Homemade Naan Recipe on Food52 (2024)

Hubby LOVED the Naan
Yes, it was time-consuming. Next time will find a bigger pan.

Is it possible to give measurements by weight also? I have gotten very used to using my scales when baking.

Fabulous! So light and airy! I love the way they puff and bubble up. The trickiest part is trying to roll the dough into an oval/circle. It's such a loose dough; after dividing the dough ball into 8 pieces, the individual pieces weren't round, so my shapes were somewhat goofy, but cooked up fine and tasted great! I wonder if dividing the dough into individual balls right after kneading (before resting) would make it easier to achieve a more consistent round/oval shape when rolling? Has anyone tried that?

I also want to know the temperature and cooking time if baked on a pizza stone. I noticed other requests for the same information, but have not seen a response.

I made half of the recipe for 3 of us, thinking 8 would be more than enough - WRONG! They were devoured quickly and left us wanting more. I read the reviews in advance and had every intention of adding salt, but forgot - until I was eating them and thought, these could use a little salt. Next time - and there will definitely be a next time - I will add the recommended teaspoon of salt.

I did everything wrong in making this dough. Was I even reading the directions? Mixed all the dry ingredients together, including the yeast, skipping the proofing entirely, used Greek yogurt and a mix of 2% milk with a dash of heavy cream, and the Naan was wonderful in spite of me. Rolls out easily and the cooking is foolproof in a cast iron pan. Half the recipe for tonight's North African Stew, and the other eight loaves frozen for those "we don't have any bread!" nights. Thanks, Carey.

Holy criminy, this was delicious! Served with homemade hummus. I added 1 t. salt as was suggested. Only had 2% milk and nonfat Greek yogurt and they worked out fine. You've unleashed a monster with this one!

Such a great recipe!!!
I wasn't sure how much to knead so I worked the dough just until everything came together nicely. I didn't add much flour while kneading and the dough after resting was fluffy without being overly sticky and rolled out beautifully. I found I preferred the bread when I rolled it quite thin, and cooked it in a very hot pan for only about 30 seconds per side. I will most definitely make these again (I only made a half batch this time, next time I'll make the full recipe and freeze half).

This is an incredible recipe. I added salt as per the comments that were submitted. I’ve tried various recipes but this one is by far the best. This will be a staple in our home.

I made this yesterday - the hubs is a naan junkie and raved about it! Only thing I did was add 1 tsp. salt. Definitely going to be making this regularly. I love that it makes a big batch - I'm going to wrap them individually and freeze them - we'll have fresh naan for a couple weeks.

If baking on a pizza stone in the oven, what temp should the oven be set to and how long should I bake? Thanks!

Joana January 10, 2016

how can i store the batter? and for how long?

Thanks for the recipe, just turned out my first batch (of many more to come). They are really good... its taking all of my will power not to eat the entire batch myself right now.

susan August 16, 2014

I just made up this recipe and noticed it didn't have salt as an ingredient so i added some. I only made 1/2 a recipe so I added 1/2 tsp salt. If there is anything I don't like about the results i will post.

Stunning photos too!

Wonderful recipe/technique. They turned out beautifully but definitely needed salt. I would add a 1/4 to 1/2 teaspoon in the future.

ori July 18, 2014

made this for the first time today with DAL - amazing!!
the only thing i would change is to add salt to the dry mix...

Mary March 26, 2014

Hi! I was a science major in college and I have used various brands of baking powder from both the US and Europe. Baking soda is indeed sodium bicarbonate, sold by the brand name Arm and Hammer in the US and as Natron in Germany. Sodium bicarbonate reacts with an acid to produce carbon dioxide gas as one product. The gas leavens the baked good. If your recipe does not include an acid like buttermilk or vinegar, you need to generate one with a powder that produces an acid on contact with water. You can use tartaric acid (sold in the spice section of US supermarkets as cream of tartar) combined with sodium bicarbonate as a homemade baking powder. Baking with Julia has a recipe. Other baking powders use sodium acid pyrophosphate (Dr Oetker) or monocalcium phosphate (Rumford). All of the above are single acting powders, meaning that they react once on contact with water. You need to put your batter into the oven immediately. Brands containing sodium aluminum sulfate are popular in the US because they react a second time in the oven when heated. They are thus more idiot proof, as the user does not have to rush to get them into the oven or on to the griddle. However, aluminum containing powders can impart a metallic taste to your batter. It has never been proven that aluminum containing baking powders cause Alzheimer's. But since they don't taste as good as the single acting powders, why bother with them. If you read this site, you are probably a good enough baker to manage to bake or griddle your food in an efficient manner.

I make naan on my gas BBQ, it is best to have everything you need close at hand, including a clean dish to remove the naan on to after being cooked and set of tongs to flip with and a can of PAM to spray the grill with after each naan has been removed. Pre-heat the grill to about 375 to 400 degrees, be sure that the grill is brushed clean and wiped off with paper towel, then spray the grill with PAM, quickly place the naan on the grill then lower the lid DO NOT WALK AWAY!! You have maybe 45 seconds or a little more, peek into the grill so as not to let the hot air out, if it has puffed up and appears to be brown on the bottom it is then time to flip. Once it has been flipped watch very carefully. Remove from heat and place on a sheet of aluminium foil brushing each naan lightly with melted butter (ghee) or butter with finely grated fresh garlic. Any unbuttered naan can be reheated in the toaster, but if it has been buttered the naan can cause a flare up, safest way to reheat is wrapped in foil and warmed in the oven. This is a very quick way to make naan, but you have got to be attentive and constantly be checking. Guaranteed this method will produce a few burnt offerings, but you will get the hang of it very quickly, and your neighbours will be drooling when they get a whiff of hot naan fresh off the BBQ!! Will try this recipe next time.