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Veena Azmanov

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Stovetop Homemade Naan - Indian Bread

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Easiest 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.

Homemade bread, Classic Indian Naan Recipe, Stovetop, Naan Recipe, Garlic and Butter.
Stovetop Homemade Naan Recipe - Homemade Indian Naan | how to make Naan bread at home

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 one 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.

A version of the stovetop homemade naan bread made with nigella, garlic and butter on the stovetop skillet
Nigella Garlic Butter Naan Recipe, Homemade Garlic Butter Naan

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
A pile of homemade stovetop naan breads made with all-purpose flour, yogurt and eggs.
Stovetop Homemade Naan Recipe - Homemade Indian Naan | how to make Naan bread at home

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.

Homemade bread, Classic Indian Naan Recipe, Stovetop, Naan Recipe, Garlic and Butter.
Stovetop Homemade Naan Recipe - Homemade Indian Naan | how to make Naan bread at home

Useful Tips and Tools

  • Flatbreads are easy to make and don't need a lot of equipment. A mixing bowl with a spatula and your hands are all you need for the dough. These are easier to knead, so you don't always need to remove the stand mixer. And yet, you certainly can make these using your K-mix or Kitchen-aid.
  • The consistency of the dough is important. Too much water can make it difficult to work and too little water will result in tough flatbreads. Use measuring cups and spoons and follow the recipe correctly.
  • I prefer to cook my flatbread on cast-iron pans. These retain heat and distribute heat evenly. In India, we use a pan called tava, which is thick and does exactly the same thing as the cast-iron. You will see me using it in most of my videos.
  • If you make bread often, then always have clean kitchen cloth or muslin cloth handy. These cheesecloths are best to keep the bread soft.

How to make Stovetop Homemade Naan Bread  

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 the yeast mixture for naan bread - Progress PicturesHow to make Homemade Naan Progress Pictures
Prepare the yeast mixture for naan bread - Progress PicturesHow to make Homemade Naan Progress Pictures-14
Prepare the yeast mixture for naan bread - Progress PicturesHow to make Homemade Naan Progress Pictures-12
Prepare the yeast mixture for naan bread - Progress PicturesHow to make Homemade Naan Progress Pictures-15

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.
Preparing the naan bread dough - progress picturesHow to make Homemade Naan Progress Pictures-17
Preparing the naan bread dough - progress picturesHow to make Homemade Naan Progress Pictures-19
Preparing the naan bread dough - progress picturesHow to make Homemade Naan Progress Pictures-18
Preparing the naan bread dough - progress picturesHow to make Homemade Naan Progress Pictures-20

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.
Proofing the homemade Indian Naan dough - progress picturesHow to make Homemade Naan Progress Pictures-2
Proofing the homemade Indian Naan dough - progress picturesHow to make Homemade Naan Progress Pictures-3
Cooking the naan on the stovetop with garlic and butter - Progress PicturesHow to make Homemade Naan Progress Pictures-4

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).
Cooking the naan on the stovetop with garlic and butter - Progress PicturesHow to make Homemade Naan Progress Pictures-5
A garlic butter naan is a variation on the classic Indian naan recipe that is often accompanied with an Indian meal.  This simple, easy and effortless recipe makes a deliciously soft and chewy garlic butter naan that just melts in the mouth.Soft Homemade Pita Bread Recipe

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.
Cooking the naan on the stovetop with garlic and butter - Progress PicturesHow to make Homemade Naan Progress Pictures-6
Cooking the naan on the stovetop with garlic and butter - Progress PicturesHow to make Homemade Naan Progress Pictures-7

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.
Cooking the homemade naan on the stovetop - Progress PicturesHow to make Homemade Naan Progress Pictures-8
Cooking the homemade naan on the stovetop - Progress PicturesHow to make Homemade Naan Progress Pictures-10
Cooking the homemade naan on the stovetop - Progress PicturesHow to make Homemade Naan Progress Pictures-9
Cooking the homemade naan on the stovetop - Progress PicturesHow to make Homemade Naan Progress Pictures-11

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.
Homemade bread, Classic Indian Naan Recipe, Stovetop, Naan Recipe, Garlic and Butter.
Stovetop Naan, Homemade Naan, Naan bread recipe, Easy Naan.

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.
A garlic butter naan is a variation on the classic Indian naan recipe that is often accompanied with an Indian meal.  This simple, easy and effortless recipe makes a deliciously soft and chewy garlic butter naan that just melts in the mouth.
Stovetop Nigella Garlic Butter Naan Recipe
A garlic butter naan is a variation on the classic Indian naan recipe that is often accompanied with an Indian meal.  This simple, easy and effortless recipe makes a deliciously soft and chewy garlic butter naan that just melts in the mouth. 

Frequently asked questions

How do you keep homemade naan warm for a party?

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.

How do you reheat stale homemade naan?

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.

Can I make this an eggless stovetop naan?

Absolutely, just omit the egg and add 2 tbsp more yogurt.

Can I use whole wheat flour for this stovetop naan?

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.

Can I add garlic and butter in this recipe to make a garlic butter naan?

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

What can you serve with naan?

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

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The homemade naan is an absolute treat, which when made properly just melts in the mouth. This simple, easy and effortless recipe will make the most deliciously soft and supple bread that can be used to scoop any Indian curry, wrapped around meats. This recipe works perfectly when made on the stovetop, baked in the oven or even grilled on a hot summers day.
Stovetop Homemade Naan Recipe - Homemade Indian Naan | how to make Naan bread at home
The homemade naan is an absolute treat, which when made properly just melts in the mouth. This simple, easy and effortless recipe will make the most deliciously soft and supple bread that can be used to scoop any Indian curry, wrapped around meats. This recipe works perfectly when made on the stovetop, baked in the oven or even grilled on a hot summers day.

Stovetop Homemade Naan Bread Recipe aka Indian Naan

Author: Veena Azmanov
4.96 from 21 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 15 mins
Chilling Time: 1 hr 30 mins
Total Time: 1 hr 25 mins
Calories: 216kcal
Adjust Servings Here: 16 Naans

Description

The homemade naan is an absolute treat, which when made properly just melts in the mouth. This simple, easy and effortless recipe will make the most deliciously soft and supple bread that can be used to scoop any Indian curry, or wrapped around meats. This recipe works perfectly when made on the stovetop, baked in the oven or even grilled on a hot summers day. 
ADJUST SERVINGS HERE - 16 Naans

Ingredients

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.

Equipment

Mixing Bowl
Meas Cups and Spoons
Tava
Cheesecloths
Nutrition Information
Serving: 78gCalories: 216kcalCarbohydrates: 40.3gProtein: 6.5gFat: 2.8gSaturated Fat: 0.6gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 20mgSodium: 712mgPotassium: 0mgFiber: 1.5gSugar: 2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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    Recipe Rating




  1. Charalyn Gonsalves

    Day 10 done

    Reply

  2. Binu

    Day 10 done yesterday. Didn't get time to message. Made using whole wheat flour and yoghurt and water. Didn't use egg. Came out soft. Thanks for the recipe 👍

    Reply

    • Veena Azmanov

      Thank you, Binu

      Reply

  3. Lucy-Sarah Raymond Gounder

    Veena, this is for you:😘😘😘😘😘😘😘😘😘😘
    I followed your instructions and it came out perfect on my first try! Thank you!

    Reply

    • Veena Azmanov

      Thank you so much, Lucy. I am so happy to hear that. I appreciate the feedback.

      Reply

  4. Nishma

    Day 10 done

    Reply

  5. Dechu

    Day 10 done

    Reply

  6. Benjamin Savoie

    HI! Do you let the dough rise a bit before putting it in the fridge overnight?

    Reply

    • Veena Azmanov

      yes, you can do the first rise on the counter, punch the dough then place it in the fridge overnight. Alternatively, you can place it in the fridge directly then let it thaw until it's double in size. I hope this helps.

      Reply

    • Candice Linn

      Day 10 Done

      Reply

  7. 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 🙂

    Reply

    • 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.

      Reply

      • Rosalynn

        Thanks so much Veena!

        Reply

        • Veena Azmanov

          You are welcome Rosalynn. Let me know how it goe.s

          Reply

  8. 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

    Reply

    • Veena Azmanov

      Thank you Randolph - happy to hear you going to try this soon. Let me know how you enjoyed it. Thanks

      Reply

  9. 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.

    Reply

    • 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

      Reply

  10. Rita Owens

    Just wondering about the salt a TBSP seems like a lot is this regular kosher or a specialy salt.

    Reply

    • Veena Azmanov

      You can reduce the salt to taste Rita.

      Reply

  11. 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!

    Reply

    • Veena Azmanov

      Thanks Soniya. I love making naan with eggs - just keeps it softer for longer. Won't become hard fast. Try it. Thanks

      Reply

  12. Teri

    As always, your step by step is fantastic. Love the tip for garlic naan. Yum!

    Reply

    • Veena Azmanov

      Thank you so much Teri. I see you love garlic Naan like me. I love it.!!

      Reply

  13. 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.

    Reply

    • Veena Azmanov

      Absolutely Joana.. Nothing like fresh homemade Naan - Give it a try.

      Reply

  14. 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

    Reply

    • 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!

      Reply

  15. 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.

    Reply

    • 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

      Reply

  16. 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!!

    Reply

    • Veena Azmanov

      Absolutely Kylee. I love making things easy for myself. You will find it so much easier.

      Reply

  17. 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!

    Reply

    • Veena Azmanov

      Absolutely Noel with a little planning you can make these at home so easily

      Reply

  18. 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.

    Reply

    • 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.

      Reply

  19. 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.

    Reply

    • Veena Azmanov

      Yeah.. Can't have a tandoor at home. I like adding egg to mine it's keeps them soft longer. Thanks Swathi

      Reply

  20. Christine - Jar Of Lemons

    LOVVVVE Naan bread! This looks delicious. I've always wanted to learn how to make it myself!

    Reply

    • Veena Azmanov

      Great Christine - I hope you give this a try.

      Reply

  21. 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.

    Reply

    • 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.

      Reply

  22. 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

    Reply

    • Veena Azmanov

      It really is easy Adriana. You must try.

      Reply

  23. Deepika

    I never tried making naan on the stove top, this sure is new to me. Will try it soon.

    Reply

    • Veena Azmanov

      It's really quite simple Deepika.. you must try.

      Reply

  24. 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!!

    Reply

    • Veena Azmanov

      Absolutely Gloria. Especially because it's so EASY!!

      Reply