How to Make Naan Bread {Step by Step Instructions and Pictures}

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Naan Bread

Naan Bread is DELICIOUS!!! I love it with Chicken Tikki Masala, The warm chewy bread is perfect for scraping up every drop of the fabulous sauce. YUM! It makes me hungry just thinking about it.

I am super happy because I finally found a recipe that I love for making Naan Bread at home. Naan Bread is made from very simple ingredients, but the trick to having it turn out is the method in which you cook it. Don’t be intimidated. Just follow these step by step instructions and you will be a pro!

For best results you need to cook Naan on a stone in your oven. You can also get fairly successful results cooking it on a grill, but in my experience the stone in the oven method is the BEST! 

Ingredients:

1 1/2 cups warm milk
1/2 tsp yeast
1 tsp sugar
1 tsp salt
3 1/2-4 cups all-purposte flour
4-5 Tbsp melted butter
1/4 tsp garlic powder (optional)
salt (optional)

Step 1: (Oops, I forgot to take a picture of this one, but just picture a small bowl of warm milk with a 1/2 tsp of yeast sprinkled on top of it.)

Add yeast and sugar to warm milk. (Milk should be about 100-110° it will feel like the temperature of bath water for an infant.) Let that mixture sit for about 3-5 minutes.

Step 2:

Naan DoughAdd in 3 1/2 cups flour and mix in your mixer with a dough hook or hand mix. Sprinkle in more flour as needed to keep it from sticking to sides. Try not to exceed 4 1/4 flour. Dough will become smooth and Elastic. If using a mixer this will take approx. 3-5 minutes. If hand mixing you will need to mix and knead for approx 8-10 minutes.

Step 3:

Naan Dough RisingLet dough rise, covered, for 2 hours. If you are in a hurry you can put it in a greased glass bowl, covered,  in a warm oven. To get your oven the right temp turn it onto 190-200° and let it preheat while you make the dough. Turn it off and let dough sit in warm oven for approx 30 minutes or until dough has doubled in size.

Step 4:

Naan Dough RestingDivide dough into 12 equal pieces and make each one into a smooth ball.Let dough balls rest, covered with plastic wrap or a clean dish towel, for 30 minutes.

Step 5:

Stones in OvenPut stone or stones in oven while your oven preheats to 500°

Step 6:

Rolling out Naan Roll out each piece of dough, I roll mine in a bit of an oval shape so I can fit two on each stone in the oven

Step 7:

Cooking Naan

Puffed up NaanPlace dough on stone (I do four at a time) and cook (it will puff up) for 3-4 minutes or until top is starting to get small light brown spots. After 4 minutes if there are still no light brown spots on the top, don’t worry there will be spots on the bottom and it will still taste delicious!

Step 8:

Naan Bread, buttered and ready to eat!Remove each piece carefully, and stack on top of each other so they will go flat. Brush each side with butter (I like to add 1/4 tsp of garlic powder and a few shakes of salt to my melted butter) and serve with your favorite Indian food.

4.8 from 14 reviews

How to Make Naan Bread {Step by Step Instructions and Pictures}
Author: 
Recipe type: Bread
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Perfect Naan Bread. Tastes like it is from an Indian Restaurant. Simple and fun to make. I like to use reconstituted powdered milk in this recipe because I can just add the powdered milk to warm water and not have to worry about heating the milk.
Ingredients
  • 1½ cups warm milk
  • ½ tsp yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 3½-4 cups of all-purpose flour
  • 4-5 tbsp melted butter
  • ¼ tsp garlic powder (optional)
  • salt (optional)
Instructions
  1. add yeast and sugar to warm milk, let stand 3-5 minutes
  2. add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
  3. Let rise for 2 hours or do the quick oven rising method described above in step 3
  4. Punch dough down and divide into 12 equal pieces.
  5. Form pieces into balls and let rest for 30 minutes (cover with plastic wrap or clean dish towel)
  6. Put your stone(s) in oven and preheat oven to 500 degrees
  7. Roll out dough balls to desired thickness (about the size of a small tortilla)
  8. Cook rolled out dough on stone for 2-4 minutes
  9. Stack cooked Naan on top of each other and brush each side with butter
  10. (If you desire you can add ¼ tsp garlic powder and a couple shakes of salt to your melted butter)

 

You must try it with this Chicken Tikka Masala!

Chicken Tikka Masala

Enjoy!

Keep it Real!

Comments

  1. YAY! Can I just say that I’m SO excited that you can make 4 at a time? I have 5 kids, and they have a bread obsession, so I need to pump out bread quickly! Looks easy and delicious! Thanks for sharing!

    • I know, right! I am glad I am not he only one who gets excited about things like that. Your kids are going to LOVE this naan bread. My little family is crazy about bread too, and we finish off a whole batch at one meal. Thanks for taking time to leave a comment, Aubri. I just hoped over and looked at your blog. Those peanut butter bars look FABULOUS!

  2. Hi – Can you do this with non dairy milk, such as almond/ soy milk?

    Thank you!

    • Hi Adelina,

      I have never tried it with anything but cows milk, but It should still rise normally it may just have a slightly different flavor, but I bet it would still be delicious!

  3. This recipe is so easy and so delicious ! Very authentic naan! Thank you for this recipe!,

    • Thank You Grace! I love this recipe so much, so easy and comes out as good or better then Naan from the restaurant. Every time I make it I feel like a rock star! :) Thanks for taking time to leave a comment! I am so glad you like it too!

      Maria

  4. Hi,

    Thanks for this great basic recipe. I ran out of rice here today and needed something quick to go with the curry.

    I just made it on the BBQ outside as its too hot here today (we are in Australia) to turn on the oven. It had a delicious smoky taste from the hotplate. Now to explore some other websites to get ideas for herbs to add! Oh and I used Multigrain flour as I was all out of plain and it was nice.

    • Yummy! I haven’t ever tried it on the grill. I am glad to know it works. Thank you so much for taking time to leave a comment! :)
      Maria

  5. Looks delicious! I can’t wait to try it! I was in India years ago and we ate naan for breakfast, warm with a little butter and orange marmalade. Yum!

  6. Hi dear
    This recipe looks scrumptious but can u please tell me if unit of oven temperature is Fahrenheit or Celsius

  7. Thank you soooo much for this! I have never made naan bread before but you just can’t have a curry without it – my husband normally does a run to the local Indian takeaway just to pick it up! But today I decided I would do it myself….what a success! My two boys (5 and 3) gobbled up their korma, rice and naan bread. Apparently it was better than pizza!

    • It sounds like your boys like it as much as mine. They gobble it up with the meal and then any leftovers there may have been are gone by breakfast time the next day. I am so glad you gave the recipe a try. It is easier to make your own then you think. I am starting to prefer the homemade over our local Indian Restaurant now. :)

  8. Just tried this recipe., absolutely superb, thanks

    • You are so welcome! Thanks for taking time to come back and let me know you made it and liked it.

      Maria

      • I try this and it was amazing but I had a question for you can you tell me where you got the stones for the oven I think that would make it more better. Thank you

        • Hi Blanca, I am glad you tried it and liked it. I got my stone pans from thepamperedchef.com. Cast Iron pans also work great in the oven if you have one.

  9. Maria, the recipe worked perfect! thank you.

  10. I loved this recipe!! I tried this recipe tonight was so lovely! My only issue is I have so much dough left as it was just for two! Do you have any ideas what I can so with left overs?

    • I cook it all up and then use it for panini’s or grilled cheese sandwiches. You could freeze the cooked naan, but the uncooked dough may not last too long in the fridge. I am so glad you loved the recipe. It is one of our families all time favorites!

  11. Wow great recipe! I’ve made this several times already. It is so easy and quick! No more store bought naan.

    • Amen Brenda! It is soooo yummy, we like it even better then the Naan from our local Indian Restaurant. :) So glad you like it and thanks for coming back to let me know!

  12. can i use oven dish only not stone

    • I have only tired stone and cast iron….you could give it a try and see what happens. I wouldn’t use porcelain or glass though. Maybe try a cookie sheet or metal pan.

  13. Thanks Maria for sharing this wonderful naan recipe. …I just tried this and this is awesome. My kids and husband loved it.

  14. My family loves it! My husband had just polished off the last of the milk in the fridge when I realized I needed milk for this recipe, so I used powdered milk out of the pantry and it turned out just fine.

    • Awesome! I have totally used powdered milk too. I can’t tell a difference. So glad your family loves this recipe! Thanks for taking time to come back and let me know!

      Maria

  15. Mine did not poof up like the picture and the texture was really dense like a doughy tortilla. I followed the directions. Any suggestions?

    • You may need to let it rise longer, make sure it doubles in size….also check your yeast it sounds like it may not have activated very well or at all.

      • So there is no need to fold the dough before cooking? Seems like naan breads tend to be hollow on inside? (like they’re two flat parts put together)

        • Yes, no need to fold, it puffs up in the oven making it kind of like pita bread. so if you want to you can pull the two layers apart when you are eating it.

  16. Thanx for this beautiful recipe can i use self raising flour instead of using plain flour and yeast ????

    • You could give it a try! I have never used it so I can’t say for sure. Let me know if you try it and it works.

  17. Great recipe. I added tasty cheese, minced garlic and herbs to the dough. I also cooked it on the BBQ. Absolute winner. Thanks for the recipe can’t wait to cook it again.

  18. Darren Gibson says:

    Thanks for the recipe Maria, I’ll never buy naan from the supermarket ever again !!! I followed your recipe (I made a half amount and had to convert “cups” to ounces but it worked perfectly) and finished the naans off by brushing them with warmed butter infused with garlic and coriander leaf.
    They were deliciously light and tasty and went perfectly with my curry… FANTASTIC !!! <3

    • Yeah Darren! I am in love with this recipe too. I am so glad you like it and were able to convert it to fit your needs and taste. What kind of curry did you make? I love curry and would love to try your recipe!

      Maria

  19. Jennifer Hooda says:

    This was delicious and so easy to make. My husband is from India and was impressed with me making homemade naan. Normally we have to buy it from an Indian Restaurant or grocery store, now I can make my own. Thank you.

  20. I don’t have stone, could you use cookie sheet instead?

    • I have heard the cookie sheet doesn’t work well, but I have never tried it. I have used cast iron and had great success though.

  21. I cannot wait to make this naan bread. If I prepare the bread say two days prior to an intended Indian meal, I assume that I place them in the fridge. How do you suggest that I warm these up prior to dinner without losing any of the wonderful texture?

    • Emanual,

      The bread is really best fresh. I suggest making it as close to serving as possible. If you have to make it a couple days in advance, freeze or refrigerate it. If you freeze it let it set out and defrost and then warm in oven or toaster oven. Same re-heat method for refrigerated bread.

      Good Luck,

      Maria

  22. This looks so fabulous and delicious! I love naan! I have a question though, does this bread turn out bendable? Like if I were to use it almost like a taco shell and bend it in half would it break apart or keep its shape?

    • It does turn out bendable. Every once in a while I get a piece that is a little cruncher then the others but I think that is caused from over cooking it a little. I like to use leftovers the next day for paninni’s and I just bend a big piece in half. It works great.

  23. I’ve got a question about the proofing that you suggest (preheating oven to shorten rising time). Will this method work with other breads as well? I work late and when I come home I like to make pita bread for my wife. I don’t always have the time to let the dough rise for over and hour. Some websites suggest heating your oven to about 120*F but my oven won’t go that low.

    • I use the oven method for rising often, I haven’t ever made pita bread so I can’t say for sure, but it has worked for all other breads and rolls I have tried it with. I heat my oven to about 180-200 degrees and then turn it off when I put the dough in.

  24. Thanks for the recipe, my kids and I loved it. We made it with just plain butter to go with butter chicken but we had so much dough left I chopped up some chocolate and mixed it in and then cooked the regular way. Yum!

    • Have made this a couple of times soooo easy and soooo good. Added some Caraway seeds last time – absolutely delicious!’

  25. So, does the baking instructions translate to the average cookie sheet? If so, would the temperature change too? Or would there be a whole nother recipe?

    • Regular metal cooking sheets will not cook the naan correctly. The best things to use are stone, cast iron or you can try grilling it.

  26. Hi,
    I tried this recipe and it was very nice.
    My nann didn’t all puff up and when
    Eating it it was a bit doughy
    Is that because I did something wrong
    or is it normal??
    Also can I use a stone pizza try that has
    Holes in the bottom of it ????
    Cause I don’t have the one that is
    Shown in the pictures.
    Other wise what can I use???
    Thanks heaps. :))

    • Hi Hedieh,

      The Naan should not be dough.y Some pieces puff more then others during the cooking process but it should at least get a few air bubbles in it. How thick was it when you rolled it out. It needs to be quite thin to cook properly.

  27. Hi Maria,
    Thanks for ur reply that gives me a
    Better understanding.
    I think some might have been a little bit
    Thicker then others.
    I was wondering though if I can use a
    pizza stone tray or pan that has holes
    in the bottom of it,is ok to use??
    Because I only have the ordinary
    aluminium trays.
    Thank u..

  28. You can try the stone with holes in it, I cant see why it wouldn’t work. I have never used one though so I can’t guarantee the results. Good luck, I hope it turns out great!

  29. I finally found a great and easy way to make naan bread. Thank you!

  30. Hi, I’ve just tried this recipe and it was amazing. Simple and very tasty. Would it work with gluten free flour?

    • Hi Sarah,

      I haven’t had much experience with gluten free flour, so I can’t really say, but it would be worth a shot. If you try it let me know how it turns out.

      Maria

  31. This was my first time to make naan and it was really REALLY good i have to confess i had my doubts because every time i try making bread it fails horribly.

  32. Karoline says:

    I just tried this naan recipe with your chicken tikka masala. Even with botching the flour to liquid ratio a bit at the start, these turned out SO great! Sadly, I had neither cooking stone nor cast iron pans, so the bottom side was pale as anything. They puffed up great though, and tasted awesome. I loved your idea of adding garlic to the butter, which gave them a tasty extra layer. I can easilly see many customizing ideas for different herbs and flavours!

    Both bread and chicken turned out great, and was gobbled down by my family of four. Thanks, and greetings from coastal Norway!

  33. Hi Maria,

    Your naan bread recipe is heavenly yummy and so easy to make!! I drizzled some olive oil & sea salt…..ummmmm… Im going to be overdozesed with home-made naan!!
    Thank you soooo much!!

  34. Oops….I meant “overdosed”…

  35. Hi Maria,

    Your recipe looks easy enough for me to try

  36. This is a recipe I’ve been searching months for. When I served in Afghanistan the locals ate naan all the time, usually in a pizza style, covered with toppings. A popular afghan style naan is garlic, butter, and honey, surprisingly good. Thanks!

  37. Hey Maria. Thanks so much for this recipe! Turned out perfectly!!! Legend!

  38. Hi Maria, so looking forward to trying your recipe, hope it works out for me too – for the oven temperature when cooking, wats the conversion to Celsius(Just to double check) ? & should I set that Celsius temperature to fan forced?

    • Hi Nadia, it would translate to 260 degrees celcius. I do not have a fan forced option on my oven and I am not familiar with that, so I can’t say whether or not you should use it. You are going to love this bread…it’s sooooo good!

  39. Hi, Maria:
    Thank you so much for this delicious recipe! I made a little change by adding half cup yogurt into the dough, and use only 1 cup milk, turns out very good as well. Don’t know if this yogurt is necessary but seeing the food network using it.

  40. Hi Maria! I have used this recipe many times in the past few months, my fam is just crazy abt it! Best naan recipe of all time. Worth more than 5 stars. Thank u so much for sharing it with us! You’re a rockstar!

    Making naans as I type this :-) xxx

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