Authentic Naan

    2 hours 15 mins

    This authentic Indian naan recipe goes well with curries with a lot of sauce.

    149 people made this

    Serves: 6 

    • 3/4 cup lukewarm water
    • 1 teaspoon dried active baking yeast
    • 1 teaspoon sugar
    • 280g plain flour
    • 1 teaspoon salt
    • 4 tablespoons ghee
    • 2 tablespoons plain yoghurt
    • 2 teaspoons kalonji (black onion seed)

    Prep:25min  ›  Cook:20min  ›  Extra time:1hr30min  ›  Ready in:2hr15min 

    1. Whisk the water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
    2. Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough has doubled in size.
    3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 20cm round naans.
    4. Cover a baking tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji seeds. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

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    Reviews in English (129)


    These turned out quite well. The addition of yogurt to the mix gave the naans a tangy taste that other recipes don't have. I found that it was important to preheat the grill for at least 10 minutes before attempting to cook the breads, and not to use a silverstone-coated baking sheet (the intense heat may damage it). By the way, kalonji is known better in the West as nigella, but may also be found at German delis either as 'black caraway' or 'schwarzkummel', or in Jewish delis as 'charnushka'.  -  10 Jun 2005  (Review from Allrecipes US | Canada)


    My husband really thought this was great Naan but I was slightly disappointed. The texture was a bit off from what I've had in Indian restaurants and I agree with another reviewer that it just wasn't very fluffy. Next time I'd roll each one out a bit thicker. Also for those reading the recipe for the first time, Ghee is a form of butter that is near the consistancy of oil.  -  19 Jul 2003  (Review from Allrecipes US | Canada)


    This is a great recipe. Super easy and authentic tasting results! I mixed the ingredients using the dough setting on my bread machine,which also sped up the rising time. As a huge fan of Indian food I will use this recipe over and over.  -  29 Nov 2002  (Review from Allrecipes US | Canada)

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