Total Time
Prep 30 mins
Cook 20 mins

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.

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.


Most Helpful

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!

Dominique C. November 30, 2015

Very good Naan! Had them tonight with butter chicken, dal, and raita. I broiled mine also tonight, but might try the grill the next. I didn't quite use all the flour either. Thanks for posting. This was easy and good!

Cheff Steff March 21, 2010

I don't think I have to pay the high price of Naan ever again. Very easy to produce. I didn't need all of the flour in the end and I also skipped the last two ingredients. Baked them on my baking stone as well. I shaped them into ovals. They make really nice pizzas too. Thank you for posting it. :)

Lori Mama December 31, 2009

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