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Naan recipe – fluffy, bubbly, chewy!

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Naan recipe – fluffy, bubbly, chewy!

2/4

Naan recipe – fluffy, bubbly, chewy!

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Naan recipe – fluffy, bubbly, chewy!

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By recipetineats.com

Naan recipe – fluffy, bubbly, chewy!

Prep:20minCook:10min

Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.

Updated at: Thu, 13 Mar 2025 10:32:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

73

High

Glycemic Load

21

High

Nutrition per serving

Calories262.9 kcal (13%)

Total Fat12.9 g (18%)

Carbs29.2 g (11%)

Sugars2.5 g (3%)

Protein6.4 g (13%)

Sodium235.3 mg (12%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspinstant yeast

½ cuptap water

warm, 40°c/105°f in temperature

1 Tbspwhite sugar

full fat, low fat ok too

1 ½ Tbspegg

whisked, at room temp, around /2 egg

cooking / kosher

1 ¾ cupsbread flour

or all-purpose/plain

or unsalted butter, melted

or butter, melted

small, for Garlic Butter option

shredded cheese

for cheese naan, monterey jack, cheddar, tasty, colby, anything that melts, shred yourself

Instructions

View on recipetineats.com

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Notes

71 liked

2 disliked

Delicious

Go-to

Easy

Moist

Fresh

Alana Nieblas· 5 months ago

Immy Variava· last year

Anonymous Cabbage· last year

Special occasion

I have never made anything with yeast before! And my dough is usually very tough (yes, my scones are rock hard) BUT to my utter delight, the naan turned out great!! So if you are reading this recipe as an absolute beginner, do not be afraid to try it. 😉

I have never made anything with yeast before! And my dough is usually very tough (yes, my scones are rock hard) BUT to my utter delight, the naan turned out great!! So if you are reading this recipe as an absolute beginner, do not be afraid to try it. 😉

Bobbie Turner· last year

This is a fairly time friendly WINNER!! The texture is beautiful— I topped mine with garlic butter and sprinkled cilantro on top… we will have them tonight with a curry dish! Yum.

This is a fairly time friendly WINNER!! The texture is beautiful— I topped mine with garlic butter and sprinkled cilantro on top… we will have them tonight with a curry dish! Yum.

Matilda Chapman-Hall· last year

Subbed out milk and egg for the same quantity of plain coconut yoghurt to make it vegan

Gg· 2 years ago

Really enjoyed, preferred to other recipes using yoghurt.

Lesley Stoddard· 2 years ago

Easy to make. Added cumin seed but not essential

Alondra Perez· 2 years ago

The flavor and softness of a naan was all there but they didn’t bubble while cooking. It might have been because the comal was super hot. We will have to try this recipe again.

bonniebreezes· 3 years ago

See above….continuing…for a few minutes before each naan. They puffed up beautifully! Use metric weights in original recipe, not the metric tab on whisk (amounts are different for some reason). Work in a little more flour during initial mix if needed, dough should be wet but not so sticky that it sticks to your hands. But don’t worry too much about stickiness, the dough is very easy to roll out despite starting out sticky. Roll into 6.5” rounds after 2nd rise. Key is not to overcook… 60 seconds first side, 45 seconds second side, take off heat, brush with garlic butter immediately, place in foil lined tray, wrap once all are cooked if saving for later. They keep well in fridge, reheat in foil in 350 oven for 5 minutes or so. Check to be sure you’re not overheating. Brush with a little more butter if they look dry (before reheating).

See above….continuing…for a few minutes before each naan. They puffed up beautifully!
Use metric weights in original recipe, not the metric tab on whisk (amounts are different for some reason).
Work in a little more flour during initial mix if needed, dough should be wet but not so sticky that it sticks to your hands. But don’t worry too much about stickiness, the dough is very easy to roll out despite starting out sticky.
Roll into 6.5” rounds after 2nd rise.
Key is not to overcook… 60 seconds first side, 45 seconds second side, take off heat, brush with garlic butter immediately, place in foil lined tray, wrap once all are cooked if saving for later.
They keep well in fridge, reheat in foil in 350 oven for 5 minutes or so. Check to be sure you’re not overheating. Brush with a little more butter if they look dry (before reheating).