LoadingAdd to favorites

Naan – Oven Baked Flat Bread

Naan - Oven Baked Flat Bread

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.
4.63 from 8 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 3 people


  • 2 cups all-purpose flour plain flour, maida
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • tsp baking soda
  • 2 Tbsp oil canola, vegetable
  • 2 ½ Tbsp plain yogurt curd, dahi
  • ¾ cup lukewarm water use as needed

Also needed

  • 1 tsp clarified butter (ghee) to butter the Naan
  • ¼ cup All Purpose flour for rolling


  • Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  • Add sugar, salt and baking soda to the flour and mix well.
  • 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.
  • Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
  • 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. Next turn the oven to high broil.
  • Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
  • 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.
  • Take naan out of the oven and brush lightly with clear butter or ghee.
  • Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.


If pizza stone is not available, use baking sheet. If using baking sheet, once the top of the naan is cooked, turn them over to cook on the other side.
Serve naan with popular dishes like Dal Makhani,  Palak Paneer or any vegetable dish.
Keyword Popular Indian Bread, Resturant Bread, Tandoori Naan
Tried this recipe?Let us know how it was!

Please Subscribe to my YouTube channel

572 thoughts on “Naan – Oven Baked Flat Bread

  1. Dear Manjula! Im writing you from Tucumán, in the north of Argentina, thanks to my sister who lives in Montreal, and brought me lots of Indian spices, im starting to discover a whole new world of flavours. Im doing 3 of your recipies for a dinner tomorrow, so I hope I get it right! your directions are really clear and simple! thanks!

  2. Hi,

    I want to try this. However I have a microwave oven which has the convection mode. Want to know how do I need to make it in the microwave and for how many mins? Please help.

  3. This is an amazing recipe. I followed this recipe as is and it came out great. My naan rised while baking and were soft after I took them out of the oven. Even the next day, they remained soft. They also tasted delicious. Its faster to make these naan than roti/chapati. Thankyou so much for sharing this recipe.

  4. Hi,

    I tried the Naan last night in exactly the same way you suggested. I dont have a pizza stone so I baked it in the normal oven, in the middle rack at 275C. But the Naan’s were not as soft as I expected it to be. The dough was soft and had risen quite well!> I am not sure whats wrong? Please advise!

  5. I came across of your website yesterday and was so excited to try the Nan bread for the first time. The bread came out perfectly and tasted so good. Thank you very much for the recipe and detailed instruction of cooking them. You have a great website and I can’t wait to try more of your recipes.

  6. I finally made the perfect piece of naan, all because of you! I love your step by step instructions! Thanks so much!

  7. @mela khan
    You could use a cast iron skillet, with a metal handle of course! Anything that will absorb and keep heat will do.
    Just be careful so you don’t burn your hands on the handle of the skillet.

  8. As a food writer, I’m very curious why you’re using baking soda in this dough? I’ve seen this used before in other naan recipes, but never understood the reason. This is a yeast leavened dough, and in the 3 to 4 hours it takes the dough to rise, the baking soda will long have stopped working.
    So, what difference does the baking soda make?

    1. Robert J., baking soda acts as a acid which helps the texture of the bread, much like adding vinegar to french bread would.

      1. Baking soda is basic which must neutralise the acidity of the yoghurt. This probably improves the conditions for growth of the yeast.

    1. Hello Mela Khan. I have had much luck making Naan using only my oven tray or cookie sheet. It takes longer, and the Naan doesn’t have the same browning or blackening, but it comes out as delicious Naan. My toaster oven only goes up to 400F, so I turn it up all the way and cook it for 20mins (10 mins on one side, then flip for another 10mins on the other side). I will be reducing the time today though because I want softer Naan to make Falafel Sandwiches. Hope this helps!

  9. Dear Smitha,
    Manjula is vegetarian – I don’t think she has non veg recipes and she might not have the time to respond to individual emails although she gets tons of requests to do so.

  10. Dear Aunty,
    thank you so much for this awesome recipe.. Could you please send me an email how to make garlic naan and butter chicken ? that would be so nice of you if you could help me..
    thank you so much aunty
    waiting for your email .
    lots of love and keep up the good work

  11. Dear Manjula!

    I love your recipes. Could we store these for a few days in the fridge after we make them? Will they be fresh?

    And why are we adding sugar and yoghurt to the dough? I think in your pizza recipe, the crust is the same except we don’t add yoghurt in that because we want to make the naans soft?


  12. hi manjulaji,
    thanks a ton for such wonderful recipes. i have tried few and really loved them. kindly clarify what is pizza stone in this recipe???

  13. I am a little confused…..Do I have to have the broiler AND the oven on at the same time? Or do I just heat the stone at 500 and then switch to the broiler after 30 mins? Because my oven will only do one or the other.

    Any reply is appreciated.

  14. Thank you Auntie. These came out awesome! You make it so easy even for fumble fingers like me. I put half the dough in the fridge, and the next day made a second batch.


  15. namste auntiji,,,i have seen your video,,and i am eager to make NAN for my family but i don’t have pizza stone,,,now wht should i do??????
    plz reply me soon….god bless you.


  16. Respected Auntyji, I made this today and it came out great…. very delicious… I also made matar paneer…. It was like eating in a restaurant.
    I love your way of teaching… very simple very easy……….
    God bless you..

  17. Very good video. I’m making the recipe as I type. I have noticed that the video references Baking powder, but the written recipe calls for baking soda. Backing Powder is sodium bicarbonate and cream of tartar, while baking soda is only sodium bicarbonate.

    Which one should we use for this recipe?

    Baking Soda (Sodium Bicarbonate)
    Baking Powder (Sodium Bicarbonate & Cream of Tartar 2:1)


  18. Hello Manjula! Today I cooked Naan and it was delicious, but it didn’t grow up like yours. Is possible that it happens for the tipe of yeast??

    Thank you for the wonderfull recepies!

  19. Thanks for the lovely recipes! I made your chapati last night and after having a little trouble getting the first few to puff, fared much better with a higher heat…

    Anyway just wanted to suggest to your readers without pizza stones – thick terracotta tiles from a garden or building supplies store are a cheap and effective alternative. Good luck!

    1. hey aunty,
      this is a very nice blog.
      i don’t have that stone, what is other option to make naan? is it ok dosa pan?…..

  20. hi manjula aunty..ur recipies r gr8…i m plannin to make a naan bt i don hv oven in ma house…can u tell me d procedure of makin naan on microwave…!!

    plzdo reply….

  21. Hello. Greatings from Norway. Great site. Im trying to make naan-bread but i cant get it fluff/puff up. It gets hard. I jused a kitchen-stove but can i use a small grill/pizzza-stove with the element on the bottom and with pizzastone? I will be very gratefull for help. This is the only site i have found that i find helpful to make Chapatti and naan. By the way. I cant get the chapatti to puff eather. Ty very much in advance


  22. helo,

    there is one question: Is the temperature required for baking the naan is the same as baking a pizza??

  23. helo auntyji,

    i am your new viewer, but am exceedingly impressed by your teaching style. i tried the rajma recipe and it came out really well. was searching for nan’s recipe. thanks a lot!!

  24. My Naan didn’t rise as much as the ones in the video. They stayed fairly flat. I noticed that the dough still smelled fairly ‘yeasty’ after letting it rise for 4 hours. Is there a reason not to add the sugar to the yeast and water like I have seen in other recipes?


  25. Hi Manjula,
    Seems like a wonderful recipe. I had a quick question. I am planning to make this recipe for a gathering. Is is OK if we do this dish a day in advance??

    Thanks in advance,

  26. Is there a way of making naan without the use of a baking stone? I did not find one around here where i live.

  27. This worked wonderfully for me. Now I have a use for my baking stone. It will be used a lot in future. This recipe is really not hard and I was thrilled when mine came out looking just like yours! Thanks for your wonderful site, Manjula!

  28. Your naan look great! Very good video, and I like the technique of using a baking stone. It’s something I’ve been thinking of getting, and know I have one more reason! Thanks again.

  29. Thank you so much for this recipe. I love love love na’an, and always thought it was out of my reach without a tandoor oven. I’m going to try this this weekend. Blessings!

  30. Dear Manjulaji,
    your recipes are my all time favourites.My 2 yrs old loves ur snacks.
    my question about naan recipe is that after heating the pizza stone at 500 F,do we all the naans at broil or heat the stone again at 500F.
    Thanx in advance

      1. Thanx Manjulaji,
        I made the naans with daal makhni and it was simply Yuummmmy…..
        I got all the appreciation and I owe it to you….

  31. Thanks to Vegan Dad, I found your website. I made this today and my naan turned out excellently! Thank you for the video. I have made naan once before and it did not turn out well at all – the finished product was tough. Thanks to your video, I realized I should handle the dough very lightly. It was also good to see how sticky the dough should be. The water at the end (right before baking) seemed to make a big difference. My naan was so tender and light. Thank you so very much!

  32. Dear Madam,
    I’m Li from São PAulo – BRAZIL. And love Indian food. A friend of mine told me about your site and here I am drooling over theeasy way you explain the recipes. Will try to make the Naan bread next week and give you a feedback..:-). Blessings of success!

  33. Hello Manjula, I am trying this recipe but the dough is very sticky in my hands and so soft it’s hard to knead and manage. What can I do? Should I put more flour?

    Thanks for your help!

  34. Hello Manjula jee,
    I saw ur naan recipe yesterday,got the pizza stone from Target in the evening and tried it out today. They were fantastic. My family loved it.

    My first batch became a little crunchier , as I baked it for more than 3 min , but next all were better than any Indian restaurant. We don’t eat naans at Indian restaurants as somebody told me that they add eggs.


    1. Nannu, not all Indian restaurants add eggs to their naans. You should ask the individual restaurant rather than just assuming. Hopefully you will find restaurants that have eggless naans. 🙂

      1. Thank you JAYA for letting me know this. I will check it out next time when we go to an Indian restaurant.

  35. Auntie-ji,
    Shukriya. Thank you for your wonderful recipes. I really enjoy your organized way of cooking.
    Regarding the naan, how long will cooked naan last if you refrigerate them and then re-heat them?

  36. Hello,

    I just wanted to ask what type of oil you are using for this recipe?

    Thank you very much for sharing all these wonderful recipes, I have made several and they are delicious!!

    1. @mythu
      I would not recommend using a microwave oven to cook naan or any other bread. Microwave ovens operate by exciting the water molecules within the food, generating heat from within, whereas a conventional oven heats the food with radiant heat (and conductive heat from the baking stone) from the outside. This method of cooking is what yields the crisp exterior of the bread while maintaining a moist interior.

      A microwave would probably dry out the dough from the inside and not properly cook the outer crust.

      1. @ veefu

        I was out of station for a long time n so dint get to see the reply sooner.
        thanks for the info . ohh too bad i cant ! but this oven does tempuras n pizzas n stuff. i still cant ??? 🙂 if i can just give it a try , what temperature(C) shd it be n for how much time … pls pls tell me .

  37. Namaste Manjula,

    My sister and I from denmark love your blog 🙂
    When I make naan with the pizza stone, it looks good, but how can I prevent it from being crispy on the surface?

  38. manjula aunty,
    i am a pure vegetarian.i dont know about this active dry yeast.what is this made of?is it safe for health?please tell me.

    1. Yeast is used in all bread that raises when baked. It’s been used in baking for probably a few hundred years. It’s “vegetarian”. Google it for more info.

  39. hello anty…
    I am a big fan of all ur recipes..Today i have tried naan It came very very good and recipe is also very very simple…from long time I was thinking to make but little bit confused but after seeing ur recipe all confusions are gone and it came very very very good…thanks a lot…

  40. HI manjula,
    Ur recepires r very very good and I enjoyed them a lot .But I have one question Where can I buy Yeast ,and is there any alternate name for it .Can u please reply me.

    1. @Priya
      Yeast is a micro-organism most commonly used in baking breads and fermenting alcoholic drinks. In most American markets, yeast is found near other baking supplies, like flour, sugar, and baking powder. Many stores do not carry jars of yeast, like the one Manjala uses, but do sell packets of yeast in paper envelopes like this: http://www.redstaryeast.com/products/product.php?cid=1&pid=2
      I’m afraid I’ve never shopped for yeast outside America… it may be marketed differently outside the US.

  41. great video! thank you for taking the time to share your recipe and showing how to make naan! i tried to make naan a few times before i saw your video – now i understand why it was not turning out!

  42. Hi Manjula,

    Thanks for making this helpful video. I made naan last night based on your recipe and instructions and it turned out great. I posted a picture of the final product on my blog.

    Thanks again!


  43. Thank you! Just made this last night for the first time ever and it was a total success. Will now try making all the other breads 🙂 Thanks again for the most wonderful site (especially videos).

  44. Manjula, I think I love you. My husband and I love Indian food and have been trying to get the best recipes. Your videos are so clear and helpful, and your recipes look delicious – I can’t wait to try them out tomorrow! I can’t thank you enough for making this website.

  45. I accompanied my very dear friends from New Delhi to India 2 years ago. I fell in love with Indian culture and food dishes. I then learned about Punjab, South Indian, and so on, different ways of preparing Indian cooking. I do have three cookbooks from India, but nothing is better than watching it being prepared.

    My daughter found your website for me and it has been a God sent Blessing. I am so thankful for you and I appreciate you and your recipes.


  46. Dear Majulaji,

    I want to know wht kind of yeast to use.. today I bought SAF traditional active dry( perfect rise yeast). Should I use this yeast to make naan ?

    I went to traders joe to buy yeast…they had two kinds of yeast- 01 traditional active dry and 02 perfect rise. I bought the first one. I am new a new cook…


    1. @Vibha
      Manjala is using Active Dry Yeast in the video. Active Dry acts more slowly than “Perfect Rise”, “Rapid”, or “Instant” yeast. You could probably substitute faster yeasts in this recipe, just be aware that the dough may double in volume faster than the 3-4 hours the recipe calls for.

  47. Hai, manjulaji ur recipes are superb, i just want to know how to make naan’s using tawa? i tried once and it was very flat like chapati

  48. If I don’t have a pizza stone can I use Baking pan or pizza pan instead? If yes then temperature will remain same?

  49. Hi Manjulaji,

    Can I prepare naan in advance for a party (a day before) and reheat it when ready to eat ? What should be the oven temperature to reheat naan ? Thanks for ur generous service of teaching cooking to us beginners…..

    With best regards…..

  50. dear Manjula Aunty,
    I LOVE your website!!!
    I’ve been making “naan” for years from an Indian Cookbook—it was good, but never very authentic.
    Your recipe is AMAZING—every bit as good as the naan served in Indian Restaurants! And, the videos are indispensible. I never would have known to make the dough so wet without seeing it in the video. Normally, I would add too much flour until my dough is smooth and elastic, like it should be for some other breads. Thank you so much! I am really looking forward to making more of your recipes—this weekend, the parathas with cauliflower 🙂 and spicy tomato chutney! So exciting!!!

  51. could you tell me everything in grams, thank you!

    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

  52. Hi Manjula,

    I love cooking. I want to make the naans. The recipe calls for baking soda but in the video you mention baking powder. Please let me know which one it is.

  53. Hi Manjula

    Do you know how to make the traditional naan dough without using yeast? I remember eating them at a punjabi friend’s house, they would make the dough with yogurt and then let it sit out so it ferments and made the most wonderful naans. Much like idli or dosa batter. I would really appreciate any tips.


  54. Hi Manjula
    It’s a Great Receipe.
    If we add One or two boiled and mashed potatos in Naan Bread mixture then I think it will be more softer and delicous.
    Have you a nice time.



  55. I will be trying your Naan recipe this friday for the first time but I wanted to let you know that your receipe and video seemed so tempting that I know it will turn out the best. Thanks in advance and will come back and tell you how it came out. Thanks again. Hina

  56. would be grateful if u could tell what i can if i do not have a pizza stone. i am really impressed by your recipe.please suggest an alternative.

  57. Thanks Manjula! This is a great recipe.
    I’ve adapted the process to my bread maker’s dough setting and it worked well. I’m going to experiment using half and half white and whole wheat pastry flour next.

  58. Manjuela,
    I just have one question if you don’t have a pizza stone what can you use in place of that? Baking pan or pizza pan?

  59. Hello Manjula-
    I really enjoy your website and your videos are most helpful. I tried this naan recipe, but the naan came out hard and dry not soft and tender like they should be.
    Please advise me! Thank you so much, Sophia

  60. Love your website!!!! I made the nann bread a couple of times now…Unfortunately, the nann breads did not puff up like yours. ONLY once & I was VERY happy!! What am I doing wrong?? Is it the yeast, I use instant/ rapid rise. It does rise after 2-4hrs but, does not puff in the oven. OR Is it the way it’s rolled?? Please help… By the way, every time I go to an indian restaurant, whatever I eat there, I say “I can make this at home!!” I just need to go to your website!! Thanks for the available recipes!!

  61. Hi Manjula Di, thanks a lot for your quick response….

    I need to know if i dont have pizza stone, do I bake it directly on the oven grill?

    Please do reply as earliest in wait to prepare the naan…..Thanks !!!

  62. Hello Manjula Di,

    I would like to ask the temperature details for this NAan recipe…500Degree for 20 mins …what about this Broil. When do we have to use Broil option, what it does?

    In Wait for your reply Thanks!!!

  63. This is the best naan recipe i have ever tried. The naans were soft even the next day!!! Thank you so much for sharing this.
    But the dough per your measurements was very very sticky – almost like batter, so i had to add 10tsp of extra flour to get a
    kneadable dough. Can you reconfirm the measurements, please??? Also, can you share how to make kulchas??? Thanks!

  64. Manjula aunty..
    Thanks for wonderful dishes. Please post a recipe for chilli paneer and gobhi manchurian. I will be grateful.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.