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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. Excellent Recipe! I had to increase the amount of flour b/c the dough was far too sticky, but that is most likely an inconsistency in how I put the dough into cups, not a fault in the recipe. I did have a question about the “high broil” bit, though. I keep my baking stone on the lowest position in my oven, to allow it to heat up rapidly for baking breads and pizzas and the like. However, when I flip the heat setting to broil, I’m not entirely sure that the stone reheats properly between batches. There are two obvious solutions to this, which are leaving the oven on “bake” instead of switching to “broil” or moving the stone to a central position in the oven and perhaps allowing a bit more time between batches to heat the oven properly. Which of these approaches would you recommend? I find I need to slide the rack holding the stone out of the oven quite a bit in order to put the rolled out bits of naan dough onto it neatly so quite a bit of heat getts lost each time and the reheat step is really quite crucial.

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  3. I tried the suggestion to double the yeast and it worked perfectly. I tried this recipe using a baking stone and then a cast iron griddle. The cast iron was superior . If you have one try it. This was so very good thanks. Served with Dal, yummy…

  4. Hi Manjula,
    Could you please give the measurement in grams as well. I have different size cups, so it would be nice to know which one I can use to get 6 naans at the end. Thanks.

  5. Made this recipe but doubled the yeast and it rose perfectly in only 1 hour! Cooked some stovetop and others just on a regular cookie sheet in the over. Everything turned out so delicious! Thank you so much, Manjula, for sharing your experience and expertise and delicious naan bread recipe with us! Sooooooo delicious!

  6. Thanx a lot for this recipe. 🙂

    I don’t have a baking stone.is it ok to bake the naan over a baking tray? I’m going to use my convection oven.

  7. This recipe worked beautifully!! My friends loved it and we had no leftovers. The recipe is so simple and easy to follow.
    Thank you for the wonderful recipe 🙂

  8. Just made and devoured all the naan’s !!!!! They turned out fantastic !!!
    Don’t have a pizza stone so I put my old microwave base plate in the oven instead to try out. The under side didn’t cook well so I turned them and heated for another minute. I put the naan’s in the highest shelf in the oven so first side took 2 mins and 1 min after turning !!!
    Thank you for the fantastic recipe. Can’t move as we all have eaten so much !! Made Palau paneer to go with it.

  9. Great naan recipe! Made a few with cashews and raisins as well. Need to make sure to follow it exactly, and cook as hot as you can.

  10. Hi Manjula ji, thanks for the recipe. THe naan worked out quite well, only troubl was that they were getting stuck to the pizza stone and had to be scraped off. Any tips on how to avoid that happening?

    1. You can also just use unglazed tiles from Home Depot or Lowe’s (might be called terra cotta or quarry tiles). Should cost less than $10!

  11. What a great recipe! The first time I made this recipe I did it in the oven with a pizza stone and it turned out fabulous. But today I did a summer twist. I placed to dough in a warm spot outside (in a covered bowl) and it rose in about an hour. I then placed the dough the bbq grill high (make sure you preheat!) Grilled on each side for a couple minutes. It didn’t rise as high as the video but it still rose some and was nice and tender. Not traditional but nice not to always need the oven.

  12. Hi, thank you for this recipe!! I don’t have a pizza stone, so I made these on an electric stove top using a non-stick skillet with no oil. I heated the skillet on medium high, and it gave the naan nice brown bubble spots just like you would get from using a tandoor oven or a pizza stone.

    Also I added the sugar to the yeast water, which helped the yeast to bubble faster & let the dough rise faster (in 45 minutes instead of several hours). Delicious!

  13. Hi Manjula aunty, your site has got me interested in cooking. Your videos and instructions are so simple and easy to follow. Thanks a lot. Please can you tell me how to make naan using gas tandoor. Thanks in advance.

  14. WOW! Just finished this recipe for the first time……it came out perfect! What lovely, chewy/crispy/fluffy goodness. Its a blessing and a curse: wonderful fresh bread, but way too easy to over eat – especially when they are right out of the oven. 🙂 Thank you so much for the recipe!

  15. I bought one of those small round pizza ovens that get really really hot. I am going to try making naan tonight with your recipe. (Better start now, to give the dough time to rise.)

  16. Wow! Thank you so much for showing me how to make Naan! I love it, and have been wanting to try to make it at home for a while. Now I’m gonna try it out. 🙂

  17. I love our food manjula! my friends @staticjungle, @djsuperlauri, @skyferrari and @djs_official watch your video’s every night!! I especially love your Samosa’s! they are so ghetto fab

  18. I love @skyferrari, @djsuperlauri, and @staticjungle so much. I’m glad you liked my cold (iced) coffee, it tastes super!

  19. thanx so very much for this recipe. had an indian friend over for dinner….he was sooo impressed with this bread. he said it was as good as his moms recipe. made me feel pretty good!
    you made what i thought would be a difficult recipe very easy. thank you so much again!

  20. Manjula,
    My boyfriend is Indian and for our first date I invited him over for dinner where we cook Channa Masala and this naan… he was impressed! Thank you for being my guide through the world of Indian cooking. 🙂

  21. Thank you so much, Manjula!

    I just made a double batch of your delicious naan tonight to accompany some baighan bharta and biryani that I cooked for my family for dinner. I thought if I made a double recipe, there would be some to freeze for later, but my husband and sons ate it all except 3 pieces!

    I did not roll my naan, and instead pulled it very thin with my hands, so mine did not puff up as much, but looked just like naan from a restaurant, but better!

    Absolutely delicious and works fantastic with the pizza stone! So soft and fluffy, yet crisp on the bottom. Hot from the oven, brushed with butter… just heaven!

    I have been looking for the perfect naan recipe, and am thrilled to finally found it. Thanks so much for sharing and I look forward to trying your other recipes! 🙂

  22. My pizza stone had broken, and it was near impossible, and very expensive to get one shipped to me.

    I used heavy cast-iron pans in their place, and they held the heat fine, and did not immediately cool when putting the dough on, like a plain baking sheet would. It has worked fantastically.

    Also, I can heat the pans on top of the stove to get them hot before putting them in the oven, which saves a bit of time.

    I came across your videos on youtube years ago, but now everything is here, which is great!

    Thank you so much not only for sharing these awesome and authentic recipes, but also for showing us all how it is done!

  23. Perfect recipe for Naan, we liked it and made exactly as u said. Came out pretty good. Thanks for sharing all this recipes.

  24. I planned on making curried prawns on rice and had a craving for Naan to go with it. Instead of going to the store to buy some, I decided to make it myself.

    A quick google search brought me to this recipe. Having the video to demonstrate technique was great.

    I made 1.5 times the recipe (with 1/2 tsp baking soda since I didn’t know exactly what a pinch was) and followed the video directions. I didn’t have yogurt so I used an equal amount of skim milk. I used my bread machine’s dough setting to make the dough then proofed it in my oven on bread proof setting.

    The naan came out perfect. I added garlic puree to the butter. Yum.

    Thanks Manjula.

  25. been searching for the perfect naan recipe and i found yours! thanks!! tried others, yours turned out the best..made a few changes..didn’t have curd or greek yogurt so used commercial low-fat yogurt..i drained it first..also, no pizza stone so cranked oven up to 500 with baking tray in it & let that heat up for 10 mins before putting naan on it to bake..

    my only concern is that the quantity i finally ended up with looked less than yours…your naans are bigger and “poofier” than mine..:) .i probably didn’t proof it long enough…

  26. Hello Manjulaben
    I heard your magestic cooking style. I make panir palak and happy
    all my family. We thank you for recipee on your web. I invite you to come Canada to see many sight seeing and niagara falls. Let me know.
    Lata

      1. I did try! (bread flour)

        It looks like Naan, tastes like Naan, our gas convection oven heats to 55o so we are lucky. We used a 2 inch counter top (granite) stone to cook on. (We live in NH the Granite State!)

        What I found is it came out to “wet” to sticky. I used a mixer with a bread hook to mix it. In the end I could see it was to wet because the dough did not come off the edges of the bowl.

        I did double it (I am a vegetarian and love bread!) so that may have caused the problem. (the 2x recipe not the veggie part) In the end I added about 1 cup of flour to get the look to what I thought it should be.

        Next time I will try 5 cups not 4, and report back. Of course all other items were doubled (yeast was 1.5 x). The rise was exceptional, no problems there.

        We make Pita bread, I normally put the rack down low. I raised it based on the high heat requirement. “Tossing” the bread on the stone, since it was close to the top, resulted in odd “landings” but those pieces had the most character and were eaten first.

        The remaining Naan was put in a zip lock bag ,in our freezer labeled with the date using our Zig Posterman marker and frozen.

        We pulled out two tonight for dinner. Manjula, you are our new best friend. <3

  27. Dear Manjula,
    I made Naan bread last night and it was so yummy. The best bread I’ve ever made.
    Thank you for sharing your recipe 🙂 I’m going to try other recipes, that’s for sure!

    Love from Italy,

    Michela

  28. I was so disappointed when my naan did not rise. I made two batches with 1/2 c ww flour/the rest unbleached. Was this the problem? Or was my oven not hot enough? I did use a pizza stone and heated my oven for 15 minutes.

  29. Good morning. excelent recipe. i was wondering if I dont have de pizza stone, was else can I use. Maybe a wood table?
    Greetings

  30. Gosh, Manjula, thank you so much for sharing all these delicious recipes!
    I tried this yesterday, along with your recipe for cilantro chutney and some vegetable curry and I cannot begin to describe how delicious it all was! Thank you again, can’t wait to try some more of your amazing recipes…

  31. Namaste, Manjula! I want to thank you for all of your wonderful tips and tricks. I’m an american born, french descent woman from New Orleans living in Oklahoma. How is that for culture shock! My favorite foods are of the Indian – Punjabi variety. I was so excited to try your naan recipe, but was greatly disappointed when mine turned out. 🙁 I used a different flour as all I had in the house was whole wheat. This created a much heavier, albeit tasty version, but not what I was expecting in my naan! So you are to no fault, my wonderful Indian beauty! It is all my own error. Palak Paneer was marvelous, but the whole wheat naan could have been a bit lighter. My wife decided that she loved it with strawberry jam, so I suppose it isn’t a total loss! lol.

    I hope all is well in your family and world.

    Thank you again!
    Reda M. Landry

  32. Shalom & namaste. Thank you very much for sharing this wonderful recipe and video. I found it on Youtube yesterday.
    This was by far the BEST naan recipe I’ve ever tried & it will be the last one I’ll need : )
    The dough was perfect, once baked, the texture was perfect and the flavor was perfect! My entire family loved it. My husband said “Where did you find this??? Whatever you do, don’t lost his recipe, it’s perfect!” And it truly is. I imagine it would be good with add ins like olives, garlic, etc…as well. Again, thank you!

    Changes I made:
    I made a double batch & used 1 tsp sugar & 1 tsp local honey. then, instead of 5 TBSPs yogurt, I used 3 TBSP small curd cottage cheese and 2 TBSP plain yogurt

  33. manjula, this was deeeeeelicous! thanks so much for the wonderfully fluffy, perfectly golden naan. i just had to share it with my readers at fregetariantimes.com. my chana masala just wouldn’t have been the same without it. thanks for the inspiration!

  34. Hello Aunty,I made that Naan recepie yesterday,It comes out very tight and not good even I mixed Oil AND YEAST in all-purpose flour even i set my at 500 degrees..i dont have pizza stone..I used baking tray but my recipe was not good as i want …what should i do for next time ..plz reply

  35. I am making the Naam now .. made the pea pies 2 days ago they were easy and delicious! I wish you lived next door to me!!! You’re the BEST!!!! Get a TV SHOW!!! FOODTV doesnt know what they are missing!!
    Just dont lose these videos… 🙂

  36. Thank you so much Manjula! After many failed attempts at Naan, I have just made the most wonderful naan that I have ever eaten using your recipe. I used a pizza stone in my grill as opposed to my oven. It was heavenly. I rolled garlic and cilantro on top first to make a great garlic coriander naan. Shukriya!

  37. Hi Manjula,

    All your recipes are too good but in naan what is the dry yeast where should I get the one. I never tried naan. Please help me for that.

    Thanks,
    Anusha

  38. Thank you so much for the recipe and video. We loved our Naan. It was our very first time to make it. We will certainly be making it again. Thank you!

  39. Thankyou for the wonderful recipes and videos.

    I just cooked my naan one at a time using a cast iron skillet in the oven instead of a pizza stone (don’t have one) and they puffed beautifully. They were also kheema-stuffed.

    Oh and I just threw all the dough ingredients in my breadmaker on the dough cycle and it turned out fine. This was much faster and easier.

  40. Hello aunty,

    I gave all my best to prepare Naan. evrything worked out fine but sadly it didnt work in my OVEN. Please guide me with the guidleline temperature we required to prepare Naan.

    I have a LG LMVH1750 Microwave Ovens with Convection. Will appreciate if you guide me.

    Thanks a lot for the wonderful Veg Kofta Recipe, received lots of appreciation from my family. hats off to your recipe aunty 🙂 🙂 🙂

  41. Dearest Aunty,
    I made your lovely naan bread for dinner this evening. I put fresh chopped garlic in the bread and cooked it on the grill. It was the best naan bread I have made thus far. Thank You so much for your wonderful recipe. This will be my go-to recipe for delicious naan.

  42. Hi Auntie and thanks for a great recipe. I have tried this a couple of times now and whilst it works out well and tastes good, my bread comes out being almost solid, not puffy and almost hollow like yours. Also, my memory of naan bread in Indian restaurants in the UK is that their naans are smooth, light and quite stretchy. What am I doing wrong or missing out on ? Any hints gratefully received. Thanks, simon.

  43. Dear Manjula,

    My son is allergic to milk and egg. I was very happy to find your recipe does not use egg but is yoghurt necessary? Is there a substitute for yoghurt? I would LOVE to make him home-made bread.

    Thank you for this site!

  44. Hi Manjula,

    I very much enjoy your recipes and have made several for myself and family. We have enjoyed this kind of health food very much. I was just shopping in a Pakistani/Indian store the other day and I didn’t purchase a jar of ghee or clarified butter. I know you have a recipe to make this, however is there an acceptable substitute to this? The jars of ghee I had looked at the fat and saturated fat content are too high. My family has a huge history of cardiac heart disease and now that I have reached my early 40’s ( LOL I don’t look it…:) ), I have come to realize that I have to be careful as my dad passed very untimely of this. I don’t want to be there too soon either. Can I use just maybe low fat or the heart healthy type of butter? Please let me know my options. I have become more vegetarian and changed my eating habits considerably since following your recipes over the last couple years. Indian food really does help keep one healthy eating, the body more alkaline instead of acid which greatly helps reduce the chance of cancers, heart disease, immune system issues and infections and inflammation. All disease begins with some type of inflammation as you may know and this kind of food can greatly reduce that chance with the veggies and fruits used but the types of spices in particular. Manjula, you are a God send! The Indian food has literally saved my life when a doctor told me i had to live with some certain kind of health problems and much pain for the rest of the life. I went home and just cried to my husband. I later found out from some Indian and Asian friends informed me that if I change my diet to be more vegetarian, by eating their native food the problems I was having will go away. They assured me I didn’t have to live that way forever. They were right! Manjula, I would like to say I think you would make a wonderful advocate for helping Americans eat healthy. I speak from my personal experience and all I can say it was like a natural and healthy healing. I have even lost weight and am working to back in shape again from the birth of my last child. Once thank you so much for this inviogorating food you bring us. Sincerely, Michelle W

      1. Michelle dear, You can use grapeseed oil and olive oil instead of ghee.

        Manjula Aunty just love your recipes.Simple and yummy.:)

  45. What do i do if my dough came out too sticky ? I took a bit more flour when mixing, and even added a spoon or two while kneading, it still was like glue on my hands.

  46. Hi aunty,
    I am very disappointed as my dough never rises even though I leave it for 4-6 hrs in warm place like in oven.
    So my naan never came out well. I had tried it several times now and really want to make a good naan.
    Can you please guide me on this.

  47. Namaste,

    I’m planning on making this tomorrow with a wet curry. I read through the ingredients, and then watched the video. Please clarify this for me. In the ingredient list you state baking soda, but during the video you state baking powder. Which is the correct one? I have used many of your recipes and have enjoyed compliments from my Husband and friends!! Thank Auntie!!

  48. Thanks for posting this recipe. I had made your recipe several times already. But since the first time I made them I was in a rush, instead of baking them I cook them in an Cast iron skillet over the stove. They cooked very quickly, got really puffy and with great brown spots. So now I make them in the skillet and had made other variations like reducing the oil and yogurt to half. Every time with great results.

    This bread is also excellent for small pizzas. Like a thin crispy pizza.

    Thanks a lot for your time teaching us the marvels of your country.

    Mely

  49. Namaste! Can we freeze this naan? If so what is the proper procedure? Should we bake the naan, cool, freeze, then thaw and reheat and butter?

  50. I tried making the dough but my dough came out to be sticky even though I used the same proportion of everything you showed in video..Where am I going wrong or is the dough usually sticky but when u r doing it it doesn’t look sticky ..you recipe looks awesome..

    Thanks!!

    1. Shweta,
      It sounds like your dough might be to wet. Try holding back a little on the water next time or use a little more flour when rolling it out. I’d try less water first though.
      -Ame

  51. Hi Manjulaji,

    I made this naan. they were so good….MY only concern was my naan sticked with stone so What did i do wrong? I seen your video…your naan didnt stick with stone at all. I also did wet my hands before placing them on pizza stone.Please answer.

    Thank you for your grat recipies.

    1. Dear Indian – is your stone brand new? They do take time to “temper” or “season” when they”re new? Either that or Perhaps your oven wasn’t hit enough (you put it in before the stone was hot enough? Did you follow the manufacturer’s instructions for it prior to first use? It’s hard to say anymore because your letter didn’t give more info but those would have to be it – unless there was something you didn’t follow in the recipe and the dough was off for some reason. Last but not least – if all else fails and when I make pizza I always sprinkle a dash of corn meal on the bottom of the dough as I roll it out and on that big wooden thing (sorry can’t think of its name) that slides the prepared pizza that ive made and onto the hot preheated stone into the oven.

  52. Just a few notes for your readers. First, the pizza stone should always be started with the cold oven. Putting a typical pizza stone into the oven once it is heated is a sure way to crack it. Second, pizza stones like to cool down gradually. The best way is to close the oven, with the stone in it, after cooking, and not remove it until all heat is gone from the oven. Lastly, you do not need to clean or wash your pizza stone other than to remove any build-up of flour that creates a bump (you can do this with a bench knife/scraper – – do not use too sharp of an angle or you will gouge your stone.) The remaining darkening actually serves to cure the stone and make it more “non-stick” the next time you use it. With these instructions even the inexpensive stone at Bed Bath and Beyond ($19.95 before discount coupon) will last indefinitely.

  53. dear manjula,
    your recipes are really superb and eating them give a feeling of eating healthy
    feeling. moreover you dont use much oil, garlic or onion. that makes me feel sooooooooo happy !!
    thank u once again,
    kala

  54. Dear Manjula, what kind of yeast you used in your receipe? Is it the yeast for bread machine or anything else? Thanks.

  55. can we make it on a mettalic pizza tray ?

    pls reply as i am thinking to prepare it on my hubby’s bday coming this week 🙂

  56. hi aunty love your style and reciepes please where can i buy pizza stone or baking stone ,i looked everywhere and could not find it. thanks a million

    1. Hi.. you can find pizza stones at Bed Bath an Beyond, Williams Sonoma and possibly Taget and maybe Walmart – I know tha he first three have them for sure. And if you are not close to any of those places you might be able order one on line by googling it. Good luck.

  57. I’ve already made twice naan with yr recipe. One time I used plain yoghurt(as i dont have an acces to curd or dahi), other time crème fraiche. Breads with crème fraiche were so much better. Maybe its a tip for those who as I cannot find some proper ingredients. I love yr website and recipes. Greetings from the Netherlands:)

  58. Dear Manjula Aunty,
    Mom n I were searching the recipe of stuffed naan for dinner when we came across this wonderful recipe. Thanks so much. We’re gonna try it now. Thanks again for the recipe.
    P.S.: the pic looks awesome.

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