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Homestyle Indian Naan

Sarah Jay

Yield: Yields ten 8-inch breads.

These soft-textured, teardrop-shaped flatbreads, with their golden bottom crust and soft, rippled surface, are easy to make and eat in great quantity.


  • 2 cups lukewarm water (about 100°F)
  • 1 tsp. active dry yeast
  • 1 cup milk
  • 27 oz. (6 cups) unbleached all-purpose flour; more or less as needed
  • 1 Tbs. plus 1 tsp. coarse salt
  • Vegetable oil for the bowl
  • 3 to 4 Tbs. unsalted butter, melted
  • Cornmeal or flour for dusting the peel
  • 1 tsp. nigella (black onion) seeds or 1 Tbs. sesame seeds for sprinkling (optional)

Nutritional Information

      Nutritional Sample Size per 8-in. bread
      Calories (kcal) : 330
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 15
      Sodium (mg): 830
      Carbohydrates (g): 60
      Fiber (g): 2
      Protein (g): 9


  • To make the dough: Put 1/2 cup of the water in a cup or glass and stir in the yeast. Heat the milk in a small saucepan to lukewarm, about 100°F. Pour the milk and remaining 1-1/2 cups water into a large bowl. Stir in the yeast mixture. Stir in about 2 cups of flour, stirring always in the same direction, until smooth. Stir in the salt and continue stirring in flour, 1/2 cup at a time, until the dough is too stiff to stir but is still soft. Turn out the dough onto a lightly floured surface. Wash, dry, and lightly oil the bowl. Knead the dough until it’s smooth, 4 to 5 minutes, incorporating only enough flour (by keeping the work surface dusted) to prevent the dough from sticking; the dough should be quite soft and not tight.
  • Put the dough in the bowl, cover with plastic, and let it rise in a cool place for 8 hours or overnight. If you’re not ready to bake yet, punch down the dough, put it in a plastic bag, and refrigerate it for up to 3 days.
  • To shape and bake: About 1-1/4 hours before you want to serve the breads, set an oven rack to an upper-middle rung. Put a large baking stone or unglazed quarry tiles on the rack, leaving a 1-inch gap around the border. Heat the oven to 500°F.
  • Pull the dough away from the sides of the bowl and transfer it to a lightly floured surface. Cut the dough in half, putting half of it back in the bowl (covered) while you work with the other half.
  • Cut the dough half into five equal pieces. Shape each one into a ball by rolling the dough on the counter or by using both hands to turn it, round it, and smooth it. Put the balls to the side or back of the counter (flour the surface), and brush each with melted butter. Cover with plastic and let rest for 20 minutes. During the last few minutes of resting, prepare the remaining dough the same way.
  • Dust a rimless baking sheet or peel lightly with cornmeal or flour. Put one risen ball of dough on the floured work surface and push it out with your fingertips to a 6- or 7-inch round; don’t turn it over. Set it aside; repeat with a second risen ball.
  • Return to the first piece, pushing it out to a rough 9×7-inch oval; you might try stretching it by draping it over the back of your hands and pulling gently. Repeat with the second piece of dough.
  • Place both ovals on the peel and pull on the front edges. Sprinkle on seeds, if using. Transfer the flatbreads to the baking stone in the oven.
  • Bake the breads until their rippled tops have light golden spots and the bottoms are golden, 5 to 6 minutes. Remove them with a peel or long-handled spatula, transfer to a rack to cool for about 5 minutes, and brush with more melted butter, if you like. Wrap them in a cotton cloth to keep them soft and warm. Repeat the shaping and baking process with the remaining 8 balls of dough.


Rate or Review


  • Notagranny | 10/07/2016

    Easy to make and they were excellent with our beef curry stew. We brushed garlic butter on them...mmm good. I used the bread maker dough setting to prepare the dough; next time I need to use a bit less liquid or a bit more flour. I'm getting used to the bread maker again after a long time. Thanks for sharing this recipe, I'll be making it again for sure.

  • user-4227305 | 12/07/2014

    Easy and excellent. By far the best naan recipe on the web. I tweaked it a bit by using instant SAF yeast, adding it and all the water and milk to my processor with 1 cup of flour. Pulsed a few times then added the rest of the flour about half cup at a time briefly pulsing after each addition until dough was soft as a pillow and very slightly tacky. Processed for 45 seconds. Let rise in oiled bowl for 2 hours. Formed dough balls, painted each with melted butter and sprinkled them with kalongi seeds. After a 20 minute rise, formed naan and baked at 550F on pre-heated pizza stone until just beginning to brown. All thenaan puffed up as they baked.

  • Shanna_Aquaritopia | 01/10/2010

    Great recipe!Easy to make and easy to follow. Also a very forgiving bread, if you screw it up in some way it still comes out edible.I make this about once a week....... it's the only way I can get my husband to eat Indian food! (he loves the naan, and therefore will tolerate dahl and rice)

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