150 min


Naan Photo 1


150 min


14 persons




4.00 rating-star (2)


Author: Victoria Bailey
This homemade naan recipe makes soft, chewy naan with a buttery taste. It is the best I have tasted outside of an Indian restaurant. Simply delicious eaten warm brushed with melted butter or served with your favorite curry.


  • (.25 ounce) package active dry yeast : 1 pack
  • warm water : 1 cup
  • white sugar : 0.25 cup
  • milk : 3 Tbsp
  • egg, beaten : 1 piece
  • salt : 2 tsp
  • bread flour : 4.5 cups
  • minced garlic (Optional) : 2 tsp
  • butter, melted : 0.25 cup

Metric Conversion

Stages of cooking

  1. Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
  2. Meanwhile, generously oil a large bowl.
  3. Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
  4. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
  5. Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
  6. Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  7. Meanwhile, preheat a large grill pan over high heat.
  8. Roll each piece of dough into a thin circle.
  9. Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan. Dotdash Meredith Food Studios
    Naan Photo 10

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