This Homemade Garlic Naan recipe is truly the best. Even if you've never made bread at home before, this soft, chewy, garlicky flatbread is easy to make and well worth the effort. You're going to love serving it with your favorite Indian dishes.
Bread-baking seems a little intimidating at times, doesn't it?
If I could craft an idyllic version of myself-- we'll call her Dream Morgan-- she'd be the sort of woman who woke up on the first blare of her alarm, who started her day with a long run (and enjoyed it), who answered all of her emails in a timely manner, and who never once let a dish sit in the sink overnight. You know, in a perfect world. She'd also be the type of lady to labor over a mother dough and bake her own bread each week, plus a few extra loaves for her neighbors.
But here we are.
I recently perfected my homemade white bread recipe, but even still, loaves of bread (especially sourdough) make me nervous. But flatbreads? Oh man, I can make one heck of a flatbread without breaking a sweat, because it's nearly impossible to do it wrong.
And the best of all of the flatbreads? My most favorite to make? It's homemade naan without a doubt.
Specifically, this Homemade Garlic Naan.
WHAT IS NAAN?
If you've never had it before, naan is a slightly leavened type of Indian flatbread that bears some similarities to pita bread. However, naan uses milk and yogurt in the dough, which makes it softer and chewier than pita. When slathered in a garlicky melted butter mixture, it's one of my favorite parts of Indian cuisine.
I've always wanted to make Homemade Garlic Naan so that I don't have to go out to enjoy it (and I could serve it with some of my favorite Indian-inspired recipes like Easy Chicken Tikka Masala, Sheet-Pan Tandoori Chicken & Vegetables and Slow Cooker Indian-Spiced Lentils), but the fact that it's traditionally baked in a clay oven makes it sound more like a job for Dream Morgan.
Dream Morgan definitely has a tandoor.
Recently, though, I realized that you can still get the same fluffy, slightly charred results with the help of a hot skillet-- no tandoor necessary. So recently I've been eating a WHOLE LOT of homemade naan.
HOW TO MAKE GARLIC NAAN AT HOME (THE EASY WAY)
This naan recipe is simple and hard to mess up. Even the messiest, most misshapen pieces of dough will still puff up and be delicious. And everything is beautiful when it's brushed with garlic butter. Everything.
Here's the basic overview of how to do it:
- Activate the yeast. To do this, all you have to do is combine the packet of yeast with warm water and a bit of sugar. The yeast will help the bread puff up.
- Add in the milk and yogurt. These are your remaining wet ingredients.
- Pour the wet ingredients into a large bowl with your flour and salt. Adding the wet ingredients to the dry ingredients prevents lumps and uneven mixing.
- Mix it all together. At first, you want to just stir until a dough begins to form. When it gets difficult to stir, that's when you want to transfer it to your counter (sprinkle it with flour first so it doesn't stick!) and knead the dough until it's smooth.
- Let it rise. The dough will be ready when it's doubled in size.
- Make smaller dough balls. After dividing the dough into 12 pieces, you can roll each piece into a ball. These will be your naan!
- Roll 'em out! Use a rolling pin to flatten the dough balls into the signature naan shape. If you don't have a rolling pin, you can carefully use a wine bottle or a smooth can.
- Cook in a hot skillet. I like to use my cast iron skillet for naan-making. Simply brush 'em with butter and cook until bubbly, then flip and cook the other side.
- Brush with melted garlic butter. Just microwave the garlic and butter together, brush on, and then sprinkle your homemade naan with cilantro and it will look like they're straight out of a restaurant.
TO GET THE PERFECT DOUGH CONSISTENCY
Dough can sometimes be a little finicky, but if you know how to troubleshoot it you won't have any issues with these!
Most of the time, the ratio of ingredients listed in the recipe will give you the perfect consistency dough and you won't have to worry about a thing. However, sometimes other factors come into play. Maybe you didn't have all purpose flour, so you substituted bread flour. Maybe it's particularly humid in your neck of the woods. Maybe you swapped in greek yogurt instead of regular yogurt, and now your dough feels a little dry. Maybe you haven't kneaded enough, or are afraid to knead too much. Maybe you did everything right but for some unknown reason, the bread gods are not smiling down on you today and your dough just feels wrong.
Well don't worry. That's all fine (and perfectly normal!) you just have to know what to look for.
Your perfect dough should be completely smooth and slightly tacky to the touch. A good example of what to look for can be seen in the video below. Just remember the phrase "as smooth as a baby's bottom". That's what you're aiming for here!
When your dough is ready, it will hold its shape. If you lift the dough in your hand and hold it in the air for a second, it should hold its ball shape, not slop and sag down between your fingers.
If your dough is too dry, add a tablespoon of water at a time. If it's too wet, add a tablespoon of flour at a time. It's as easy as that. Make sure you're mixing and kneading as well though, because sometimes it will seem like the dough is too wet or too dry when it's really just under-mixed.
Trust your gut and your hands. You don't have to over-think it-- and even if you aren't sure it's 100% perfect, your naan will still be great either way.
So even if you're afraid of baking your own bread, this Homemade Garlic Naan is one great recipe you should push yourself to try. You'll be so glad you did when you're using it to sop up the sauce from your butter chicken, cradle your favorite sandwich fillings, or just plain devour fresh out of the pan.
If you're anything like me, you'll be doing a lot of the last one.
WATCH THE HOMEMADE GARLIC NAAN VIDEO
MORE BREAD RECIPES TO ENJOY
- Homemade Pita Bread
- Make-Ahead Rosemary Sweet Potato Rolls
- Pretzel Rolls
- 5 Ingredient Nutella Banana Bread
- Honey Buttermilk Cornbread
Homemade Garlic Naan
- Total Time: 2 hours 15 minutes
- Yield: 12 naan flatbreads 1x
Ingredients
- ¼ cup warm water
- 1 tablespoon sugar
- 1 package (2 ¼ teaspoons) active dry yeast
- ¾ cup warm milk
- ¾ cup plain yogurt
- 4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 stick melted butter, for brushing
- 4 cloves minced garlic
- Fresh cilantro, to top
Instructions
- In a glass measuring cup, combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the center.
- Whisk in the warm milk and plain yogurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 12 equal-sized pieces. Roll each piece into a ball.
- Heat a large, heavy bottomed skillet over medium heat. Roll each dough ball out until it is about ¼ inch thick and approximately 6 inches wide. Brush the dough lightly with butter and place one at a time onto the hot skillet. Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
- Add the minced garlic to the remaining melted butter. Loosely cover and microwave for 15 seconds. Brush the warm naan with the garlic butter (scooping out some of the garlic to sit on top) and sprinkle generously with cilantro. Serve warm.
- Prep Time: 1 hour 30 mins
- Cook Time: 45 mins
Jamie Young says
Not only does you recipe sound delicious, your photography is downright appetizing! I am definitely going to try this recipe out. Thank you!
Alexis says
Fresh naan is like nothing else. We absolutely love it homemade, unfortunately I don't often put it in our meal plan. You've encouraged me to make it again. Thank you
Pam says
OMG! I love naan bread, but never knew how easy it was. Pinned to make later.
Chris Collins says
I've never made homemade naan before but after reading this I think I gotta give it a go! Thanks so much for sharing 🙂
Rosie says
Will surely try this. Thank you for sharing
Kris says
I made this tomight ! It came out amazing I'll definitely be adding it to my roster
Jams says
I love this recipe. It was easy, the dough rose very beautifully, and the resulting bread was loved by everyone at our table. Thanks, Morgan!
Anjelica says
I don't know if it is my environment but recipe calls for way too much flour! I went slightly under 4 cups thinking it was a lot and still had about a cup left over that I couldn't knead into the dough. All other elements were spot on, but I suggest maybe starting with 2 1/2 cups then kneading more in on your floured space. It came out slightly dry for me.
Chris says
Agree with Anjelica that there seems to be too much flour and this stops it rising nicely. But otherwise a great recipe.
Casie says
This recipe came out amazing. I cooked my naan on a pre-heated cast iron skillet in the oven at 550 degrees. It was delicious!
Meagan says
I agree the recipe called for too much flour. I followed it exactly, and the dough was hard to knead, even for my kitchen aid mixer. I’ll reduce the flour next time.
Sara Altaf says
Hi! Sorry i need a quick reply because I'm planning to make these for a dinner party on Sunday. Can i make the dough a night before and roll them out and cook them on the day ?
Morgan says
Yes you can refrigerate the dough overnight! Just cover it in plastic wrap first. Then bring to room temp before rolling out.
Chelsea says
Hi, does this call for regular yogurt or Greek yogurt? Thanks!
Amara Reddy says
Chelsea, I don't think it matters
Sandi says
Greek yogurt is regular yogurt strained thru a cheesecloth to rid of all liquid.
Heidi says
Perfect texture, really great flavor--I used ghee rather than butter, but would suggest a bit of salt in the final step, as ghee isn't salty like regular salted butter...I highly recommend!
Jess says
So good!!! Made with some last minute shakshuka... Peerrrrrfect.
Stacy Alexander says
I have never made Naan before and this recipe is outstanding. I made the dough in my bread machine, which worked out perfectly. Great dough to work with, and the texture and chew" factor of the Naan was spot on. Delicious!
Paul Mignini says
I used my stand mixer and dough hooks to knead and this worked fine.
Paul Mignini says
Tried this, my first attempt at naan, over the weekend. I was inspired by an Indian meal from the week prior. I **LOVE** naan, and this recipe was very good. A strong vote in its favor is, as you mention, it is highly error-resistent. I ran out of time after the rise so I punched down the dough, wrapped and refrigerated it overnight. I took it out the next day and let it rise again for about 90 minutes and it came out quite well.
My only issue was that, while it was a great combination of chewy and soft, it was not as moist as restaurants tend to serve it. Perhaps a bit more milk and/or yogurt next time.
I also mixed several minced cloves into the dough as well as all of the cilantro. I think this worked rather well. I did this in addition to using the garlic butter. Last, I used a two-burner griddle to speed cooking time, and that worked well.
Thank you for the recipe!
Sarah says
My first time attempting homemade naan. The recipe is beyond easy and turned out delicious. Will be making it more often.
Trixie says
I made this naan , adding herbs. It is delicious. I do have a great deal of leftover dough. May I freeze it? Or better to make the naan and freeze that?
Vanessa Siegal says
I e now made this a few times and LOVE it! I was curious too because I'm just one person. I freeze store bought all the time so I know that works beautifully. So i looked it up and you also can freeze the dough. Just Google it to get some suggestions for how to wrap them in both situations.
Cheryl Kolarik says
I have made this about 20 times and after splitting into 10 piece balls I wrap in plastic wrap and freeze. They come out beautiful. I just take a couple out at a time to use for pizza.
Vanessa Siegal says
I e now made this a few times and LOVE it! I was curious too because I'm just one person. I freeze store bought all the time so I know that works beautifully. So i looked it up and you also can freeze the dough. Just Google it to get some suggestions for how to wrap them in both situations.
Elise says
This is a GREAT recipe. The last naan recipe you will ever need. I make it using Greek yogurt. I’ve made it a few times now - THIS - is the recipe you have been looking for.
Mike says
I made this last night and I thought it tasted very good, but the bread was rather rubbery and difficult to chew. What did I do wrong? I want to try and make this again and then rate it. Thanks.
Morgan says
Hi Mike! It sounds like perhaps there was too much gluten formation, which typically occurs from over-kneading the dough. Do you think you kneaded the dough longer than 3-4 minutes? Let me know and if not then I'll try to figure out what else it could have been!
Sabrina says
This is so delicious! Everything is better when it's brushed with garlic butter!
Tisha says
Naan is so good!!! The garlic sooo yummy!
Bintu | Recipes From A Pantry says
Oh I love a garlic naan and this looks amazing - I don't make my own naans as often as I should.
Chantal says
These look really great and I love your photographs!
Edyta says
Oh my gosh, this garlic naan looks like from the best Indian restaurant. Amazing.
Emmeline says
I am so obsessed with naan bread - and especially the garlic kind!! However I never made it at home before. So thank you for this recipe! However, now I might end up making them far too often and gain 100 pounds sooo it's your fault if I have to buy new pants!!
Goldie says
I am inspired by your recipe and photos. Will be trying it this weekend. Thanks for sharing.
Jan says
Baked it yesterday and was really pleased with the result!
A couple of notes - since I don't have a pizza stone or anything like that, I've baked the naan set to max temp (275 Celsius) on standard baking tray. Just make sure the tray preheats well.
I've done 2 types of naan - one exactly as described and the second Vegan for my GF. The vegan one with soy milk and soy yoghurt came out much more like real naan you get in an Indian restaurant. I'll be making the vegan one for myself as well next time:)
Rhonda says
Can you tell me the carbs in this...exploring bread recipes for my newly diagnosed type 1 diabetes granddaughter
Beth says
Made these last night and they were incredible! Followed the recipe to the letter and it worked perfectly. Thank you!
Jackie says
I tried a few Naan recipes but the search was over after making this one! So good! Perfect mixture of soft and chewy without being tough!
Jeff says
I have to agree with the several comments about too much flour (or too little liquid). I had to add an extra half cup of warm milk and 2 more Tablespoons of warmed water!
Andrew says
Agree on too much flour. I'm letting my naan rise right now and there was so much flour left over. I just hope I didn't over knead the dough trying to add more liquid to get the right consistency. Otherwise, hoping the naan turns out as lovely as the pictures above.
Kelley Johnson says
The perfect recipe!
Bree Broderick says
Never again will I pay for dry stahl extremely expensive store bought Naan ! I rolled on a oiled board making 8 per instead of your 12 . Plus the recipe doubles beautifully ❤️
Bree says
Excellent recipe! Pretty much foolproof. The whole family loved these, and we’re all very fussy naan eaters!
m grimm says
Can these be made ahead of time and then frozen and reheated?
Piu says
Made it yesterday and it was so easy and yummy!!! Thanks a lot!! I followed your recipe and did it in stand mixer.... came out delicious.....
Jonathan says
Hi Morgan,
Would you mind weighing your flour next time you make this and let us know? I find I get much better results measuring flour by weight.
Maggie says
Me too! Its so much easier than measuring and way more accurate!
Brenda chaney says
Can I bake this on a grill?
Lance says
Yes, you can make naan on a grill... just do it the same, though it may be a little hotter than a frying pan. It sounds amazing and I will probably do next time.
Lance says
I love naan. We almost never buy bread and I usually make some sort of flatbread. I have been wanting to make naan and then found this recipe. Perfection. Easy to make and delicious. The naan is so soft and tender.
Anonymous says
Can you tell me flour quantity in grams instead of cups.In cups the flour is not accurate it can be more or less.
Karen says
Absolutely fantastic! I’ve made it twice now and both times it’s been the highlight of our week. It’s as much fun to make as it is to eat! Thank you for the excellent recipe.
Nick says
Made this and it turned out pretty well, but the dough was extremely sticky and I had to do about 30 minutes of kneading. Did I do something wrong?
Also, I was going to make it again, but with bread flour instead of all purpose, would that be ok?
bob says
YEAH OKAY ALRIGHT!
Kat says
OMG. We are never going to lose weight. We are the entire batch last night. First thing this morning it was " is it time for garlic naan now? 5 minutes later " Now?".
Awesome awesome recipe!
Kit says
fantastic, first try at home made naan, Londoner moved to rural US, was brilliant
Ella Moro says
Love this!
I cook my naan bread in a grill pan to give it those beautiful, grilled stripes. I also add a sprinkle of vintage Parmesan on one side so that it has that cheesy, stringy melt.
Highly recommend!
Keavy says
Made this recipe last night. Like others said, too much flour. I had to add more milk/yogurt to make up for it. The consistency was ok but not quite right.
Johanna Anderson says
This was such excellent naan. I added minced garlic and made it in my bread machine on the dough setting. It turned out amazing!!
frysmith says
Why use warm milk with warm water?
eatfrysmith says
what is the purpose of active dry yeast?
Linda says
Is the yogurt at room temperature
Morgan says
Yes, room temperature is best 🙂
Tazzy says
Couldn't figure out how to comment any other way. Sorry. Quick question - May buttermilk or sour cream be substituted for the yogurt?
Fany says
Recipe is great! Kids help me out and they love it! since it doesn’t need to do a perfect shape
Thomas says
Look yummy! One of my favorite Garlic Naan, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Avishek Dan says
Yummy!!
Kathy says
This recipe is sooo good! I’ve never made naan before but this recipe yielded such chewy and soft naan. I ended up using maybe 1-½ cups of whole wheat flour because I wanted to use up a bag I had, and I rolled the dough out as thin as I could get it (I found that doing that resulted in more holes puffing up as it cooked, which I enjoy and makes the bread a lot less denser). I ate 3 in one sitting which is concerning considering that’s 1 whole cup of flour lol
Morgan says
Haha they really are impossible to stop eating, right? I'm so glad you enjoyed them, Kathy 🙂
Gevie says
Why is it that Morgan only reply to WOW positive comments and not to the constructive negative comments???
Morgan says
Hi Gevie, I try to reply to all comments when they come in but a lot of times I get a ton at once and unfortunately don't see them, or don't know what to say / don't feel that some need answering. There are comments coming in for all of the recipes all day long across the site and I'm only one person, so it's tough to keep up, haha. Is there a question you'd like for me to answer? If so I will do my best!
Kelly Herring says
Hello! Could you freeze half the dough to bake at a later date?
Morgan says
Yes you can freeze the dough!
Julie says
You'd recipe is so delicious! Best recipe for naan I have come across! The only thing I changed was while cooking one side I embedded the fresh garlic and cilantro into the dough before fflipping.The garlic got slightly browned so yummy!
Rose says
Omg my family loves naan. It was my first time making garlic naan and I didn’t know how easy it was to make homemade naan. Wow! Thank you love your recipe and photos. Can’t wait to try your other recipes.
Anne says
Thank you so much. This is actually the best naan I've ever had and i'm making it at least once a week while we're in lockdown in NZ! 😛
Zee says
Thank you for the video! It looked so easy I decided to give it a try. I’m not sure what I did wrong, followed proportions in the recipe to the letter. The dough comes out very sticky and unmanageable after mixing dry/wet ingredients. I added more flour but it’s still quite sticky even after it rises I cannot roll it. So epic fail on my end. Any advice on what should I do in this case next time I try? Was it too much liquid milk/yogurt?
Morgan says
Hi Zee! From the sounds of it, it might have just been too much liquid. Sometimes, depending on the humidity of where you are (or other factors), you may have to add more flour or more water until your dough is smooth. If you still have your dough (the one that's already risen), try sprinkling the outside with flour and see if that helps you to handle it. If it gets sticky again, just sprinkle more so you can handle. While it might not be as perfect, it should allow you to at least get some naan out of your dough!
Jenny says
I think the amounts were perfect. My thought about the people who said "too much flour" is that they may have been using cold Greek yogurt which is less runny and when cold may not measure correctly because its got body and doesn't fill the gaps in measuring cup.
Plus, it seemed a bit stiff to me when needing but i trusted the amounts and it came out great.
Also, mine didn't rise much, but it worked all the same and they were perfect. Soft and chewy. Yum!
leslie says
Not sure what happened- it seemed like waaaaay to much flour and wouldn't form a dough at all. I added more warm milk to see if that would bind it. It's currently trying to rise, so we will see! I don't have high hopes! lol
Manisha says
4 cups translates to how many grams of flour?
Emily Randell says
HELLO! I want to make this tonight and I was wondering if it works fine to half the recipe!
Sonja says
Emily, I made just a half recipe and it worked beautifully.
Roses says
oh. Make it so easy according your recipe. It look so yum. I will pin it and try to make it. Thanks
Michael says
so easy and so delicious. I did it perfectly. Thanks you!
Dorothy says
Is there anything I can substitute instead of yogurt? More milk maybe? I don’t have any yogurt
Kanchana Saravanabavan says
Hi Morgan,
Your Naan looks delicious. Can I skip the yeast and use baking powder and/or baking soda instead. If yes, then please advise of quantity. With covid19 I have a hard time finding yeast.
Thank you.
Kanchana
Sonja says
I just made this recipe for the first time, and it was delicious! Just some observations:
For those of you who indicated that there seemed to be too much flour in the recipe, this is one of those variables in any kind of bread recipe. How you measure the flour can significantly change how much actual flour you're using. This is one of the reasons that many yeast-dough recipes call for an imprecise volume measurement of flour, indicating only to "add enough to make a soft dough." For those of you on the other end, who said your dough was far too sticky, the same principles apply. Morgan, if you would be so kind as to provide a weight of the flour you use, I think that would help many people, to have that as a reference point.
The conditions in which you are making your recipe also make a significant difference. It happens to be pouring rain here today, so my dough was very sticky and I had to add extra flour as I was kneading. It is, of course, far easier to add flour than to remove it, so for anyone having trouble with the dough being too stiff and dry, do follow the suggestion others have made, to start with a lesser amount of flour initially, and then adjust as needed.
I found this to be a delightfully simple and quick way to have a hot yeasted bread with our meal. I'm sure I'll be making it again, many times! Thanks for sharing it!
Tanya W says
This was so good. I rolled them out to about 1/8" since in my experience naan is pretty thin. I used 2 cast iron pans to bake them faster. That was a little chaotic. I'll just use one next time until I master this. One of the pans was too hot and I will have to make sure not to use a pan that's too hot next time. Everyone loved it and fought over the garlic butter... guess I can't have a peaceful family meal without explaining the rules of politeness. I can't wait to make these again. I can see why people are talking about eating too much. I'm a little nervous that we'll all smell like garlic tomorrow since the minced garlic is merely warmed and not really cooked! Thanks for a great recipe.
Ann Hartuist says
Hi, I made this recipe several times. AMAZIN. so good. My husband couldn’t stop eating it. And he never eats bread. Took some to my neighbor, she texted me and said it was the best naan she ever had. It was like candy, she couldn’t stop eating it.
Tomorrow again. With beef barley soup.
Leslie says
Hi Morgan,
If i only have instant yeast instead of active yeast, how much would you recommend?
Morgan says
Hi Leslie! The general rule of thumb is to use ~25% less instant yeast when subbing in, so I'd recommend going with 1 3/4 to 2 tsp.
Alyx says
While my naan cane out great it was a rough start trying to get the dough to the correct consistency according to your measurements. I weighed out my 4 cups of flour and this dough was waaaaay too sticky. Like we’re talking extremely high hydration like 80%+. I had to add at least another cup to a cup and 1/2 of flour. I even used Greek yogurt which has less liquid. I also live in the desert and typically I need to add more liquid to my doughs not the other way around. You should include the measurement of flour by weight in this recipe.
Silvana says
My first time making them and they turned out great. Absolutely delicious. I starting some of them out a little thinner for my husband and son but I preferred the 1/4”. Definitely a keeper.
Keith Ward says
Hi can these be frozen once cooked?
Shyamala says
I am Indian American and I tried this recipe today. My family said - ‘You nailed it’. What more can I say about your recipe. Thank you Morgan. I am trying your pretzel next.
Sinead says
I love garlic naan from restaurants so I decided to make it at home using this recipe. OMG. The dough rose beautifully, the bread came out so soft.. I used parsley instead of cilantro because I didn’t have any but it still tasted AMAZING. Will definitely be adding this to my go-to recipes!
Will says
this soft, chewy, garlicky flatbread is easy to make and well worth the effort.
Brendon says
Perfect! I’ve followed step by step your direction andit turned out as if I had been doing this for ages, so thank you for helping me out with my first Garlic Naan ever. Easy to follow, clear instruction and no surprises at the end,
Thanks A lot
Rewari says
Absolutely awesome. My critical husband loves it too. Thanks for sharing.
Stefanie says
My first attempt at making naan at home and oh my these were so good! The ratios were perfect for my dough, I served them with homemade Chicken Tikka masala and rice, I have one very happy husband! Thankyou so so much for sharing this recipe, it’s a keeper forever!
Pabs says
HolA!!I have a questions don’t have plain yogurt, it will be ok replace it for sour cream? Thank you.
Anita says
I used the exact amounts of the ingredients and the dough was way too runny and sticky. I added more flour and kneaded it but it was far too runny. I ran out of flour so I ended up having to throw out the dough as it was so runny. I am so bummed as I was really looking forward to having this naan.
Sarah says
I'm a little scared that I now know how to make such delicious naan with very little effort! I didn't have plain yogurt on hand, so I used sour cream, and though I don't know what the yogurt would have tasted like, the sour cream was a great substitute. Thanks for the great and east recipe! I also used my stand mixer with the dough attachment and it whipped it up into a perfect ball in 3 -4 minutes. Will definitely make again!
Sarah says
Yes! I used sour cream and it worked great. Used the same amount.
Vaani says
I was struggling to find a good Naan recipe using yeast as most of them seem to be using baking soda these days and so glad I stumbled upon your recipe. This came out perfect, sooo soft and melt-in-the- mouth! We devoured them with our chicken curry! Will definitely make again! Thanks a lot!
ANNA says
This was the first ever naan bread recipe I have tried and the result was amazing. I have previously always bought them fresh from the Indian grocers. But ever since I made them myself using this recipe, I never turned back. I’ve been making them for the whole family for last couple of years and they all love them. THEY ARE SO GOOD!
Ruthie says
Your naan are EPIC!!! I discovered this recipe in January 2020 and they were part of one of the last meals we made for friends before the first lockdown (UK) - the last naan was eaten by whoever won an arm wrestle contest!! That is how good they are! Still making them and still groaning over just how amazingly perfect they are!
ASpry says
I’ve made this so many times, it is a family favorite! I don’t use as much flour as the recipe says. I’d start with 2 1/2 cups and work your way up. I used 3 cups of flour, just depends on where you are. The dough needs to be slightly sticky for it to be soft and chewy. Perfect naan!!
Paul Keenan says
I don't understand the repeated lack of response to a question that has been asked multiple times here. What does your typical cup of flour weigh? Pending the scooping or measuring technique used by the recipe author, it ranges from at least 120 to 145 grams/cup. That can make a big difference.I looked thru Morgan's related sites and found no help there either. Sure it's nice to develop a "feel' for the dough, but some of us are by nature more compulsive and less succe