Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry list will be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
An easy version of a soft, pillowy flatbread made in a food processor. Homemade Naan is my favorite flat bread and so easy.
For a Naan recipe with yogurt and butter check out the Butter Naan Recipe post.
Why you should make homemade Naan bread
It’s easy, cheaper than store bought and waaayyyyyy bettah! How’s that for an answer? Seriously, at least try it.
Every time I make this, I ask myself, ‘Self, why don’t you make this everyday?’. It’s THAT good.
You can also make an extra batch of dough while you have the food processor out and refrigerate the extra dough for tomorrow. Just be sure to rise it the next day as if you just got it out of the food processor. It may take longer because the yeast needs to come to room temp before it does its magic.
What is Naan?
Naan is a flatbread that most likely originated in the Middle East or India. Different variations have evolved. Yeast is a common leavener but baking soda has been used somewhat in recent years. Milk or yogurt may be added for flavor. You may also season the dough with spices.
The bread is common in Indian and Middle Eastern cuisine and is growing in popularity in the U.S. and Great Britain. It is typically served with dinner or used as a snack.
You can make a Naan Burger, Naan Wrap, Naanwich or smother with butter and jam, my favorite. You can use it like pizza dough and make a pizza. I like to eat it with butter and jam and have it with my tea.
The bread is soft, pillowy and slightly chewy. Kids LOVE it!
More bread recipes you may like
- A shortcut to homemade whole wheat bread
- Irish Soda Bread
- Sweet Potato Paratha
- Apple Quick Bread with Mince
For some robust cheesey goodness, try dipping Naan in some Welsh Rarebit. Live a little.
If you create this little gem, let us know. Take a picture of it and #FusionCraftiness so we can all see on Instagram. Do you have any other uses for Naan? Let us know by leaving a comment.
What People Are Saying About This Recipe
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Sunday 12th of March 2023
So good and simple! The only problem I had was eating it warm while I was cooking the rest. Double batch next time.
Saturday 18th of March 2023
Oh my gosh Liz, ME TOO!!That's funny. I have a butter naan recipe also that's even better. Also made in a food processor so really easy! https://www.fusioncraftiness.com/easy-butter-naan-recipe-an-indian-flatbread
Sunday 19th of April 2020
Hi Ti a I’m just making a now. Can i freeze half the dough or should I make the naan and freeze what’s left over? Thanks
Monday 20th of April 2020
Hi Sandra, I have never frozen dough before but it can be done. Just wrap in plastic wrap, then place in a freezer bag with all of the air out. When you are ready to use, thaw in the fridge or on the counter. Make sure to bring back up to room temperature so the yeast can do its thing. Cooked naan bread freezes nicely also. I hope you like this! You may also like my butter naan recipe https://www.fusioncraftiness.com/easy-butter-naan-recipe-an-indian-flatbread/
Saturday 29th of December 2018
Baking with yeast always intimidates me but your pictures and directions were spot on! I don’t think my dough raised as much as yours but the naan still turned out great. I can’t wait to eat my leftovers :)
Wednesday 2nd of January 2019
I haven't made the naan in awhile but I am making tortillas right now. I love fresh flatbreads. They taste so good hot off the griddle I end up noshing on them with a smear of butter. Two things that I know of can affect rising. The yeast and the kneading. The more you knead the more the gluten develops and holds trapped air from your yeast/baking soda/baking powder. The age of the yeast can affect the rising as well as the temp of the water you proof your yeast in. If the water is too hot, it kills the yeast. Hopefully this helps. So glad you like these recipes Hannah:)
Thursday 19th of April 2018
This came out more like pita bread when I tried this recipe. Definitely didn't come out as naan.
Friday 29th of December 2017
I love this recipe! I always have a hard time eating naan at restaurants because most of them use yogurt, which I'm allergic to! I'm definitely giving this a try!