Indian Naan Bread

Recipe by Galley Wench
READY IN: 25mins


  • 1
  • 12
    teaspoon sugar
  • 12
    cup warm water, 107 degrees F
  • 1 14
    cups flour, all purpose (plus more for kneading)
  • 12
    teaspoon salt
  • 14
    cup butter, plus 1 teaspooon, melted butter (still warm, NOT hot)
  • 1
    tablespoon vegetable oil
  • Optional Topings
  • 1
    tablespoon melted butter
  • 1 12
    tablespoons mixed seeds (mixture of nigella, sesame and white poppy seeds, or any combination)


  • Combine yeast and sugar in small bowl.
  • Add water and stir well and let rest until foamy, about 5 minutes.
  • Stire together the flour and salt in a large bowl.
  • Make a well in the center of the flour and pour in the mixture and butter.
  • Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
  • Transfer dough to flightly floured board and knead for 3 minutes.
  • Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
  • Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
  • Preheat oven and griddle (or baking stone) to 400 degrees F.
  • Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
  • Using a lightly floured rolling pin, gently roll each portion dough into a circle.
  • 5-6 inches in diameter.
  • Optional: Brush tops with melted butter and sprinkle with seeds.
  • Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
  • Bake until light golden brown and puffed, 8 - 10 minutes.
  • Remove bread and bake remaining rounds.
  • Serve bread hot or warm.