Naan Recipe

This recipe makes a delicious fry bread. Some reviewers were disappointed in how long it took to rise. You must PROOF your yeast, by adding 1T of sugar to the yeast and warm water. Let sit for 9-12 minutes, then proceed with the remainder of the recipe. My clothes dryer happened to be going at the same time, so I just stuck my bowl on top for warmth. The dough came out absolutely fantastic. I did half the recipe as stated, and since I had small children visiting, I did half as cinnamon-sugar fry bread.Simply roll the bread in a mixture of cinnamon-sugar when its just out of the oven. The kids loved it. Medium low heat was best to avoid burn marks.

I dissolved the sugar in the warm water before adding the yeast. I did not knead the garlic into the dough. I brushed on garlic and butter when grilled. I used a George Forman grill. Perfect.

I made this today, 4/29/2020. During this pandemic I couldn't get naan bread from my grocery store. I followed the recipe with these changes: Based on other reviews I added tsp of sugar with the yeast so it could "proof" for 10 minutes, then I added a 1/2 tsp of baking soda to all the other ingredients in the mixture. I let my Kitchenaid knead the dough for me for 8 minutes. Rolled it out on a floured surface and it rose beautifully after an hour. Punched it down and let it rise again in 12-16 balls. Grilled it on our gas stove with a grill/griddle greased and on medium high. The naan bubbled up perfectly and I cooked each side 1 minute then flipped with tongs. Turned out perfect. Lots of leftovers that we froze. Perfect tast and texture. We melted 1 stick of butter with 2 tsp of garlic to baste on it since the 1/4 c was no where near enough. I am so Proud of myself! lol Woohoo! You can do this! Thanks so much for this recipe!

Absolutely incredible!!! My husband couldn't stop eating it. As with any bread recipe, add flour little by little so as not to make the dough too stiff. I also included a 1/2 tsp of baking soda, thanks to another reviewer's tip, and had no problems getting bubbles to pop up while cooking the Naan. I didn't have a grill so I used a frying pan instead which worked great! And instead of incorporating garlic into the dough, I followed another's recommendation to mix it in with the butter brushed on top while cooking. Mmm. I paired this Naan with a tasty Indian Chicken Curry. The Naan definitely helped to balance out and tone down the hotness of the curry. Would definitely recommend!

I made this recipe today, it was the first time I ever made naan, and it was amazing. I cooked it in a very hot oven on a baking stone and then transferred to the oven rack to brown. It had many big bubbles, was crisp on the outside and tender & elastic on the inside. It is very important to allow the yeast to bloom with water and sugar first and to use high gluten content flour for best results. I used King Arthur's bread flour. This was better than restaurant naan bread. Thanks for posting this recipe. We love it.

This was a great recipe. I got the bubbles without needing to add anything else to the recipe but the grill must be the proper temperature (hot) or they won’t form. I also added the minced garlic right away. I have done this twice and it does not interfere with the rise of the dough. Another reviewer suggested adding the garlic to the melted butter. I did this also (yes-I love garlic!) and it really adds to the flavor. I do only half the recipe at a time. This makes PLENTY. I use a countertop electric grill set on high 4 minutes per side and it comes out perfectly. Highly recommend.

This recipe is AMAZING. I have little experience cooking bread or Indian cuisine of any kind, and this turned out perfectly. The hot bread melts right in your mouth. A few tips from my experience: Add a little sugar to your yeast and warm water right away, this will give you the "frothiness" the instructions talk about and will help the dough rise more during the first proofing...... Mix minced garlic in with your melted butter and let it sit for a minute before you start grilling, this gives great flavor without having big pieces of garlic in the dough..... A George Foreman grill works just fine if you don't have a grillpan, brush it with olive oil first.

This is amazing! I gave it four stars only because I ended up using 3.5 cups of flour and a tsp of garlic powder instead of minced, it was fantastic that way. So, so good! We make them almost every weekend now. I also had to use instant yeast (all I have) so I decreased the yeast amount and proof time by 25%. The first time I made these I made golf ball sized like the recipe calls for but the second time I tried a little larger and it was still very, very good. This recipe does make a couple dozen naan so after the second proof when they’re in balls I froze half. The next weekend I thawed in room temp water for 30 minutes and they came out just as good. I recommend playing around with stuffing these. After the ball proof I rolled them out about half way, put a tbsp of filling then continued rolling them out. Don’t be afraid of rolling over the filling, it incorporates into the dough that way. It also takes me about 20-30 minutes to roll out half the balls so it’s not really ‘grill side’. Plan your time accordingly. We’ve stuffed them with various ingredients. One was just cheese and garlic (omitting the garlic from the earlier step). One was potatoes (I cheated and used hash brown leftovers) and cheese, one mix was chopped, really dry cherries and unsalted pistachios, next I’m going to try dates and feta! The combos are endless.

Delicious! I used only 4 cups of bread flour. After an hour I divided the dough into 16 balls and froze 8. I used an open George Foreman grill to bake the naan. Rolled each ball out and brushed both sides with olive oil before baking. It took about 2-3 minutes on each side for the Naan to be done.

delicious! I made it on my grill out back with coals from our evening fire, it cooked fast, with a crispy outside and soft inside, it also opens easily to form a pocket if you like to put your food in a pocket-bread. I followed another person's advice about making garlic butter and brushing it onto the bread before cooking, rather than kneading the garlic in. it was perfection.

I only made a couple of minor adjustments. This was my first time making naan and it came out awesome. I didn't have bread flour and with the pandemic, flour is in short supply so I used AP, which worked out beautifully. I didn't mix the garlic in the dough, I was afraid it would be too overpowering so I added it to the melted butter and brushed it on both sides before grilling. For me, it added just the right amount of garlic flavor. I didn't have a grill pan so I used a regular saute pan and that worked just fine. Lastly, I rolled a few out thin like it states but it was too thin, I didn't get that chewy texture so rolled the rest to about a 1/4 of an inch. These are all minor items and I used the naan for chicken gyros...Oh my - so good!!!

This is not a traditional Naan Bread..... we called it breakfast Naan. Too sweet, no glee in the dough. I won't save this one...

This recipe was great and was relatively easy to follow, once I weighed out the grams of yeast. A couple recommendations however, use 4 cups of flour and as more as necessary, I did the full amount and had to do a huge amount of kneading along with adding some water for proper batter and high heat is too much, medium heat makes perfect naan. My idea of golf ball size was not accurate, so they were on the small size, but perfect size. My family of 7 devoured them almost in one meal they were so good, and although not as airy and fluffy as restaurant naan, they were amazing. We made them in a buttered skillet, because we do not own a grill pan, and made some with only butter, and some with garlic flakes. Already scheduled a date to make them again!

Great recipe, we made some great garlic Naan. I think next time I’m gonna try the non yeasted version.

I made it, came out good. I added garlic, but will leave out next time. I think it better without the garlic.

I’m officially keeping this one forever.

I normally use store bought naan when I make butter chicken, but decided to give this a go instead. The taste was nice, loved the garlic, but I prefer the store bought simply because it is thin and easier to pick up the curry/rice in with your fingers. I might try this again but with less rising agent maybe?

I've never made naan before, but this came out as good if not better than I could have dreamed.

My new guilty pleasure for sure.

The naan tasted great and was easy to make.Will use less flour when making again.