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Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
Activate the Yeast
Prepare the Dough
Proof the Dough
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
This north_indian recipe takes 125 minutes to prepare and yields 8 servings. At 323 calories per serving with 6.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Shape the Naan
Cook the Naan
Finish and Serve
Before cooking, press 1-2 cloves of finely minced garlic and chopped coriander leaves into the surface of the rolled dough. Brush with garlic-infused ghee after cooking.
Replace half of the maida with atta (whole wheat flour). You may need to add a little extra water as whole wheat flour absorbs more liquid.
Stuff the dough with a sweet mixture of desiccated coconut, chopped almonds, pistachios, and raisins before rolling it out.
Place a small amount of grated mozzarella or paneer in the center of the dough ball, seal it, and then roll it out carefully.
Made from flour, naan is rich in carbohydrates, which are the body's primary source of energy, making it a fulfilling accompaniment to any meal.
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can help support a healthy gut microbiome and aid in digestion.
Naan is typically made with refined flour (maida), making it a source of simple carbohydrates. While delicious, it's best enjoyed in moderation as part of a balanced meal. The addition of curd provides some probiotics, but it's generally considered an indulgent bread.
One homemade naan from this recipe contains approximately 250-280 calories, depending on the amount of ghee used for brushing. This includes calories from the flour, curd, oil, and ghee.
The most common reasons are inactive or expired yeast, or the water being too hot or too cold. Ensure your yeast is fresh and foams up in step 1. Also, make sure the dough is placed in a warm, draft-free spot to rise.
Yes, while a cast-iron skillet is ideal for high heat retention, you can use any heavy-bottomed non-stick pan. The key is to get it as hot as possible before placing the naan on it.
Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, sprinkle with a little water, wrap in foil, and warm in a 350°F (175°C) oven for 5-7 minutes, or heat on a tawa for 30 seconds per side.
Yes, you can substitute up to 50% of the maida with atta (whole wheat flour) for a healthier version. The resulting naan will be denser and have a nuttier flavor. You might need to add a bit more water as whole wheat flour is more absorbent.
This recipe goes great with these complete meals
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