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Naan – Oven Baked Flat Bread

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Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! It is so easy to just fall in love with Naan. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.

Serve naan with popular dishes like Daal, Chola, Palak Paneer or any vegetable dish.

Makes 6 Naan, will serve 3.

Preparation time 20 minutes plus fermenting time 3 hours

Cooking time 20 minutes

Naan BreadIngredients:

  • 2 cups of All Purpose flour (Plain flour or maida)
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of baking soda
  • 2 tablespoons of oil
  • 2 1/2 tablespoons yogurt (curd or dahi)
  • 3/4 cup lukewarm water

Also needed

  • 1 teaspoon of clear butter  (ghee) to butter the Naan
  • 1/4 cup All Purpose flour for rolling


  1. Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  2. Add sugar, salt and baking soda to the flour and mix well.
  3. Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
  4. Knead the dough until smooth.  Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
  5. Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
  6. Next turn the oven to high broil.
  7. Knead the dough for about one minute. Divide it into six equal parts.
  8. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
  9. Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
    Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
  10. Take naan out of the oven and brush lightly with clear butter or ghee.
  11. Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

Serving suggestion


  • If pizza stone is not available, use baking sheet.
  • Once the top of the naan is cooked, turn them over to cook on the other side.

536 thoughts on “Naan – Oven Baked Flat Bread

  1. I love your naan recipe. We are lazy tho, we like put it in a non stick frying pan and flip em over. I always make a double or triple recipe since we just can’t seem to get enough of them!

  2. I can’t believe how easy this was and how good the naan came out. I used a mix of vegan cream cheese and soy milk in place of the yoghurt only because yoghurt is hard on my stomach. My family devoured them, thank you so much for the recipe.

  3. Hi Manjula,

    I’ve tried to bake Naan like you said on your recipe but I have a problem:

    When i place naans on my pizza stone and put it on the oven, after 2/3 minutes the naan is not baked and it’s stick on the pizza stone. even if i let it for 10minutes…

    Do you know why?

    Sorry for my bad english.
    Thank you

      1. Good evening Madam,

        Thank you for your reply.I followed the same steps as you said ,but the naans came too hard.
        i have the oven with gaz not in electric.do you thik,is this the problem?Please let me know.
        Thanking you,

  4. Hi Majnula,

    I was curious if this dough is able to be kept in the fridge or freezer for some time before baking? I wouldn’t mind making the dough ahead of time and then taking it out to thaw and bake.


  5. Thank you Manjula for all your work at bringing us fantastic recipes! This is my go to naan and I have yet to hear a complaint!

  6. I love this recipe with the video- I think even I could make this (never made bread in my life)! One thing I was wondering- in the video you said baking “powder”, yet I noticed the recipe calls for baking “soda”. Can you tell me which to use please? Thanks- I’m bookmarking this site for more recipes like this!

  7. Pingback: Naan | elfjeskruid
  8. Hi the recipe says to knead until smooth…how long does that take? When i make bread i knead for at least 10 minites. Is it the same for naan?

  9. Thank You so Much for this…. You are awesome.. I been trying to get naan right for months now.. This really helped.. Also you sound like my mom 🙂

  10. Greetings Aunty Manjula. I have successfully made the Naan Bread for my family. It was enjoyed by all, and i had to hide some of them because everyone wanted to eat them as soon as they were out of the oven! I doubled the recipe, and spread ground garlic before brushing on the ghee…it was terrific- and a definite winner…I will be making it regularly. I didn’t have a pizza stone,so I used a slate tile we had.It worked very well. I thanked you with every bite.Bless you for sharing your expertise.

  11. Hi Manjula. I love your Naan recipe. Is the Naan supposed to be hollow or solid inside? Sometimes my Naan puff up nicely, and other times they don’t. What is the key to making them puff up?

    Many thanks for sharing your recipe.

    1. Hi Manjula,

      Wonderful video. Played is many times. Wish you were my neighbor.

      Please tell where I can purchase a rolling pin like the one you use.

      I just got a pizza stone. Can’t wait to make naan.

      Thank you again for a great video

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