Naan Bread

This side dish is the second part of a meal prepared for the subreddit, /r/52weeksofcooking, where the theme was “Indian”. I have made this before but I just never have posted it. One of my favourite things about Indian food is some nice, warm Naan. I used to always just buy the premade stuff at the store but once I found out how cheap, easy, and delicious it is to make at home, I don’t think I ever will buy it from the store again.

What you do with the Naan after you make it is pretty versatile. I like to coat it with garlic butter if I am going to eat it then. You could use just regular melted butter or top it with some herbs.

You can also add stuff to the dough. I think next time I want to put some minced garlic in the dough.

I get the best results if I do not roll out the dough until just before putting it in the skillet.

  • Servings: 8-serving
  • Difficulty: easy
  • Print


  • Cuisine: indian
  • Passive Time: 50 minutes mins
  • Course: side dish
  • Preparation Time: 10 minutes mins
  • Cooking Time: 35 minutes mins


2 teaspoons Dry Active Yeast
1 teaspoon White Sugar
1/4 Cup Canola oil
1/3 Cup Plain Greek Yogurt
1 Egg
3 Cups Flour
1/2 teaspoon Salt
to taste Garlic
to taste Butter


  1. In a small bowl, combine the Yeast, White Sugar, and 1/2 Cup warm Water. Stir until the Yeast and Sugar is dissolved.
  2. Let sit until the mixture gets foamy (about 5 minutes). If after 5 minutes, it is still not foaming, wait another 5 minutes. If after 10 minutes, it is still not foamy, try again with either colder or hotter water.
  3. Once the Yeast mixture starts to foam, stir in the Canola Oil, Greek Yogurt, and the Egg. Stir until evenly combined.
  4. In a large bowl, stir together 1 Cup of the Flour and the Salt.
  5. Add the Yeast mixture to the salted Flour and stir until evenly combined.
  6. Continue to add the Flour 1/2 a Cup at a time until the dough can no longer be stirred with a spoon. I usually use about 2 1/2 Cups of Flour total.
  7. Turn the dough out on a well floured surface and knead for 3 minutes, adding Flour as needed to keep the dough from sticking. The goal is a smooth, not sticky surface.
  8. Return the dough back to the bowl and loosely cover with a tea towel or paper towel until the dough doubles in size (about 30 – 45 minutes).
  9. Get a cast iron skillet hot over medium heat.
  10. While the skillet is getting hot, flatten out the dough a little bit, cut into 8 smaller pieces, and roll each piece into a ball.
  11. When the skillet is hot, spray it with non-stick spray, roll out 1 of the dough balls, and place it on the skillet.
  12. Cook until golden brown. Flip the dough and continue cooking. At medium heat, I typically only need to cook 1 1/2 – 2 minutes per side.
  13. Repeat for all pieces of dough.
  14. When the Naan is done cooking, mince some Garlic, melt some Butter, and combine. Brush the melted Garlic Butter on the Naan


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