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September 16, 2013 109 Comments

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

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Naan Bread RecipeNaan 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 by 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-purpose 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 the 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 on to 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.

Serve with

Green Curry with Chicken and PotatoesGreen Curry with Chicken and PotatoesBasmati Rice with Turmeric and PeasBasmati Rice with Turmeric and PeasChicken Tikka MasalaChicken Tikka Masala {TMH}

4.8 from 22 reviews
How to Make Naan Bread {Step by Step Instructions and Pictures}
 
Print
Prep time
2 hours
Cook time
10 mins
Total time
2 hours 10 mins
 
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.
Author: Maria
Recipe type: Bread
Cuisine: Indian
Serves: 6
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)
3.2.1255

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109 Comments

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109 Comments

  1. Aubri

    September 17, 2013 at 5:37 pm

    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!

    to Aubri" aria-label='reply to this comment to Aubri'>reply to this comment
    • Maria

      September 17, 2013 at 6:36 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Mia

        July 13, 2014 at 11:44 am

        If anyone is interested in making home made flour tortillias,,I’d be happy to share my grandmothers recipe.
        Like all flat breads from Middle East, flour tortillias should be included into the Flat Bread hall if fame.Although from.south of our borders, they’re Easy to make, similar ingredients, bake on top of your stove with a cast iron griddle, large cast iron pan or outside your grill.

        Easy to store, if your family leave any after they taste them. Roll um,sruff um,dip or just plain, these have similar attributes, warm chewy yumminess!!!!

        To add to Naan ideas, buttermilk or plain yogurt and sea salt adds to the authenticity for this Middle Eastern jewel of a flat bread.

        Those of you who don’t have buttermilk, take a cup of which ever milks on hand, add lemon juice or fresh squeezed and about a tablespoon, you’ll watch it turn into buttermilk, tadda! Oven baked, griddle or outdoor grill, cooking Naan is in the tastebuds of the maker..Naan is yummy however its cooked..

        to Mia" aria-label='reply to this comment to Mia'>reply to this comment
        • Tammy

          March 21, 2016 at 4:24 pm

          I would love to have a home made tortillas recipe. As far as I am concerned nothing tastes better!

          to Tammy" aria-label='reply to this comment to Tammy'>reply to this comment
          • Maria

            March 24, 2016 at 11:56 pm

            Here is my recipe for whole wheat tortillas https://reallifedinner.com/how-to-make-whole-wheat-tortillas-step-by-step-pictures-and-instructions/

  2. Adelina

    September 26, 2013 at 4:44 pm

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

    Thank you!

    to Adelina" aria-label='reply to this comment to Adelina'>reply to this comment
    • Maria

      September 26, 2013 at 5:40 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Leslie

      October 28, 2016 at 6:11 pm

      I am allergic to dairy (but very bad about avoiding it) and we’ve been making this recipe with soy milk or almond milk. It’s delicious and causes no problems with the recipe. Just make sure to get the unsweetened and not vanilla flavored milks if you are doing savory naan!

      to Leslie" aria-label='reply to this comment to Leslie'>reply to this comment
  3. Grace

    December 30, 2013 at 8:58 pm

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

    to Grace" aria-label='reply to this comment to Grace'>reply to this comment
    • Maria

      January 1, 2014 at 12:22 pm

      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

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • christel

        December 20, 2017 at 9:58 am

        Do you mean fresh yeast of dry yeast?

        to christel" aria-label='reply to this comment to christel'>reply to this comment
        • Maria

          December 21, 2017 at 4:31 pm

          Hi Christel, Dry yeast.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  4. Juanita

    January 4, 2014 at 4:14 am

    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.

    to Juanita" aria-label='reply to this comment to Juanita'>reply to this comment
    • Maria

      January 4, 2014 at 4:47 pm

      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

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  5. Missy

    January 18, 2014 at 11:44 pm

    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!

    to Missy" aria-label='reply to this comment to Missy'>reply to this comment
    • Maria

      January 19, 2014 at 12:01 am

      Yummy! I like to use the leftover the next day and make a panini out of it. Naan is the BEST!!!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  6. mann

    January 24, 2014 at 4:48 pm

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

    to mann" aria-label='reply to this comment to mann'>reply to this comment
    • Maria

      January 24, 2014 at 4:59 pm

      fahrenheit! I am actually making some right now for our dinner tonight. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • mann

        January 24, 2014 at 5:08 pm

        Thanks dear…..and one more thing, gas oven or electric oven does that make any difference.

        to mann" aria-label='reply to this comment to mann'>reply to this comment
        • Maria

          January 24, 2014 at 7:07 pm

          either one, my oven is electric. People have even had great success cooking this directly on their outdoor gas grills.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  7. Dianne

    January 28, 2014 at 1:21 am

    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!

    to Dianne" aria-label='reply to this comment to Dianne'>reply to this comment
    • Maria

      January 28, 2014 at 11:16 am

      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. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  8. Steven

    January 28, 2014 at 1:48 am

    Just tried this recipe., absolutely superb, thanks

    to Steven" aria-label='reply to this comment to Steven'>reply to this comment
    • Maria

      January 28, 2014 at 11:12 am

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

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Blanca

        January 30, 2014 at 4:24 am

        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

        to Blanca" aria-label='reply to this comment to Blanca'>reply to this comment
        • Maria

          January 30, 2014 at 8:51 am

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Jamie

            May 13, 2016 at 6:58 pm

            I’m concerned with the stones at 500 degrees. I thought the pampered chef stones say not to exceed 400?? I may be wrong. Apparently yours hv not broke.

          • Maria

            May 17, 2016 at 2:53 pm

            I have never had one break and I also cook my pizza on that high of temp. It might be because I start the pans out in the hot oven so they warm as the oven warms and I also leave them in when I turn the oven off and take them out when they are cooled. The concern with stones breaking (I think) is when they have extreme temperature change.

  9. catalina

    February 4, 2014 at 5:35 am

    Maria, the recipe worked perfect! thank you.

    to catalina" aria-label='reply to this comment to catalina'>reply to this comment
  10. Ebony

    February 8, 2014 at 4:16 am

    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?

    to Ebony" aria-label='reply to this comment to Ebony'>reply to this comment
    • Maria

      February 10, 2014 at 5:59 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  11. Belinda

    February 11, 2014 at 8:26 am

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

    to Belinda" aria-label='reply to this comment to Belinda'>reply to this comment
    • Maria

      February 11, 2014 at 10:52 am

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. sara imran

    February 16, 2014 at 11:48 am

    can i use oven dish only not stone

    to sara imran" aria-label='reply to this comment to sara imran'>reply to this comment
    • Maria

      February 16, 2014 at 11:59 am

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Soumya

        March 4, 2014 at 4:58 am

        Hi, Any idea where we can get the stones in Australia??

        to Soumya" aria-label='reply to this comment to Soumya'>reply to this comment
        • Maria

          March 5, 2014 at 11:51 am

          Can you order them on line from Pamperedchef.com?

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Soumya

            March 7, 2014 at 8:48 am

            I got Pizza stone in one store in Brisbane. Will that work??

          • Maria

            March 7, 2014 at 9:00 am

            Yes, that should work perfectly. Just remember to put it in the oven while it is preheating. Sometimes stones can crack and break if they go from one extreme temp to another to quickly.

  13. mann

    February 19, 2014 at 9:19 pm

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

    to mann" aria-label='reply to this comment to mann'>reply to this comment
    • Maria

      February 19, 2014 at 9:26 pm

      Yeah! I am so glad. We can’t get enough of it around here.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  14. Lareesa

    March 9, 2014 at 11:13 am

    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.

    to Lareesa" aria-label='reply to this comment to Lareesa'>reply to this comment
    • Maria

      March 9, 2014 at 11:40 am

      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

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  15. joann

    April 1, 2014 at 7:40 pm

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

    to joann" aria-label='reply to this comment to joann'>reply to this comment
    • Maria

      April 1, 2014 at 9:07 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Max B

        April 6, 2014 at 2:23 pm

        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)

        to Max B" aria-label='reply to this comment to Max B'>reply to this comment
        • Maria

          April 6, 2014 at 2:46 pm

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  16. Nitesh

    April 2, 2014 at 2:50 am

    Hi Maria, your recipe is damn easy, the easy steps made my work comfortable, I just used some rubbed mint and garlic and it taste great!!Thanks again!!:)

    to Nitesh" aria-label='reply to this comment to Nitesh'>reply to this comment
  17. hoda

    April 15, 2014 at 6:05 pm

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

    to hoda" aria-label='reply to this comment to hoda'>reply to this comment
    • Maria

      April 15, 2014 at 11:12 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  18. Steve

    April 16, 2014 at 11:10 pm

    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.

    to Steve" aria-label='reply to this comment to Steve'>reply to this comment
    • Maria

      April 16, 2014 at 11:46 pm

      Awesome! Thanks for letting me know. I love the idea of adding cheese and minced garlic!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  19. Darren Gibson

    April 17, 2014 at 1:40 pm

    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

    to Darren Gibson" aria-label='reply to this comment to Darren Gibson'>reply to this comment
    • Maria

      April 17, 2014 at 8:56 pm

      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

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  20. Jennifer Hooda

    April 18, 2014 at 9:53 pm

    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.

    to Jennifer Hooda" aria-label='reply to this comment to Jennifer Hooda'>reply to this comment
    • Maria

      April 19, 2014 at 9:50 am

      Awesome! I am in love with this recipe too. Glad your husband was impressed. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  21. Dessy

    April 22, 2014 at 5:58 pm

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

    to Dessy" aria-label='reply to this comment to Dessy'>reply to this comment
    • Maria

      April 22, 2014 at 8:55 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  22. Emanuel

    April 28, 2014 at 7:31 am

    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?

    to Emanuel" aria-label='reply to this comment to Emanuel'>reply to this comment
    • Maria

      April 28, 2014 at 9:34 am

      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

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  23. Hannah

    May 19, 2014 at 10:10 pm

    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?

    to Hannah" aria-label='reply to this comment to Hannah'>reply to this comment
    • Maria

      May 19, 2014 at 11:40 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  24. Adnan

    May 25, 2014 at 9:52 am

    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.

    to Adnan" aria-label='reply to this comment to Adnan'>reply to this comment
    • Maria

      May 25, 2014 at 2:11 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  25. Kristy

    May 27, 2014 at 9:00 pm

    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!

    to Kristy" aria-label='reply to this comment to Kristy'>reply to this comment
    • Fraser

      August 22, 2014 at 1:49 am

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

      to Fraser" aria-label='reply to this comment to Fraser'>reply to this comment
  26. Alicia

    May 30, 2014 at 8:21 pm

    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?

    to Alicia" aria-label='reply to this comment to Alicia'>reply to this comment
    • Maria

      May 31, 2014 at 9:09 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  27. Hedieh

    May 30, 2014 at 10:44 pm

    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. :))

    to Hedieh" aria-label='reply to this comment to Hedieh'>reply to this comment
    • Maria

      May 31, 2014 at 9:08 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  28. Hedieh

    June 1, 2014 at 12:07 am

    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..

    to Hedieh" aria-label='reply to this comment to Hedieh'>reply to this comment
  29. Maria

    June 2, 2014 at 1:46 pm

    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!

    to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  30. anne

    July 8, 2014 at 4:44 pm

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

    to anne" aria-label='reply to this comment to anne'>reply to this comment
  31. Sarah

    July 14, 2014 at 2:14 pm

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

    to Sarah" aria-label='reply to this comment to Sarah'>reply to this comment
    • Maria

      July 14, 2014 at 10:34 pm

      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

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  32. Ruby Noble

    July 23, 2014 at 12:00 pm

    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.

    to Ruby Noble" aria-label='reply to this comment to Ruby Noble'>reply to this comment
    • Maria

      July 23, 2014 at 12:02 pm

      Yeah Ruby!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  33. Karoline

    July 23, 2014 at 1:30 pm

    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!

    to Karoline" aria-label='reply to this comment to Karoline'>reply to this comment
  34. Winnie

    July 27, 2014 at 11:11 pm

    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!!

    to Winnie" aria-label='reply to this comment to Winnie'>reply to this comment
  35. Winnie

    July 27, 2014 at 11:12 pm

    Oops….I meant “overdosed”…

    to Winnie" aria-label='reply to this comment to Winnie'>reply to this comment
  36. Jenny

    August 7, 2014 at 1:28 am

    Hi Maria,

    Your recipe looks easy enough for me to try

    to Jenny" aria-label='reply to this comment to Jenny'>reply to this comment
    • Maria

      August 22, 2014 at 12:08 pm

      You can totally do it and you’re going to love it! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  37. Brian

    August 9, 2014 at 11:34 pm

    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!

    to Brian" aria-label='reply to this comment to Brian'>reply to this comment
  38. Steve

    August 23, 2014 at 11:19 pm

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

    to Steve" aria-label='reply to this comment to Steve'>reply to this comment
    • Maria

      August 24, 2014 at 2:14 pm

      So glad you liked it! Thanks for taking time to come back and tell me.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  39. Nadia

    August 26, 2014 at 10:29 am

    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?

    to Nadia" aria-label='reply to this comment to Nadia'>reply to this comment
    • Maria

      August 26, 2014 at 3:08 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Nadia

        August 27, 2014 at 10:57 am

        Thank you for that Maria – unfortunately my naan stuck to the stone, I used the pizza stone to make it. I followed everything exactly (just half the quantity), the only difference was my oven temperature by 10 degrees, since my oven only goes to 250 degrees Celsius ???? 🙁

        to Nadia" aria-label='reply to this comment to Nadia'>reply to this comment
        • Maria

          August 28, 2015 at 4:24 pm

          That is strange, try seasoning the pan first next time.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  40. Guofan

    August 30, 2014 at 4:07 am

    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.

    to Guofan" aria-label='reply to this comment to Guofan'>reply to this comment
    • Maria

      September 1, 2014 at 11:20 am

      Awesome! I will have to try that sometime. Thanks for letting me know!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Lutfi

        September 8, 2014 at 7:06 am

        The naan what I did it will be chewy and hard little bit next day any advise to solve this problem.
        Thanx

        to Lutfi" aria-label='reply to this comment to Lutfi'>reply to this comment
        • Maria

          August 28, 2015 at 4:22 pm

          It is best the day of. I reheat mine in my toaster oven and use it for a personal pizza or sandwich on the second day.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  41. Ally

    September 26, 2014 at 6:43 pm

    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

    to Ally" aria-label='reply to this comment to Ally'>reply to this comment
    • Maria

      September 29, 2014 at 10:26 am

      Awww, thanks Ally! I just love this recipe too. It has seriously improved my quality of life. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  42. Lisa Shields

    October 9, 2014 at 9:19 pm

    Woohoo
    first time maker and am making for lunch now. Am very excited

    to Lisa Shields" aria-label='reply to this comment to Lisa Shields'>reply to this comment
  43. Rae Pat Dean

    October 11, 2014 at 5:24 pm

    just saw a food show on tv and they use naan bread instead of hotdogs bun and all their customers loved it.

    to Rae Pat Dean" aria-label='reply to this comment to Rae Pat Dean'>reply to this comment
  44. vina

    November 25, 2014 at 4:26 pm

    Can keep the rest of the dough in d freezer? N how to do it? Thanks

    to vina" aria-label='reply to this comment to vina'>reply to this comment
    • Maria

      November 26, 2014 at 2:09 pm

      You can roll dough into balls and freeze them on a cookie sheet, but you need to do it quickly before they start to rise again. After they are frozen put them in a freezer zip loc bag to keep them fresh. When you want to bake them take them out and let them thaw and rise before baking.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  45. Kim

    March 10, 2015 at 11:03 am

    I grew up in India in small town about 200 families, in the middle of the village we had two Tandoors (clay ovens) and evening time was great as kids used to play on the streets, having tea at the same time, people get together and women will make their naans turn by turn. We don’t eat naan everyday. We (my family) prefer chapattis on daily basis and naan somtimes. Since moving to Canada 1994 I never tried making naans. Love u r post. This puts me to shame. I will definitely make naans @ home this weekend. 🙂 Thank you for inspiring me to make naans 🙂

    to Kim" aria-label='reply to this comment to Kim'>reply to this comment
    • Maria

      March 10, 2015 at 9:30 pm

      I can just picture your small town. I want to go make naan there with the other women….sounds so peaceful and wonderful! Thanks for taking time to read my post and leave a comment. Have a great day!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  46. Ivy

    September 9, 2015 at 4:02 am

    Thanks for this simple and fabulous recipe! Our girls love curry with naan, your version turned out perfectly. So fluffy and lovely. We had it with a veg curry flavoured butter chicken spices, along with vanilla lassi.

    I used fresh yeast in place of dry, doubled the quantity, brushed butter on both sides and sprinkled fresh garlic ahead of baking on a cookie tray with wax paper, in an electric oven with setting on fan plus overhead and undeneath grill on. My cheapie oven doesn’t have a level for the heat suggested, so I turned the knob to the ‘max’ ending – it might be around 270 celsius. For all these variables, it was still perfect! Next round will be on the BBQ hotplate with the hood down.

    Thanks again, will reuse amply.?

    to Ivy" aria-label='reply to this comment to Ivy'>reply to this comment
    • Maria

      September 9, 2015 at 12:00 pm

      Hi Ivy,
      I am so glad you like it! We love it too. It is so much easier to make then you would think. I am glad you figured out how to make it work in your oven. Thanks for taking time to come back and let me know you liked the recipe. 🙂 Have a nice day!

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  47. Mbali Mthethwa

    December 17, 2015 at 8:52 am

    Thank you for the naan bread recipe, will be trying it soon.

    to Mbali Mthethwa" aria-label='reply to this comment to Mbali Mthethwa'>reply to this comment
    • Maria

      December 24, 2015 at 10:51 pm

      you are welcome! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  48. Zhinka

    October 8, 2017 at 6:31 pm

    For a unique even better flavor, use a salt stone instead of a regular stone.
    It will impart more dark spots that are much more flavorful!
    A mongolian trick to making the best flat breads 🙂

    to Zhinka" aria-label='reply to this comment to Zhinka'>reply to this comment
    • Maria

      October 9, 2017 at 1:32 pm

      I’ve never heard of a salt stone. Do you have one you like best? I’d love a link to one.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  49. Josie

    September 18, 2021 at 12:08 am

    I did the recipe and the bread come out perfect, delicious. Thanks for sharing the recipe 🙂

    to Josie" aria-label='reply to this comment to Josie'>reply to this comment
    • Maria

      September 27, 2021 at 4:32 am

      Awesome! So glad you gave it a try. It’s one of our very favorites!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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