Total Time
Prep 10 mins
Cook 30 mins

This naan is ready in 40 minutes! I like this recipe better than Easy Naan (Bread Machine). For best results, follow directions carefully. They seem long but aren't, I am just describing what I saw on TV exactly. UPDATE: Made this with sour cream instead of yogurt. Much, much better!!

Ingredients Nutrition


  1. If the yogurt is cold, heat it for 15 seconds in the microwave.
  2. Add ingredients to your bread machine according to the manufacturer's directions.
  3. After 5 minutes, check your dough (see NOTE).
  4. After another 5 minutes (10 minutes total in the machine) take the dough out and divide into 8 pieces. Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
  5. Meanwhile, heat your oven to 500°F.
  6. If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven. Baking sheets do not work very well.
  7. With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
  8. Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
  9. Brown tops using the broiler.
  10. Wrap naan in a towel while you make the rest.
  11. NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger. It shouldn't stick to the pan at all. If it isn't sticky enough, add 1 T water. If it sticks to the pan, add 1 T flour, till you reach the correct consistency.


Most Helpful

Made fantastic naan that was easy and authentic! It puffed up well in the oven and tasted even better fried on a non stick pan at a very hot temperature. I substituted 2 tsp sugar for the honey.

GojiBerry October 23, 2007

Best naan we've made yet! Used sour cream as suggested. I was a little skeptical of the technique but it worked great. My dough felt very workable and not very sticky after 5 mins and I left it as is. Softest naan we've made. Made it in a cast iron with coconut oil so I could get it very hot. I'm sure it will be wonderful on the grill once it gets warm enough to cook outside. Thanks for the keeper!

lolablitz April 17, 2013

i am a bread idiot, and this was quick and easy. great recipe

lula may October 06, 2012

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