Homemade Naan
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Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.
Naan is a soft, pillowy flatbread traditionally baked in a tandoor. This cylindrical clay or metal oven, prevalent in restaurant kitchens across the Indian subcontinent, the Middle East, and Central Asia, reaches scorching temperatures, imparting a distinct smoky flavor to foods. Naan dough, enriched with yogurt and olive oil and flavored with anise seeds, is rolled out and slapped against the tandoor’s inner walls, where it adheres and bakes swiftly over open flames. Once done, it’s brushed with melted butter.
In this recipe, I’ve replicated the tandoor’s high heat and charred flavor using a very hot cast iron skillet or nonstick pan. Making naan at home is so worth the effort—aside from the rising time, it’s quick to prepare, and the taste is leagues above store-bought versions! Paired with saucy dishes like chicken curry, butter chicken, or chicken tikka masala, homemade naan truly shines.
“The dough came together easily, was nice to work with and cooked up beautifully… My search for the perfect naan bread is over—this recipe is the best!”
What You’ll Need 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; feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds, or sesame seeds.
Step-by-Step Instructions
Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine.
Whisk together the yogurt, olive oil, and warm water.
Add the liquid mixture to the dry ingredients.
And stir with a fork until the dough comes together.
Dust your hands with flour and knead into a soft, sticky ball.
Cover with plastic wrap.
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.
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.
Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick.
Then, divide into six equal portions.
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 an oval about 1/8-inch thick.
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.
Flip the naan and cook a few minutes more.
Brush the cooked naan with melted butter, and repeat with remaining dough balls.
Sprinkle with parsley, if using, then serve warm.
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Frequently Asked Questions
A: Depending on how far ahead you want to make the naan, you have a few options. If serving within one day, store the naan in resealable plastic bag at room temperature. For longer storage, wrap each piece of cooled naan securely in plastic wrap and put all the rounds in a sealable plastic bag, then freeze for up to 3 months. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.
A: Instant yeast and active dry yeast are both types of yeast used in baking, but they have distinct differences. Active dry yeast has larger granules surrounded by a protective shell, which often requires it to be dissolved in warm water (a process known as proofing) before mixing with other ingredients. In contrast, instant yeast features finer granules without this protective layer, allowing it to dissolve and activate more rapidly. This means that instant yeast can typically be mixed directly into dry ingredients without the need for proofing.
A: Active dry yeast may be used instead of instant/rapid-rise yeast in this recipe, however, the dough will take longer to rise. To give active dry yeast a “head start” and speed things up, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
A: Sure! I’d add some minced garlic to some melted butter and brush it on the bread after it’s cooked.
Video Tutorial
Homemade Naan
Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note)
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast/rapid-rise yeast (see note)
- 1 teaspoon salt
- Heaping ½ teaspoon anise seeds (optional)
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- ¾ cup warm water (about 100°F)
- 2 tablespoons melted salted butter, for brushing on finished naans
- 1 tablespoon chopped fresh Italian parsley (optional), for serving
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
- In a medium bowl, whisk together, the yogurt, olive oil, and ¾ 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 (sprinkle more flour, little by little, if the dough is too wet to work with). 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 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
- Fill a small bowl with about ½ 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.
- 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 ⅛-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.
- 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.
- Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
- 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
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- 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.
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Normally don’t comment but these were excellent I was concerned about the anise seeds but they complimented well. A must make for sure
This is phenomenal. Loved it!!
Excellent and easy recipe. I used this recipe to make a double batch of Naan bread before going to work. I added garlic powder to the flour mixture because we love garlic Naan bread. It turned out most delicious. This is cheaper and much better than store bought Naan bread. I cooked it in a cast iron skillet. I was amazed at how easy it was to make and the taste was magnificent!
Made these for the first time last night, they turned out amazing! So easy!
Ok!
I never have plain yogurt available
But I do have honey full fat Greek yogurt!
How about I use that and omit the sugar in the recipe!?😃
Do you think that will work Jenn??
Sarah
Yep!!!
It worked great!!!!
Sorry I wasn’t able to weigh in before you made them but glad to hear it worked out! 🙂
Need some help! I’ve made this naan countless times, it’s amazing, but I need some advice. We’re getting ready for snow in New England so the supermarket was bare, lol, I was only able to find nonfat Greek plain yogurt!! Anyone have any thoughts/help with the science/substitution in this recipe would be greatly appreciated. I did manage to get the ingredients to make the tikka masala (another one of Jenn’s home run recipes!). I may just try to make it anyway and see—I’ll be snowed in most of Saturday anyway!! Thanks!
Hi Katie, the nonfat Greek yogurt should be fine to use here. Stay warm!!
Outstanding! I’m repeating last night’s dinner again today, it was so delish! I don’t know why the thought of making naan was intimidating – the recipe was so easy and they turned out fantastic! I don’t have a cast iron pan so I used my non-stick pan with great success, and I didn’t brush with butter at the end since we used them to scoop up the curry. Thank you!
This tasted even better than my Indian restaurant’s naan and a lot better than my grocery store’s. It was easy and came out very soft.
Thanks for providing an alternate pan option to cast iron pan. Many have weakened hands, arthritis (and we’re not old), and can’t use the heavy cast iron. When I see cast iron pan as the only option, like many I know, I don’t even try the recipe. With your recipes, even when cast iron pan pictured, I know there’s an alternative when I get to the recipe. Every recipe I have tried (including this one) has been awesome. Thanks for being so inclusive. The butter chicken with this was the best.
These turned out so well! I’ve tried a number of homemade naan recipes and this is the best.
This came out great! I can’t believe how easy this was. My family was so impressed!
One question: why is it necessary to spoon the flour and level off with a knife? Is scooping out the flour too inaccurate? I’ve never seen this in a recipe before.
Thanks for this and all your other wonderful recipes!
Glad you liked the naan. And regarding the flour, you’ll get a much more accurate measure using the spoon and level method. This article/video explains it nicely.
These are great! I highly recommend the variation with nigella seeds.
Replying to myself to add that this recipe is fantastic as an alternative to pita bread to go with hummus.
Same! We had it with falafel and tabbouleh and it was a great alternative.
We love naan with soups, a frittata, etc. Staple dinners during the week. This was easy for me, especially since I do not bake AT ALL. Thanks.
I love how easy this Naan Bread is to make. Your instructions on how to make this recipe are so good, just wonderful. I added chopped garlic to the melted butter to brush on the Naan at the end. Simply delicious!
Woohoo, simple easy recipe to follow. I did not have yogurt and substituted sour cream, still came out so tender. Was very easy to make following your instructions.
Definitely better than store-bought. I was nervous about making these and it was so easy. And they turned out fantastic! I’m curious do you think you can add garlic and green onion to the naan mixture to add a different flavour profile? When we go to Indian restaurants they often have variations of naan bread like this. And I wondered if I could do the same?
Hi Judy, glad you enjoyed the naan! I wouldn’t add green onions to the dough as I’m concerned they would burn when you cook the bread. Instead, you could add onion powder to the dough if you’d like. For the garlic, I’d add some minced garlic or garlic powder to some melted butter and brush it on the bread after it’s baked. Hope that helps!
Thank you so much for this recipe, I have just made the Naan and they are delicious. However, I did find that if I divided the dough into 6 pieces they were too thick. Possibly that was the desired result, personally, I like my Naan slightly thinner, not so bready. Therefore, after cooking the first one I divided and rolled each portion in half and the results were perfect!! I have just frozen them individually, without spreading the butter and plan to serve them next week with Butter Chicken and some special guests.
Liz
Fabulous, quick & easy recipe! I make this to go with both Indian curry & Greek dishes, pairs beautifully with tzatziki sauce, marinated chicken and pilafs. Thank you!
Made these tonight to eat with a lamb curry, delicious I will never buy naan bread from a store again!
This turned out delicious but wasn’t easy for me because the dough felt very wet. The instructions said to add more flour if it felt too wet but I felt like I would need to add a ton to get it where it wouldn’t feel sticky. We all loved the taste but wondering if the dough (because I can’t really tell from your images), is still supposed to feel wet and sticky throughout? I had to used a floured bench scraper to help me get it to shaped and get into the oiled container since it was a mess when trying to shape it with my hands but it did rise nicely. Any portion of the flour that would not be covered with flour would stick to my finger. Just wondering if I needed to knead longer to reduce the wetness or if it still supposed to be wet through the shaping stage?
Hi Nancy, this is definitely a wet dough so you can add flour to it to get it to a workable point (you want enough to get it to the point where it’s just manageable but not much beyond that). And the stickiness doesn’t have anything to do With how long you kneaded it. Keep in mind that there are some variables that can impact how sticky the dough is like the brand of flour you’re using, humidity, etc. Glad they came out well though!
Great recipe – I followed recipe using Instant Rise yeast and King Arthur flour – the dough felt light and fluffy as I was forming the balls after the rise and it didn’t disappoint. Thanks
Certainly the best naan recipe I’ve seen as there is a tendency to over complicate issues. I’ve been making something similar as a generic flatbread without the oil or yogurt or sugar. I’ve substituted Spelt, a primitive grain for wheat, only because I had some and it works well. The finished product looks the same and retains a good soft texture and freezes well. If I remembered to make yogurt then I’d use it.
If you can do it safely then an upside down plain steel wok over a cooker hob produces a totally different bread using the same ingredients, in seconds really. Here you are going down the roti route.
Cook the first side on top of a stove in a hot skillet. Then shove it in a very hot oven, this will raise the top side creating a cavity which you can stuff like a pitta.
Stretch the dough in a larger lump into a ciabatta shape and that’s what you get. Complete with stretch marks
Hi Jenn, could the yogurt be substituted with buttermilk? I don’t generally keep yogurt but I usually have Buttermilk. Thanks
Sure, that should work. Please LMK how they turn out with buttermilk!
Will this work with white whole wheat flour? Do I need to make any adjustments? Thanks.
Hi Georgi, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how they turn out!
I made the dough at lunchtime. Should I leave it on the counter or refrigerate?
And can I pre-roll the naan and just fry at dinner time to save time and have less mess with guests?
Hi Nidhi, I’m probably weighing in too late to be helpful, but I’d refrigerate the dough while it sits. And while I haven’t done it, I think you could roll out the naan and refrigerate but probably wouldn’t do that more than an hour in advance. (I’d separate each piece with wax or parchment paper and keep it covered so the dough doesn’t dry out.
I followed the instructions carefully and this didn’t rise for me! My husband suggested that should have activated the yeast before adding it to the flour. Disappointed.
Make sure the yeast wasn’t expired. I’ve bought one that was just a lemon before.
Recipe worked well for me.
Finally found the naan recipe I will be using from now on. This was perfect, chewy & soft, great flavor. And comes together fast. Thank you!
So yummy! I have never made naan or any other flatbread before, but this recipe gave me a really good taste of it. There weren’t many leftovers and those that were left were gone so fast!
Hi Jenn,
My family loves this recipe!! I was hoping to try making the dough ahead of time and keeping it in the fridge till I’m ready to use it. Would that work? Thanks!
So glad your family likes these! You can definitely refrigerate the dough. Here’s a link with some instructions.
I tried this recipe this week and it was fabulous! The only change I made was to replace 1/2 cup of flour and 1/2 cup water with 1 cup of sourdough discard. I should have doubled the recipe because my husband and I have 4 kids so we each got one but we all wanted more!
Hi, do you still like replacing the 1/2 cup flour & 1/2 cup water with sourdough discard? I want to try this today.
Thank you, Kathleen
Hi Jenn,
I made this naan bread last night it was really delicious nice soft and fluffy. I pair it with your oven roasted shawarma from your second cookbook I have both of your books. I only cook 100 percent from your recipes at home. Your recipes are always the best that I used when it comes to food. I’m just wondering if you have a recipe for pita bread. Thank you for sharing your recipe.
🌹 Rose G.
Hi Rose, so glad you enjoyed this and have had success with so many of the recipes! Unfortunately, I don’t have a proven recipe of my own for pita bread – I’m sorry! I’ll add that to my list of recipes to potentially develop – thanks for the suggestion. 🙂
Outstanding!!!
These were good, but I made them on my cast iron griddle. They burnt a little in some spots & that left residue on my griddle that I couldn’t get off with soap & hot water, a plastic scrub pad (you’re not supposed to use steel wool on cast iron), salt or baking soda. I even tried putting some water on the griddle & heating it up with baking soda on it & even that didn’t work. Any other ideas as to how to save my griddle? Anything that I cook on it next will now burn if I can’t get that residue off. Other than that, the naan were good. I’ll do them in a non-stick fry pan next time.
Hmmm… it sounds like you’ve tried everything I would have tried. I did find an option online that you may want to try (the oven method).
The way I clean my cast iron is a wash cloth size stainless steel chain link product called “The Ringer”bought it on Amazon. It will not remove your seasoning from your skillet. 98% of the time things don’t stick to my cast iron. But when something does, I put a light coat of Avocado oil on the surface of my cast skillet, place it in oven at 425 or so for about 15 minutes. Meanwhile, boil some water.
I take the hot cast skillet out of the oven and place it in the sink then slowly pour that boiling water onto that very hot skillet. Then I bunch “The Ringer” up to a ball so to speak and place the wooden spoon on top of it and clean the skillet by wiping in circles on the surface of the skillet using the spoon on the ringer because obviously the skillet is hot. Works every time. I never use soap on my cast skillet. Then I dry it, put it back in the oven for a few minutes to make certain any residual water is evaporated and then I lightly oil the skillet again and throw it back in the oven for another 10-12 minutes, turn off and let it cool. It will be back to good. I’ve been using The Ringer for quite some time now. It will not damage you cast iron nor disrupt the seasoned surface.
You could try burning it off by using a torch or by turning the pan upside down on the stovetop (gas stove only). You may need to reseason the pan a bit afterwards
I love this recipe! I make a double or triple batch and freeze them. Just wanted to share a tip with everyone- do NOT over mix the dough. Made the mistake once to use a mixer with a dough hook (made a double batch and found using a fork difficult) and turned it into a very sticky mess that was incredibly hard to work with. I have found the best thing to work with is a danish dough whisk. It works wonders just mixing it thoroughly enough to incorporate well without over mixing (works great on pancake batter too). Makes a beautiful dough. Last suggestion is using bread flour. Thank you Jenn for this recipe and all your amazing recipes.
I have not made this yet, but have a question about the amount of yeast. Most recipes call for 2 1/4 teaspoons of yeast and yeast packages contain that amount. Is that too much for this recipe and what are the reasons for the smaller amount of yeast?
Hi Jo, this recipe is a smaller one with not as much flour as ones that call for a whole packet of yeast. I wouldn’t recommend using the entire packet here. Hope you enjoy the naan if you make it!
Need to make these ahead. Any tips to keep them fresh and reheat? Thanks
Hi Emeline, Depending on how far ahead you want to make the naan, you can freeze them. See the bottom of the recipe for freezer-friendly instructions. If you make them earlier in the day and then serve at dinner, store them in a Ziplock bag and reheat in a 350°F oven wrapped in foil. Hope you enjoy!
This is just the advice I was looking for! I wondered how to sequence the meal prep if making them to accompany your butter chicken since the suggestion is to serve the naan warm. It might be worthwhile to include this tip within the recipe notes for those making multiple dishes.
Hi Yvonne, the very last paragraph actually mentions how to keep them warm. Hope you enjoy both the naan and the chicken!
Delicious
I made this but I used cup 4 cup gluten free flour and sour cream instead of the yogurt and it turned out amazing!! Definitely a recipe to keep!!
Thank you for your review about making this gluten free! I’ve been wondering if I could make gluten free naan. Great to know it turned out amazing using this recipe subbing Cup 4 Cup GF flour blend. Thanks!
Hi! Can you do these with lactose free greek yogurt or coconut milk yogurt for a lactose free option?
The lactose-free yogurt should work. Enjoy!
How does one double this recipe to make 12 breads? Do you just double the ingredients?
Yes, exactly. Hope you enjoy!
This is very tasty. I used the “Dough” setting on a bread machine, rolled them out and cooked them in a cast iron pan on top of an electric stove.
Came out perfectly, dough a little sticky, so had to add more flour. Very satisfying watching them puff up whilst cooking. As good as any restaurant. Thank you
Best and easiest naans ever!
These are a dinner-staple for us, and I have made them as naans, mini naans and folded flatbreads for stuffing.
I was never entirely sure if they are supposed to be kneaded, or if they are no-knead.
I kneaded them for 10m to begin with, but then experimented with no-knead and have never gone back.
For no-knead, the dough seems to improve overnight in the fridge. I have even prepared the dough the day before and refrigerated it, taken it out in the morning and driven with it in a Tupperware (along with all the gear including silipat rolling mat!) a hundred miles to the grandparents (one of whom is Indian) – the dough came to room temperature in the car and I fried them there! Lovely fluffy naans, such a treat for our family reunion.
For re-heating cooked naans, freezing them and then ovening them in foil is the way to go – they turn out unbelievably moist and fresh that way. (Rather than just leaving the cooked naans out on the counter overnight and then reheating – those ones seem to become a little drier – though still yummy).
I am experimenting with adding 100% hydration sourdough discard to the dough at the moment, substituting for equal weights of flour and water…still testing! (Too wet and the bread takes on more of an open, chewy, artisanal texture).
Thanks so much again for another great recipe, Jenn!
Hi, I’d try just reducing the original water content not the flour and see how you get on. And/or use far less starter and start earlier, if that makes sense
I made this Naan recipe and it was absolutely delicious. I am a cook and make many breads and doughs from scratch and loved the ease and flavor of this. When I was preparing the dough I had an emergency so I had to stop cooking for the evening. The dough had already rested, I pushed it down and put it in the fridge. The next day I took the dough out for about 10 minutes while my cast iron heated and followed the remaining steps. My Naan turned out great!
As anyone made this awesome naan with Gluten Free flour ?
From earlier in the thread:
I made this but I used cup 4 cup gluten free flour and sour cream instead of the yogurt and it turned out amazing!! Definitely a recipe to keep!!
— Kristy Hayes on August 12, 2021Reply
can the dough be made the day before.
Sure. Hope you enjoy!
Delicious! It was a simple and straight forward recipe. The dough was much softer than other flatbreads I’ve made, so I did end up with a few holes…lol. But the best compliment was that my grandma requested this as her regular bread, rather than the roti (flatbread) that mom usually makes! It was so soft and yummy. I made it for mother’s day along with a couple different curries. Thank you for sharing!
I’ve used this naan recipe numerous times now. Perfect every time. I keep it simple….I don’t add any seeds, etc. However, it is really good brushed with garlic butter! Freezes well and even keeps in the fridge for several days. Just pop it back in the pan to heat up (never microwave).
Terrific recipe. It works perfectly, exactly as described. Easy too.
Best Naan recipe EVER. Been searching for recipes all over the internet- promised to be fluffy with those blistery spots I’d fallen in love with at Indian restaurants. However, they didn’t deliver. Came out dense and flat. But this recipe is something else. My quest for the perfect naan recipe ends here. Become a go-to in my household- this has become my husband’s fave and my kids say these are better than the restaurants! These are soft and chewy- and easy without the fuss of blooming yeast. Just make it, set it aside, and you’re good to go. Now I keep finding excuses to make this recipe 😁 Thanks Jenn, big fan! Would’ve given more stars but 5 was all I could give xxx
It rose beautifully. I’m about to fire up the cart iron pan. Can you use a ridged grill pan? It is square so 9×4 would fit nicely.
Hi Kathy, I haven’t cooked these in a grill pan, but I think it should work. Please LMK how it turns out!
I don’t usually leave comments on recipes because I’m always looking to try different ones to eventually find the best one. With Naan, it stops here. I have tried for years and I always thought perhaps it was just me, my ingredients, the altitude, who knows! I live in Rome, I tried this in April 2021, it was 21C outdoors and indoors, slightly humid. I proof my doughs in a slightly warmed oven with the light on and this time i put plastic wrap on top, usually i put a warm damp cloth. I cooked it on my cast iron pan and WOW! It was perfect! I didn’t have caraway seeds, but had added nigella seeds. Next day there were two secretly left over which I warmed up on the cast iron and they came back to life. This will be my go to recipe for naan from now on. Fantastic, I’m so thrilled!!
These were REALLY good. Made a double recipe thinking to freeze some – not a HOPE! Thanks for this 🙂
Hi, can these be cooked ahead of time and then reheated before the meal? Thanks
Definitely – hope you enjoy!
Hello! If I make these ahead (and freeze) do I omit brushing with butter once cooked, and instead do this once reheated?
Hi Juliette, You really can go either way, but if I had to choose, I’d wait until I reheated them to brush with butter.