Original Indian Naan Bread

READY IN: 1hr 10mins
Recipe by awalde

Nann are eaten usally with curries. Naans comes in different flavors: plain naan, butter naan, garlic naan. Originally they are cooked in tandoor but you can prepare this in your chiken. For prepaetion and more information look at http://www.vahrehvah.com/Naan+:3094

Top Review by PKG178

This is wonderful! I omitted nigella seeds simply because I don't have them. <br/><br/>Straight forward recipe with easily accessible ingredients on hand. I even used vanilla yogurt with no drastic changes in flavor (didn't have any plain yogurt). <br/><br/>I've rolled them no less than 1/4" thick. Any thinner and they turn into naan crackers! <br/><br/>I've noticed a heavy skillet/pan is crucial to getting the lovely crispy bits. I also use a lid and cover and do around 1 to 2 minutes a side, checking every so often to make sure the brown spots don't born. I used medium high heat to start, then adjusted the heat as necessary. <br/><br/>Thank you so much for sharing this wonderful recipe! It makes chewy soft naan.

Ingredients Nutrition


  1. Sieve the flour.
  2. Add water, yogurt, egg yeast, nigella and salt to make a soft dough.
  3. If dough sticks too much then use little bit of oil on hand and then punch into dough.
  4. Top with oil.
  5. Let rest covered 15-20 minutes.
  6. Divide dough into 8-10 portion and form balls with little flour.
  7. Let rest 20 minutes.
  8. Now to make naan, set oven at broil.
  9. Roll oval shape out of dough: flat your balls and toss to make them bigger.
  10. Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
  11. Repeat with the other naans.
  12. Keep them covered with a towel and serve warm.
  13. Note: If you like, after taking it out apply some butter on them. And they are ready to eat.

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