Homemade Naan

Tested & Perfected Recipes

homemade naan

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.

how to make naan

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.

how to make naan

Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine.

how to make naan

Whisk together the yogurt, olive oil, and warm water.

how to make naan

Add the liquid mixture to the dry ingredients.

how to make naan

And stir with a fork until the dough comes together.

how to make naan

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

how to make naan

Cover with plastic wrap.

how to make naan

Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise.

how to make naan

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.

how to make naan

Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick.

how to make naan

Then, divide into six equal portions.

how to make naan

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.

how to make naan

Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.

how to make naan

Flip the naan and cook a few minutes more.

how to make naan

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

how to make naan

Sprinkle with parsley, if using, then serve warm.

homemade naan

My Recipe Videos

Homemade Naan

Servings: 6 naans
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes, plus 1 to 1.5 hours rising time

Ingredients

  • 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  • 3 teaspoons sugar, divided
  • 1 teaspoon instant dry yeast or rapid-rise yeast (see note)
  • 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
  • 1 tablespoon chopped fresh Italian parsley (optional), for serving

Instructions

  1. Note: This recipe includes instructions for both instant dry or rapid rise yeast AND for active dry yeast, so please be sure to refer to the applicable set of steps.
  2. In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
  3. In a medium bowl, whisk together, the yogurt, olive oil, and 3/4 cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
  4. 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 to 1.5 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
  5. 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.
  6. 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). Sprinkle with parsley, if using, and serve warm.
  7. 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.
  8. Note: If using active dry yeast rather than instant or rapid-rise, the yeast will need to be activated in liquid before using, so follow these instructions for the first three steps:
  9. 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.
  10. 2) Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and anise seeds (if using). Set aside. 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.
  11. 3) 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 to 3 hours, or until about doubled in size. Proceed with recipe starting at step 4.
  12. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Nutrition Information

Powered by Edamam

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I’ve made this recipe twice now. The first time, I followed it exactly as written, and ended up with an extremely wet, sticky dough. I had to add so much extra flour, that by the time I reached the proper consistency, I was afraid I had over-kneaded it and just tossed it.

    After reading some of the reviews with the same issue, I tried again, everything as written except I cut the water to 1/2 c, as some suggested. This time it was perfect! I didn’t have anise seeds on hand, so I added cumin seeds instead and it was really delicious. My husband thought it was better than some Indian restaurants we’ve been to! Overall, another great recipe.

    • — Katie on November 7, 2018
    • Reply
  • I’m one of those who ended up with a soup instead of a dough! lol

    I think the reason why this happens is because of the way the two methods using the fresh yeast versus the dry active yeast are explained. If you follow the directions as written using the dry active yeast, you will end up with twice the amount of water. It’s when we read “Whisk together the yogurt, olive oil, and warm water”, it’s not clear that you are talking about the same water with the dry activated yeast. Since I was working on 3 other things at the same time (your Chicken Tikka Masala, Cucumber Mint Salad and Basmati Rice – which all came out great!), I did not have much time to think and notice that the total amount of water called (2 times 3/4 cups warm water) for 2 cups of flour just didn’t make sense. To correct, I added flour and kneaded, added flour and kneaded … a few times, until the consistency looked okay but my dough ended up being too much kneaded maybe? so finally my naan bread wasn’t that fluffy. Still tasted very good so giving 5 stars. Will do better next time! 🙂

    • — Nathalie H on November 4, 2018
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    • Hi Nathalie, Sorry to hear you had a problem with this. I’m going to review the recipe to see if I can find a way to make the instructions more clear! 🙂

      • — Jenn on November 6, 2018
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  • Love this recipe! I used plain Greek yogurt for mine and added a little garlic. These are great for making pizza with fresh tomatoes, mozzarella and basil.

    • — Sharon V on October 10, 2018
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  • Do you have a recipe for flavored Naan? My favorite indian restaurant is in Milan, Italy (a little strange I know) but they have a cheese naan that is out of this world. Strangely enough, I think they may use fontina or mozzarella – it’s certainly not Paneer since I’ve tried it here and it’s nothing like my favorite gooey cheese naan from Italy. I think I’d like to try it but I don’t know how to do it. Any tips?

    • — Ashley DelDebbio on October 2, 2018
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    • Hi, I don’t have any recipes for flavored naan, but you could add some minced garlic or garlic powder and some hard cheese, like Parmesan, to some melted butter and brush it on after cooking the naan. Hope that helps!

      • — Jenn on October 3, 2018
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  • Has anyone tried grilling these and if so, can you provide the steps?

    Thank you in advance!

    Monica

    • — Monica on September 19, 2018
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    • I grill my bread on our BBQ, medium high lightly brushed with olive oil, turns out fabulous!

      • — Nicole M. on October 2, 2018
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  • FANtastic! The only problem is my husband feels it is dangerous that we can make this at home now 🙂 Thanks for a superb recipe – we’ll never buy store-bought naan again.

    • — Mary on August 30, 2018
    • Reply
  • Thank you for this recipe! I have made it four times, twice with instant yeast and twice with regular yeast. I didn’t notice much of a difference in taste or texture. I found the dough too sticky to knead so on my fourth batch, I ended up reducing the amount of yogurt by one tablespoon and the amount of oil by on tablespoon. I don’t know if this has to do with my location or type of flour, as only a handful of people reported an overly sticky dough. I was very happy with the reduced amount of liquid. It was still a sticky dough, but more workable. I made this with the chicken tikka masala recipe, and it has been a real crowd pleaser!

    • — JJ on August 13, 2018
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  • WAY to wet !! If I try again Ill use 1/2 cup water

    • — Jim W on August 11, 2018
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  • Great recipe AGAIN Jenn! Mine turned out perfectly. I had to turn the heat down after the second one as well. Halfway through I fired my rolling pin and started pounding the balls with my palm and turning them over to avoid sticking. Kind of like Hand pies. The shape got a little better. I’m using these for grilled pizza tonight. My family likes bbq sauce turkey slices onion and cheese.

    • — Alison Fenton Borel on July 12, 2018
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  • Very easy to make and quite delicious. Better than store bought. Another great recipe.

    • — Ian on June 25, 2018
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  • Hi Jenni, is there a way to make these without any dairy? I love naan bread but my daughter and husband are both allergic to any dairy. The butter is easy to substitute but the yoghurt is harder. Do you have any tips for that?

    • — Joyce on April 12, 2018
    • Reply
    • Hi Joyce, I’ve only made these with regular (dairy) yogurt, but one reader commented that she used soy yogurt due to a dairy allergy and was happy with the results. Hope enjoy if you try them!

      • — Jenn on April 12, 2018
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      • Thank you! I’ll give it a try!

        • — Joyce on April 17, 2018
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  • My yeast did not become frothy at all and I had to add more flour. Despite that, the naans turned out to be very good. My kids ate two each and said they loved them. Next time, I will make them on non-stick pan though. I made on cast iron this time and they started making a lot of smoke, setting off fire alarm.

    • — Olga on March 18, 2018
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  • I made your naan bread this weekend. I had purchased some for a chicken recipe and needed more. My husband and I could not tell the difference between store bought and your recipe. It looked the same as well. I couldn’t believe it and it was very easy to make. Love your recipes.

    • — Diana on March 6, 2018
    • Reply
  • This was a wonderful recipe. I left out the Anise Seed because I did not have any and it tasted great. Right before cooking it, I pressed garlic I minced into the ready to cook Naan and brushed the dough with melted butter. Then I cooked as the recipe directed. It was Fantastic. EVERY recipe I have tried on this website has been amazing! Thank you for your time an effort.

    • — Mary Howton on March 1, 2018
    • Reply
  • I just made this and it was delicious! I had to fight my husband off to even get any!

    • — Rhonnda Pellegrini on March 1, 2018
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  • Oh my gosh, another winner! I have loved every recipe I’ve tried from your site. This one looks intimidating, but really isn’t! It comes together very easily and is always gone instantly! Yummmmmm 😊

    • — Courtney Bear on March 1, 2018
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  • This was amazing!! The dough is really (really!) wet after rising, but I just added flour and the end result was perfect!

    • — Sam on February 19, 2018
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  • Hi Jen!
    I’ve made this recipe a number of times and absolutely love it. I just went to make it and I only have instant yeast. Do you think it will work?

    BTW, I preordered two of your cookbooks and can’t wait for April.

    • — Sam on February 13, 2018
    • Reply
    • Hi Sam, I would stick with the recipe here; the instant yeast won’t work without altering the recipe – sorry!

      • — Jenn on February 13, 2018
      • Reply
  • I love this recipe! I have made these at least a dozen times. They make wonderful personal pizza crusts! I would love to cut these, once fried, bake them and use them as pita chips for hummus. Do you have any suggestions for ensuring the become crisp? Thank you for a delicious naan bread!

    • — Emilee on February 7, 2018
    • Reply
    • Hi Emilee, Glad you like these! I think toasting them to transform them into pita chips sounds great. I’d brush them with a little olive oil and baked them in a 350-degree oven for about 10 minutes. (Just keep an eye on them.) I’d love to hear how they turn out!

      • — Jenn on February 9, 2018
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  • This was a huge hit at my dinner party last weekend- and so easy. I used the anise seeds and loved the extra layer of flavor- delicious!

    • — Kathleen on January 31, 2018
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  • I am celiac and tried this with gluten free all purpose flour. It worked out very well and with probably be using this later on for things like garlic bread.

    • — Haley on January 30, 2018
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  • I’m wondering if I can make this before my dinner guests arrive- it says serve warm- how far ahead would you recommend I could make it? Then perhaps reheat in the oven? I love your recipes!

    • Hi Kathleen, If it’s for a relatively short period of time, you can keep the naan warm by placing them in a 200°F oven. If you make them earlier in the day, store them in a Ziplock bag and reheat in a 350°F oven wrapped in foil. Hope you enjoy!

      • — Jenn on January 19, 2018
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  • Another 5 star recipe! My husband and I made this together and it was really fun! I added garlic powder to the flour instead of anise because I didn’t have it, and I made it with your tikka masala. Every recipe I try is amazing! I’m definitely getting your book!

    • — Rachel on January 13, 2018
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  • Absolutely delicious made in a cast iron skillet. The recipe prints out really long and looks daunting BUT it’s surprisingly easy. We would like some garlic flavor—what do you recommend?

    • — Leilani on January 7, 2018
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    • Glad you liked it, Leilani! You could add some minced garlic or garlic powder to the melted butter before you brush it on the naan.

      • — Jenn on January 8, 2018
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  • I have made this several times, both with and without the anise seeds. It’s great both ways, but much prefer it with them. I’m having it tonight with some curried lentils in my slow cooker. The great thing about this recipe is that I can cook up 1 or 2 naans and refrigerate the rest of the dough to have with my leftovers. They cook up so quick that I can cook them while my leftovers are in the microwave.

    • — Erikka on January 6, 2018
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  • My family loves this naan. As much as I made they always eat it all. Next time I have to triple or quadruple the recipe. I make it with Mediterranean style chicken kabobs and home made tzatziki sauce. Yummy

    • — Robin M on December 23, 2017
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  • Thank you so much for this recipe! Absolutely delicious!

    • — Andrea on December 15, 2017
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  • I’ve made this several times and follow the recipe exactly as is. It’s super easy and always turns out delicious – oftentimes, even better than the naan you find at a typical Indian restaurant!

    • — Jessica W on December 1, 2017
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  • Wonderful! This was my introductory recipe to Once Upon a Chef! A coworker brought some naan in to lunch and i asked where she bought the smaller ones. When she told me she made them and offered me a sample, I was amazed. It was so much better than what I have been paying way too much for at Costco. She pulled up the site on her phone and ever since, I have been telling everyone. Do try this recipe. It is fabulous.

    • — Melanie Hall on December 1, 2017
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  • Hi Jenn! This recipe is terrific! The texture was nice and soft inside and the just the right amount of crisp on the outside. I didn’t use anise seeds, instead I used onion powder (kids don’t like the onion bits). The flavor was so good!

    • — Elsie Perez on November 30, 2017
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  • This recipe is so simple and really brings the meal together! Everyone is always impressed that the naan is homemade! The recipe is straight forward and as long as you follow it it comes out perfect every time! To change it up I like to add cumin seeds or everything bagel mix instead of the caraway seeds! This goes great with butternut squash curry!! Thanks again for a stellar recipe!

    • — Michelle Vincent on November 30, 2017
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  • Hi. I can’t wait to try this recipe. Can I make this in my stand mixer. Thanks Debbie

    • — Debbie Gore on October 27, 2017
    • Reply
    • Yes Debbie, that should work. Enjoy!

      • — Jenn on October 31, 2017
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  • My first time making naan to go along with a curry I made. I hand-stretched the dough and tried both a cast iron skillet on the stove and a terracotta saucer I use as a pizza stone – I was happier with the cast iron as it held more heat to brown the naan. It’s every bit as good or better than what I would order at an Indian restaurant and certainly better than store bought! I did an overnight rise in the fridge, and I baked them when I came back home.

    I also experimented a little – I made another batch with a mix of dry beer yeast I had mixed with some rinsed yeast slurry from a beer I made(I rinsed the slurry to get rid of any bitterness from hops residue), while that didn’t rise in the fridge as much as the one made with active dry yeast, it also made for a delicious naan. Just a slight flavor difference.

    • — Navi on October 19, 2017
    • Reply
  • Have recently found your website and really enjoying it. Recipes are always really clear to follow and really appreciate the progress photos along the way so I know what its
    meant to look like 🙂 This was a hit with all the family including the hubby so will definitely be making again. Thanks for a great resource and looking forward to your book launch. I’m sure it will be worth the wait!

    • — Miriam on September 30, 2017
    • Reply
  • Hi Jenn! Thanks for all the great recipes. I really want to try to make naan for the next time I make your chicken tikka masala, but I seem to have a problem with the ingredients. I live in Norway, and I have never heard of active dry yeast before. The only thing we have in the grocery store is fresh yeast, and what I think equates to instant active dry yeast. It’s just called dry yeast (tørr gjær), and is a fine powder you mix with the dry ingredients when baking. Can I substitute the active dry yeast with fresh yeast? Or do you think our regular ‘dry yeast’ could possible work?

    • — Elise on September 29, 2017
    • Reply
    • Hi Elise, I wasn’t familiar with fresh yeast (I looked it up). I think that should work here, but the rise time may be a little different, so keep your eye on it. Here’s some more information that may be helpful. LMK how they turn out!

      • — Jenn on September 29, 2017
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      • Thanks for the quick response, Jenn! I have made them twice now, once with the fresh yeast and once with the dry yeast we have here. Both turned out great! I don’t believe I could really detect much difference between them, but I will use the fresh yeast when I have it on hand. Great recipe, we loved the naan!

        • — Elise on October 16, 2017
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        • So glad!

          • — Jenn on October 16, 2017
          • Reply
  • A beloved staple in our home! I love making it for guests too. I’ve successfully doubled the recipe without any issues. I’ve never added the melted butter at the end, and it’s always tasted amazing! In addition to soups and curry, we enjoy this with some marinated grilled chicken. Very tasty and filling sandwiches!

    • — Joanna on September 14, 2017
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  • Love this bread – it’s so easy and it is delicious. I’ve made it several times now, and made it a few different ways – with or without the anise, and I tried adding garlic and cilantro into the dough (that turned out delicious also). This is a wonderful recipe.

    • — Jen Powell on September 14, 2017
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  • LOVED this recipe. Simple, delicious, and easy to follow!

    • — Daniela C. on September 11, 2017
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  • I used Greek yogurt as it’s all I ever have. Didn’t have the anise seeds. Followed the recipe and ended up with amazing naan. Will Never buy it again. Made a mini pizza with leftovers. Thanks for the wonderful recipe!!

    • — Lia on September 7, 2017
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  • Wonderful! I didn’t add the anise seeds, but it’s still great. The dough was pretty sticky to work with initially but a little flour helped with that.

    • — Hina on August 8, 2017
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  • Hi Jen! Can I use plain Greek yoghurt?

    • — Cindy on August 6, 2017
    • Reply
    • Definitely!

      • — Jenn on August 6, 2017
      • Reply
  • Thank you for this easy and awesome recipe! Very addicting and versatile!

    • — Vaughn Slavin on July 29, 2017
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  • Great recipe! Easy to follow and great tasting. This is the only recipe I use for naan.

    • — L Rusher on July 11, 2017
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  • Naan is good, but I’ve made it three times now and there seems to be a disproportionate amount of liquid to the 2 cups of flour called for. Following the directions exactly always leads to a batter instead of a dough. I usually let it rise and then knead in more flour when I try to roll it out (and can’t because it’s so soupy!).

    • — Makena on July 9, 2017
    • Reply
    • That’s a head-scratcher, Makena, as the dough should definitely not be soupy! Are you using a standard liquid measuring cup for the water and a dry ingredient measuring cup for the flour?

      • — Jenn on July 11, 2017
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      • Same thing happened to me. Totally soupy. Threw it all in the trash. And yes I was using the correct implements to measure.

        • — Jessica on July 25, 2017
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    • I have made this recipe at least six times, and have always had consistent dough that didn’t require any additions or subtractions. Your problem seems to be a mystery

      • — Vaughn Slavin on July 29, 2017
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  • This is going to be a staple in my house. My daughter, who is fantastically picky, couldn’t get enough of it. My husband loves it just as much. As a matter of fact, when I made it last night, I ended up having to cut the one piece they left into halves to make a sandwich for myself! None of us have huge appetites, and it was still all gone in a few hours! Today I’m making a double batch to freeze some (assuming I can freeze it quickly enough!) Great recipe, very versatile, and easy to make. Thanks for this!

    • — Andrea on July 8, 2017
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  • Fantastic, fantastic, fantastic!! Foolproof real naan bread. So easy to make in the breadmaker. Delicious with garlic butter.
    Question though: how do I clean the scorch marks off my pan? They will not budge, no matter how much soaking I do. I think I can live with that though, cause these naan breads are so tasty. No more store bought. Thank you Jenn once again.

    • — Mary on June 28, 2017
    • Reply
    • So glad you enjoyed the naan, Mary! Did you use a cast iron or non-stick skillet?

      • — Jenn on June 28, 2017
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      • My pan is actually stainless steel, perhaps that could be the problem?

        • — Mary on July 10, 2017
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        • I suspect it is, Mary. These should really be prepared in a cast iron or nonstick skillet. You may want to try a little of a product like Bar Keeper’s Friend to get the marks off your stainless steel.

          • — Jenn on July 11, 2017
          • Reply
  • This looks delicious, but could I make this with whole wheat flour?

    • — Kelly on June 12, 2017
    • Reply
    • Hi Kelly, I would start with subbing 1/2 of the flour with whole wheat flour; it will be a little denser, but still good.

      • — Jenn on June 13, 2017
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  • Loved this bread! I cooked it on a cast iron pan. I did leave out the anise as I am not a big fan. My family raved. I doubled the batch and we almost ran out, when I was thinking we’d have left overs.

    • — Robin on June 4, 2017
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  • 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
  • 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
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  • Hands down better than store bought! I don’t bake bread and this was easy and amazing!

    • — Crissy Brase on March 2, 2017
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  • 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
  • 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
    • 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
      • 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
    • Oh no Maggie!
      You mean you got something FOR FREE? And it wasn’t given to you just exactly the way you demand it?
      Man, it is such an unfair world, isn’t it!

      • — Rick on June 15, 2017
      • Reply
      • Thank you, Rick 🙂
        My thoughts exactly.

        • — wendy on August 28, 2017
        • Reply
    • Wow Maggie, you had to scroll?? and read through the whole recipe?? That must have been so exhausting for you, you poor poor thing.
      PS… this is a fabulous naan recipe, I hope you had the energy to continue making it after all that scrolling and reading Maggie.

      • — Ella on November 5, 2017
      • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Really simple and delicious.

    • — Julie on October 7, 2016
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    • Just so you know, this was a home run.

      • — Chris on August 1, 2016
      • Reply
  • 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
  • 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
  • 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
  • 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.

  • 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
  • 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
  • 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
  • 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
  • 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!

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

    • — Karen on November 18, 2015
    • Reply
  • 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
  • Thanks for sharing this naan recipe Jenn. No more store bought for us. Loved them!!!!

    • — Gillian on October 31, 2015
    • Reply
  • 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
  • What a fabulous recipe! The naan turned out beautifully! Thank you!!

    • — Jen on October 20, 2015
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
    • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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!

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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

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