Naan Bread

    5 hours 35 mins

    A yeast-raised East Indian flat bread with a delicious chewy texture.

    53 people made this

    Makes: 6 

    • 30 ml warm water (110 degrees F/45 degrees C)
    • 1 teaspoon white sugar
    • 7 g active dry yeast
    • 60 ml warm milk
    • 60 ml plain yogurt, room temperature
    • 55 g melted butter
    • 375 g unbleached all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon poppy seeds

    Prep:20min  ›  Cook:15min  ›  Extra time:5hr rising  ›  Ready in:5hr35min 

    1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
    2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
    3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
    4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
    5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
    6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (40)


    Eh. texture was nothing like naan....tastewise, yes. however, the dough didn't rise at all for me, and i found a way better recipe from an indian cookbook....i probably did something wrong with the dough, so i may try this again. however, i think cooking naan in a pan is WAAAY easier, i was in a flurry pulling the pans in and out of the oven, etc....tooooo much hard work for something dissatisfying....and a friend of mine asked her mother (who is indian), and she said that it should NOT take four hours to make.  -  26 Feb 2006  (Review from Allrecipes US | Canada)


    It was great. The first batch I made puffed up alot and was very crispy. The second batch I lowered the temp to 500 and poked the top of the bread in a few places with a fork and they came out beautiful (just like the photograph. Will be making it again.  -  20 Jun 2008  (Review from Allrecipes US | Canada)


    This bread is delicious, even when served with butter or margarine. Takes a little while to make, but it's worth it!  -  28 Jan 2002  (Review from Allrecipes US | Canada)