Traditional recipes

Best Naan Recipes

Best Naan Recipes

Top Rated Naan Recipes

These 15-minute mini naan pizzas can be made using any jarred tomato sauce and any number of topping combinations. And you can find good-quality fresh or frozen naan at most major supermarkets that bake up beautifully as a doughy, crispy crust. Recipe courtesy of Happy Money Saver

Located in Brunswick, Maine, Bombay Mahal is famous for its lobster tikka masala, a twist on the classic chicken tikka masala that you can make right at home.This recipe is courtesy of Bombay Mahal.

You can eat naan, a type of South Asian flatbread, on its own by topping it with some onions, tomatoes and goat cheese, as well as spices such as turmeric, cumin and red pepper.This recipe is courtesy of McCormick.

I'm not going to pretend and say that this is actually aloo gobi, an Indian dish that is also cauliflower- and potato-based. Nevertheless, this curried cauliflower is delicious with garlic naan. And that's all that matters in my book.See all potato recipes.Click here to see 5 Naan-Inspired Recipes.

Bhajji (also bajji) are afternoon snacks typically consumed before dinner and typically consist of fried food. This is one you probably won't find anywhere in India, though, since it's more Indian-inspired than actually Indian. Special thanks to my dear friend Deepak Venkatachalam for his invaluable help with this recipe.Click here to see 5 Naan-Inspired Recipes.

Naan is a leavend flatbread that is typically cooked in a tandoor in India. As most people don't have tandoor ovens, it can be made at home in your broiler.There are numerous ways of making naan but this particular recipe has been elected as a go-to because it is easy to follow. As with all Indian breads, naan tastes best when eaten immediately after it has been cooked.

Pizza is always delicious, but sometimes you want to switch it up a little. This pizza uses premade naan, fragrant spices, and sweet and spicy mango chutney to bring together the flavors of India in a new and unexpected way — and it's super easy to make!Click here to see 5 Naan-Inspired Recipes.Click here to see 101 Ways to Cook Chicken

Don’t let the word "dip" fool you. This dairy-packed, high-protein fun dish is a nutritionally sound mini-meal!Check out more delicious pizza-fied recipes here!For more classic pizza recipes, click here.

If you didn't grow up cooking Indian food, then it's sometimes a daunting cuisine to take on. But after living in India for a year I discovered that there are basics even non-Indians can master. The first secret is in cooking for a long time — Indian cuisine is all about developing the flavors and if you want a quick fix, then you shouldn't even start. The second secret is proper spices — don't take out ground cumin that's been sitting in your cabinet for months and don't buy a garam masala from a generic brand. Buy fresh cumin seeds, fresh coriander, and find a real spice market for an original garam masala blend.This okra appetizer is a primer for anyone who wants to try cooking Indian food but is a bit hesitant. There's nothing complicated; you just have to leave time for simmering. Take it from a white girl who loves Indian food: You can do it!Click here to see 5 Naan-Inspired Recipes.

This breakfast pie is perfect for all levels of pizza lovers.Recipe courtesy of Eggland's Best.

Naan recipe – chewy & fluffy!

So many naan recipes are nothing more than a basic flatbread recipe. But this one? Fluffy, bubbly and CHEWY, just like you get at Indian restaurants. It’s so incredible, you’d swear it’s just been pulled from a tandoor!

Bonus: It’s mind-bogglingly easy. Yes, really!


For the naan:

  • 320 grams / 11 ounces plain flour, plus extra for dusting
  • 100 grams / 3.5 ounces vegan yoghurt
  • 1 teaspoon nigella seeds (optional)
  • 1 teaspoon garlic powder (optional)
  • 1 tablespoon onion powder (optional)
  • 1 tablespoon oil (I like to use sesame or groundnut oil)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup / 170 grams / 6 ounces warm water
  • 2 1/4 teaspoons dry active yeast


  • 1 tablespoon vegan butter
  • 1 teaspoon garlic paste
  • 1 tablespoon fresh parsley or coriander, chopped

Preparation for naan recipe

1. Add 2 cups flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons sugar & 1 to 1½ teaspoons grated garlic (optional) to a large mixing bowl. If you prefer to use yeast please check the instructions in the recipe card.

2. Give the dry ingredients a good stir. Then pour 2 tablespoons oil or melted butter, ½ cup yogurt and ¼ cup + 2 tablespoons luke warm milk.

3. Begin to knead the dough adding more warm milk as needed. You may need more water or milk than mentioned in the recipe.

4. Knead the dough very well until soft & pliable. It must be soft & not sticky. (check video). Do not over knead as it will make tough naans.

5. Cover and rest for 30 mins to 1 hour. This is optional. I make them instantly after 10 mins. Divide the dough to 6 parts and make round balls tucking the edges inside.

6. Meanwhile chop 5 to 6 garlic cloves and ¼ cup coriander leaves. Melt 3 tablespoons butter and set aside all of these along with kalonji seeds (optional).

Possible Naan Recipe Variations:

There are about a million variations (both traditional and non-traditional) that you can try when it comes to homemade naan, so please feel free to get creative and have fun with this recipe! A few of my favorite options are to…

  • Add garlic butter: I honestly never make this recipe any more without it — the garlic butter option included below adds so much flavor!
  • Add fresh herbs: Fresh cilantro or parsley are traditional herbs often used in naan. But feel free to experiment with any other fresh or dried herb blends that sound good! I’m partial to occasionally sprinkling some everything bagel seasoning or za’atar onto my naan, which I highly recommend.
  • Add cheese: This is definitely more non-traditional, but I love occasionally adding a handful of shredded cheddar cheese to the naan dough, or sprinkling on some freshly-grated Parmesan just before serving.

Time to roll and fry for this naan recipe

Once the naan recipe dough has grown in size (it won't double or anything, but should be appreciably larger), get a chopping board or clear counter space, flour the surface and flour the rolling pin, and roll fist-sized balls of the dough out into ovals around a quarter-inch in thickness.

Meanwhile, start heating a pan on medium-high heat. (You can also use an electric griddle.) Dry fry the naan bread until you see the dough bubbling, then turn the heat down to medium. Flip the dough over and cook on the other side for about 20 seconds.

Now, brush the naan bread with melted butter and top it with fresh herbs and spices of your choosing, with cilantro and scallions both working great. Enjoy this naan with a hearty stew or curry or as the ultimate comfort food snack.

Homemade Tawa Naan Recipe (Without Tandoor)

Cooking time: 20 mins
Difficulty: Beginners
Language: Urdu/Hindi


  • All purpose flour (Maida) - 2.5 Cups
  • Salt - To Taste
  • Baking powder - ½ Tsp
  • Sugar - To Taste
  • Oil - 1 Tbsp
  • Yogurt - 1.5 Tbsp
  • Water to make Naan dough


  1. In a bowl, add 2.5 cups of all purpose flour (Maida).
  2. Add salt and sugar according to taste.
  3. Also add Oil for dough lubrication.
  4. Add ½ Tsp of baking powder.
  5. Crumble the Maida with all ingredients through hand or spoon/spatula.
  6. Now add water and make a soft dough.
  7. Knead the dough for 15 mins to make it soft and spongy.
  8. Now cover the dough and keep it on warm place for about 6 hours.
  9. In 6 hours, dough will be settled and rise. it's a flour fermentation time.
  10. After 6 hours, uncover the dough and knead again for 5 minutes.
  11. Distribute the dough in small portion of naan.
  12. Now make a dough ball through hands and make a Roti by using rolling pan. (For quick understanding follow the recipe video to follow the steps).
  13. Now on the one side of naan roti, place a layer of water to get stick on tawa.
  14. Now gently place the water coated side on "preheated tawa" or pan.
  15. Keep the temperature medium to avoid dark color on naan backside.
  16. Naan will start to rise in few seconds. You can see the bubbles on your naan.
  17. Now flip the skillet (tawa) and give the color just by keeping on flame with some distance. Keep moving the skillet in round direction so the equal color comes on Naan front surface.
  18. Now flip it and remove the naan from Tawa using tong.
  19. Now naan is absolutely ready to serve.

Naan is Ready to Serve.

It's a simple, easy and quick naan recipe that you can easily prepare at home. It's easier to make then roti so if you are beginner then you can also try this "Tawa naan recipe" in your kitchen to serve your family. I hope your kids will surely like it. It's energetic and keep you fill for longer time. If you are on diet then you can also try this recipe with "Chakki flour - aata".

The flour

Madhur Jaffrey’s naan bread. Photograph: Felicity Cloake/Guardian

Though one poster online assures the world that “real naan has a mix of stoneground wheat flour (chakki atta) and white flour”, I don’t find any recipes calling for this – instead, the difference is between plain flour and higher protein bread flour. Most recipes I try go for plain flour, but Madhur Jaffrey’s Ultimate Curry Bible uses bread flour, and Rick Stein’s India sits on the fence with a 1:3 ratio of bread to plain flour. Now, it is perfectly possible to make decent naan with plain flour – Meera Sodha’s Made in India does so – but the more naans I munch my way through, the more I realise how important their characteristic chewy, elastic texture is. A strong flour, with its higher gluten content, gives the best chance of this.

How is the garlic naan made?

In the restaurants, they keep just one versatile dough for all kinds of naan whether it’s garlic naan, butter naan, cheese naan or any other variety. As the order comes, they roll and spread the toppings for different verities.

But here I have used garlic two times. First added some chopped garlic into the dough itself and then sprinkled on rolled naan. Even though we are adding garlic into the dough, It does not overpower the flavor of garlic. But this gives the perfect and right amount of its flavor.

As a topping, I have also added coriander leaves and red chili flakes along with chopped garlic just like we get in restaurants here. If you don’t want the heat, spicy taste you can skip the chili flakes.

Traditionally the naan is cooked into the tandoor (a cylindrical clay oven). The rolled naan is slapped against the tandoor wall, so it sticks and cooks really quickly. But to make this at home, we do not have tandoor oven. But we can replicate it by cooking on the cast iron pan (tawa) or by baking into the oven (over the pizza stone).

Here in a step by step photos, I have shown how to cook garlic naan recipe on the stovetop on tawa.This Indian tawa is made from cast iron. So you can use you cast-iron skillet for the same purpose. I have shared the instruction to bake into the oven here in this post ‘how to make naan’.

This is a curry house style naan recipe.

At busy Indian restaurants, it’s not always easy to plan how much naan dough you will need for the evening. They could suddenly have several groups walk in and they can’t be left without enough naan dough. There’s a lot of profit in those naans!

The idea behind this naan recipe is to prepare the dough using ‘bakers measures’. If using 250g of flour, you need to use 250ml of liquid.

I demonstrate this naan recipe at all of my cooking classes and it is always a big hit. For the classes, we make this small version of the recipe like this but I also make a large batch which we cook in the tandoor.

To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small recipe to serve 4 to 6, for the large batch, I use three.

Keep the rule of equal amounts of dry and wet ingredients – roughly speaking – and you can scale this recipe up and down easily.

90 thoughts on &ldquo Tawa Naan (Without Tandoor) &rdquo

I really loved it. It looks so easy and must try this recipe.

This is the easiest recipe ever! For those who don’t have a tawa or gas oven, here is a tip. Use a cast iron skillet on the stove top. While the naan is cooking on one side on the stovetop, turn the oven to broil on high, making sure the top most rack is four inches from the broiler. Once you are ready to cook the other side, just slide the cast iron skillet under the broiler. Voila! Less than two minutes to cook the naan under the broiler on the other side!

Thank you for sharing your recipe. I had been looking for a good naan recipe. I had to modify my own method as I do not have a tawa, nor do I have a gas range. I used a stainless steel skillet, which while not perfect, I was able to get some decent results. I can imagine how much better my naan would have been if I had the tawa and a gas stove-top!

I did notice one thing (and thankfully, your YouTube video was extremely helpful). The ingredient list, it states 1-1/2 tsp instead of 1-1/2 tablespoons of oil.

I alwayz follow ur receipes. But this time Naan whether stuffed or plain Naan. My Naan alwayz fell dowm on gas from Tawa. What exactly am i doing wrong..

First time the naans came out perfect. Second time, they kept falling off when I turned the tava upside down.
What did I do wrong?

Amar You need to wipe the skillet every time

First time the naans came out perfect. Second time, they kept falling off when I turned the tava upside down.
What did I do wrong?

Thank you so much for the recipe, they are always helpful, I doubled the recipe and used 1 cup APF and 1 cup Wheat Flour, naan turned out wonderful and my kids asked me to make them again next week!!

My naan didnt rise. I think my flour is good. Tastes and smells fine. My baking soda is good. What happened?

Tasty and easy to prepare. However, here recipe which i also recommended. Thank you

Hello, Manjula, Do you recommend seasoning a Tawa? If so, how do you do it, please? Thanks, Edward

Edward you don’t need to season the tawa

Manjula! Help me. It was working for me, now it isn’t…. what am I doing wrong? I use your special kneading/rolling method. I dot the dough once in the skillet with my fingers….. but now it’s just one puff (slight puff). I have to use a cast iron skillet because my stove is electric. Is that the cause? I have a feeling it has more to do with my technique than the stove. It’s still the tastiest naan I’ve ever made. Sending hugs from afar… PS Can this recipe be doubled?

How much baking soda to use if recipe is doubled?

I don’t have a Tawa, but I have a carbon steel Wok. Can I use this instead, as I think the Naan will stick to it, so that I can cook the top directly over the flame?

I want to say thank you, my son made this Naan and it was the best ever!

First of all, thank you for your excellent recipes, they always work like a dream. I just made your palak paneer and it turned out delicious!

I’d love to make the naan. One question though: can I make it ahead of time and refrigerate it? Thank you!

Where can I get a tawa pan?

An Indian grocery that sell cookware will have them.

Awesome receipe, thankyouuuu soooo much.

OMG… This receipe was amazing, so simple and really yummy naan… thank you for your amazing receipes
many blessings

How can I make this gluten free ?
Can I use buckwheat flour instead ?
Also if I want a vegan version can I use full fat coconut milk and add limon to replace the yogurt ?
Thanks in advance for your help

Chana, I hope I had some suggestions.

Does it make a difference if the yogurt is non-fat or full-fat? What is the type you used in your video?

Chelsey, I use full fat yogurt.

We don’t have ‘cups’ to measure ingredients in UK. Can you give metric equivalents please?

This was easily the best naan I’ve ever made. I love this recipe. It’s so good and it worked. Thank you so much for sharing!

Dana, Thank you, It always feel good to hear that.

Interesting, the reason it works even without yeast is because yogurt contains lactic acid which is one of the components of sourdough. To help the dough rise even further you could try subbing sparkling water for mineral, or (but this will change the taste) use beer or wine (the alchohol will evaporate as it cooks, so it won’t be alcoholic, but if you don’t cook with alcohol at all then don’t try this). Beer in particular gives a taste similar to yeast (industrial yeast was once made from beer).
So if you make this vegan, use a vegan yogurt with bacterias as that’s what helps the dough. I will try to make a gluten free version for my friend to eat

What flours to make it gluten free ?
How about buckwheat or millet.

Chana, I have not tried with naan but I tried with Manjula’s kulcha recipe which is similar. I would weigh the flour in grams because it is much easier with substitution. So you have about 1 cup flour with this recipe, that is around 140 gr. I would sub with 1/3 in weight (140 gr/3=

47 gr) glutinous rice flour (SE Asian sticky rice, different from regular rice, it helps with the stickyness, do not sub), 1/3 (

47 gr) cornstarch or tapioca starch, 1/3 (

47 gr) millet or jowar or any gluten free grain you prefer (I like jowar because I think it tastes a bit similar to wheat but it’s your choice). If you don’t mind your naan puffing less replace the starch with your favorite gf grain flour.

I know some about substitution bc I like baking and I have a coeliac friend. I am Italian so going without bread is unthinkable. Gf bread is by far the most difficult to get right but the kulchas I made with the same method were pretty nice.

Thanks a lot . So let me see if I understood
Instead of 1 cup of flour I will use 1/3 cup of rice flour, 1/3 cup of tapioca and 1/3 cup of millet.
And because I’m a vegan maybe use coconut milk with lemon because I don’t have a vegan yogurt.
By any chance you have a blog so I can follow your recipes ?
I miss bread really bad bit each time a get a piece my throat each like crazy. .

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