I got this recipe from The only things that I changed was the cooking method and I did not add the garlic because I wanted a plain Naan. I cooked it on the stove top in a grill pan instead of outside on the grill. My daughter, Katie, begged me the next day to please make some more Naan because it was so delicious. I have to confess, I did eat an obscene amount of it myself.


Indian Naan
Adapted from Mic at

  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water.  Let stand about 10 minutes, until frothy.  Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.  Knead for 6-8 minutes on a lightly floured surface or until smooth. (You can also use a stand mixer, such as a Kitchen Aid,  for this recipe.  I made mine in my Bosch mixer.)  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.  Let it rise 1 hour until the dough has doubled in volume.

Punch down dough, and knead in garlic.  Pinch off small handfuls of dough about the size of a golf ball.  Roll into balls, and place on a tray.  Cover with a towel and allow to rise until doubled in size, about 30 minutes.  During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle.  Lightly oil grill.  Place dough on grill, and cook for 2-3 minutes until puffy and light browned.  Brush uncooked side with butter, and turn over.  Brush cooked side with butter, and cook until browned, another 2-4 minutes.  Remove from grill, and continue the process until all the naan has been prepared.

How I changed this recipe:

  1. I kept all of the ingredients the same except for the garlic, which I left out.
  2. I cooked the bread in a grill pan on top of the stove.
  3. I buttered the top of the dough before I put it on the grill pan–cooked the buttered side down.  While that side was cooking, I buttered the uncooked side, then turned it over to cook on the newly buttered side.
  4. Instead of rolling out the dough, I pressed it out thin with my hands.  The dough is quite pliable.
So, um, these aren’t exactly golf ball size.  Maybe a couple of them are.  Who cares?
Don’t worry about rolling these out with a rolling pin.  Press them out on a lightly oiled counter top with your hand.  It gives them a rustic look.
Brush with melted butter.
This is my grill pan.  It was inexpensive from IKEA and works great!
Put the dough in the preheated pan, buttered side down.  Then brush the uncooked side with melted butter.
Bubbles will form as the naan cooks.  This is a good thing!
Nice looking grill marks, eh?


  1. says

    I come from mixed heritage and was raised on Indian curries. Can’t wait to try this recipe to eat with my curries….will let you know if it tastes authentic……..thanks for sharing.

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