Naan Recipe
Traditional Indian flatbread cooked in a tandoor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
For Cooking
Method
Making the Dough
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 6-8 minutes until smooth and elastic.
- 5
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Cooking Naan
- 6
Preheat Tandoor or Oven
If using a tandoor, preheat it to high heat. If using an oven, place a pizza stone or baking sheet inside to preheat at the highest temperature.
- 7
Shape the Naan
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball and then flatten into a tear-drop shape.
- 8
Cook the Naan
If using a tandoor, slap the naan onto the inner wall of the tandoor. Cook for 2-3 minutes or until puffed and golden. If using an oven, place the naan on the preheated stone or sheet and bake for 5-7 minutes.
- 9
