Stovetop Homemade Naan – Video Recipe
This stovetop naan is a classic Indian bread served with many Indian meals. This simple, easy and effortless recipe makes a deliciously soft and chewy homemade naan on the stovetop or the oven. Serve it with your favorite Indian meal or enjoy it as a sandwich wrap and pizza base too.
If you love Indian food then you probably have eaten naan. If not, the next time you visit an Indian restaurant make sure you order naan. yep! Absolutely amazing Indian bread. Taste delicious and is perfect for any Indian dish.
What is Naan?
Indian flatbread!! Naan is actually a Persian word for bread and it’s pronounced as ‘NAHN’. The traditional naan is baked in a tandoor oven which is why you don’t often get it made at home. We at home don’t own tandoor ovens so we usually make other Indian bread like chapati, roti, paratha, kulcha, etc.
Of course, the bread is so delicious that it’s a pity if you have to wait to go to a restaurant every time you craved for naan. right? So often we make naan at home despite the lack of a tandoor oven.
The recipe itself is simple and easy. It’s the process and time needed to ferment and add that depth of flavor that makes a huge difference. If you asked my mom, to make naan you have to make the dough the night before. Also, it needs to be kept in the fridge until it has time to ferment. So the yeast has time to make do its thing.
Stovetop vs Oven Cooking
I have tried making naan in my oven, as well as on the stovetop just like my chapati. The difference – the oven has to be at 220 C, or 440 F, kinda hot!! Hence, you have to make sure you take it off just at the right moment. If not it can dry out making it really tough. Sometimes it can even get hard due to overcooking.
I have given you both methods below because I have tried both. You can choose which you prefer. Over the years I have found that making the naan on the stovetop, just as I do my chapati, works the best for me.
Naan Variety (Save/Pin)
The naan has come a long way over the years with many creative ways to serve it.
- Brush the naan with butter to make a butter naan.
- add a few crushed garlic cloves in the butter before you brush it over a hot nana to make garlic naan.
- Brush some butter over hot naan and sprinkle with nigella seeds or caraways seeds.
This is my nigella garlic butter naan, one of my absolute favorite. I will be sharing this with you very soon. I think you will love this.
Let’s Talk Ingredients and Substitutes (Save/Pin)
- Flour – Naan is traditionally made with all-purpose flour. And yet, go ahead and substitute some of that with whole wheat flour. It tastes delicious. I know because I’ve tried it. I will share it with you soon too.
- Yogurt – Apart from adding softness and flavor this really helps with over-night fermenting. Also, it adds a unique special flavor. Try not to substitute.
And yet, if you must, try non-dairy yogurt like coconut yogurt. I have not tried yet. If you try, please let us know in the comments below. - Egg – Helps keep the naan soft and flaky. If you need to make it eggless, you can replace the egg with 1/4 cup more yogurt.
- Warm water – The water MUST be warm, not hot or cold. Hot water will kill the yeast, while cold water will not revive the yeast. So it has to be around 110 F.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. It’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise
Overnight Naan Bread
I don’t think I ever saw my mom make instant naan. She always made the dough the night before. In fact, she proved most of her bread doughs overnight. So, if you plan your naan bread ahead of time, I highly recommend you prepare the dough the night before and let it rise in the fridge overnight. The overnight resting adds a unique fermented flavor that’s very authentic and delicious with that strong bread smell you get at a bread bakery.
Just make sure you thaw the bread for a good two to three hours before you plan to roll it out. When thawed the dough be a pleasure to work with and you will find yourself making naan more often than you think.
Useful Tips and Tools
- A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand-mixer is good for home bakers)
- Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
- A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
How to make Stovetop Homemade Naan Bread
Method
Prepare yeast mixture
- In a measuring cup – add warm water, yeast, sugar, and oil.
- Let rest for a while until foamy (about 5 minutes).
Prepare dough
- Place flour in a bowl – add salt. Mix well.
- Add the yeast mixture – start mixing in.
- Followed by the yogurt and the egg.
- The dough should be soft and sticky.
- Continue to knead in a mixer for 3 minutes on medium or by hand on a floured surface for about 5 to 7 minutes.
- Once the dough is soft and springy. Your dough is ready.
Proofing the dough
- Place in an oiled bowl and cover with cling wrap.
- Rest it out for an hour or two until doubled in volume.
- During the resting stage if the dough does rise more than double in volume – just punch down and let rest again until you are ready.
Let’s make Naan
- Transfer the dough to a lightly floured surface again.
- Divide the dough into 16 portions – first in half and then half again, until you have 16 shapes.
- Roll each into a ball and let rest for 5 to 7 minutes (resting helps the gluten relax and makes working with dough easy).
How do you make that naan shape? it’s easy!
- Roll each ball into a round circle shape.
- Then pull/stretch the circle from one end and you have an oval shape.
- That’s it!! This oval shape is usually quite characteristic of the naan bread.
Stovetop Cooking – Here’s how to keep it soft and supple
- Heat a skillet pan on high.
- Place the naan on – let cook for 30 secs on the first side – you see some bubbles.
- The first flip – flip the naan, let cook on the second side for another 30 secs.
- then the second flip – cook on the first side again for another 30 secs.
- Third flip – back to the first side again – 30 secs.
- So you flip three times cooking the naan for 30 secs on each side.
Oven cooking
- Preheat the oven to 220 C/440 F for at least 20 minutes before you put the first naan in.
- Dust the try with some cornmeal or flour – place the naan on the try.
- Place the tray in the preheated oven on the top shelf closer to the grill for about 2 to 3 minutes turning once or twice.
- Until you see it’s puffed up and has dark spots.
- Alternatively, place them on a hot pizza stone at 250C / 500 F – for 2 to 3 minutes.
- The time of 2 to 3 minutes will vary depending on how HOT your oven is. So keep a close watch.
Keep it soft
- As soon as you take the naan off the heat, wrap it in a clean kitchen towel or cheesecloth.
- This retains moisture back into the naan keeping it soft.
Frequently asked questions
Wrap them in a clean kitchen cloth and into a warm oven at about 100F / 50 C. If you plan to keep them for longer wrap them in a damp clean kitchen cloth and then into the oven. This will prevent them from drying out.
Place the naan between two sheets of a damp paper hand towel or damp kitchen cloth and into the microwave for 20-second intervals. The moisture in the paper towel or cloth refreshes the naan just like freshly baked. Do this just before serving as they do dry out quickly.
Absolutely, just omit the egg and add 2 tbsp more yogurt.
You can, but whole wheat is more coarse so the naans will be a bit stiffer than white flour. If you prefer you can replace half the white flour with whole wheat flour.
Yes, I have shared my garlic butter naan recipe with step by step progress pictures and a video as well – Homemade Garlic Butter Naan Recipe
Naan goes well with any Indian dish non-vegetarian or vegetarian. Here are just a few of my favorites that you may like to try. You can lot of Indian recipes on this blog and my other blog East Indian Recipe
Chicken malai kebabs
Tandoori Prawn Masala
Quick Indian Chicken Tikka Masala
Indian Lamb Biryani
Homemade Garam Masala Spice Mix
Minced Beef Curry
Black beans curry
Kidney beans coconut curry
Lamb Masala aka Mutton Masala
Slow-cooked Beef curry
easy chicken curry in 15 mins
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Stovetop Homemade Naan Bread Recipe aka Indian Naan
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
- 540 grams All-purpose flour
- 50 grams All-purpose flour for kneading
- 2 1/2 tsp Instant dry yeast one packet
- 1 tbsp Sugar
- 1 tbsp Oil
- 1 tbsp Salt
- 1 Egg large
- 120 ml Plain yogurt
- 180 ml Warm water
Conversions – Switch between Metric & US for other measurement options
Instructions
Prepare yeast mixture
- In a measuring cup – add warm water, yeast, sugar, and oil.
- Let rest for a while until foamy (about 5 minutes)
Prepare dough
- Place flour in a bowl – add salt. Mix well
- Add the yeast mixture – start mixing in
- Followed by the yogurt and the egg.
- The dough should be soft and sticky
- Continue to knead in a mixer for 3 minutes on medium or by hand on a floured surface for about 5 to 7 minutes.
- Once the dough is soft and springy. Your dough is ready.
Proofing the dough
- Place in an oiled bowl and cover with cling wrap
- Rest it out for an hour or two until doubled in volume
- During the resting stage if the dough does rise more than double in volume – just punch down and let rest again until you are ready.
Let’s make Naan.
- Transfer the dough to a lightly floured surface again.
- Divide the dough into 16 portions – first in half and then half again, until you have 16 shapes.
- Roll each into a ball and let rest for 5 to 7 minutes (resting helps the gluten relax and makes working with dough easy)
How do you make that naan shape?
- Roll each ball into a round circle shape
- Then pull/stretch the circle from one end and you have an oval shape.
- That’s it!! This oval shape is usually quite characteristic of the naan bread.
Stovetop Cooking
- Heat a skillet pan on high
- Place the naan on – let cook for 30 secs on the first side – you see some bubbles.
- The first flip – flip the naan, let cook on the second side for another 30 secs
- then the second flip – cook on the first side again for another 30 secs
- Third flip – back to the first side again – 30 secs.
- So you flip three times cooking the naan for 30 secs on each side.
Oven Cooking
- Preheat the oven to 220 C/440 F for at least 20 minutes before you put the first naan in.
- Dust the try with some cornmeal or flour – place the naan on the try
- Place the tray in the preheated oven on the top shelf closer to the grill for about 2 to 3 minutes turning once or twice.
- Until you see it’s puffed up and has dark spots.
- Alternatively, place them on a hot pizza stone at 250C / 500 F – for 2 to 3 minutes.
- The time of 2 to 3 minutes will vary depending on how HOT your oven is. So keep a close watch.
Keep it soft
- As soon as you take the naan off the heat, wrap it in a clean kitchen towel or cheesecloth.
- This retains moisture back into the naan keeping it soft.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You may also like:
- Minced Beef Curry
- Lamb Masala aka Mutton Masala
- Chicken Malai Kebabs
- Indian recipes
- Slow-cooked Indian chicken curry and
- Slow-cooked Beef curry
- easy chicken curry in 15 mins
- 6 ingredient chicken curry
- Easiest Indian Chicken Biryani n 3 easy steps
- Mango kulfi or lychee Kulfi
Rosalynn
Hi Veena,
I’m thinking of making a batch to freeze and have on hand when needed. At what point do you think would be best to freeze it? After / Before proofing? After shaping? After cooking? Not at all? Please let me know what you would recommend.
Huge fan of your recipes too by the way! Thanks so much 🙂
Veena Azmanov
Rosalynn. I freeze these too but only after I have cooked them and cooled them completely. So make the pita batch as shown. Cool them completely. Once cooled I pile them in a brown paper bag wrapped properly and into the freezer. When I need them (usually I need one or two) I place the frozen pita in the microwave for 30 seconds or more. The condensation melts right into the pita making it softer. Then I toated it on the open flame to toast it or dry off any excess moisture.
Rosalynn
Thanks so much Veena!
Veena Azmanov
You are welcome Rosalynn. Let me know how it goe.s
Randolph
I love naan but never knew we could make it at home. Love the stove top version – going to try making it soon. Thanks
Veena Azmanov
Thank you Randolph – happy to hear you going to try this soon. Let me know how you enjoyed it. Thanks
pushpendra singh
We love naan in our house but have never made a stop top naan before. I love it. I think those black specs you get when you cook on the stove add to the flavor. I served it with your slow cooked lamb masala recipe and it was super hit. Everyone was raving about it. Thank you so much for both these awesome recipes.
Veena Azmanov
Thank you so much Pushpendra. Happy to hear you enjoyed both these recipes. They definitely go great together. Thank you so much for taking the time to come leave this feedback. Appreciate it very much
Rita Owens
Just wondering about the salt a TBSP seems like a lot is this regular kosher or a specialy salt.
Veena Azmanov
You can reduce the salt to taste Rita.
Soniya
I loved this naan Recipe of yours!! It’s so well explained.. I have never tried with eggs .. I will give this recipe a try soon!
Veena Azmanov
Thanks Soniya. I love making naan with eggs – just keeps it softer for longer. Won’t become hard fast. Try it. Thanks
Teri
As always, your step by step is fantastic. Love the tip for garlic naan. Yum!
Veena Azmanov
Thank you so much Teri. I see you love garlic Naan like me. I love it.!!
Joanna @ Everyday Made Fresh
I love Naan bread! I didn’t realize you could make it homemade. I love this idea. It looks pretty easy too.
Veena Azmanov
Absolutely Joana.. Nothing like fresh homemade Naan – Give it a try.
Karyn
Gosh Veena..I’m ashamed to say I have never tasted Naan Bread.. We love homemade curries but use wraps with the curry. The naan recipe looks so versitile. It’s brilliant that you posted step by step photos, makes it so much easier to understand the method
Veena Azmanov
Aww that’s ok Karyn. Now you have a reason to try. I often use wraps but usually to make the chicken tikka wraps lol. This is so versatile. You can make pizza too!
Marisa Franca @ All Our Way
I’d never had naan until my son came home from spending a year in Afghanistan. When he got home I asked him what he wanted me to cook — it was naan. OMG!! You’re right it is so good. Now the recipe I used I had to brush melted garlic butter on it. Your recipe is authentic, mine probably wasn’t but it was so good. I’ll have to make your recipe for him.
Veena Azmanov
Marisa. If you read my recipe it also gives you variation, you can make it with butter naan, garlic naan or sprinkle some nigella or chopped cilantro. The variations are endless. We love naan in our home very much
Kylee from Kylee Cooks
We LOVE naan at my house too. It’s the highlight of any Indian meal that we order in, but it’s been too much work to make it myself. I love that you have instructions for stovetop – makes it so much easier!!
Veena Azmanov
Absolutely Kylee. I love making things easy for myself. You will find it so much easier.
Noel Lizotte
I”ve seen a lot of naan online but only last week tried it. I went to a grocery that carriers different things than my normal store. I picked up a small package of naan, and I like it! Nice to see it’s something I could try making at home. Thanks for sharing!
Veena Azmanov
Absolutely Noel with a little planning you can make these at home so easily
valmg @ From Val's Kitchen
The naan remind me a bit of tortillas. I’ve never had one of any kind, they look like they would work well for a wrap.
Veena Azmanov
They definitely would work for a naan wrap. The naan is a bit thicker than tortilla because it has yeast in it. SO it works a treat as a pizza base as well.
Swathi
Tandoor is always best for cooking Naan, since it is not available I like the idea of making in stove top. Baking Naan make it harder that is what I learned. Love your Thali with Naan. bread. Also I like that you added egg in the recipe. That is what I heard from street vendor in delhi.
Veena Azmanov
Yeah.. Can’t have a tandoor at home. I like adding egg to mine it’s keeps them soft longer. Thanks Swathi
Christine - Jar Of Lemons
LOVVVVE Naan bread! This looks delicious. I’ve always wanted to learn how to make it myself!
Veena Azmanov
Great Christine – I hope you give this a try.
Sandhya Ramakrishnan
I have always wanted to make the naan on the stove top as it is definitely less hassle than oven. That is one good post with very detailed explanation. I do agree that the dough left overnight for proofing has so much more flavor.
Veena Azmanov
Thanks Sandhya. I love long slow proofing. Really adds so much depth of flavor. Stove top really works a treat in this one.
Adriana Lopez Martin
Naan is my favorite flat bread however have never made it. Seems fairly easy but I bet it has trick to be perfect I am not a baker but would adventure trying your recipe
Veena Azmanov
It really is easy Adriana. You must try.
Deepika
I never tried making naan on the stove top, this sure is new to me. Will try it soon.
Veena Azmanov
It’s really quite simple Deepika.. you must try.
Gloria @ Homemade & Yummy
I have yet to make Naan bread. I buy it all the time at the grocery store. I guess I should really give this a try, since homemade is always better than bought. This is the perfect little kitchen experiment for a rainy afternoon!!
Veena Azmanov
Absolutely Gloria. Especially because it’s so EASY!!