Easy Meal · Ethnic · Indian · Side Dish


What’s better than Naan? Freshly made, warm Naan! To be honest, this was my first time trying this, and now I’m wondering why I’ve been paying a store for it! 

It takes some time to make. Not labour intensive time, just lots of waiting. Do not panic if your dough doesn’t rise very much. I did because mine didn’t, but turns out the kneading is what gives it the texture, so if your dough isn’t rising it’s all good. 

There’s so much you can do with Naan! You can add garlic and spices to the dough to give the Naan more flavour. Pair it with a curry, or a dip. I’ve even used smaller Naan pieces as buns for veggie burgers. The sky is the limit! 

Serves: 6

Prep Time: 2.5 hours

Cook Time: 20 minutes


1 tsp. active yeast

2 tbsp white sugar

1/2 tsp salt

1 cup warm water

2.5 cups flour (plus extra for rolling)

4 tbsp butter, softened (may need more/less depending on taste)


In a large bowl, disolve sugar, salt, and yeast with warm water. Let sit until frothy, about 10-15 minutes. 

Add flour. Mix with hands until it becomes a dough. Remove from bowl, knead for about 5 minutes. Place in another bowl, cover with plastic wrap and let rise for about 1 hour. 

Split dough into 6 equal parts. Roll into balls and knead again for 3-4 minutes each. Place on a floured pan or board, cover with plastic wrap and allow to rise again for another hour. 

Heat a frying pan on high, add a little butter. While pan is heating, roll out dough on a floured board or counter.

Place dough in hot pan, cook for about 2-3 minutes, flip, lightly butter, cook other side about 2 minutes, remove from pan. Repeat until all dough is cooked. 


One thought on “Naan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s