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Best Indian Naan Bread

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This easy-to-make Naan Bread is just the right amount of soft and chewy. This traditional Indian flatbread is made with just ten ingredients, and it’s a buttery delight. This side dish complements a wide variety of main courses.

This recipe for naan bread is the best you’ve ever had. Naan is typically served with Indian dishes like curry, but its versatility makes it a welcome addition to any meal. Although naan is typically baked in a clay Tandoori oven, this recipe calls for a cast-iron skillet to achieve that signature smoky flavor and golden brown blister spots. Make a batch the next time you make butter chicken or tikka masala at home because it tastes best when it’s freshly made.

Materials Required for This Recipe

Best Indian Naan Bread
  • When using active dry yeast, check the expiration date to make sure it is still valid. Unless you use a brand-new packet, the naan dough may not rise and become fluffy.
  • Flour Using bread flour or all-purpose flour won’t change the outcome of this recipe significantly.
  • The dough is light and airy thanks to the addition of yogurt. It makes the bread taste tangy and delicious. If you want good results, though, regular full-fat yogurt is your best bet.
  • Butter now is not the time to be calorie conscious. Naan is significantly improved by being liberally brushed with melted butter. If you don’t want your naan bread to taste too salty, use unsalted butter.


  • ▢½ cup warm water 105-110F (120mL)
  • ▢1 package active dry yeast (2¼ teaspoons, 0.25-oz.)
  • ▢1 teaspoon granulated sugar
  • ▢2¼ cups all-purpose flour plus additional for dusting (300g)
  • ▢1 teaspoon salt
  • ▢1/3 cup plain yogurt (80mL)
  • ▢1 tablespoon olive oil
  • ▢⅓ cup butter melted (76g)
  • ▢3 cloves garlic minced (optional)


  • Mix the yeast, sugar, and warm water in a small bowl. Leave out for 5-10 minutes at room temperature to foam up.
  • Flour and salt should be mixed in the bowl of a stand mixer outfitted with a dough hook.
  • Combine the yeast, yogurt, and oil in a mixing bowl.
  • Throw all the wet stuff into the mixer.
  • Scrape the sides of the bowl as needed and mix on low until everything is just combined. Mixer speed, please raise to medium. It takes about 8-10 minutes of kneading for the dough to become smooth.
  • Cover and let rise in a large greased bowl until doubled in size, about an hour. After the dough has risen, punch it down and cut it into eight pieces.
  • Roll them out into ovals about 8 inches in length on a surface dusted with flour.
  • Cast-iron skillet, 12 inches in diameter, heated over medium heat. Coat the pan with cooking spray and place a rolled dough in the hot pan. Flip the dough over halfway through cooking to ensure even browning. Do it again with the rest of the dough. Apply a layer of garlic butter and savor.


  • If you measure your flour accurately, you won’t have to worry about adding too much. The most common mistake made when making naan bread is using too much flour. A scale is the most accurate tool for measuring flour. If you don’t have a flour sifter, you can use a spoon to aerate the flour before sprinkling it into a measuring cup and then leveling it off with a knife.
  • The yeast is stimulated by warm water and sugar. The yeast can be killed by too hot water, and it won’t activate if it’s not warm enough. For optimal results, maintain a water temperature of 112°F to 125°F.
  • Naan bread can be kept warm by wrapping it in a tea towel or placing it on a baking sheet in an oven set to 170 degrees Fahrenheit.
  • Don’t worry about making the dough balls the same size. The fact that it appears slightly flawed adds to its allure.
  • Don’t touch the naan again until you’re ready to flip it in the pan. You shouldn’t touch the naan while air bubbles are forming in it.


What sets this flatbread apart from pita bread?

Both pita bread and naan are types of flatbread, but pita bread comes from the Middle East and naan comes from India. Naan bread has multiple air pockets and uses yogurt and egg in the dough, while pita bread only uses flour, salt, yeast, and olive oil to make one large air pocket.


After the naan bread has cooled completely, store any leftovers in an airtight container. Naan will keep for 1–2 days at room temperature and 4–5 days in the fridge. Keep the bread in an airtight container in the fridge so it doesn’t absorb any odors.


Freezing is not a problem with this version of Indian naan bread. After they have cooled, wrap them in plastic wrap individually and place them in a freezer-safe bag. The effect could last for up to two months.

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