Stovetop Homemade Naan – Indian Bread

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).

How to make Homemade Naan Progress Pictures

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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.

How to make Homemade Naan Progress Pictures-17

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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.

How to make Homemade Naan Progress Pictures-2

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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 to make Homemade Naan Progress Pictures-5

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.

How to make Homemade Naan Progress Pictures-6

How 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.

How to make Homemade Naan Progress Pictures-8

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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.

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

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

Author: Veena Azmanov

5 from 17 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

$10

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. 

Equipment /Tools

• Stainless steel mixing bowl
• Stand Mixer
• Spatula
• Measuring Cups
• Measuring Spoons
• Skillet
• Oven

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

Metric – US customary

ADJUST SERVINGS HERE – 16 Naans

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

Serving: 78g | Calories: 216kcal | Carbohydrates: 40.3g | Protein: 6.5g | Fat: 2.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 712mg | Potassium: 0mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 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

Keywords – bread, Indian, naan, stovetop

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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