This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.

MC
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

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  • 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 is doubled in size .

  • Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.

  • Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.

Nutrition Facts

237 calories; protein 4.9g 10% DV; carbohydrates 33.3g 11% DV; fat 9.3g 14% DV; cholesterol 22.5mg 8% DV; sodium 393.2mg 16% DV. Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/10/2005
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'. Read More
(145)

Most helpful critical review

Rating: 2 stars
09/11/2004
I picked this recipe because of the other reviews but I was SO disappointed!!! I followed the recipe to a "T" and while it tasted fine the bread was hard and flat. It never rose up in the oven. It rose up fine as dough so it wasn't my yeast. And even have tired arms from kneading it as was told!!. Read More
(28)
154 Ratings
  • 5 star values: 106
  • 4 star values: 31
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
06/10/2005
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'. Read More
(145)
Rating: 4 stars
12/11/2003
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. Read More
(88)
Rating: 5 stars
04/30/2003
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. Read More
(83)
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Rating: 4 stars
08/21/2005
These came out well! The only thing I did different was add a bit more salt and cook them in a hot pan coated with a bit of oil. My first naan didn't bubble (perhaps too thick). I rolled the rest super thin and got excellent results. Read More
(54)
Rating: 5 stars
11/16/2009
This Naan was fantastic!! Soft and fluffy, with a great texture, and went perfect with the Easy Indian Butter Chicken recipe off this site. I didn't have access to a grill or oven, so I fried each piece of Naan one at a time in a frying pan and they bubbled up perfectly. I rolled out each piece to about a quarter of an inch thick, perhaps those who found the bread to be too tough rolled it out too thinly. This is my favorite naan recipe, and I have tried making it with various substitutions (milk instead of yogurt, olive oil for ghee, garlic and garam masala instead of onion seed, no seasonings, etc.) and it always comes out delicious. I find I have the best results when I use one cup of bread flour with one cup of all purpose flour, the added gluten gives the Naan a really nice texture perfect for sponging up curries and sauces. Read More
(42)
Rating: 5 stars
07/05/2003
I am from the Netherlands and a friend from the USA showed me this site. I was looking for a recipe of Naan for a long long time. This 1 is great!! Very tastfull and soft and easy to make! Read More
(29)
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Rating: 2 stars
09/10/2004
I picked this recipe because of the other reviews but I was SO disappointed!!! I followed the recipe to a "T" and while it tasted fine the bread was hard and flat. It never rose up in the oven. It rose up fine as dough so it wasn't my yeast. And even have tired arms from kneading it as was told!!. Read More
(28)
Rating: 5 stars
05/21/2003
i made these but shaped them in the traditional tear-drop shape. great tasting bread! thanks. will definately make them again soon Read More
(24)
Rating: 5 stars
11/18/2010
I've never made Naan before and this was amazing. The texture was perfect. I used butter in place of the ghee and fried on the stove top. Read More
(23)