Naan Bread

Although I consider myself to be somewhat adventurous when it comes to food, I had never experienced Indian cuisine until last summer. On a whim, I decided I wanted to go out for Indian food; Brian reluctantly obliged.

We had preconceived ideas of Indian dining, specifically the sweating scene from Along Came Polly, so we weren’t sure what to expect.

We started our meal with an order of Naan and honestly, from the moment I tasted it, I was smitten. We also ordered Tandoori Chicken and Chicken Tikka Masala. Every single item we ordered was absolutely amazing, but the Naan was the real stunner!

I have made this Naan recipe several times and it is always the most sought after item on the dinner table. The meal pictured in these less than stellar photos consisted of a Tandoori Chicken recipe*, grilled asparagus and jasmine rice. This was a satisfying meal that we talked about for days. Although Naan is great by itself, it’s also pretty versatile. Definitely consider using it to make pita type sandwiches, and even as a pizza crust! If I have your craving some Naan, definitely give this recipe a whirl and come back here to let us know what you think!

Naan Bread

Yield: 14 pieces


1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted


1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. 2. Let it rise 1 hour, until the dough has doubled in volume. 3. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. 4. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 5. During the second rising, preheat grill to high heat. 6. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.


- If you use the Tandoori Chicken recipe that I linked to above, I wanted to note that I did not use the food coloring. I thought it was unnecessary, but to each their own!
from allrecipes


40 Responses to “Naan Bread”

  1. Jessica @ How Sweet — May 20, 2010 at 10:24 pm

    I have wanted to make homemade naan for months now. That looks absolutely incredible!


  2. Margaret — May 20, 2010 at 10:40 pm

    There is a little Indian restaurant in Shreveport that has the most awesome Naan. As often as I have tried to replicate it, I cannot. But I love Naan and will keep trying. Your recipe goes on my list. Looks wonderful.


  3. Eliana — May 20, 2010 at 11:40 pm

    Look at the grill marks – this bread looks perfect


  4. honey — May 21, 2010 at 12:29 am

    Wow… this looks great. i’m of Indian decent and I still can’t make naan.
    Will give this a try.


  5. Katrina — May 21, 2010 at 7:56 am

    I could eat Naan bread with anything. This looks so good!


  6. Inner Pickle — May 21, 2010 at 7:59 am

    Cool – I’ve been thinking about making naan. This’ll go nicely with chickpea curry on the menu next week. Awesome. Thanks!


  7. Brooke (Baking with Basil) — May 21, 2010 at 8:12 am

    I love Naan! I’ve been buying the frozen bags from Trader Joe’s which are good but homemade is always so much better.


  8. DessertForTwo — May 21, 2010 at 9:30 am

    We just bought a new grill–this is the pefect recipe to try! thanks!


  9. CaSaundra — May 21, 2010 at 9:32 am

    You’re always such an inspiration–I have a really good Indian themed meal planned out for next week, I think this would go perfect with it :-)


  10. This meal looks amazing! My husband and I love Indian food, but unfortunately don’t get to eat it very often except when we travel back to my hometown. We love Ambar India in Cincinnati and always find time to grab a bite to eat there when we are in town! My favorite is the Tandoori chicken! Can’t wait to give this naan recipe a try!


  11. My Kitchen in the Rockies — May 21, 2010 at 10:31 am

    I will put this in my recipe box to make with one of my next Indian dishes. Thanks for sharing, Jamie.


  12. kristan roland — May 21, 2010 at 11:29 am

    I’ve never had Indian food..the whole Along Came Polly thing scared me off too. But this makes me wanna try it!! Yummy!!


  13. Sherry — May 21, 2010 at 3:40 pm

    I loveeee naan bread!!! You did a great job. It looks perfect!


  14. Double Dipped Life — May 21, 2010 at 5:47 pm

    I make this recipe all of the time! My 7ry old son calls it “Nom Nom” bread!


  15. maameemoomoo — May 22, 2010 at 4:52 am


    Making naan from scratch is so wonderful isn’t it?? I made my first batch just last month :)


  16. Jane — May 23, 2010 at 8:36 am

    Your naan looks fabulous. We just made naan this week in my artisan breads class, and it was good but didn’t look remotely as tempting as yours. I like the looks of the recipe you used. Very nice! Love your blog!


  17. Joanne — May 23, 2010 at 10:33 am

    I love naan but haven’t quite gotten up the nerve to make it myself yet. This looks like a delicious recipe! Instant bookmarked.


  18. Sara — May 23, 2010 at 3:53 pm

    I love Naan and have tried making them at home but failed miserably. Jamie, you have inspired me and I will try to make them one more time…lol :) Thanks for the recipe! :)


  19. Kait — May 24, 2010 at 2:55 pm

    The naan looks so tasty. When I eat at Indian restaurants, I don’t even bother to order rice. All I need is garlic naan and I’m a happy camper.


  20. Zoe Francois — May 24, 2010 at 11:32 pm

    These are lovely and one of my favorite breads!


  21. Erica — August 27, 2010 at 4:13 pm

    about how many pieces does this recipe make? it looks fantastic, and i want to try it, but it’s just my husband and me for dinner. can you freeze the little dough balls and let them do their second rise at a later time?


    • Jamie — August 29, 2010 at 7:08 pm

      It makes approximately 14 pieces.

    • Erica — October 27, 2010 at 2:30 pm

      For the record, it is totally feasible to freeze the dough balls. I froze them on a tray lined with parchment paper, and then put the balls in a freezer bag. I let them thaw/re-rise on the counter, and they puffed up beautifully when I grilled them. Hooray!

  22. Sorority Chef — August 29, 2010 at 6:36 pm

    This was fantastic! Four of us inhaled this bread and could have eaten a second batch. Would like to make it for my sorority girls but afraid of the quantity I would have to make.


  23. Gina @ — September 7, 2010 at 1:08 pm

    Would this work with whole wheat flour?


    • Jamie — September 7, 2010 at 6:07 pm

      I have never tried it with whole wheat flour, so I am uncertain of the results.

    • rick — May 23, 2014 at 12:40 pm

      all recipes I’ve seen for wheat bread call for 1/3 wheat flour and 2/3 white flour

  24. Katie | goodLife {eats} — October 23, 2010 at 5:13 pm

    I am going to try this recipe this week and serve it with Indian Butter Chicken. Looks so delicious & I’ve been looking for a Naan recipe.


  25. Katerina4204 — December 6, 2011 at 5:18 am

    Really nice…!:)But does anyone know why I can’t save it into my recipes box?


    • Jamie — December 6, 2011 at 11:44 am

      The recipe box feature has to be installed to each recipe by hand. It’s quite a process – we’ve finished up with 2011 and are now working on 2010. We’re hoping to be finished in early 2012 with all of the recipes.

    • Katerina4204 — December 7, 2011 at 10:03 am

      Thank you Jamie!I didn’t know it was such a process…I’m glad there’s no problem with my computer…Nice job!:)

  26. Christy @ My Invisible Crown — September 4, 2012 at 4:16 pm

    Hi! I was researching Naan bread to get a definition for my post when I sat down to write it up and came across your blog with that post. Yours is beautiful and you went all out making your own when I took the easy road and bought mine pre-packed thinking I could use it as quick post material. Mine is scheduled for Tuesday Sept 11 and I linked back to your site. Thanks!


  27. Keely Baxter — January 11, 2013 at 3:24 pm

    Hi I love your site!!! On the Naan I am wondering if it could be baked on a stone or does it have to be grilled?


  28. AJ — September 2, 2014 at 6:09 pm

    I tried SO MANY naan recipes and they all just didn’t taste as good as what I get in the indian restaurant near here….but this recipe is GREAT. Best homemade naan ever! I make it every week, so happy to have found a “definite” recipe!


    • Jamie — September 2, 2014 at 11:26 pm

      I am so glad to hear the recipe was a success for you. Thanks for stopping by.

  29. Gavin — February 14, 2016 at 3:24 pm

    Tried this out tonight with a Rick Stein curry from his India travels series – Pondicherry . Your recipe was fantastic and the Golf Ball size doughs stretched out to a nice sized Nan to go with the curry. I made up a garlic butter and painted it on as suggested. Tried yours because I didn’t have Yogurt which is a suggested ingredient in other recipes . Have frozen the remaining uneaten Nan and hope that they will be of use at a later date. Thanks again for the guidance !


    • Jamie — February 15, 2016 at 12:07 pm

      So happy to hear you enjoyed it, Gavin!

  30. Troy — August 3, 2016 at 6:43 pm

    If ever in Jacksonville, FL check out India’s Restaurant it is the best Indian food I have ever had 5 Star and Very affordable


    • Jamie — August 4, 2016 at 2:40 pm

      Thanks for the recommendation, Troy!


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