Total Time
Prep 15 mins
Cook 10 mins

Flat bread made without yeast in a frying pan. This can be prepared ahead and frozen and kept for 2 months. Reheat in warm oven. June/07-I just made this for my family, it was heavier and more dense than what we are used to from Naan in restaurants. I liked it, DH thought it was OK and so did my older son BUT my youngest, picky-picky, really didn't like it.

Ingredients Nutrition


  1. Sift the flour, salt, baking soda and baking powder into a large bowl.
  2. Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch.
  3. Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary.
  4. Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan).
  5. Cook until lightly browned on both sides, turning often; 8-10 minutes.
Most Helpful

Very YUMMY naan bread! It was so easy to make and quick as well. It was indeed more dense and heavier than the ones you normally get in restaurants, but I didnt mind at all. It tasted just oh so good! I added 1/2ts curry powder, some mixed dried herbs and some caraway seeds to it in order to spice it up a bit. But Im sure it would also taste wonderful as is. Also I used half whole spelt flour instead of the normal flour and brushed the baked naans with some home-made garlic butter, which was delicious! But other than that I followed the recipe exactly and got exactly 8 breads out of it. This is a definite keeper! Thanks so much for sharing, Oolala!

Lalaloula February 24, 2009

Thanks, Oolala. Definitely a keeper. I made half a recipe and we enjoyed it. I divided the dough into 8 pieces and rolled each individually. I had an issue with the oil; next time I will use very little, perhaps just brush oil on pan as suggested elsewhere. And I will use a cast iron skillet. But these were great-tasting and were finished up quickly. Good with soup!

Jezski October 02, 2009

This was fantastically easy! I can't believe how easy! my 2 year old loved them and ate more than I could! I had issues with the amount of oil needed in the bottom of the pan... a battle between wanting less fat but wanting more tasty "fried-bread-taste". I think next time I'll try brushing on oil into the skillet between rounds with a pastry brush.

jogonsalves September 29, 2009