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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

Method

  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

Notes

  • 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.

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547 thoughts on “Naan – Oven Baked Flat Bread

  1. Hi Manjula, thanks for your recipes. I can now make some good stuff!!! I tried to make Naan today and my breads got stuck to the pizza stone. I could not remove them as smoothly from the pizza stone as you showed. Can you please tell me the reason

  2. Hello Lakshmi,
    I usually use Pillsbury or gold medal flour both works fine. I think most probably you added the yeast in more then lukewarm water, if water is hot it kills the yeast, and dough will not ferment right, dough will be sticky.

  3. Dear Manjula,
    this is a great recipe..but I am a wee bit confused as to whether the brand of all purpose flour makes a difference.

    I had made this with some brand of all purpose flour the first time and it came out great. Yesterday, I got pillsbury’s unbleached all purpose flour and the dough would not double in quantity and after 4 hours, it was sticky and very loose ( could not use it to make balls and roll them!) even though I followed your instructions. Please let me know what the problem was with the flour…

    Thanks,
    Lakshmi

  4. Hello Manjulaji,

    I was wondering if there was something else I could use in place of a pizza stone.

    I love using your recipes to cook – the food turns out delicious!

    Thank you,
    Anjali.

  5. Dear Manjula, thank you so much for your sincere teaching. I appreciate it very much! For your info, I’m from Malaysia. I eat Naan Bread at least once every week. I’m not an Indian, but, i love Indian food. I enjoy watching your video and learn the way to prepare Naan Bread. Thank you Manjula!…

  6. That’s a great tip. Putting the pizza stone in the outdoor grill creates a tandoor oven effect because the outdoor grill can get much hotter than an indoor oven can. Thanks for sharing.

  7. Naan is one of my very favorite foods and I was thrilled with my results. A tip for you: I placed a pizza stone on my outdoor barbecue grill and set the grill on high. In about 5 minutes the grill thermometer read 600 degrees F. I placed my Naan on the stone for 1 minute on each side and they came out perfectly! A great tip if you do not want to heat up the kitchen in the summertime!

  8. Hello Tiya, this recipe makes about 6 naan so do it twice or three times depend how many you want to make. Every time we open the oven it looses some heat so wait after making 2 to 3 naan wait for few minutes.

  9. Hello Manjula Aunty,
    I just wanted to drop in and say this recipe is absolutely fantastic. I tried it this afternoon with my mom, and we both were absolutely amazed by the results. We just wanted to Thank you for bringing Indian food to the web in such an easy manner. I am not a devoted cook myself, but this experience was great!

    Thank you once again,

    Niyati!

    p.s: The zucchini rice recipe is also another one that I’ve tried and for a novice cook like me, it turned out to be pretty cool! Thanks again!

  10. Hello manjula:

    i like your cooking, i tried you gulamb jamune and it was great.

    i like indians bread but the video is not available , will you please re-upload the videa

    thanks

  11. Hello Tiya,
    Sorry to hear that, knead the dough little more,
    make sure water is not cold it is on room temprature.
    dough should be very soft just not sticking to hands.

  12. hallo manjula ji
    i tried naan. bt while i was rolling them they were shrinking. and didnt come out soft.i was having hard time rolling them.
    thanks

  13. Dear Manjula,
    We love so much of your Naan Bread, by watching your video my naan turn so good, I love so much Indian food, thanks a lot for letting us watch your website and sharing your recipe.

    Best regards for you and your family.
    Nur (Indonesia)

  14. Dear Manjula:

    We are sending you our grettings from Chile, SouthAmerica. We went to India some time ago and now we love indian food. We are very grateful to you for the effort you put on your website. We have done butter paneer, naan, palak paneer, raitas, and everything came out wonderful.
    We really love you dear Manjula. Thank you a lot. Best wishes and blessings,

    César and Francisca.

  15. Most oven temperatures can be as much as 50 degrees Fahrenheit higher or lower than what you have set it for – especially if your oven uses a dial and is not digital.
    Most ovens (unless you have a high-end brand like Wolf or Viking) have only one temperature sensor in the back. When that sensor reaches the temperature you have set, it indicates the oven is ready even though the other parts of the oven may still be cooler.

    Manjula aunty brings up a VERY important point which is to wait about 30 minutes before baking so that the whole oven becomes uniform in temperature.

    Also, you can purchase an oven thermometer at kitchen stores. Put this in your oven on the middle rack. Use this to read the real temperature of the inside of the oven. You may discover that you need to adjust your dial up or down to get the true temperature you want and you will have better baking success.

  16. thsi nana recipe did not work my nan came out nothing liek yours why is this i actually followed same as you done same as you nothing worked for me ?

  17. Greetings Auntie Manjula,

    Thank you for sharing your wonderful recipes & techniques with us. Can you please tell me what the yogurt does in this recipe? I do not eat dairy, so I am wondering if I can leave it out or substitute soy yogurt and still get good results?

    Thank you for your patient teaching.
    Manja

  18. I’ve tried on the cookie tray but on that tray I put a simple grid to let the hot air flow under. It was great! Today I’m making them again!

  19. Hi Tam,
    I will give you an answer that is a guess which is to just try the cookie tray and see what happens.
    The pizza stone is sort of like a brick in how it holds heat. The cookie tray being thin and metal MAY work if you get lucky with how it heats up.
    It looks like it’s up to you to experiment and let the rest of us know how it turns out!

  20. Can we make them on flat cookie tray instead of pizza stone.Aunty please reply I am too eager to try it !!!Plz plz plz reply

    Thank you !!

  21. Dear Aunty,
    If I don’t want to serve the naans immediately can I put them in a hot pot,but I presume they will loose their puffiness.
    So what would be a better way?
    Thanks a million

  22. Hello aunty

    Can I place these naans on baking tray (flat cookie tray) & then bake in the oven???
    since i dont have a pizza stone.

    Thanks in advance.Your cooking videos especially the correct & apt measurements for the dishes are amazing !!!

  23. To Vidya:
    Yeast is sold in small packets, usually 3 together.
    Make sure you CHECK THE EXPIRATION DATE on the packet before you buy it! Don’t use expired yeast, the dough won’t rise.

  24. Pizza stones can also be found (in US) at places like Linen ‘n Things,
    Williams Sonoma, HomeGoods, and probably other similar type stores (such as Sears, JCPenney, Macys) with a kitchen/cooking department.

  25. Hello Kavita, my sister made on Tawa comes out good, She used the cast iron tawa, after rolling put the naan on tawa wait few seconds then she turned the tawa on stove holding tawa about 4 to 6 inch away from flame. just be very careful

  26. Hi Manjula maam,

    Just wanted to know if naans can be done on a normal tava(the ones we make chapatis on) as I dont have a oven at home in India.Pls let me know as I love naan and want to make them in the house.

    thanks

  27. Dear Ms. Jain,
    Thank you so much for your fantastic recipes and instructional videos. You are truly a master cook and teacher! I have enjoyed reading and trying your recipes very much – you are doing a great service for cooks worldwide.
    Before seeing this recipe and video for making naan, I did not know that it was possible to make it at home without a tandoor. I have tried the recipe a few times and even made it once with whole wheat atta from the Indian grocery store and got great results. I used the same recipe with just the substitution for the flour.
    I look forward to trying more and more of your recipes!
    Best regards,
    Sushupta

  28. THANK YOU so much for sharing your recipe and your video for the Naan! I watched it last night and just KNEW I had to try it out today!! My family loved the whole meal… inspired by your naan video. I made Chicken Madras and Aloo Chaat, from some recipes I had. having watched your video, I was able to see that texture of the dough was much softer than the other breads I’m used to making, that was VERY helpful! I even used wholewheat flour (as that is what i have in my pantry) and they turned out nice! Only one really got puffed up like yours did, but they all tasted fabulous! THANK YOU!

  29. Pingback: naan bread
  30. Manjula,
    I am trying your naan recipe now, after search throughout the internet, your recipe seems to have the best feedback. I cant wait. i am curious as to why you need to wet the naan before placing onto the stone. can you explain?
    thanks,
    JT

  31. I have tried many naan bread recopies and I have like yours the best by far, especially when baked in a barbeque pit. I first had seen your video on YouTube.com and wrote down the recipe as you gave your demonstration. Thank you for taking the time to be a good teacher.

  32. Manjulaji,

    If i am using a medium size conventional oven, what is the temperature i should preheat/bake on a baking tray & how long ?. Here in dxb, I am not sure whether a pizza stone is available .- Thanks

  33. Aunti ji,
    Wonderful recipe. Very inspiring to cook. Thank you. Can I make the naan with wheat atta instead? How can I improvise to make garlic naan?

  34. I love your recipes and I try sometimes at home!! my questio is that I don’t have baking/pizza stone, I was wondering what would be the substitute? I will appreciate your answer.

  35. Naan was fantastic. Thanks for reciepe. I have tried so many other things from your site. I have become ur fan.

  36. I have made a dough for naan. I bake them on tiles.
    I use thin unglazed tiles in my oven. You can get them from any tile shop cheap.
    I preheat the oven for about half an hour on maximum heat which is 220° C. in my case. I then quickly put the naan on the tiles with a peel.
    I am going to serve the naan with Punjabi Chola

  37. Thank you very much. I have recommended your service to a lot of friends. I am enjoying my Summer vacation now and I love to cook. I am so glad I found your site. My only concern is putting on a few pounds by the time summer vacation in over 🙁

    The Naans came great except, they were a little crisp (not very soft). Also, I presume we don’t have to cook both sided in the oven, or should we? Thanks again!

  38. Thank you very much for sharing the technique of making Naan… I know the recipe but can’t duplicate the texture until I see the video…

    Scotty

  39. Jayen gave your site to all the families in Mauritius, Canada and USA. We’d tried the recipe. Marvellous!!!!!!!. Can we omit the butter as we want to reduce fat in our diet?

  40. Hi auntieji
    i’ve just discovered your site and the recipes look great. I’m from france and i’ve never heard of a pizza stone here. Anyway that won’t stop me from trying some of your recipes.
    Thanks a lot of sharing your recipes with us; You’re simply great.

  41. I forgot to mention……I didn’t have a pizza stone.Instead i had a baking non-stick tray inside my oven.I used it.Does it make any difference?
    Thanks,
    Pushpa

  42. Hi Manjula ji……
    I have tried ur naan recipe.It came out well.Thank you.But it became hard after 5 mins only(after removing it from the oven).Last 2 of them also became papads even though i removed them early from the oven.Can u give some tips for softer naans as we cannot consume immediately,that too within 5 mins.I have followed ur recipe correctly.

  43. Hi Auntij –

    I loved this recipe and the Naan’s came out very well. Do you have any recipe for Tandoori Roti.

    Thanks,
    Santosh

  44. Hello Aunty,
    can’t wait to try your naan..as it looks delicious and everyone was so satisfied..on ething i like to ask that can i use “quick rise yeast” instead of “active dry yeast” in the same amount?and just knead everything together and rest for 3-4 hrs.and do the rest of the procedure..also in my oven i couldn’t put the oven door closed when using the broiler,or if i do does it ok..and results the hard and brownish surface and not soft .. any suggestion Aunty plzz.
    Thanku soo much for your time.

  45. Hi Manjula
    The Naan look delicious. I don’t have a stone..if I heat a heavy baking sheet will it work as well? Can’t wait to try these!
    In Spain ‘Levadura de pan’ is yeast and ‘levadura’ is baking powder…baking soda is sodico bicarbonato.
    many thanks.

  46. Hi Manjula auntiji
    thanks for all your great receipes….i just love your cooking… i also enjoy cooking… but i’m learning a lot from your cooking…. PLEASE COULD YOU TELL ME IF I CAN MAKE IT WITHOUT PIZZA STONE…. Because i can’t wait for that…. want to try it now…. and my oven has got only 220 degree and then showing maximum temperature….. what should i do… SO I TURN IT TO MAXIMUM OR 220 DEGREES…. I COOK FROZEN FOOD READYMEAL ON 200-210-220 DEGREES…..PLEASE HELP…. Thank you very much.

  47. can i buy a baking stone in england.?the naan breads we buy from the supermarket look nothing like you tasty breads. great to have see the recipes on this site ..thankyou

  48. i m just loving this site…naan came out gud .i made only 4 naans of this , 1 naan was hard and rest were just like the video. thanks manjula aunty, you making gr8 recipe.

  49. Hi, to Alejandra, in the ingredients Dry Yeast is Levadura and Baking Soda is Bicarbonato, I think this may clarify the difference in Spanish , and I agree this recipe is greatttt!

  50. Hi!!
    Sorry but i don’t understand one thing: dry yeast and baking soda is not the same??? In Spanish both means “levadura”.

    thanks a lot!!

  51. Hi Ms. Manjula,

    I prepared the naan as per the recipe given by you and it turned out exactly same as shown in video.
    We had dinner just now and my husband is very happy with the naan. Initially he was not ready to buy an idea of preparing naan at home but after seeing and eating those delicious naan he has changed his opinion about it. 🙂

    Thanks a lot for such a wonderful site and very good illustration of each and every recipe

    Very good job indeed!

    Thanks once again.

  52. Hi Manjula,
    I made the naans and my God they turned out exactly as on the video…and so delicious…the pizza stone was a great investment and a must have for baking success…as you say it does make a huge difference. I’m hooked…and making more today!!!

    Cheers
    JD

  53. Hello Aunty.

    I kept the dough for at least 5 hours, the problem im having is that it smells funnny i wonder if it is supposed to, plus is it ok if i make it in an oven grill because i don’t have a stove.

    Many Thanks once again 🙂

  54. Hi Manjula,

    Thank you for so many great recipes. Just would like to clarify one of the ingredients… on the video (which is great) you say baking powder when you are adding it to the flour but in the written recipe you say baking soda. Just want to make sure I use the right one!

    Thanks again!

  55. Hi.Walmart sells the pizza stone but they have the round ones,I got my pizza stone for 36 dollars the rectangle one that auntie ji has.Simply google pizza stone or baking stone and the search engine will pull up many sites..including ebay.Thanks Auntie..because of you and your awesome recipes my husband is always smiling,Your the best.
    Thanks

  56. Hello Aunty 🙂

    I made nan and didn’t come out like yours 🙁 it smelt a bit like alcohol and the nan was very crispy with flakes from the top, i made it on oven grill because i don;t know any other alternative method..

    How can improve aunty ji?

    Please help..thank you again 🙂

    Hina

  57. Great recipe and very helpful video. This is the first time I’ve managed to make naan’s that actually look and taste like naan’s :o) I don’t have a baking stone at the moment, so I pre-heated a metal tray which gave decent results, but I will look at getting a stone. Thanks!

  58. hi manjula ji
    could you pls tell me which brand of pizza stone you have is it farberware, oldstone or any other brand. which brand is the best

  59. hi manjula ji
    could you pls tell me is your pizza stone/baking stone is wooden. this thing is not available in linen n things and walmart. where else one can get that thing.
    thanx

  60. i am so excited to have stumbled upon your site! i love indian food and especially the naan bread. i can’t wait to try this!

  61. Hi Ms Manjula,
    Thanks a lot for this wonderful recipe. I tried it out today and it came out really nice. I baked them on the griddle instead of the oven and still it tasted great. People think cooking is a tedious task but you make it look fun Majulaji. Thanks for sharing your easy recipes. Have a great day.

  62. hi manjula
    i tried ur naan recipe. they were awesome. my guest liked them. could you pls tell me where can i get pizza stone in the market.
    thanks for such a nice recipe.

  63. hello manjula.
    its nice 2 c ur videos.i like ur recipies.
    i want u 2 expand ur list items.i want 2 learn different ways of cooking vegetables n that too in idian way.
    good job.
    hv a nice day.

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