Indian Naan Flatbread

We cook Indian cuisine nearly weekly. Our go-to bible is 1000 Indian Recipes by Neelam Batra–a beautiful recipe book. Every dinner requires a good naan bread so you can ditch the utensils and use the naan to scoop up all the delicious, rice, and spice-rich sauces. I also love my mango chutney, so naan and chutney make a great dinner for me too. I use to make the naan recipe in the 1000 Indian Recipes cookbook, but I tried this recipe and fell in love. Regardless of whether you are eating Indian Cuisine or not, this naan recipe is delicious! p.s. Don’t ask why I put this under the “essentials” category. If you knew me and my LOVE of all things bread, you’d understand why it is an essential recipe in my life 😛

Indian Naan Flatbread


  • 3 cups all purpose flour
  • 2 1/4 teaspoon quick rise yeast
  • 2 teaspoons sugar
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup water, 120° to 130°
  • 1/4 cup oil
  • 1/4 cup full fat plain yogurt
  • melted butter


  • In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, baking soda, and salt.
  • Add warm water, oil, and yogurt to flour mixture.
  • Blend at low speed until moistened; beat 1 minute at medium speed.
  • Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary (I only used 2 1/2 cups flour). Knead for 5 minutes. If you don’t have a mixer, you can mix everything by hand as well. I did this for years before I got my KitchenAid mixer.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes. If you are making this in winter, turn your oven to 190ºF and place your dough near the oven to rise. If your house is cold (<68ºF) your dough may not fully rise.
  • Preheat cast iron or nonstick skillet over medium heat. Basically use the same skillet you would use to make a heap of pancakes.
  • Punch the dough down, and divide dough in to 6 pieces.
  • Let it rest five minutes covered. Roll out each piece of dough into a tear drop shape about 8 inches long and 1/4 inch thick. You do not need (or is it knead :P) to make perfectly round naan.
  • Place naan on heated skillet and cook for about 2 minutes until the bottom is lightly browned and starting to puff.
  • Flip the naan over and cook an additional 2 minutes.
  • Remove from the skillet and brush lightly with melted butter.
  • Wrap naan in aluminum foil to keep them warm until ready to serve.


  • Recipe adapted from Barbara Bakes

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