Not that long ago, I posted my signature recipe for Five Ingredient Flat Breads. Today, however, we’re putting a few key twists on that recipe to prepare ‘naan.’

Now, how is naan different from tortillas? Is it ‘really’ any different from pitas? And is there really ‘any’ difference between pita, naan, and tortillas?

We’ll cover all of those questions and more below. Now, without further delay, let’s dive right in.

Why You’ll Love this Naan Recipe

1) Super Moist and Fluffy. Of the defining traits of naan is just how fluffy and moist it is, and it’s those qualities that allow to really ‘absorb’ the juices and flavors of the food that it’s paired with. That said, a well-made naan should be super soft, airy in texture, and deliciously moist both to the touch and to the palate.

2) They Keep – Sort Of. I wrote in my flatbread post that one of the key traits of my tortilla recipe is just how long and how well they keep. Now, naan keeps too, but not ‘quite’ as well or as long. Also, while naan, like tortillas, ‘can’ be eaten cold, they just taste better after being heated up. However, as you might imagine, reheating something more than once or twice tends to dry it out, and naan is no exception, and since one of naan’s best characteristics is its moist fluffiness…well, I think you can see where I’m going with this since reheating almost anything tends to dry it out. So, yes, they keep well, but don’t make a batch of these thinking you can have them for more than a couple of days like you would with tortillas.

3) More Versatile Than You Might Think. I’ll touch on this more below, but pretty much your use for ‘any’ flatbread recipe is limited solely by your imagination – and naan is no exception, but more on that below.

4) Just a few key ingredients. Naan requires just a few basic ingredients, ranging from yeast and eggs, to flour, water, and yogurt. While not quite the ‘bare basics’ recipe of something like my flour tortillas that I linked to above, there really are very few recipes simpler than today’s naan – and that, to me, makes it a kitchen staple that everyone should have in their recipe repertoire.

Flatbreads: Naan, Pitas, and Tortillas…less than a subtle differences

1) Tortillas. While tortillas are typically made with a corn base, flour is an increasingly common substitute – this is especially true in Northern Mexico where flour tortillas are the norm, as well as in El Salvador and Guatemala. That said, many flour tortillas are typically quite ‘fluffier’ or ‘thicker’ than what one might think of as a ‘normal’ tortilla. For example, Salvadorian ‘chengas’ or Guatemalan ‘baleadas’ are both a fair bit larger and thicker than the typical corn tortilla, being more akin to pitas than to tortillas.

2) Pitas. Take a flour tortilla recipe, add in yeast-leavening, and you’ve got a pita. That said, unlike flatbreads or flour tortillas, pitas are meant to be ‘stuffed’ rather than folded, being much thicker and airier than your typical yeast-less flour or corn tortilla.

3) Naan. While technically a flatbread, naan is prepared using yeast-risen dough. The addition of yogurt ‘and’ milk creates a thick, moist flatbread that isn’t quite ‘that’ flat, and which is ‘not’ typically intended to act as a wrap, but rather as a ‘bread’ to a main meal, typically used for dipping, as a base for spreads, or as a sort of ‘edible plate’ onto which food is layered as a meal. Naan is also far more substantial than a tortilla, and quite a bit moister, a ‘good’ naan should be moist to the touch – but ‘not’ oily.

4) They are Interchangeable…except when they’re not. To demonstrate what I mean, take a look at my Greek Tuna Salad Pockets. That’s a recipe that would be just fine eaten on naan, rolled in a tortilla wrap, or folded into a flatbread, as opposed to being stuffed into a pita. However, while I doubt many would complain if you made a gyro by wrapping sliced lamb in a flatbread as opposed to stuffing it in a pita, a tortilla gyro…while that can certainly be tasty, it more or less ceases to be a gyro at that point, and naan is perhaps a bit too ‘substantial’ to properly fold ‘gyro-style’ without tearing. Furthermore, tortilla wraps are simply more pliable than their flatbread, naan, or pita counterparts. Thus, they ‘can’ be interchanged…except when they can’t. In other words, use your own imagination and discretion.

What to do with Naan

1) Paired with Chili. While I hate stating the obvious, it simply can’t be overlooked how great naan pairs with chili. Now, while I love flatbreads or homemade tortillas with chili as much as the next person, a fluffy, moist naan bread pairs deliciously as well, and it would pair equally well with either a vegetarian chili, or with a nice meaty chili, such as my Chili Stuffed Peppers. In either case, the moist hardiness of the naan is an excellent complement to something like a chili.

2) Spreads. Similar to my flour tortillas, bean dips, fresh gremolata, red or green salsa, and the like, would all pair deliciously. Curry sauces, spicy red sauces, and Thai curries are basically what naan is ‘made for.’ Beyond that, something like an Artichoke Heart Dip featuring a coarsely processed combination of artichoke hearts, basil, and parsley, blended with olives, oil, red pepper, and fresh lemon juice, would be great spread on top of today’s naan. You might also consider a fresh tomato salsa, or my super simple Cilantro and Cannellini bean dip.

3) Infused Oil. When you come right down to it, some of the best forms of 'comfort food' are the foods that are fuss-free, think simple pasta dishes, toast and a few favored toppings, or these warm flat breads dipped in seasoned oil. Whenever I serve bread, I usually have reserved oil that's been infused with garlic and sometimes herbs. I grew up in a traditional Italian home where butter was seldom served at the dinner table and it is a tradition I keep to this day. With Naan, not only can you serve the bread in infused oil, but brushing it lightly will help give those bubbles the beautiful char you want from the griddle, along with an extra depth of flavor from the roasted garlic. The process is simple, gently heat good quality olive oil with a few cloves of garlic and a pinch of sea salt. Once the garlic is golden and the oil is bubbling, you'll know it's ready.

4) With Meaty Dishes. The obvious Chicken Tikka Masala is what most would think of when pairing naan, however you might also consider something like a hardy lamb dish. For instance, Lamb Shanks with Rice Pilaf would work excellently, where the moist naan can really soak up the lamb juices, or to swath the lamb in with the rice. Absolutely delicious. Conversely, you would also simply make a ‘sandwich’ of sorts, by wrapping or swathing nice chunks of Roasted Lamb in the naan, imagine a thoroughly herbed and perfectly roasted leg of lamb with plenty of garlic absorbing into the moist naan – oh my God, that’s heaven.

Tips for Making the Perfect, Pillowy Naan

Here are my top tips for making Indian naan bread. Remember, this recipe uses only simple ingredients that are readily available at your local grocery store, and uses no complicated or expensive equipment. A wooden spoon and a rolling pin, along with a clear work surface, are all you need to make this homemade naan recipe.

• Prepare a Soft Dough Ball:
  • Combine ingredients for the naan dough, and knead until you form a soft and elastic ball as described in the recipe card.
• Use Olive Oil in the Dough:
  • Incorporate olive oil into the naan dough for added richness and flavor.
• Allow Ample Time for Dough Rise:
  • Let the dough rise in a warm place until it doubles in size, usually for 1-2 hours. Details in the recipe card.
• Hot Skillet for Cooking:
  • You want a hot skillet. So heat the skillet at a medium-high temperature before cooking to ensure a quick and even cook. Again, starting with a hot skillet is important.
• Short Cooking Time:
  • Hot and fast is the name of the game. Assuming you’ve properly heated the skillet, cook each side of the naan for 1-2 minutes, achieving a slight golden color.
• High Cooking Temperature:
  • To reiterate, maintain a medium-high heat to create the characteristic bubbles and texture of naan. Hot and fast is what we’re going for here.
• Incorporate Plain Yogurt:
  • You can incorporate plain yogurt in the dough to increase moisture and to contribute to the leavening process. For naan, you want about 1/2 to 3/4 cup of plain yogurt for every 2 to 2.5 cups of all-purpose flour.
• Rest the Dough for Best Results:
  • Allow the dough to rest for 5-10 minutes before shaping and cooking.
• Cover Dough with Damp Cloth:
  • Cover the dough with a damp cloth during resting to prevent drying.
• Use Greek Yogurt as an Alternative:
  • Substitute Greek yogurt for plain yogurt for a slightly tangier flavor and thicker consistency. Yes, the ratio of 1/2 to 3/4 cup of yogurt for every 2 to 2.5 cups of all-purpose flour remains the same whether using plain yogurt or Greek yogurt.
• Experiment with Butter Naan:
  • Enhance the flavor by making butter naan, brushing with clarified butter or melted ghee.
• Warm Milk in the Dough:
  • Add warm milk to the dough for a softer and more pillowy texture. Do this about a teaspoon at a time while mixing the dough. You don’t want the dough to become too moist.
• Utilize a Stand Mixer for Convenience:
  • Use a stand mixer for easier dough preparation, saving time and effort.
• Achieve Fluffy Naan with Leavened Flatbread:
  • The leavening process contributes to the airy and fluffy texture of naan.

Following these tips will help you create delicious and authentic homemade naan with the perfect texture and flavor.

Homemade Naan

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5 from 4 reviews

• Author: Living the Gourmet
• Total Time: 35 minutes
• Yield: 16 naan 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 cup warm water
• 1 package instant yeast
• 1 tablespoon sugar
• 3 1/2 cups AP flour
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 egg
• 1/4 cup buttermilk

For the infused oil:

• 1/2 olive oil
• 5 cloves garlic
• Flaky sea salt

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Instructions

1. Begin by proofing your yeast by combining warm water, yeast and sugar. Let stand for 10 minutes until foamy.
2. In the bowl of your stand mixer with the dough hook attachment, combine flour, salt, baking powder, egg, buttermilk, and proofed yeast. Stir on low until a sticky dough forms. Cover and let rise for at least an hour.
3. In the meantime, prepare your infused oil but combining olive oil with crushed garlic and a generous sprinkle of sea salt. Heat over in a saucepan until the garlic is golden and bubbly. Alternatively, you can also use a toaster oven and heat the oil for about 12 minutes at 350 degrees F.
4. Once the dough has risen and doubled in size, turn out onto a well-floured surface. Knead gently and shape into a smooth ball. Divide the dough into quarters, then divide the quarters into halves. In total you should get about 16 pieces. Shape each into a ball and roll out until about ¼-inch thick. Brush the dough with the infused oil and carefully place on a heated cast iron pan over medium-high heat, oil side down. Brush the other side of the dough, and once it begins to bubble, flip and continue to cook for about 3 minutes, until the bubbles are deep golden. Continue this process for the remaining dough.
5. Serve warm with your favorite dishes and the remaining infused oil.

Notes

Prep Time does NOT include Inactive Prep Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1

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Frequently Asked Questions

Q1: What is naan, and why make it at home? A staple of Indian cuisine, Naan is a traditional Indian flatbread commonly served in Indian restaurants. Making it at home allows you to enjoy the fresh, authentic flavor and customize it to your liking.

Q2: Can I use all-purpose flour for naan? Yes, all-purpose flour is commonly used in naan recipes, and provides a good texture. Using bread flour will result in hard, or even rubbery naan. Yes, you can use whole wheat flour.

Q3: Do I need a cast-iron skillet to cook naan? While a cast iron skillet is traditional, you can use other types of heavy-bottomed pans or even a pizza stone.

Q4: Do I need a rolling pin to shape the naan? A rolling pin makes it easier, but you can also shape the dough by hand if you don't have one.

Q5: Can I use melted butter for brushing the naan? Yes, melted butter, especially garlic butter, adds a nice flavor and richness to the naan.

Q6: How can I make garlic naan? Super simple. Just add minced garlic to the dough or brush garlic-infused butter on the cooked naan, and you’ve got garlic naan.

Q7: How to ensure the dough rises properly? Place the dough in a warm place, cover it with plastic wrap, and let it rise until it has doubled in size.

Q8: Should ingredients like butter and eggs be at room temperature? Yes, always. Room temperature ingredients help create a more uniform dough texture.

Q9: What is the ideal cooking temperature for naan? Medium-high heat. Cooking on medium-high heat ensures that the naan cooks through and gets a golden color. Basically, you want to cook the naan quickly, on a thoroughly heated skillet.

Q10: Can I use instant yeast instead of active dry yeast? Yes, instant yeast can be substituted, typically in a 1:1 ratio.

Q11: Can I add sesame seeds to naan for extra flavor? Yes, sesame seeds can be sprinkled on the naan before cooking for added texture and flavor.

Q12: How do I achieve a soft dough consistency? Properly combining wet and dry ingredients and kneading until a soft, elastic dough forms is key.

Q13: Can naan be cooked in a tandoor oven at home? I wouldn’t recommend it. While traditional, replicating a tandoor oven at home is challenging. Personally, I would recommend sticking to a cast-iron skillet.

Q14: What is the difference between instant yeast and active dry yeast in naan recipes? Both can be used interchangeably in naan recipes, with slight adjustments to rising times.

If you have any other questions, let me know in the comments below, I always love hearing from you!

For more tips on making flatbreads at home, be sure to check out my Homemade Flatbread Recipe.