The Best Naan

Typically made in big hot clay Tandoor ovens, Naan is an Indian bread with signature dark blisters and pockets of air. It’s kinda sorta like pita bread, but has a deeper taste and a softer texture.

I tried Naan for the first time at a restaurant and I could not get over how good it was.

This is what pita bread wishes it tasted like.

So, after eating it and buying storebought, I decided to make it. 


And damn, it was easy.

This was easy like using-a-box-mix easy.

This is on the opposite end of the breadmaking spectrum than, let’s say, Brioche.

Or my failed macarons, FFS.

The taste is outstanding, and once you make it you’ll never spend 5.99 (or whatever it costs where you are) at the grocery store again. 

Making these remind me a little of making pancakes.

Once it starts to bubble up on top, it’s time to flip. I used my cast iron skillet, and guess what? You can still get those blisters and air pockets by making them on a hot stove.

It worked beautifully. The first couple of times it was missing something, but I couldn’t put my finger on it. Finally, after increasing the sugar just a bit, I was happy with it. 



What is in Naan?

  • Flour – AP (All Purpose) is the flour I used here, but bread flour apparently yields a fluffier Naan, but I’ve read that it’s a small difference. I’m planning on trying it and I’ll update my results here
  • Yeast – You can use the standard yeast, but instant/rapid rise yeast left to do its thing for roughly 10 minutes works with this recipe. If you use the standard and have spectacular results, please tag me and let me know.
  • Yogurt – It adds a little tanginess as far as taste, and contributes to the softness of the bread. Do not skip it!
  • Sugar, salt, olive oil – Common bread elements needed for structure and richness
  • Butter and parsley – For slathering on right out of the oven


Typically, I use fresh flat leaf Italian parsley on recipes such as this, but I didn’t realize I was out.

Sooo, I pulled out my dried. I had my regular dried Italian parsley, and I had this German Parsley from Simply Organics and after comparing both on my Naan, the German Parsley won hands down.

If you don’t have fresh, this is the next best thing.


What to do with Naan?

  • Pair it with Butter Chicken, curries or any main dish you would serve bread with.
  • Fill it with chicken salad, tuna salad or your favorite sandwich fillings and round it out with Romaine or Arugula, tomatoes and a generous squirt of mayo. 
  • Top it with tomato sauce, cheeses and oregano to make a Naan pizza.
  • Serve it with spreads or dips like Pomegranate Hummus, Poblano Queso or Hot Salsa Verde.
  • Make Gyros! 

The Best Naan

Here’s your printable recipe –



Yield: 8 pieces


  • 1/2 cup warm water
  • 2 1/4 tsp instant yeast
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp salt
  • 2 1/4 cups all purpose flour
  • 3 tbsp melted butter
  • Italian parsley, rough chopped or dried


  1. Combine warm water, yeast, and sugar in a large bowl; let sit for 10 minutes or till bubbly.
  2. Transfer the flour to a flat surface and make a well in the middle.
  3. Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth, about 10 minutes. Alternately, use your stand mixer
  4. Cover the dough with a damp dish towel and let it rise in a warm place for an hour (the dough should double in size).
  5. On a floured surface, cut dough into eight pieces, then roll out each piece into a 6" circle. 
  6. Add a little oil or non-stick spray to a skillet, preferably a cast iron, over high heat.
  7. Cook each disc for 1-2 minutes on each side, or until bubbles and char spots appear.
  8. Brush the top of each with melted butter and sprinkle with parsley. Repeat with remaining dough, covering with a kitchen towel.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 187mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 6g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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The Best Naan



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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