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Naan

Naan
An easy to make Indian Flatbread that is ready to eat, fresh and hot from the oven in about an hour using Quick Rise Yeast and a mixer to do the kneading for you.
Yield 6 naan (flatbreads)
4

Reviews

Ingredients

  • 2 1/2 – 3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon baking soda
  • 1 teaspoon table salt
  • 3/4 cup warm water (120-130°F)
  • 1/4 cup oil
  • 1/4 cup full fat plain yogurt
  • Melted butter – enough for brushing after baking

Instructions

  • In a large mixer 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 enough of the remaining flour to make a smooth dough. Knead for 5 minutes.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes.
  • Preheat oven to 400°F with a pizza stone on the center rack, for at least 30 minutes before baking naan so the pizza stone gets very hot. (See notes for baking in a cast iron skillet.)
  • Punch the dough down, and divide dough in to 6 pieces. Let it rest five minutes covered. Roll out each piece of dough in to a tear drop shape about 8 inches long and ¼-inch thick.
  • Cook naan two at a time, use a spray bottle to lightly mist each piece of dough with water and put it wet side down on the pizza stone. Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over and cook an additional 2 minutes.
  • Remove from the oven and brush lightly with melted butter.
  • Wrap naan in aluminum foil to keep them warm until ready to serve.

Notes

You can also grill your naan or cook it in a covered cast iron skillet (pictured). This will achieve more of the typical browning.
Cast Iron Skillet Directions: Preheat skillet over medium heat. Use a spray bottle to lightly mist a piece of dough with water and put it wet side down in the skillet. Cover. Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over, cover, and cook an additional 2 minutes.
Recipe by Barbara Bakes.

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Review & Comments

Jerri | Reply

4 stars
I made but felt 8″ in length was too thin, as my naan wasn’t nice and puffy like when I think of naan. I also agree that doing on cast iron works better and no water spray. I did the first 2 in the oven on pizza stone (yup I let it heat for 30 min) and though it puffed up, I did not get the leopard blisters but maybe if I made it a little smaller, it would have worked.

Still love this and so good after reheating in the microwave and dipping in butter chicken sauce – YUMMY!!!! I will try again.

Jerri | Reply

I made dough this morning but will not use until dinner. Should I just let the dough continue to rise or punch down and put in the fridge until ready to use?

Red Star Yeast | Reply

Hi Jerri –
We’d suggest letting it rise for an hour, then place in the refrigerator. Let dough come to room temperature before using.

Happy baking!
Carol

Dea Augustson | Reply

5 stars
How can I make Naan in my bread machine

Red Star Yeast | Reply

Hi Dea,
You may use the bread machine on ‘dough’ setting – this will knead and rise the dough. Once complete, take dough out and continue with recipe.
Happy baking!
Carol

Tara | Reply

Hi,
Should I make any changes to substitute active dry yeast?
By the way, you can still get the typical browning with the oven recipe by putting the baked naan briefly under the broiler. That’s the way Mom did it all those years ago.
Thanks.

Red Star Yeast | Reply

Hi Tara,
Substitute active dry yeast 1-for-1 with Quick Rise (instant) yeast. Let the dough rise until doubled.

Happy baking!
Carol

C. Mizes | Reply

Best naan recipe. Cooked in cast iron skillet sprayed with olive oil non stick spray. Easy, and delicious!

Anna G | Reply

5 stars
Can this be frozen and reheated once it’s been baked? Thanks!!

Red Star Yeast | Reply

Hi Anna,
Yes, wrap the cooled naan airtight in a plastic bag or plastic wrap, then place, airtight in a second self-sealing freezer bag. Freeze for up to 6 weeks. Let thaw at room temperature, partially unwrapped to allow moisture to escape. If you would like to serve the bread warm, wrap in aluminum foil and place in a 300˚F oven for 5 to 10 minutes.
Happy baking!
Carol

Kaz | Reply

5 stars
I have tried many versions of Naan. This was the best! And I loved the technique of cooking in a cast iron pan.

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