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September 16, 2025
Naan Bread Recipe
Naan bread recipe creates yeast-raised Indian flatbread with delicious chewy texture that represents traditional bread-making techniques and authentic preparation methods perfectly. This classic preparation demonstrates how proper fermentation creates superior texture compared to unleavened alternatives while honoring traditional Indian bread-making heritage. The yeast-raised method ensures light, airy texture while the delicious chewy quality provides satisfying mouthfeel that complements curry dishes beautifully. This Indian flatbread status guarantees authentic preparation that represents genuine bread-making traditions rather than modern shortcuts or adaptations. The traditional techniques create restaurant-quality results that make homemade naan worthy of special occasions and impressive meal presentations.
A yeast-raised Indian flat bread with a delicious chewy texture.
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
4 hrs 15 mins
Total Time:
5 hrs 5 mins
Servings:
6
Yield:
6 pieces
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Ingredients
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
¼ cup warm milk
¼ cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon nigella seeds (kalonji) (Optional)
Directions
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven’s highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until ‘charcoal’ dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
Nutrition Facts (per serving)
| 314 | Calories |
| 9g | Fat |
| 50g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 27% |
| Cholesterol 23mg | 8% |
| Sodium 494mg | 21% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 8g | 15% |
| Vitamin C 0mg | 0% |
| Calcium 63mg | 5% |
| Iron 3mg | 18% |
| Potassium 126mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
