the yeast. Seems like a pretty big oversight! So sadly because this was so difficult to navigate thru I am giving you only 2 stars!

    - Maggie on January 30, 2017 Reply
    • 5 stars

      Whew .. time for a deep breath. It’s going to be ok. How did the Naan turn out?

      I hadn’t reviewed previously but decided I need to because the recipe, pictures and instructions deserve five stars! Thank you for the recipe and for the free, yet valuable, information you provide.

      - Ann on January 30, 2017 Reply
      • 5 stars

        I second Ann. Delicious, wonderful naan! Thank you for the recipe and great instructions! I also use this recipe to make peshwari naan (my favorite). Mix sliced raisins, shredded coconut, and cardamom. Roll out piece of naan dough, add spoonful or two of raisin mix on top of dough. Fold dough over raisin mix, roll out again gently. Cook as directed. Heaven.

        - Genni on March 3, 2017 Reply
  • 5 stars

    Made this with spelt flour and lactose free yogurt, and it was just excellent. Thank you for the recipe. I can enjoy naan with my husband.

    - Jennifer on January 29, 2017 Reply
  • 5 stars

    The best homemade naan recipe I’ve tried yet. I had to add a 1/2 c of flour since my dough was still quite sticky. I also substituted soy yogurt since my husband can’t do dairy yogurt, and it was still a winner! To get my naan to look like yours I needed to butter the dough after I rolled it out, otherwise it just didn’t look very dark, and then I buttered the other side while the one side was cooking on top. Thank you for another awesome recipe!

    - Leilani on January 26, 2017 Reply
    • I also should add that I did the whole production in the bread machine on the “dough” setting. :-)

      - Leilani on January 26, 2017 Reply
  • 5 stars

    Super naan! I’ve tried a few naan recipes with limited success. Followed this recipe and process pretty much exactly with great results. Used cast iron griddle on top of stove. Used nigella seed as suggested in options. I did add onion powder as well. I didn’t roll the first naan thin enough but very thinly rolled the rest and got just the right texture and taste. Thanks for this recipe!

    - Laura on January 8, 2017 Reply
  • 5 stars

    This naan is amazing! Works perfectly everytime. We like to brush with garlic butter and serve warm with Tzatki. Also is perfect with grilled chicken kabobs. Yummy!!

    - Courtney on December 4, 2016 Reply
  • 5 stars

    Made this tonight and boy am I glad I did! I was hesitant at first because I’m a beginner baker but they turned out better than expected! Thank you so much for this easy and delicious recipe!

    - Laura on November 23, 2016 Reply
  • 4 stars

    Very easy and delicious. Tangy, buttery, not as fluffy as I like but I live at 9,500′ above sea level and this was my first attempt. So give it a go.

    - Rob on November 11, 2016 Reply
  • 5 stars

    This was my first time making naan and it turned out so fluffy and delicious. Thank you for the recipe!!! I needed to add about 1/2 cup more of flour to get the dough to be workable and not just a sticky mess, but it still tasted great.

    - -Angie T on November 2, 2016 Reply
  • 5 stars

    Really simple and delicious.

    - Julie on October 7, 2016 Reply
  • 5 stars

    My daughter and I made the Naan bread. We followed the recipe except for the addition of sesame seeds instead of anise. The bread was easy to roll out and cooked beautifully. We couldn’t resist brushing melted butter on just before serving!

    - Sherri West on October 6, 2016 Reply
  • 5 stars

    This is the best naan recipe I’ve ever used! So good. I always double the recipe so I can freeze some. My family loves it. Thank you!

    - Mrs. SD on October 5, 2016 Reply
  • 5 stars

    Hi Jen,
    I want to make this dough ahead of time. Do you think that I can make it the night before and let it rise while I’m at work?
    PS made these with your spicy lentil soup and it was amazing! One of my Jen favorites but everything is great. You never let me down:)

    - Sam on September 21, 2016 Reply
    • Yes Sam, letting the dough sit for that period of time should work fine. Bottom line is that you’ll get the best results if you refrigerate it for no more than 48 hours, so you’ll be well within that window. (And glad you liked the soup :).

      - Jenn on September 21, 2016 Reply
  • 5 stars

    Searched high and low for a good naan recipe. Was worried about it being too bready/doughy. Just cooked it tonight and the naan was AMAZING! Thank you. I did halve the salt, used some wholemeal flour and used less sugar and still worked. Started looking at your recipes, am keen to try them.

    - TT from Oz on August 20, 2016 Reply
  • 1 stars

    Way too much liquid! Took another cup of flour to get the dough to come together. Use 1 tbsp less oil, 1 tbsp less yogurt & at least 1/4 more cup flour

    - Britt on August 19, 2016 Reply
  • 5 stars

    This came out perfectly. I used Greek yogurt, anise seeds. I followed your instructions to a T. Thank you so much. (I wish I could post a picture, it looks like a professional made it).

    - Lysa on July 29, 2016 Reply
  • Would ground up cardamom seeds make a good substitution for anise seeds?

    - Raul on July 19, 2016 Reply
    • Hi Raul, You can certainly use cardamom, but I think for a more similar taste you could use fennel, caraway, or tarragon. Either way, I think you’ll enjoy the naan.

      - Jenn on July 20, 2016 Reply
    • Hi I was wondering if I Can I add cheese and garlic?
      Thanks’

      - Tamara on September 15, 2016 Reply
      • Hi Tamara, I’d probably add the garlic and some hard cheese (like Parmesan) to some melted butter and brush it on after cooking the naan.

        - Jenn on September 16, 2016 Reply
  • If fennel seed was subbed for the anise would I end up with a similar result?

    - Chris on July 10, 2016 Reply
    • Yes, fennel seeds would work nicely here too!

      - Jenn on July 11, 2016 Reply
    • 5 stars

      Just so you know, this was a home run.

      - Chris on August 1, 2016 Reply
  • 5 stars

    This was a wonderful recipe! I’ve made it plain and served it with roasted eggplant; I’ve made it with fresh garlic and rosemary and served it with grilled chicken and vegetables. It is pillowy deliciousness! Thanks for sharing your recipe.

    - Katie on July 3, 2016 Reply
  • I used my own Gluten free flour blend with this and it turned out great. Considering most bread recipes with GF flour are flops. I used greek yogurt (thats all I had in the house) and added a sprinkle of garlic spice on top for extra flavor and omitted the annise. On the last two in the pan I sprinkled cinnamon and sugar for desert naan! Yum!

    - Eileen~ on June 28, 2016 Reply
  • 5 stars

    So I embarked on a journey to cut out store bought breads from our house. One thing that made me nervous was naan bread because my family was addicted. These are amazing!!! Store bought doesn’t even come close. I love the flavor of the yogurt in them. I even roll some out extra thin and let them cook longer so my 3 year old thinks they are “pita chips”.

    - Kelly G. on June 25, 2016 Reply
  • 5 stars

    How far in advance can you make the dough and store it before cooking?

    - Mary on June 22, 2016 Reply
    • Hi Mary, You’ll get the best results with this dough if you refrigerate it no more than 48 hours. Read here for some helpful tips about preparing the dough in advance.

      - Jenn on June 22, 2016 Reply
  • 5 stars

    Second naan recipe I have tried, and this is a winner! Used Greek yogurt instead of regular, and bread flour (11% protein) instead of regular ap…it is similar to KA AP. brought it to a gathering with friends and it was a huge hit. The anise is wonderful.

    - C.B. on May 14, 2016 Reply
  • 5 stars

    I made this naan bread for tonight’s dinner and I know now I should have doubled the recipe because I can’t stop eating it!!
    Thanks very much for sharing this recipe, it’s SO EASY and perfect! I won’t buy any naan bread again.

    - Mary on April 16, 2016 Reply
  • What are your thoughts on eliminating the sugar?

    - Duane on March 22, 2016 Reply
    • Sorry Duane, I haven’t tried it that way, so it’s hard to say. I would recommend keeping the recipe as is.

      - Jenn on March 23, 2016 Reply
    • Sugar is necessary for the yeast to rise. In some cases honey will work well as a sugar substitute. I know some people who can get yeast to rise with honey. I’ve tried it and it takes me too many trys to get it to work right. So it is easier to use the sugar in my opinion.

      - Marie on April 7, 2016 Reply
  • Excellent! My daughter and her girlfriend were surprised the naan was homemade. We had a dinner consisting of your recipes for zucchini frittata, basamati rice with dried fruit, caramelized red onion and balsalmic orange salad and the naan bread. Thanks for the outstanding recipes.

    - Elizabeth on March 20, 2016 Reply
  • 5 stars

    Great recipe, thanks for sharing. I will be using this recipe for years to come. Very easy to remember and easy to follow. My 4 year old daughter loved to help and we all enjoyed them!

    - Charles on February 21, 2016 Reply
  • Hi! Can I substitute sour cream for the yogurt?

    - shavonne on February 6, 2016 Reply
    • Yes Shavonne, that will work.

      - Jenn on February 7, 2016 Reply
  • 5 stars

    Loved this recipe. Uber simple and delicious. Brought them to a family dinner and they were a big hit, even with the 2 year old! So glad to have found this recipe. Thanks for posting it!

    - Katherine on January 30, 2016 Reply
  • 5 stars

    These were amazing…I took a chance and tripled the recipe to make enough to serve alongside Chicken Tikka Masala for a group of 20. I used all fresh-milled white whole wheat flour, mixed in the yeast and added the liquid (125F) to the flour mixture. Several hours later I measured out 3oz balls of dough, and rolled them into rough circles (with a lot of flour) while my husband supervised the skillet. An hour later we had 19 soft, fluffy pillows with wonderful flavor that bent without splitting; perfect for scooping up the chicken, sauce and rice. A more labor-intensive bread recipe than I’d planned (compared to say, focaccia), but well worth the work. I’ll make these again soon!

    - Terry on January 27, 2016 Reply
  • 5 stars

    Thank you for this recipe. Just a note to anyone considering making it…Remember to start early, as it is a yeast dough it needs to sit and rise, but this waiting is so very worth it. I love naan and always get it when we order Indian but none compares to this. I served this with the tandoori chicken for dinner today for my husband, son and daughter-in-law. We all loved it. The anise adds such a subtle and delicious extra to the naan.

    - Daphne on December 21, 2015 Reply
  • Beautiful naan! And I imagine so much better than store bought. I have never been able to master naan, even though I can make flatbreads in my sleep. This must be the secret recipe I’ve been waiting for! thanks!

    - Mimi on November 21, 2015 Reply
  • 5 stars

    Made this recipe for my Diwali dinner party…it was delicious. Thank you!

    - Karen on November 18, 2015 Reply
  • 5 stars

    Easy.
    Addictive.
    Excellent.
    I mix it in bread machine, adding flour as needed to make it less sticky.
    Short shrift cycle so total mix and rise time is an hour (30 min each).
    Can have it ready for dinner after I come home from work. Wife loves it.

    - Dave D on November 17, 2015 Reply
  • 5 stars

    Thanks for sharing this naan recipe Jenn. No more store bought for us. Loved them!!!!

    - Gillian on October 31, 2015 Reply
  • 2 stars

    After all the great reviews, I decided to give this recipe a shot. I am a die hard Indian cuisine fan and naan is always an order when I dine out. It’s next to impossible to get an authentic tasting naan without the tandoor and this is what I found when I made this recipe. My husband liked it but, to me, it just wasn’t naan.

    - Ashley on October 31, 2015 Reply
  • 5 stars

    What a fabulous recipe! The naan turned out beautifully! Thank you!!

    - Jen on October 20, 2015 Reply
  • 5 stars

    I made this Naan to accompany the Tandoori chicken recipe elsewhere on this site. It was super easy and super yummy! This is a keeper recipe. Tastes as good as the Naan in Indian restaurants in England. Thank you!!

    - Kathie on August 27, 2015 Reply
  • 5 stars

    I love this recipe and wondered if you have cut these up for chips and if yes, with what to serve? Salsa, hummus, quickie cream cheese dips? Thank you.

    - Anna Sargent on August 27, 2015 Reply
    • Hi Anna, I think they would be delicious for dipping. I would serve with tzatziki or a cream cheese based onion dip.

      - Jenn on August 30, 2015 Reply
  • 5 stars

    Wonderful! I love homemade naan and i found this recipe easy to do as well as easy to follow! Thank you!

    - Karie Gallegos on August 27, 2015 Reply
  • 4 stars

    My dough always is very sticky to work with. I have a lot of cleanup afterwards on granite countertop on which I roll the dough. They taste good though even though my naan are shaped like amoebas.

    - L Gordon on August 26, 2015 Reply
    • Sprinkle some flour on your counter top before rolling out the raised dough. Also put a bit of flour on your rolling pin. You can also roll out the dough between two sheets of parchment paper for less friction. To make it even easier, spritz both papers with a bit of PAM.

      - Anna Sargent on August 27, 2015 Reply
  • 5 stars

    I made this last night and it was so friggin delicious! For those wondering if they can substitute instant yeast – I used my SAF Red instant yeast and it was fine. (The King Arthur site is always really helpful when I’m wondering about bread-related questions like that.) I cooked them up in my grill pan. Like others said, the pieces that had the black spots were the best! This is like the fourth recipe I’ve made from this site and they have all been fantastic. Thanks!

    - Chris P on August 24, 2015 Reply
    • 5 stars

      I, too, made mine with SAF instant yeast. This eliminates the proofing step. Mix the dry ingredients in a bowl and the wet ingredients in another bowl. Add the wet to the dry ingredients and proceed per the recipe. The end result was delicious naan!

      - Mindy on October 29, 2015 Reply
    • I scrolled thru a lot of reviews hoping someone had used instant yeast! Glad to hear it turned out! I’ll def give it a try now as that’s what I have on hand.

      - Gwyneviere on February 1, 2017 Reply
  • 5 stars

    WOW!!! Fantastic and very easy recipe. Made this to go along side basmati rice with dried fruit and nuts and tandoori drumsticks, all of them 5 big stars. Thanks again!

    - Abbie on August 18, 2015 Reply
  • 5 stars

    Hi Jenn ,

    I have the tandoori drumsticks marinating since yesterday and now beginning to prepare the naan. Can you tell me if I can use stainless steel mixing bowls? I see in the pictures you used glass bowls. I do not have one large enough. Thanks! P.S. I know this may be redundant but you are a rock star chef!!!

    - Abbie on August 18, 2015 Reply
    • Thank you, Abbie!! Yes stainless steel bowls are fine :)

      - Jenn on August 18, 2015 Reply
  • I have made these twice and they are easy and delicious! Can I make the dough in the morning and somehow hold it until I roll and cook them that night? Thanks for all your fabulous recipes. Carol

    - Carol on August 13, 2015 Reply
  • 5 stars

    Awesome naan. I used cumin seeds rather anise as my family isn’t a fan of licorice. Everyone said (more than once) how good the naan was. Wish my chana was as bit a hit. Thanks Jenn.

    - Sandy on August 2, 2015 Reply
  • 4 stars

    Can I use instant yeast? Any possibility? I have lots of trouble with foaming the yeast.

    - Alisha on July 28, 2015 Reply
    • Hi Alisha, Sorry that won’t work without altering the recipe.

      - Jenn on August 3, 2015 Reply
    • Use half of what regular yeast is called for. I use instant. Works great.

      - Anna Sargent on August 27, 2015 Reply
  • 5 stars

    Hi!

    This turned out great! In the future, I’d love to be able to add garlic and herbs. Would you suggest I cook them and then add them to the dough before rolling out into pieces?

    Thank you!

    - Aili on May 28, 2015 Reply
    • Hi Aili, I’d probably add the garlic and herbs to some melted butter and brush it on at the end.

      - Jenn on May 29, 2015 Reply
  • 5 stars

    I made these for the first time last week and they were delicious! I used King Arthur white whole wheat flour to substitute all purpose. One thing that is missing emphasis in this recipe is to flip the naan in the pan when you start to smell the bread burning/getting a bit charred. I freaked out when I smelled mine burning but those were the ones that tasted the best in the end!

    - Aileen on May 14, 2015 Reply
  • 5 stars

    My very first time making naan, or indeed, anything using yeast. And they turned out so well! It’s exciting, and much much cheaper than buying them (about $5 for two here). Plus they’re fresh, not frozen, and taste better. Thanks for the great recipe!

    - Ann on April 4, 2015 Reply
  • 5 stars

    We made your naan recipe to compliment a curry. It was perfect! We didn’t change a thing except cooked in a square countertop electric skillet instead of on a stovetop. Easy to make and a great recipe to make with kids. Thank you for sharing!

    - Michelle on March 30, 2015 Reply
  • 5 stars

    I have made Naan once before, but I can’t wait to try your recipe. I like the way you show the steps.

    - Sandy on March 28, 2015 Reply
  • 5 stars

    I made these exactly as is and only added finely chopped garlic mixed in butter with cilantro (half way through cooking the naan)…turned out delicious…will definitely make it again!

    - Uma Mahajan on March 26, 2015 Reply
  • 5 stars

    My daughter practically wept with joy when she came through the door one night and saw me making naan. She and my husband consumed it all in short order. This recipe is very easy, even if your a beginner at making bread. Try it, you won’t be sorry, just follow the recipe. So much better than anything you can buy.

    - Pauline on March 20, 2015 Reply
  • 5 stars

    so excited to try this! my dough is rising now. if i want to wait until dinner to do the actual frying, can i place the risen dough in the fridge until i’m ready to make it? thanks!

    - lindsey on March 18, 2015 Reply
    • Hi Lindsey, Yes, that’s fine :)

      - Jenn on March 18, 2015 Reply
  • 5 stars

    Fast. Easy. Delicious. Serve with the tandoor chicken from this site & it’s a meal that’ll impress!

    - M on March 12, 2015 Reply
  • I dissolved the yeast and sugar in warm water but it never got frothy, is it the yeast maybe? It’s not expired or anything. Thanks!

    - christel on March 3, 2015 Reply
    • Hi Christel, If it doesn’t get frothy, the yeast is probably not good. Sometimes that happens even when it’s not expired. Sorry!

      - Jenn on March 3, 2015 Reply
  • 5 stars

    Hi Jenn, thanks for this great recipe. Can I use the bread machine to knead the dough?

    - Anita on January 30, 2015 Reply
    • Hi Anita, I would not use a bread machine for this recipe, as the dough is not really kneaded. You just gently form it into a ball with your hands. Hope that helps :)

      - Jenn on February 1, 2015 Reply
  • 5 stars

    Super duper delicious. Super duper easy. Made me a rockstar to 15 of my friends. Even non bread eaters were thoroughly impressed. Thank you for another amazing recipe!

    - Sheryl B on January 24, 2015 Reply
  • Hi Jen, firstly thanks for your lovely food ideas:)
    If I had to use gluten free ingredients, will I have the same result?
    Thanks, Nadia

    - Nadia on January 20, 2015 Reply
    • Hi Nadia, You’re welcome :) Can’t say it will be the exactly the same but it should work — just keep in mind that you may need to fiddle with the quantities a bit (for example, you may need a bit more or less flour).

      - Jenn on January 20, 2015 Reply
  • I love anise, but couldn’t find it at my local Whole Foods. Can you substitute cumin seeds in this recipe?

    - Jane W on January 13, 2015 Reply
    • Hi Jane, Yes or nigella seeds (though hard to fine) are also delicious. You can also make it without the seeds.

      - Jenn on January 13, 2015 Reply
      • Thanks, Jenn! I finally found anise seeds at a local “Savory Spice Shop” and will start with those for my first attempt. By the way, I love, love, love your step by step instructions with gorgeous photos. I like the reassurance as I assemble and cook when I see “mine looks just like Jenn’s!”

        - Jane W on January 13, 2015 Reply
    • Fennel seeds also work great in lieu of anise.

      - Anna Sargent on August 27, 2015 Reply
  • 5 stars

    Made them this evening and they tasted way better than some local indian restaurants. Thanks for sharing your recipes they never disappoint!

    - abby on January 10, 2015 Reply
  • I’m so excited you posted this recipe, Jenn! I’ve been wanting to make my own naan bread, as my grocery is often out of it. Can I use whole wheat flour instead of white, or at least substitute some of the white for wheat?

    - Kelly on January 8, 2015 Reply
    • Hi Kelly, I would start with substituting 1/2 of the flour with wheat flour; it will be a bit denser, but still good.

      - Jenn on January 8, 2015 Reply
      • 5 stars

        Thanks Jenn! And I agree with Christy, all of your recipes really are just the best! :)

        - Kelly on January 8, 2015 Reply
        • Thanks, Kelly!

          - Jenn on January 9, 2015 Reply
  • Yum! Can’t wait to make these this weekend! If I use plain greek yogurt, I’m assuming I should thin down a bit. Should I use water? Milk?

    - Christy on January 8, 2015 Reply
    • Hi Christy, Yes, thin it with a bit of milk and it will be fine.

      - Jenn on January 8, 2015 Reply
      • Thank you for the quick response! I am making the naan this week and will report back. I’ve made so many of your recipes and my family has honestly loved every single one of them.

        - Christy on January 8, 2015 Reply
        • Hope it turns out, Christy…and so glad you are enjoying the recipes!

          - Jenn on January 9, 2015 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.