Naan Bread

Naan Bread

This side dish is the second part of a meal prepared for the subreddit, /r/52weeksofcooking, where the theme was "Indian". I have made this before but I just never have posted it. One of my favourite things about Indian food is some nice, warm Naan. I used to always just buy the premade stuff at the store but once I found out how cheap, easy, and delicious it is to make at home, I don't think I ever will buy it from the store again.
What you do with the Naan after you make it is pretty versatile. I like to coat it with garlic butter if I am going to eat it then. You could use just regular melted butter or top it with some herbs.
You can also add stuff to the dough. I think next time I want to put some minced garlic in the dough.
I get the best results if I do not roll out the dough until just before putting it in the skillet.



  1. 2 teaspoons Yeast Dry Active
  2. 1 teaspoon White Sugar
  3. 1/4 Cup Canola oil
  4. 1/3 Cup Greek Yogurt Plain
  5. 1 Egg
  6. 3 Cups Flour
  7. 1/2 teaspoon Salt
  8. to taste Garlic
  9. to taste Butter


35 mins
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    In a small bowl, combine the Yeast, White Sugar, and 1/2 Cup warm Water. Stir until the Yeast and Sugar is dissolved.

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    Let sit until the mixture gets foamy (about 5 minutes). If after 5 minutes, it is still not foaming, wait another 5 minutes. If after 10 minutes, it is still not foamy, try again with either colder or hotter water.

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    Once the Yeast mixture starts to foam, stir in the Canola Oil, Greek Yogurt, and the Egg. Stir until evenly combined.

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    In a large bowl, stir together 1 Cup of the Flour and the Salt.

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    Add the Yeast mixture to the salted Flour and stir until evenly combined.

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    Continue to add the Flour 1/2 a Cup at a time until the dough can no longer be stirred with a spoon. I usually use about 2 1/2 Cups of Flour total.

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    Turn the dough out on a well floured surface and knead for 3 minutes, adding Flour as needed to keep the dough from sticking. The goal is a smooth, not sticky surface.

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    Return the dough back to the bowl and loosely cover with a tea towel or paper towel until the dough doubles in size (about 30 - 45 minutes).

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    Get a cast iron skillet hot over medium heat.

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    While the skillet is getting hot, flatten out the dough a little bit, cut into 8 smaller pieces, and roll each piece into a ball.

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    When the skillet is hot, spray it with non-stick spray, roll out 1 of the dough balls, and place it on the skillet.

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    Cook until golden brown. Flip the dough and continue cooking. At medium heat, I typically only need to cook 1 1/2 - 2 minutes per side.

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    Repeat for all pieces of dough.

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    When the Naan is done cooking, mince some Garlic, melt some Butter, and combine. Brush the melted Garlic Butter on the Naan

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