Naan Bread

READY IN: 50mins
Recipe by Lebanese Niso

This is a really good and fairly simple recipe for naan. I pair it along side every indian dish. I found this recipe when searching google for a true naan recipe.. I think I found it on Since it's so good, I thought I'd share it with every other RecipeZaar member.

Top Review by Dominique C.

Very good, quick naan. I didn't have the yogurt for a traditional naan, but thankfully, I found this recipe instead. I didn't have milk, so I skipped that, and since this was being served with a highly seasoned lamb curry, I left out the garlic, too. Actually, I didn't butter them after cooking, either. Okay, so, I used only 4 cups of flour, left out the milk, butter, and garlic, and added 1/4 tsp baking soda, to ensure bubbles in the surface ~ it worked, by the way. The second rise was an hour for me; it rolled beautifully, and puffed & browned exactly as it should. I used a very hot grill, and a light coating of EVOO. This dough is quite stiff, I found, so be prepared to do some work for this. Absolutely worth it, though. I'll definitely be making this again - with luck, I'll remember to take pictures!

Ingredients Nutrition


  1. Note: the cook time does not include rising time. This is a pretty time consuming recipe, but it's well worth it!
  2. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  3. Punch down dough, and knead in garlic (you can put more, less or no garlic depending on your taste). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  4. During the second rising, preheat the grill (or skillet) to high heat. A grill would be best, but if you don't have a grill ready to use, you can use a skillet, they just won't come out as pretty.
  5. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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