Naan Bread (The Best Recipe!) - Naan - Rasa Malaysia (2024)

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Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy, with beautiful brown blisters just like Indian restaurants. This is the best recipe you'll find online!

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Table of Contents

Naan Bread

Naan is an Indian recipe; it’s a type of flat bread.

Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.

The naan bread are stuck to the inside of the oven just like the picture below.

The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection.

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In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop, or bake in the oven.

My naan recipe is made on a stove top, using a very hot cast-iron skillet.

The naan turn out extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface.

They taste just like the best Indian buffet restaurants!

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Other Recipes You Might Like

  • Cheesy Garlic Naan
  • Chapati
  • Mango Chutney

Frequently Asked Questions about Naan:

Is Naan Bread Healthy?

Yes, it is super healthy. My recipe is quick and easy, fail-proof and cooked on a skillet. You do not need a tandoor oven!

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Does It Have Eggs?

There is no eggs in the recipe. Vegan can’t eat them as this recipe calls for yogurt, which is not vegan-friendly.

The Origin of Naan

It originated from Iranian. However, different countries have its own version of the bread.

It’s a staple in Iran, many middle eastern countries, the Indian subcontinent countries such as Pakistan, Bangladesh, Sri Lanka, etc.

The Difference between Naan and Roti

They are both flat breads but different because of the ingredients used. Roti, for example, chapati is made with whole wheat flour and there is no yeast.

Naan is made with all purpose flour and you will need yeast to make the dough.

Tips on How to Make Naan

  • First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a stand mixer and then rest to double the dough in size.
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  • Divide the dough into 8 balls. Heat up a cast-iron skillet on high heat to make naan.
  • The high heat makes the dough rises and fills the middle part of the bread with an air pocket. It’s done when burnt brown “blisters” or spots appear, just like my pictures.
  • Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves.

How Many Calories per Serving?

This recipe is only 295 calories per serving.

What Dishes to Serve with Naan?

They are great with Indian curries with sauce, for example: chicken tikka masala or butter chicken.

For a wholesome Indian dinner, I recommend the following recipes.

Butter Chicken

Tandoori Chicken

Chicken Tikka Masala

Tandoori Shrimp

How to Make Naan Bread?

Please refer to the recipe card below for detailed step-by-step method on how to make naan at home.

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Naan Bread (The Best Recipe)

Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!

4.55 from 1552 votes

Print

By Bee Yinn Low

Yield 8 pieces

Prep 1 hour hr 20 minutes mins

Cook 10 minutes mins

Total 1 hour hr 30 minutes mins

Ingredients

  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1/4 oz. (10g) active dry yeast ((2 1/4 teaspoons) )
  • 2 1/4 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • some oil (for greasing the skillet)
  • 3 tablespoons melted butter

Instructions

  • In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.

  • Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour.

  • Divide the dough into 8 equal portions. Roll the dough to a 8” (230g) circle using a rolling spin.

  • Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.

  • Brush the naan with the melted butter, serve warm.

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Video

Notes

Watch the cooking video on this page for step-by-step guide.

If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.

Course: Indian Recipes

Cuisine: Asian

Keywords: from scratch, Naan, naan bread, vegetarian

Nutrition

Nutrition Facts

Naan Bread (The Best Recipe)

Amount Per Serving (1 g)

Calories 295Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Cholesterol 12mg4%

Sodium 46mg2%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 2g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Naan Bread (The Best Recipe!) - Naan - Rasa Malaysia (2024)

FAQs

Which is the best naan bread? ›

Top 10 Naan Bread Products
  • Sharwood's. ...
  • Riya's. Original Recipe Garlic & Coriander Naan Bread. ...
  • Sharwood's. Mini Peshwari Naans. ...
  • Sharwood's. Flame-Baked Plain Naan Bread. ...
  • M&S. 2 Large Garlic & Coriander Naans. ...
  • The Clay Oven Bakery. 2 Garlic & Coriander Naan Bread. ...
  • M&S. Mini Garlic & Coriander Naans. ...
  • Sharwood's. Peshwari Naans.

Is naan healthy or unhealthy? ›

While naan is relatively low in fiber, it offers a fair amount of protein. Your body needs this nutrient to maintain healthy functioning of your organs (5). Moreover, naan provides some essential vitamins and minerals, especially vitamins B1 and B3. It's even a decent source of iron ( 2 , 8 ).

What is the difference between naan and Roghni naan? ›

But what if I told you, there's actually a superior naan saved for special occasions in Pakistan called "Roghni Naan"? Roghni Naan is softer, thicker, and richer than plain naan, has a beautiful golden shine on it, and is covered with sesame seeds which add more texture and flavor to it.

What is the difference between Afghan naan and Indian naan? ›

Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.

Is naan bread healthier than rice? ›

naan is calorically dense due to the refined flour. 100 grams of naan contains 310 calories, compared to 100 grams of steamed brown rice, which contains 125 calories. naan contains no fiber compared to the rice, which leads to an imbalance of gut bacteria, constipation, and a potentially increased risk of bowel cancer.

Is naan healthy or roti? ›

Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.

What are the disadvantages of eating naan? ›

Allergies. Because most naan varieties contain ingredients with wheat and gluten, those with celiac disease, gluten intolerance, or wheat allergy should avoid this food.

Which is healthier, pita or naan? ›

Naan is higher in protein (around 9 grams) and fat (around 5 grams) than pita and other breads.

Which Indian bread is healthiest? ›

From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha).

What are the best types of naan? ›

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

What is a special naan? ›

£2.75. Leavened bread bakes with onions, garlic and green pepper, with a touch of coriander.

What is the difference between paratha and naan? ›

Paratha vs Naan: What's the difference? The short answer is that paratha is a flaky, layered flatbread made from whole wheat flour and ghee, often stuffed and pan-fried. Naan, on the other hand, is a soft, chewy leavened bread made from all-purpose flour, yeast, and dairy, traditionally baked in a tandoor oven.

What is a balti naan? ›

Naan breads topped with shredded chicken breast and balti style sauce with coriander. FOOD WORTH CELEBRATING Naan bread topped with chicken in a Balti sauce.

Do Indian restaurants use yeast in naan? ›

About Naan

In the modern days, yeast & other leavening agents have replaced the bread starter. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place.

Which Indian bread is the best? ›

Chapati / Roti

Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.

What is the difference between naan bread? ›

Naan is a flatbread, whereas bread comes in loaves. Naan is higher in fat, protein, and carbohydrates than loaf bread. The higher protein content of naan will allow you to feel fuller for longer and curve cravings.

What makes naan bread so good? ›

— but I think these naan are as close to restaurant-quality as is possible in the home kitchen. The bread flour gives the naan “chew”; the yogurt imparts a slight tang; and the use of a cast iron pan gives the bread its distinctive char and smokiness.

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