Naan Bread

Naan Bread


"A yeast-raised East Indian flat bread with a delicious chewy texture."


servings 314 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
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  1. 55 Ratings


Eh. texture was nothing like naan....tastewise, yes. however, the dough didn't rise at all for me, and i found a way better recipe from an indian cookbook....i probably did something wrong with ...

It was great. The first batch I made puffed up alot and was very crispy. The second batch I lowered the temp to 500 and poked the top of the bread in a few places with a fork and they came out...

This bread is delicious, even when served with butter or margarine. Takes a little while to make, but it's worth it!

This recipe is fantastic! I slowly added the flour mixture to the yeast mixture as I always seemed to have too much flour. I also cooked it on the grill (high heat) for a minute or two a side-...

Makes great pizza bread. I made a double batch and formed balls then wrapped in saran wrap and froze them. They will expand a little, but thaw very fast. Just roll out and top with favorite pizz...

This was GREAT! The only change I made was that I used a baking stone (preheated in the oven for 45 min) instead of the pizza pan and baked the naan on parchment paper. It turned out wonderfully...

Really very good. Puffed up beautifully and was a nice side to the Chicken Tikka Masala I made. The only substitutions I made: used whole wheat white flour; instead of plain, I used vanilla-fla...

I thought it was pretty good, although mine never did rise like the picture...

This makes nice soft naan, although I wouldn't call it chewy. Still a great result, although the recipe is strikingly similar to the one in Lord Krishna's Cuisine: The Art of Indian Vegetarian ...