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Although I consider myself to be somewhat adventurous when it comes to food, I had never experienced Indian cuisine until last summer. On a whim, I decided I wanted to go out for Indian food; Brian reluctantly obliged.

We had preconceived ideas of Indian dining, specifically the sweating scene from Along Came Polly, so we weren’t sure what to expect.

We started our meal with an order of Naan and honestly, from the moment I tasted it, I was smitten. We also ordered Tandoori Chicken and Chicken Tikka Masala. Every single item we ordered was absolutely amazing, but the Naan was the real stunner!

I have made this Naan recipe several times and it is always the most sought after item on the dinner table. The meal pictured in these less than stellar photos consisted of a Tandoori Chicken recipe*, grilled asparagus and jasmine rice. This was a satisfying meal that we talked about for days. Although Naan is great by itself, it’s also pretty versatile. Definitely consider using it to make pita type sandwiches, and even as a pizza crust! If I have your craving some Naan, definitely give this recipe a whirl and come back here to let us know what you think!

Naan Bread

Yield: 14 pieces

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Ingredients:

1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted

Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. 2. Let it rise 1 hour, until the dough has doubled in volume. 3. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. 4. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 5. During the second rising, preheat grill to high heat. 6. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Notes:

- If you use the Tandoori Chicken recipe that I linked to above, I wanted to note that I did not use the food coloring. I thought it was unnecessary, but to each their own!
from allrecipes All images and text ©

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44 Comments

  1. Gavin says:

    Tried this out tonight with a Rick Stein curry from his India travels series – Pondicherry . Your recipe was fantastic and the Golf Ball size doughs stretched out to a nice sized Nan to go with the curry. I made up a garlic butter and painted it on as suggested. Tried yours because I didn’t have Yogurt which is a suggested ingredient in other recipes . Have frozen the remaining uneaten Nan and hope that they will be of use at a later date. Thanks again for the guidance !
    Gavin

    Reply
    1. Jamie says:

      So happy to hear you enjoyed it, Gavin!
      -Jamie

  2. AJ says:

    I tried SO MANY naan recipes and they all just didn’t taste as good as what I get in the indian restaurant near here….but this recipe is GREAT. Best homemade naan ever! I make it every week, so happy to have found a “definite” recipe!

    Reply
    1. Jamie says:

      AJ-
      I am so glad to hear the recipe was a success for you. Thanks for stopping by.
      Jamie

  3. Keely Baxter says:

    Hi I love your site!!! On the Naan I am wondering if it could be baked on a stone or does it have to be grilled?

    Reply
  4. Christy @ My Invisible Crown says:

    Hi! I was researching Naan bread to get a definition for my post when I sat down to write it up and came across your blog with that post. Yours is beautiful and you went all out making your own when I took the easy road and bought mine pre-packed thinking I could use it as quick post material. Mine is scheduled for Tuesday Sept 11 and I linked back to your site. Thanks!

    Reply
  5. Katerina4204 says:

    Really nice…!:)But does anyone know why I can’t save it into my recipes box?

    Reply
    1. Jamie says:

      Katerina-
      The recipe box feature has to be installed to each recipe by hand. It’s quite a process – we’ve finished up with 2011 and are now working on 2010. We’re hoping to be finished in early 2012 with all of the recipes.
      -Jamie

    2. Katerina4204 says:

      Thank you Jamie!I didn’t know it was such a process…I’m glad there’s no problem with my computer…Nice job!:)

  6. Katie | goodLife {eats} says:

    I am going to try this recipe this week and serve it with Indian Butter Chicken. Looks so delicious & I’ve been looking for a Naan recipe.

    Reply
  7. Gina @ skinnytaste.com says:

    Would this work with whole wheat flour?

    Reply
    1. Jamie says:

      Gina-
      I have never tried it with whole wheat flour, so I am uncertain of the results.
      -Jamie

    2. rick says:

      all recipes I’ve seen for wheat bread call for 1/3 wheat flour and 2/3 white flour

  8. Sorority Chef says:

    This was fantastic! Four of us inhaled this bread and could have eaten a second batch. Would like to make it for my sorority girls but afraid of the quantity I would have to make.

    Reply
  9. Erica says:

    about how many pieces does this recipe make? it looks fantastic, and i want to try it, but it’s just my husband and me for dinner. can you freeze the little dough balls and let them do their second rise at a later time?

    Reply
    1. Jamie says:

      Erica-
      It makes approximately 14 pieces.
      -Jamie

    2. Erica says:

      For the record, it is totally feasible to freeze the dough balls. I froze them on a tray lined with parchment paper, and then put the balls in a freezer bag. I let them thaw/re-rise on the counter, and they puffed up beautifully when I grilled them. Hooray!