It’s easy to make your own delicious homemade Naan. This traditional Indian flatbread can easily be made at home using simple ingredients and either a skillet or a grill.
Naan is traditionally made in a Tandoori oven. We recognize that most home cooks do not have a Tandoori oven in their house, so our recipe uses the stovetop. Another option to cook your naan is to use a grill. This adds an extra smoky element to the naan which is more reminiscent of the authentic method of cooking your naan in a Tandoori oven using fire.
GRILLING INSTRUCTIONS:
Heat an outdoor grill to high heat. Brush one side of the dough with melted butter. Place butter side down on the grill. Butter the top side. When bubbles appear, flip the dough (should only take 1-2 minutes). Cook the other side for another 1-2 minutes.
NAAN FLAVORING:
Garlic Naan – Add 2 teaspoons minced garlic to the dough mixture. Or add 1/2 teaspoon garlic powder to the melted butter for brushing.
Onion naan – Add 1 teaspoon onion powder and 2 teaspoons finely diced onion or dried onion to the dough mixture.
Cinnamon Naan – Add 2 teaspoons ground cinnamon to the dough mixture. After cooking, sprinkle the top with a 1:1 mixture of brown sugar and cinnamon.
REHEATING AND STORAGE INSTRUCTIONS:
Store leftovers on the counter in a plastic zip top bag, or freeze in a freezer safe zip top bag for up to 3 months. To reheat from frozen, preheat the oven to 400 degrees F. Place the frozen naan directly on the oven rack. Your naan will be warm and ready to eat in just 1 to 2 minutes. Want to keep the oven off? Thaw on the countertop, then heat in a skillet on the stove over medium-low heat until warmed through, flipping once to heat through on both sides.
INGREDIENTS
- 1 teaspoon instant dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 2 tablespoons yogurt
- 1 large egg
- 1 teaspoon salt
- 2 1/2 to 3 cups flour
For cooking:
- 1/4 cup melted butter
INSTRUCTIONS
- In a large bowl (or using a stand mixer), combine yeast and warm water. Add in sugar, yogurt, egg, and salt. Add in 2 cups of flour and begin to mix.
- Continue adding flour 1/4 cup at a time until you have a soft dough that pulls away from the sides of the bowl. Knead about 5 minutes by hand, or for 2-3 minutes in a stand mixer. Cover and let rise 1 hour.
- Separate the dough into 8 balls. Cover loosely and let the dough balls rise for 30 minutes.
- Roll out each dough ball into tear-drop shapes or ovals. They should be quite thin.
- Heat a large heavy skillet over medium high heat. Brush one side of the dough with melted butter. Place butter side down in the skillet.
- Butter the top side. When bubbles appear, flip the dough (should only take 1-2 minutes). Cook the other side for another 1-2 minutes.
NOTES
Freezer Instructions:
- Cooked and cooled naan can easily be frozen. Be sure to store in the freezer in an airtight container. When ready to eat, preheat the oven to 400 degrees F. Place frozen naan directly on the rack. They’ll be ready to eat in just 1 to 2 minutes.
Grilling Instructions:
- Heat an outdoor grill to high heat. Brush one side of the dough with melted butter. Place butter side down on the grill. Butter the top side. When bubbles appear, flip the dough (should only take 1-2 minutes). Cook the other side for another 1-2 minutes.
Flavored Naan Options:
- Garlic Naan – Add 2 teaspoons minced garlic to the dough mixture. Or add 1/2 teaspoon garlic powder to the melted butter for brushing.
- Onion naan – Add 1 teaspoon onion powder and 2 teaspoons finely diced onion or dried onion to the dough mixture.
- Cinnamon Naan – Add 2 teaspoons ground cinnamon to the dough mixture. After cooking, sprinkle the top with a 1:1 mixture of brown sugar and cinnamon.
