Naan, a traditional Indian bread, is a staple in many households and restaurants around the world. Its soft and fluffy texture, combined with its unique flavor, makes it a perfect accompaniment to various dishes. Whether you are a seasoned chef or a novice in the kitchen, learning how to make naan from scratch can be a rewarding and enjoyable experience. In this article, we will explore the history of naan, its ingredients, and step-by-step instructions on how to make this delectable bread at home.

The Origins of Naan

Naan has a rich history that dates back centuries. It is believed to have originated in Persia (modern-day Iran) and was introduced to the Indian subcontinent by Persian traders. The word “naan” is derived from the Persian word “non,” which means bread. Over time, naan became an integral part of Indian cuisine, particularly in the northern regions of the country.

Initially, naan was made in tandoors, traditional clay ovens that are still used today. These ovens are heated with charcoal or wood, giving naan its distinct smoky flavor. The dough is slapped onto the walls of the tandoor, where it quickly puffs up and cooks within minutes. This method of cooking gives naan its characteristic charred spots and crispy exterior.

The Ingredients

To make naan, you will need the following ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup plain yogurt
  • 2 tablespoons melted ghee or butter
  • 1/2 cup warm milk

These ingredients are readily available in most grocery stores and can be easily sourced. The combination of flour, yeast, and yogurt gives naan its soft and chewy texture, while the ghee or butter adds richness and flavor.

The Recipe

Now that we have gathered our ingredients, let’s dive into the step-by-step process of making naan:

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. This step is crucial as it activates the yeast, allowing the dough to rise.

Step 2: Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture, melted ghee or butter, and plain yogurt. Mix everything together until a soft dough forms.

Step 3: Knead the Dough

Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Kneading helps develop the gluten in the dough, resulting in a lighter and more airy naan.

Step 4: Let the Dough Rise

Place the kneaded dough in a greased bowl and cover it with a damp cloth or plastic wrap. Allow the dough to rise in a warm place for about 1-2 hours until it doubles in size. This process is known as proofing and is essential for achieving a soft and fluffy naan.

Step 5: Preheat the Oven

If you have a tandoor, preheat it to a high temperature. However, if you don’t have a tandoor, you can still make delicious naan using a regular oven. Preheat your oven to 500°F (260°C) and place a baking stone or an inverted baking sheet on the middle rack. This will help mimic the intense heat of a tandoor.

Step 6: Shape and Cook the Naan

Punch down the risen dough to release any air bubbles. Divide the dough into small portions and roll each portion into an oval or round shape, about 1/4 inch thick. Brush the naan with melted ghee or butter and sprinkle with nigella seeds or chopped garlic for added flavor.

If you are using a tandoor, slap the naan onto the walls of the tandoor and cook for 2-3 minutes until it puffs up and develops charred spots. If you are using an oven, carefully place the naan on the preheated baking stone or baking sheet and bake for 3-4 minutes until it puffs up and turns golden brown.


Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute all-purpose flour with whole wheat flour for a healthier version of naan. However, keep in mind that whole wheat flour may result in a denser texture.

Q: Can I make naan without yeast?

A: Yes, you can make naan without yeast by using baking powder as a leavening agent. However, the texture and flavor may differ slightly from traditional naan.

Q: Can I freeze the dough for later use?

A: Yes, you can freeze the naan dough after it has risen. Simply divide the dough into portions, wrap them tightly in plastic wrap, and store them in the freezer. When ready to use, thaw the dough in the refrigerator overnight and proceed with shaping and cooking.

A: While plain naan is delicious on its own, there are several popular variations you can try. Garlic naan, cheese naan, and keema naan (stuffed with minced meat) are some of the most loved variations.

Q: Can I make naan on a stovetop?

A: Yes, you can make naan on a stovetop using a cast-iron skillet or a tawa. Simply heat the skillet over medium-high heat, place the rolled naan on it, and cook for about 1-2 minutes on each side until it puffs up and develops golden brown spots.


Naan, a traditional Indian bread, is a versatile and delicious accompaniment to various dishes. Its origins can be traced back to Persia, and it has become an integral part of Indian cuisine. Making naan from scratch is a rewarding experience that allows you to enjoy its soft and fluffy texture and unique flavor. By following a simple recipe and using readily available ingredients, you can recreate this authentic bread in your own kitchen. Whether you


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