Naan bread from the pan with butter, garlic and coriander
Indian Recipe

Naan

For Naan, a soft dough of flour, yeast, yoghurt, water, salt and some sugar is kneaded. after rising, the flats are thinly removed and baked in a very hot pan.

No ratings yet
Jump to recipe View ingredients
Share
Total time 1 hr 35 min
Calories 360 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Bake Naan from the hot pan

Naan is best baked at home in a heavy, very hot pan. The dough is supposed to be soft and elastic. If the pan is hot enough, the bread gets blisters, light roasted aromas and remains soft inside.

Vegetarian Dinners Lunch Dinner Indian Recipes

Recipe

Naan

Naan is a soft Indian flatbread made from yeast dough with yoghurt, which is baked in a very hot pan and coated with butter or ghee.

Ingredients

4 servings

Method

  1. 1

    Knead the dough

    Knead flour, yeast, sugar, salt, yoghurt, water and oil to a soft, elastic dough.

  2. 2

    Let go

    Leave the dough covered for 60 minutes until it has risen significantly.

  3. 3

    Flade Forms

    Divide the dough into portions and remove it lengthily or roundly. Do not use too much flour.

  4. 4

    Bake hot

    Heat a heavy pan very hot. Bake Naan without much fat for 1 to 2 minutes per side until blisters arise.

  5. 5

    Apply

    Sprinkle finished naan with butter or ghee and serve with garlic and coriander as desired.

Kitchen know-how

Tips for Naan

Heat the pan strongly

Only a very hot pan produces bubbles and light roasted aromas.

Soft dough

The dough may be soft. Too much flour makes Naan dry.

Direct coating

Apply butter or ghee immediately after baking as long as the bread is hot.

Variations

How to adapt this recipe

Mix chopped garlic with butter or ghee and spread immediately after baking.

With baking powder it is faster, but becomes less elastic and less aromatic.

Nutrition per serving

360kcal
58.0 gCarbohydrates
10.0 gProtein
9.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Naan

Yes, a very hot heavy pan is the best solution at home and produces good bubbles.

Too much flour or too long baking time dry the dough. The dough may remain soft.

Freshly it tastes best. But dough can go ahead and be stored cold.

Naan fits Currys, Dal, Chana Masala, Butter Chicken or as bread with dips.

Keep cooking

Related recipes and topics

Similar recipes

1 hr 30 min · Indian Malai Kofta Malai Kofta combines soft potato-paneer balls with a mild, creamy sauce made from tomatoes, onions, cashews, spices and cream. 1 hr 5 min · Indian Baingan Bharta Baingan Bharta consists of smoky roasted eggplant, which is stewed with onions, tomatoes, garlic, ginger, chilli and a few spices. 1 hr 5 min · Indian Pav Bhaji Pav Bhaji is Mumbai's spicy vegetable pan made from potatoes, cauliflower, peas, peppers and tomatoes, served with butter-roasted rolls. 1 hr 10 min · Indian Sambar with vegetables Sambar is a South Indian lentil-vegetable stew with Toor Dal, Tamarinde, Sambar powder and a fragrant Tadka made of mustard seed and curry leaves. 55 min · Indian Paneer butter Masala Paneer Butter Masala combines soft bread with a mild, smooth sauce of tomatoes, cashew seeds, butter, cream and kasuri methi. 10 hr · Indian Rajma Masala Rajma Masala is a North Indian bean curry made from red kidney beans, tomatoes, onions, ginger, garlic and warm spices.