Homemade Indian Naan Bread

Homemade naan bread is a great find and one that I bake often especially when I have friends around and need something fresh but easy to rustle up. Fresh from the oven, smeared with butter and topped with herbs or dried spices. It’s the perfect accompaniment for dunking in any Indian curry to be honest. I know a lot of people seem surprised when I say I cook my own naan. It’s easier than most people think. Give it a go I guarantee you’ll love it.


  1. Sift the flour, baking powder, sugar and salt in a mixing bowl. In another bowl mix together the milk with the vegetable oil.

  2. Add the yoghurt to the sifted flour followed by the milk & oil. Mix everything together to make a soft, pliable dough. Turn out on the work surface and knead for 5 minutes until smooth. Place the dough back in the bowl, cover with cling film and rest it for 20 minutes or so in a warm place.2.naan

  3. Preheat the grill to medium and place a baking tray on the top shelf of the oven. Turn the dough out and divide into 4 portions. Roll out quite thinly to a teardrop shape. Top each naan with coriander leaves or your preferred choice of topping and pat lightly into the naan. Prick the naan with a fork to make sure it doesn’t rise.3.Naan-2

  4. Remove the baking tray from the oven; place the bread on and return to the oven to cook for 3 minutes or until speckled lightly brown all over. Smear some butter and serve warm.

  • Mark

    Hi Maunika,

    Finally a Naan recipe that looks authentic and easy to do at home.
    One question though, you say put the grill on medium but I cant see where you use the grill? Am I missing anything or is the bread grilled rather than baked?
    Keep the great recipes coming 🙂

    Thanks Mark

    • maunika

      Hi Mark, Glad you like the recipes! I preheat the grill setting in the oven and cook the naans on the top shelf closest to the grill. Maunika.

  • Mark

    Thanks very much, definately making these next weekend to go with your Rogan Josh recipe.
    So wish it was Friday already 🙂

  • Nina Bagnall

    I too do not understand – are you cooking the naan bread under the grill for 3 minutes or are you cooking it in the oven? – if it is the oven what setting are you using. I’ve noticed that other recipes state longer cooking time.
    The grill will certainly brown the bread but does it cook properly inside.

    Sounds a great recipe and quick but just want to be sure.

    • maunika

      As mentioned when you preheat the grill to medium the baking tray is quite hot so placing the naan on a warm baking tray helps it cook quicker. Also as mentioned in the recipe roll out the naan quite thin to reduce cooking time.

  • Danny Grovrs

    Looks great.Easy to follow and do. Supermarkets/frozen are poor. Good restaurant/takeaway far superior. Tried a few home made and will try this.

  • Aisling

    Hi Maunika, I love your recipes! Just wondering what kind of yoghurt you use for this recipe?

    Thank you,

    • maunika

      Good quality full fat yoghurt is ideal for soft naan. Enjoy!

  • john christie

    Great website
    Can you cool your Nan and reheat in the oven next day?

  • Anna-Maria Steel

    Hi – can the naan dough be made in advance and put in the fridge? I’ve got guests on Friday night and want to make these but don’t want to be doing it at the last minute… Thanks.

    • Maunika Gowardhan

      Absolutely! Make it a day in advance although leave it out of the refrigerator just before you divide and roll the naan out.

  • Regal_Ali

    can I use low fat milk instead of whole milk?

    • Maunika Gowardhan

      Yes ofcourse!:)

  • Just keep cooking.

    I didn’t have any whole milk (and didn’t feel like going the store) so substituted canned coconut milk, they tasted great!

  • Zackary Pecia

    Is it possible to use whole wheat Flour instead of plain flour?

    • Maunika Gowardhan

      Yes ofcourse! Hope you enjoy it.

  • Monique

    Hi Maunika,
    You mentioned that the leftover whey from making paneer could be used for the Naan recipe. Does it substitute one of the ingredients or is it an additional one? how much of it should one add? Love your recipes!! Thanks!

    • Maunika Gowardhan

      Hi Monique, It is not additionala s the dough might become too wet. You can add it instead of the milk. The key to using whey is that it lends a lovely tang to the bread although make sure to use the naan the day its made as it doesnt store well.

  • Mark

    Maunika, I see this question asked below but I am still not getting it.
    When you refer to the grill are you talking about the top element in the oven?
    In Canada we refer to it as the broiler.
    You pre-heat a baking tray under the broiler, add the Naan’s then return to the broiler for a few minutes?

    • Maunika Gowardhan

      Yes heat the tray so it remains warm when you place the naan over it to cook all the way through.

  • Stephanie Taylor

    My naan came out of the boiler like a chip! I have made it in a cast iron pan before and it worked great. Any suggestions on how to have success for the broiler. It didnt seem to rise much in the bowl during that 20 minutes perhaps that was the problem?


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