Home Made Naan - Plain


Soft and  delicious home made  Naan  recipe

Course Bread
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Author Syama


  • 3 1/3 C Unbleached All Purpose Flour or Maida (400g)
  • 1/2 Tsp Sugar (3g)
  • 2 Tsp Active Dry Yeast (5g or scant 1 packet)
  • 1 Tsp Salt (6g)
  • 4 Tbsp Yogurt (60g)
  • 3/4 C + 2 Tbsp Water (200g)
  • 1 Tbsp Clarified Butter or oil optional

Optional Toppings

  • Minced Garlic
  • Cilantro


  1. Warm 60 gms of water (1/4 C ) and dissolve the sugar in it. The mix shuld be just warm to touch (100˚–110˚F).Sprinkle the yeast on top and set aside for 5 minutes . The yeast should froth up. If not discard and try with another batch of yeast.
  2. Take the flour and salt in large mixing bowl. Add yogurt and the yeast water and mix. Slowly add the remaining water and knead. The dough will start out sticky , but as you knead the flour absorbs the moisture. If the dough feels too wet and sticky after a few minutes of kneading add a couple more tablespoons of flour. Knead for 10 minutes to get a a very soft and pliable dough. If using the stand mixer , use the dough hook on low setting. Form into a ball.
  3. Pour a little oil into a bowl and place the dough in it. Turn to coat all sides of the dough with oil. Cover and set aside on a warm place to rise till doubled - about 1 hr.
  4. Punch down the dough and divide into 6 pieces . Roll each piece into a ball and let rest for 10 minutes.
  5. Lightly oil a rolling surface. Take one dough ball and place it on the rolling surface . Use the heel of the palms to press the dough and stretch it out into a teardrop shape. If using toppings spread it on top of the Naan and gently press in place. Follow any of the following methods to cook the Naan

Oven with Pizza Stone

  1. If you have a pizza stone in the oven , pre heat the oven to the highest setting. Keep heating once it has reached the desired temperature for at least 20 minutes for the stone to get heated as well .Use a pizza peel or a cookie sheet to slide the shaped naan to the hot stone . Bake for a couple minutes , until it blisters and begins to brown. Remove from the oven and brush with ghee.

Stove top and Broiler

  1. Heat a thick bottomed tawa, or cast iron pan on high heat. Turn on the broiler. Place a cookie sheet on a rack about 4 inches away from the broiler. Test the pan by sprinkling a couple drops of water on the pan. If the water sizzles and jumps out the pan is hot enough. Place the naan on the hot pan and cook for 30 seconds until bubbles appear on top . Transfer to the cookie sheet under the broiler and cook for 1 to 2 minutes until the bubbles develop fully and the top begins to brown.

Oven without broiler and pizza stone

  1. Preheat the oven to the highest setting . Place the cookie sheet in the oven. Once the oven is hot enough , place the naan on the cookie sheet . Cook on one side for 1 to 2 minutes until it begins to puff up , flip and cook the other side.


  1. Follow the directions for the oven.
  2. Brush the naan with oil or clarified butter and keep covered using aluminum foil or wax paper till ready to serve . Serve warm.

Recipe Notes

The volume measurements are approximate .