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NAAN Bread
Naan Header

This Naan Bread is Light, Soft & Chewy with a Pillow Feel and texture. Brush it with a variety of Flavored Butters for different flavors. Serve it on the side, have as a snack or use it to build a wrap. It’s just so good!

This recipe makes about 10 Flatbreads and requires 2 hours to proof. No rolling pin here. Just portion out and proof. Then finger press the dough out before cooking on the stovetop.

Naan Dough

This Flatbread recipe uses the exact same dough that is used for Pita Bread. The difference is that Pita Bread is rolled out thin. While this recipe presses the dough out with the fingertips and cooks up much thicker than Pita Bread. This causes that fluffy soft texture to the flatbread.

NAAN Bread side view

Naan Dough Ingredients

  • 4 C All Purpose Flour 
  • 2 C Water – Luke Warm
  • 3 Tbl White Sugar
  • 1 Tbl Instant Yeast
  • 1/2 C Poly Flour
  • 1 Tbl Sea Salt

Naan with Poly Flour

Make the Poly Flour first and use for this Flatbread recipe. The leftover Poly Flour can be stored away to use for other recipes. This is the trick to get that super soft, fluffy texture and it works exceptionally well.

Poly Flour

Poly Flour

  • 3 C Flour
  • 1/2 C Lard
  • 2 Tbl Baking Powder & Sugar
  • 1 Tbl Kosher Salt

Naan without Yogurt or Eggs

Typically Yogurt is added and sometimes Eggs. Yogurt is added to create a more tender bread and Eggs are sometimes added to create a light & fluffy bread.

However this recipe makes use of Poly Flour which contains Baking Powder. When Baking Powder is used with Yeast it has the same effect, if not better in creating a super light, tender, puffy bread with some chew. It really is something else and creates the best Naan Bread.

It works by creating a bunch of tiny air bubbles throughout the dough. While the yeast creates bigger bubbles. So you end up with a Flatbread that has so many air bubbles throughout it creates this airy fluffy texture.

Torn Naan

Soft & Fluffy Naan

Made without any Yogurt or Eggs and still one of the Softest & Fluffiest Naan Breads you’ll enjoy.

Naan Dough weight

When portioning out the dough, anywhere from 100g – 150g per piece is pretty good. I use 112 g which I find is decent.

While you can make these any size you want. Typically it is sold in 100 g per piece. You will usually see 5 pieces in a package with a total weight of 500 g or thereabouts for decent size.

How to make Naan Bread

This dough goes through 3 Proofing Stages before being portioned and pressed out with the fingertips. No rolling pin here. Just pressing out and stretching.

  • Slurry (30 minutes)
  • Naan Dough (1 hour)
  • Portion and Proof (30 minutes)
Naan Dough Slurry

Slurry

Combine 2 Cups of Warm Water with the following.

  • 3 Tbl Sugar
  • 1 Tbl Instant Yeast
  • 2 Cups of All Purpose Flour

Whisk well until smooth and place into the oven to Proof for 30 minutes.

Naan Dough

Naan Dough

Add 2 more Cups of All Purpose Flour, 1/2 C Poly Flour with 1 Tbl Sea Salt. Mix well to create a dough ball and knead. Add more flour if needed but keep the dough tacky.

Place the dough back into the bowl, cover and proof in the oven for 1 hour.

Naan Dough Portioned into Dough Balls

Portion and Proof

Divide the dough, weighing out 112 g or larger portions and shape into a ball. Place on a baking sheet, cover and let proof 30 minutes.

This batch yielded 10 pieces at 112 g each. However you can make these any size from 100g – 150g is pretty decent.

Portioned Naan Dough Flattened Out

Flattening out

On a well floured surface place the dough ball and cover it generously with flour so it doesn’t stick to your hand when flattening. Flatten out with your palm. Repeat for each dough ball.

Pressed and Stretched Naan Dough

Shaping Naan

Take each dough ball and press it out with your fingertips into a circular shape. Toss from hand to hand to shake off any excess flour. Grab two ends to gently stretch it out and make the elongated shape.

You can also just press these out into a circle or make the teardrop shape.

How to Shape Naan Dough

The dough should be easily pressed and stretched. If not let it proof a bit longer. Once you have the Dough Balls flattened out. Use your fingertips to press the dough out into a Circular shape. No rolling Pins here. You don’t want to squeeze out all of the air.

Circular Naan

All of the Dough will initially be pressed out into a Circle and these can be cooked just like this for Round or Circular Naan. These are good for Wraps just the same as Pita Bread. From here, however you shape the dough, make sure you don’t stretch it out to thin. Naan is suppose to have some thickness to it.

Circular Naan

Round Naan

Circular Naan Bread brushed with Butter as they come off the heat.

Elongated Naan

After the dough has been pressed out into a circle, gently pull two ends to create an Elongated shape. You can also hold one end on the counter and use your palm to stretch out the other end. Turn the dough around to repeat for the other side to stretch and elongate the dough.

Teardrop Naan

After the dough has been pressed out into a circle, place your palm on half of the pressed out dough and grab a small piece to pull and create the teardrop shape.

How to Cook Naan Bread

Heat a pan up over medium heat and let it get hot. Place the dough in and let it cook for 1 minute. Flip it over and cook another 1 minute. Transfer to a plate and repeat for each one.

Be sure to remove any excess flour from the dough before going into the pan or else it will burn up and you will have to constantly wipe down the pan.

Your first one may take a bit longer depending on how hot you let the pan get. As the pan heats up, 1 minute per side is ideal.

Skillet Naan Bread

Skillet Naan Bread

Shake off any excess flour and cook for 1 minute per side over medium heat.

Transfer to a plate and brush with Butter, flavored Butters or Oils.

You can also cook these on a rack that is placed directly over the burner for direct heat. Lay the dough down on the rack and once it starts to bubble up, pick it up with a pair of tongs or a spatula to flip and cook the other side. This method will give charred pieces on the Flatbread.

Stack them on top of each other on a plate as they come off the pan. Flip a few of them over so the Hot & Fresh ones are below some previously cooked ones. This will steam the bread above and create an even more Soft & Chewy bread. Plus keep all of them warm.

If serving a bunch of these at the table, place tin foil on the plate and stack as they come off of the Pan and brush with flavored Butter or Oil. Keep them wrapped in tinfoil to keep warm for serving. 

Flavored Naan Bread

There is a whole bunch of things we can add to create numerous Flavored Naan Breads.

Papa Johns Garlic Sauce with fine garlic powder

Garlic Naan

Brush the freshly cooked Naan with Aioli, Garlic Butter or Garlic Sauce.

Methi Leaves

Methi Naan

Combine Butter and Fenugreek Leaves to brush on the freshly cooked Naan Bread.

You can also add Fenugreek Leaves to the Garlic Butter or Sauce.

Bunch of Green Onions

Green Onions

Chop up a bunch of Green Onions and add it to Butter or Garlic Butter and brush the Naan or just sprinkle over top before serving.

Buttered Naan with Everything Bagel Seasoning

Everything Bagel Naan

These are just awesome for a Breakfast, Lunch or a Snack! Brush the freshly cooked Naan with Butter or Garlic Butter and sprinkle Everything Bagel Seasoning on top.

How to store Naan Bread

Once they are completely cooled, wrap in plastic or tin foil and refrigerate for a few days. Place into ziploc bags to freeze for longer storage. 

These can be used as is for a cold side, or reheated in the pan to soften for a hot side. Made in advance, these serve as an excellent quick side or snack.

Pitza

This is the same dough used for Pitza. So while making these up you also want to create a couple of Pitzas, you can do that too. Just portion some of the dough into 90 g portions and press out into a circular shape. Sauce it, Top it and add some Cheese on top. Bake until done and Voila! Homemade Naan and some Pitzas for a snack!

Pitza

Pitza

These can be assembled and then frozen on baking sheets to cook later or cooked and then reheated later.

Personal Naan Pizza

Any leftover Naan can also be used to build a personal Naan Pizza for a snack. Assemble and pop them into a preheated oven at 450 F to bake for 5 minutes. Optionally broil the top for color.

Sliced Naan Pizza

Naan Pizza

Use this recipe for the Naan and have a Quick & easy Pizza Night.

Naan Garlic Fingers

Fresh Homemade Naan or Store bought brushed with Aioli Garlic Butter or Garlic Finger Sauce and topped with Cheese. Add some Bacon Bit!

Fresh Naan Garlic Fingers

Naan Garlic Fingers

Make it a Pizza Combo with Naan Pizza & Naan Garlic Fingers. Serve with Donair Sauce.

Butter Chicken

Serve Buttered Naan Bread with Butter Chicken or other Curries.

Butter Chicken

Butter Chicken

Naan Bread can be filled with Butter Chicken, Cucumbers, Sauteed Onions & Pepper for a Butter Chicken Wrap or served on the side with Butter Chicken and Rice or other Curries.

NAAN Bread

Naan

This Naan Bread is Light, Soft & Fluffy. Brush it with a variety of Flavored Butters for different flavors. Shape the Dough into a circle, elongated or teardrop shape before cooking with excess flour shaken off.
Servings: 10 Naan
Prep30 minutes
Cook 20 minutes
Proofing Time2 hours

Equipment

  • 1 Mixing Bowl or Dough Mixer
  • 1 Whisk
  • 1 Baking Sheet
  • 1 Digital Scale
  • 1 Skillet

Ingredients

  • 4 C All Purpose Flour
  • 2 C Water - Luke Warm
  • 1/2 C Poly Flour
  • 3 Tbl White Sugar
  • 1 Tbl Instant Yeast
  • 1 Tbl Sea Salt

Instructions

  • In a Large Bowl combine 2 Cups of Warm Water, 3 Tbl of Sugar, 2 Cups of Flour and 1 Tbl of Yeast. Whisk really well until smooth and set aside for 30 minutes or more.
    Meanwhile, prepare the Poly Flour to use for this recipe.
  • Add 2 more Cups of Flour, 1/2 C Poly Flour and 1 Tbl of Sea Salt. Mix it together with a fork until it comes together for the most part. Then empty out unto a counter, scraping the bowl down and knead the dough for a few minutes. Add more flour if needed to get a tacky dough.
    Place it back into the bowl, cover with plastic and place in the oven for 1 hour.
  • Portion out the dough at 112 g pieces or anywhere between 100g – 150g and shape into a ball. Place on a baking sheet and repeat. Cover the baking tray to allow the dough balls to proof again for about 30 minutes.
  • On a well floured surface, cover the dough ball in flour. Flatten each dough ball out with the palm of your hand and then finger press them out flat and in a circular shape. Pick it up and toss from hand to hand to shake off any excess flour and set aside. Repeat for each dough ball.
    Optionally stretch the ends to get an elongated or teardrop shape.
  • Heat a large pan up over medium heat and wait for it to get hot. Shake off excess flour and then place the Naan Dough in to cook for about 1 minute per side.
    Transfer the Naan to a plate and cook up the next one. Optionally brush the Naan bread once on the plate.
    Stack them on top of each other as they come off the pan. Flipping a few of them over, so the hot ones are always below some previously cooked Naan. This will steam the ones above it creating even softer Naan Bread.

Notes

 
If serving a bunch of these at the table, place tin foil on the plate and stack the Naan Bread as they come off of the Pan and brush with flavored Butter or Oil. Keep the Naan wrapped in tinfoil to keep the Naan warm for serving. 
Once the Naan is completely cooled, wrap in plastic or tin foil and refrigerate for a few days. Place into Ziploc bags to freeze for longer storage. 
 
Leftover Naan can be used as is for a cold side, or reheated in the pan to soften for a hot side. Made in advance, these serve as an excellent Quick Side. Butter and sprinkle with Everything Bagel Seasoning for a Breakfast or Lunch
Course: Breakfast, Lunch, Side Dish, Snack
Cuisine: Indian
Keywords: Flatbread, Naan, Naan Bread, Naan Flatbread
Author: JAH

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