Naan Bread Recipe

Recently, when we visited the San Francisco, we got a chance to try Indian food for the first time. We came across naan bread, which is supposedly the biggest part of the Indian food. The bread was so amazing, that we went back for lunch a few days after. Each time we ordered several breads to take out. Oh boy, if I only knew how good the bread was, I would have been making it at home.

Naan bread is chewy with a bit of a sweet taste to it and a nice crust all around. In the last few days, I've made several batches of this recipe. The turnout was fantastic, just like the one at the Indian restaurants. This bread tastes absolutely mouthwatering when it's warm. You can use it in many dishes, including sandwich bread or even a pizza crust.

Serving size:
30 min
20 min
Ready in
1 hr 50 min


In a bowl whisk water together with yeast and sugar. Let the ingredients sit for about 10 minutes until frothy.
Whisk in milk, egg and salt. In portions add flour. Knead for 6 to 8 minutes by hands on a lightly floured surface, or in a mixer.
Place dough in a well oiled bowl, cover with a plastic wrap. Let the dough rise for about an hour, or until the dough has doubled in volume.
Split the dough into 10-15 pieces. Roll them into balls and place on a tray. Cover with a towel, and allow to rise for about 30 minutes. During the rising, preheat oven to 500F. On a lightly oiled surface, roll out the pieces into thin circles. Place them on a foiled baking sheet.
Bake bread for about 2--3 minutes on each side or until puffy and lightly brown. Store bread in an airtight container or foil to maintain it fresh.
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