Naan (Indian Flatbread) Recipe (2024)

You will get better results using Desi/Indian yogurt, also the dough won't be as dry, it should be loose and pliable. Triple the yogurt, lose the baking powder, milk and halve the yeast while letting it rest for longer.

That's because of yeast. Naan is leavened only with yogurt, not yeast in India.

NB: Editorial staff may want to update the time on this recipe to 2.5 - 3 hours. I'm a novice cook and didn't realize dough rising time wasn't included!

Oh dear, this was WAY too sweet! 2 Tablespoons of sugar makes this not as savory with a curry. I would omit or go to teaspoons. Thanks though!

Roll out 1/16" = crisper, or 1/8" = chewier. Add minced garlic & cilantro on one side; use rolling pin to press ingredients into dough then brush with oil. Watch time on the grill starting at 1 min., easily burns. The side that is first placed down on the grill is the side that will have grill marks because naan puffs up. The second side will have nicely browned, puffed areas. If grilled too long, will get too dark/burn and become hard - similar to pita chips, save for hummus.

I've made this dough twice now and love it. I dusted each piece with a little flour to roll it out fairly thin -- very lightly flouring the surface made them less sticky and easier to get into the oven without folding over on themselves. I used a large cast iron skillet in a very hot oven to bake them. I also omitted most of the sugar -- just a bit to help the yeast prove.

"just make a completely different recipe!"

Just took my first bite and it is great! I cooked it on a hot cast iron skillet on the stovetop with a thin coating of coconut oil. Then brushed melted butter on top after it was cooked. It was done in a minute. Shared this recipe immediately! Thank you

The recipe time doesn't include rising time, which is 2-3 hours

Forget the 2 tablespoons sugar, Put in 1 tablespoon instead.

This was SO easy to do. It just required a little bit of time to proof the dough. Once that was done, the dough was easy as pie to roll out and shape. They cooked in about 5 minutes. If I was doing a lot, I could see having two or even three pans going at once. I cooked mine in a very hot cast iron skillet and they puffed up beautifully. Very delicious.

I used to the the letter but did cut the sugar in half. I brushed a mixture of ghee, minced garlic, and minced cilantro on top after they were done baking! AMAZING! RAVE REVIEWS from our guests!!!

I've been making this, gluten free, and they're amazing (if not authentic, I'd guess). I use 1/2 and 1/2 gluten free flour/oat flour, a little more liquid because of the GF flour. You don't have to let it rise, as the GF rises faster. I spoon onto parchment on a cooksheet, and convection bake at 450 for about 20 minutes, until they're golden.

A keeper recipe.
Used the pizza stone baking technique. Fabulous.
Naan baked with dimples and golden brown spots.
Delicious.

I, too, thought I had stumbled on a magical quick naan recipe that only took an hour, but that is not including the rise time. One of these days I’ll remember to always read the whole recipe before starting. Anyway, I think the other naan recipe on NYTCooking is better and simpler. This one seems to over complicate it and the other doesn’t require a bench rest.

Beautiful dough, I used half the sugar with tasty results. Added 1 TB more milk to soften dough. Used maximum suggested proofing times. Cooked om a pizza stone on gas grill with lovely charred, puffy results.

With rising time (not sure why that isn’t accounted for) this takes closer to 2.5 - 3.5 hours depending on the temperature in your kitchen or house.

Used 1/3 of recommended sugar, baked in the oven on a preheated cast iron. Great!

Naan without kaloonji seeds (onion seeds or nigella seeds) is like apple pie without cheese, my Mum would say. Kaloonji adds that earthy extra taste that makes all the difference in the naan I've made for years.

Three hours of rising time will require more than the one hour estimates to make this. @NYT please fix this!

4.5 cups = 540 grams

I'm not a fan of the general community thinking they need to fix a professional's recipe, but I must admit I cut back substantially on the sugar as well, and this recipe generated amazing naan. I'm especially grateful for the instructions on how to bake in an oven... the broiler method worked to perfection and I will now use it for other breads. Thanks!

Do you mean 1 hour plus rising time of 2.5 - 3 hours ?

Adjust time on this- it’s not one hour if it has to rise for three :-/

Can you keep the dough in the refrigerator overnight and bake the next day?

Based on others’ feedback, I reduced the sugar to 1 tablespoon. For dietary reasons, I also use dairy-free yogurt and oat milk. The result is more like pita than naan. It’s very fluffy and bready. It’s good bread, but this doesn’t read as naan at all.

The first time I prepared this recipe I was out of yogurt, so I used heavy cream instead, the result was AMAZING, seriously, I almost opened an naan restaurant.The second time I used yogurt and it was OK, but not even close to my first delicious result. I just tried a third time with heavy cream, omg, I got it right again!!! <3

The dough came out really flaky and I almost had to double the water, yet still couldn’t knead it to the consistency that I would say is ideal. Flavor wise this was also too sweet.

Is there a nutrition list?