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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}
 
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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:
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)

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109 Comments

  4. Juanita

    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.

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  19. Darren Gibson

    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

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  33. Karoline

    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!

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  45. Kim

    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 🙂

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  46. Ivy

    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.?

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