Naan (Flatbread)

Today for my first recipe post, I will be sharing a tried and true naan recipe that has become my absolute fave. Naan originally comes from northern India and is traditionally baked in a tandoor, which is a clay oven. Naan is a delicious leavened flat bread that is made with a combination of warm milk and yogurt. You then use this mixture is to knead the dough along with yeast and baking soda to create extra softness and puffiness. This flatbread is dense and has a chewy texture and you can serve it hot and buttery from the oven.

Naan makes a great accompaniment to serve alongside many meals and is very versatile. You can top it with a variety of different seasonings, seeds, and herbs for added flavor. I will be sharing some different naan recipes here on my blog. But for today, I am sharing the basic one. A must try!


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  1. Sift together the dry ingredients into a large bowl, including the flour, sugar, salt, and baking soda.
  2. Dissolve the yeast into the warm milk and then add the yogurt.
  3. Mix the wet ingredients into the dry until it forms a dough.
  4. Knead the dough until it forms a smooth ball. Lightly rub oil over the dough to prevent a crust from forming on the top and then place the dough in a bowl covered with a clean cloth. Leave in a warm place to rise for about 4 hours. TIP: I would suggest inside of the microwave or oven (turned off).
  5. Divide the risen dough into 12 equal sized portions and roll them into balls.
  6. Flour your work surface lightly and flatten the balls into long ovals, using both hands to press and stretch it out. TIP: You can also use a floured rolling pin to help you.
  7. Preheat your broiler. At the same time, grease a griddle/skillet lightly with vegetable oil and heat it until its hot. Place one naan on the skillet and cook it only on one side until the bottom side is lightly spotted. Sprinkle on your choice of toppings or if you prefer leave it plain. Then transfer into the oven on a baking sheet under the preheated broiler.
  8. Bake the naan under the broiler until lightly golden. Remove from the oven and rub with butter so it melts on the hot naan. TIP: Keep a bread basket and lint-free towels handy to cover and keep the naan warm while you finish cooking the rest.

Servings: Makes 12 naan
Storage: Naan is best fresh and hot from the oven. But you can store it in the refrigerator for up to a week or less or freeze for a longer period of time.