Homemade Naan

Naan — fluffy, soft leavened Indian bread that can be paired with just about any curry dish. You can make it with egg or without. Watch this video and try this easy to follow recipe that is sure to please your family.


All Purpose Flour/Maida – 2 cups (275 g)
Salt – 1 tsp
Oil – 4 tsp
Warm Water – 1/2 cup
Rapid Rise Yeast – 1 tsp
Sugar – 1 tsp
Egg – 1, medium, well beaten (or 1 Tbsp Flax seed powder mixed with 3 Tbsp of water can be used as a substitute for egg)
Yogurt – 2 Tbsp
Additional All Purpose Flour for rolling and dusting


1. Add Yeast and Sugar to warm Water and mix well. Cover and keep it aside for 5-7 minutes (until foamy).
2. In a large bowl, mix Flour and Salt well.
3. Add Oil and mix until there are no lumps.
4. Once Yeast and Water mixture becomes foamy, add Yogurt and Egg. Whisk until mixed well.
5. Add the mixture to the Flour a little at a time and knead into a soft dough ball.
6. Drizzle a few drops of Oil on the dough and cover to that a “skin” does not form.
7. Cover and keep in a warm place for 1 hour. You can preheat the oven to 170 degrees F and turn the oven off and keep dough inside.
8. Preheat Oven to highest temperature possible (approx 550 degrees F/ 288 degrees C) with Pizza Stone inside. Once dough has risen, lightly oil hands and punch down the dough and knead. Dust with additional flour if needed.
9. Divide dough into small portions and roll it out on a floured surface. Keep rolled naan aside on a tray.
10. Place 3-4 rolled naan onto hot Pizza Stone and place stone on the highest oven rack.
11. Bake for 3-5 minutes until naan are light golden brown.
12. Remove from oven and smear on butter (optional).
13. Keep naan in an insulated container until ready to serve. Best served fresh and hot.
Makes – 8 avg size naans.


1. If you don’t have a pizza stone, you can use a regular baking sheet or pan. You will need to flip the naan half way through.
2. Different topping can be used (minced garlic, kalonji, chat masala, etc.)
3. One tablespoon Flax seed powder mixed with 3 tablespoons of water can be used as a substitute for egg. You will be able to see tiny flax seed flecks but there is no taste difference.
4. You can use regular yeast instead of rapid rise yeast. Allow dough to rise for one hour, punch the dough down and allow to rise again for an additional hour.
5. Once the first lot of naan are in the oven, start rolling second lot and get a process in place to save time.

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How to make homemade naan bread, eggless naan recipe, can you make naan without eggs, flaxseed egg replacer, can you make naan in the oven, butter naan recipe.

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266 thoughts on “Homemade Naan

  1. hi…ur programme is nice n very clear…i like it…

    i want to knw dat cant v cook this naan in rotti thawa…is it can cook only in oven? without pizza stone can v cook it oven?

    1. Hi Shahira,

      This naan has yeast and should be baked. You can bake it without a pizza stone, but the texture with the stone is superb.

  2. Hi ladies! Thanks for the great recipes and videos! I have a quick question for you. I made some naan the other night. Mine came out crispy, not soft. What is the key to making them soft, after you remove them from the oven? I just re-read your recipe and saw that I should have placed them in an insulated container before serving. Will this turn them from crispy to soft? Thanks!

    1. Hi Margot,

      Yes, we found that if you keep the naan in a covered container for just a couple of minutes, it really softens them up.

  3. Hi Anuja & Heetal,

    Your website is amazing! I just recently got to it and frankly am kind of addicted πŸ™‚ tried out the Naan today and it came out so wonderful. All your recipes are so easy and so elaborately explained that I can hardly go wrong. The best part I like is your smiling faces and the energies πŸ™‚ I feel like hosting dinners everyday now so that i can try out new recipes from this site and take all credit for the good culinary skills. Thanks so much!

  4. Hi i have active dry yeast, can i use that for making naans. and how much should i add this, the same quantity as rapid rise or variation in the amount. please let me know, im planning to make tonight with butter chicken….

    1. Hi Abhi,

      You can use the same amount of yeast, but you will have to let it rise once, punch down the dough and let it rise a second time before proceeding.

  5. Perhaps you could help me identify what I am doing wrong. I have tried making naan bread several times now and although each time it has been different it always smells wrong, tastes wrong, looks wrong and has the wrong texture. It looks, tastes and smells like ordinary home-made bread but made flat. I have tried recipies from Madhur Jaffrey, Heston Blumental, Keith Floyd and yourselves. So I have tried with yeast, with baking powder, (and with both), with ordinary plain flour and with wholemeal flour from Indian shop. I notice that I never get those big bubbles that are characteristic of Indian restaurant fresh naan. If my Ò€œnaanÒ€ were served up in a restaurant the response would be Ò€œwhatÒ€ℒs THAT!Ò€.

    1. Hi Gordon,

      After many tries, we’ve found that the softer and stickier the dough is, the softer the naan is. Although this stickiness may make it harder to handle and roll, if you take enough dry all purpose flour and coat your hands and rolling surface, it seems to work. Other considerations are the baking surface and temp of your oven. Restaurants use a tandoor (clay oven) with temperatures in excess of 600F – 800F to bake the naan. You will never get these kinds of temps with your home oven. Baking stones work the best as opposed to metal baking pans.

  6. Hi, I would like to know where to get the Best Chapathi roller Board & Rolling pin. Yours is very nice i mean the marble one…where did you guys got that ?

    One morething, Where to get that insulated vessel which u used to store everything hot…Pls give me the name of the store & price.

    Must tell, your website is Fantabulous ! Love it. I’m gonna visit regularly & gonna try more recipes. You guys are doing a great job. Keep up the great Work.

  7. Tried this recipe yesterday – made a couple of batches of naans, but when I rolled them thick, they came out very chewy and “doughy”. Thinner, and they turned out hard -like big crackers. I will have to watch the video carefully and experiment again soon, surely I did something wrong. On the flip side, I finally gave up and started making pizzas for the kids with the rest of the dough – turned out great πŸ™‚

  8. Since I have a small oven, making them in oven one at a time would take a hell long time. So I generally make these naans on the roti tava. I stick them to the tava by sprinkling a little water. Then shove them on the stove directly over the flame till they bubble and brown lightly. They come out good, may not be as great as the baked ones. Thought of sharing this so that it would help them who do not have an oven.

  9. Hi Hetal & Anuja

    I just tried the naan recipe. After rolling the naan exactly how much time the naan should be in the pizza stone…because some part of my naan are very soft but the bottom is really hard….thanks in advance….

    1. Hi Deepa,

      We didn’t mention the amount of baking time because it will vary depending on the oven temp and the type of stone or baking sheet you use. Our’s took approx 5 minutes to bake to a golden brown.

  10. thanks for the recipe, im having a hard time though. I have tried 3 times now, and my naan seem to come out hard with few bubbles. Ive paid attention to my yeast and it has risen fine, but i did flatten it more than twice. The dough seems too sticky to roll without tons of flour. Any suggestions???

    1. Hi John,

      Sorry to hear you’re having trouble…one trick to rolling dough that is very sticky is to just keep coating the outside without “kneading” the dry flour into the dough. Also, the size of the egg may help the dough be less sticky. We used a medium egg. If you have a large, you can beat the egg in a separate bowl and try to leave some out. Good luck!

  11. I got tried to do Naan & it’s worked. Thanks alot guys. Both of you superb. Keep on give us more recepies.Good luck πŸ™‚

  12. Hi Hetal and Anuya,
    I tried your Naan recipe with exact ingredients as given but substituted 1 egg with (1 tbsp flaxseed+3 tbsp water).
    I dont have a pizza stone, so I used the baking tray closest to the rack on the bottom of the oven. Bottom part of naan cooked well, but I didnt get brown color on top, so I flipped them and kept them for while on the wire rack in oven, they turned out to be little hard and also I could smell yeast while having it. Any solutions for this?

    1. Hi Ruchi,

      Even if you use a pan instead of a baking stone, you’d still have to put it at the high rack (not lowest) in the oven. And, you would have to flip the naan (keeping them on the pan, not the rack) mid way through. You could try using less yeast, but it has to be enough to make the dough rise.

  13. Hello Hetal and anuja,

    I plan to make naans todayIf i want to reduce the quantity of naans to 4(since this recipe makes 8) then what about the egg and yeast quantity?

        1. Hello Hetal and Anuja,

          Just tried this recipe. it did not turn out well. until the stage where we roll – out the dough all was fine. Then,when i baked it in the oven(using baking tray) it turned out hard and flat. I used a non-stick griddle and continued over my gas Stove for the rest. came out better than the baked ones.
          I’m determined to try this again πŸ˜‰
          any idea what could have gone wrong? The eggs i had were large size eggs. so i just used 70% of the egg. Not sure,if the mistake was this.

    1. Sorry to hear the naan didn’t come out. Did the dough rise? Could you have rolled the naan out too thin? Did you flip them half way through the baking process (you have to if you are not using a pizza stone). The egg should be fine.

      1. Thank you for your reply. Yes, it did rise. the naan was rolled out a little think. like double the size of a chapatti. may be i need to make it thicker.

  14. Hi Hetal and Anuja,

    I tried naans as your demo was very simple and easy to follow. I did exactly the same as you showed step by step. But this is the only recipe till date which did not work well:(. Others have always been perfect.

    Everything was perfect untill I kept them in the Oven. The Naans were not soft, they were hard.

    I made them in the baking tray and did not use the egg.

    Temperature of the Oven was 260 degrees celsius (maximum marked on it)

    Is it due to one of these things I have stated?

    Please guide me further as I again want to try it out improving on whatever I did wrong last time

    Hope to hear from you soon

    1. Hi Alka,

      Did you substitute the egg with anything else (like flaxseed powder)? If you leave the egg out, the naan will definitely be hard.

      1. Hi Hetal,

        Thanks for your response!

        No I did not substitute the egg with anything, I just added a bit more of the yoghurt but it did not work well πŸ™

        So the temperature of the owen is not the problem?

        I am not getting flaxseed here, what else can I do?

        I know I am troubling you a lot but only for this recipe coz naan is my favourite and I really wanna learn how to make it perfect…!

        Hope to see you soon again here with some solution πŸ™‚

        1. Sorry Alka, I don’t have a solution for you. I have tried about 6-8 different ways of making naan without using egg. I tried baking soda, baking powder, with yogurt, without yogurt, with milk, etc, but never got the right texture. The flax seed powder is the closest substitute for the egg.

  15. Hi Hetal/Anuja
    I was just browsing n came across your website.From that time,I’m always trying one thing or the other n it turns out to be really gr8…
    But last timeI tried making “NAAN”….but it became very hard in the oven…i dont know why.
    But when I tried the same on a gas coil(wth a griddle),it was AWESOMe!!
    Plz reply

  16. oven wrongly written as owen and also this naan we tried it with flax seeds wasnt any different from the egg one we made earlier.

  17. hi H & A how u both doing
    bought a new owen just to try all ur recipes. tried the nan today and we all just loved it.if u guys land in macau. plz do let me know. would love to treat you with some of the recipes from ur smtc

    1. Hi Arthi,

      We get comments from people from all over the world, but you are the first person from Macau! We’ll have to look you up if we ever come there :).

  18. Hi Anuja and Hetal,

    I love all of ur recipes, they are so easy to make (Actually u guys show the easiest versions…..)

    The moment I saw Naan, I wanted to do them and gave a try, mine definitely turned out to be a complete disaster, they came out as papad, I had done variations in baking them to make them better, but …. nothing helped them.

    The first thing was, besides using quick rise yeast and my dough never rouse. The dough was too soft and I had to add lots of flour… After looking the above comments, I thought I must have used a medium egg, reason may be anything…..my naans did not turn good. And my husband said he never wants me to make naans ever again….Ha ha ha

    Keep posting more recipes, because 1 naan disaster can’t stop me from learning new things.

    1. Hi Sweta,

      Sorry to hear about your naan disaster. If the dough does not rise, the naan will definitely be hard and not bread like. Maybe your yeast got killed somehow (high water temp or high oven temp). The water should be luke warm. Some others have mentioned that high oven temp may also kill yeast. Maybe you can try a lower setting on your oven when you preheat it for rising the dough. Even if your dough is sticky, when you keep dusting it with additional flour, the naan should still turn out fine.

  19. Hi Hetal/anuja
    Can you tell me how long we need to Preheat the oven can u specify the time , even for thin crust pizza also can u specify the time to Preheat the oven i man how long we need to Preheat the oven for Naans and Pizza which u showed in ur video
    would like to give a try ..
    most of the time i always get large eggs so if i use large egg can i skip some part of it so that it would be equivilent to medium egg what do you say girls ..
    Thanks for recipe

    1. Hi Kim,

      When you preheat the oven to make your dough rise, you can turn off the oven as soon as it reaches the desired temp. If you are actually baking, then you can place your food in as soon as it reaches the desired temp…no need to wait any longer.

  20. Hetal didi,

    I would not be able to get a pizza stone πŸ™ unfortunely before i try this recipe atleast once. If it comes out fine, they only i can dare to ask my husband to get me one. πŸ™‚
    So, my doubt is..
    1. Can i simply line the rack which we usually have in the oven with aluminium foil and then preheat the oven as u told??


    2. I have a baking pan which is a square and should be 7 by 7 inch one. So, can i place this and then preheat the oven.

    Please help me didi..i know my doubts are silly but im just a little scared to try due to my experiences.
    And..ill make sure i use a medium egg.:-)



    1. hiii priya

      Yours is the same situation of mine,,,,,, even i dont have a pizza stone,,, i tried it with a baking pan and my naan turned out awesome,,,,

      U dont need to place the baking pan in the oven while preheating,, after the oven is preheated just place the baking pan with rolled naans in the oven
      after 2 or 3 mins you need to flip the naan
      Believe me it comes perfect

  21. Hi Hetal,

    Thanks for answering my questions so promptly. I have also posted a question on the Pineapple tip and would appreciate your reply on that as well. It was regarding the knife that you used to cut the pineapples. I have bought two knife block sets in past year and both of them suck! I really want to make a good investment this time.

  22. hi hetal,

    thanks for the quick reply.i love ur cooking styles.though i browse other cooking sites i finally comes down to urs.i tried butter chicken and everyone loved it.i have another question for u.i made my naans with 4 cups of flour so i added 2 eggs,4tsp yeast,8 tsps oil,basically everything double of that in ur recipie.do u think its correct.

    1. Hi Sri,

      Yes, you can double the recipe to make double quantity of naan. By the way, you mentioned 4 tsp yeast…it should be 2 tsp of yeast (there is only 1 tsp in the original recipe). One thing to note — we used a medium sized egg.

  23. hi hetal and anuja,
    i did the naan today for first time.ur recipie was too perfect.everythingwas fine till the dough raised.but it started sticking to my hands a lot when i wanted to make balls.i put more flour to it.i dint knead it for long time.do i need to flatten them very thinly or thickly?my \naans were not at all soft.where did i go wrong?

    1. Hi Sri,

      It seems that the size of the egg is changing the recipe a bit. We realized that our egg was a medium sized egg, not a large one. However, it will not change the texture of the naan. Even if you have to add a bit more flour to help you knead, the naan should still be soft. The naan should be rolled much thicker than roti or chapati…almost twice to three times as thick, else they will become crunchy in the high heat.

  24. Hi Anuja/Hetal,

    Thanks for the recipe. The naan look awesome and I cant wait to try them out!

    btw.. where can I get the instant rise yeast from?

        1. Hi Hetal,

          I have another follow-up questions… this time I am not able to find Pizza stone. I really looked all over the walmart. The baking dishes section has some pizza pans but not pizza stone. Anuja mentioned somewhere that Walmart does carry pizza stones. Could you please let me know which section I should look at? Thanks a ton!

          1. Hi Dipti,

            Somehow, every time I notice the pizza stone at Walmart, they have kept it at the end of an aisle, in plain site :). I would imagine it has to be somewhere in the housewares section. Maybe you can ask one of the store employees.

    1. Hi Annam,

      We’ve never used a microwave dish in the regular oven so we are not sure if that can be done or not. It would be a safer bet to use a regular baking sheet or pan instead.

    1. Hi Meena,

      Yes, the quantity of yeast or water does not change. You will just need to punch the dough down after an hour or so and let it rise again if you are using regular yeast.

  25. Hi hetal and anuja,

    Thats a very cool receipe.I am definetly going to try this tomorrow,have couple of questions though.

    1.Just in case if there is some dough left over,can it be reuse it again later?
    2.I do not want to buy a pizza stone just for this,
    so if i am using a baking pan,when do i have to flip the naan?
    3.I have heard people saying that the yeast does not rise at times,what is to be done then?

    Thanks in advance

    1. Hi Indu,

      1. Yes, you can just keep the dough tightly covered in container or plastic wrap in the refrigerator. Just thaw it to room temp before baking.

      2. Since different pans are made from different material, you may or may not have to flip the naan. You can experiment on the first one and see how it goes. The top and bottom should be light golden brown.

      3. We’ve never encountered a time when the dough did not rise so we cannot say.

      Hope that helps.

      1. thanks for the reply hetal,i finally gave it a try to make naans,but it did not come out that good πŸ™
        After making the dough i felt it was too sticky,after the dough rose after an hour,it was still very sticky and i had to add lots of flour to work with it.
        what could have gone wrong?

        1. Sorry to hear about your naan Indhu.

          After considering what may have gone wrong, I am doubting the size of the egg. If you’ve followed the recipe, that is the only thing that can have a variance. I think we’ve used a medium sized egg.

          However, even if you had to use more flour, the naan should have come out good. Very soft dough works well for naan. Next time, maybe you can try to oil your hands first before handling the dough. It may help.

  26. Hi Hetal and Anuja

    I made the Naan and your Butter Chicken for dinner. Just finished our dinner. It was fantastic. The Naan came out soft and perfect. Butter chicken …. no words ….. Thanks sooo much to you both for these wonderful and EASY recipes. Those exact measurements for any of the recipes … thats of such a great help. God Bless you’ll .. you’ll are doing a wonderful job. My husband also loved it very much. I added some chopped coriander leaves also along wih the garlic and kalonji on the naan. It looked beautiful and is tasty also. Now waiting for some more exotic recipes. Mmmm ….

        1. hi Heetal
          If the oven is set to bake ,then how come you say in the video,heat comes from below from the pizza stone and above(which I thought is from broil).in a oven set to bake, heat comes from below and if it is set to broil heat comes from above.please clarify my doubt in whether it is broil or bake.

          1. Hi PF,

            I stand corrected :). You are right, in the bake mode, the heat only comes from the bottom. The naan should be baked, not broiled.

  27. Hello Hetal/Anuja,

    I’ve got a problem. First I should say I’m an American noob, I just love Indian food. I’ve tried several of your recipes and the came out great. You guys are a lot of help and I really appreciate you.

    That said, the naan is giving me problems. I tried another recipe from a different website and let’s just say that it didn’t work out well…
    I tried yours and was all excited because it looked just like yours did in the video all the way up to letting it rise. And it still looks exactly like that three hours later… The same ball I started with. I made sure the oven wasn’t too warm because I know you can kill the yeast (I even put a thermometer in there to make sure!) I followed your quantities to the tee – all I can figure is that one of the ingredients I’m using is causing a problem. Here’s what I used up to that point:

    Tap water
    Rapid rise yeast (and yeah, I’m sure it was alive at one point because it did foam up)
    Table sugar
    Regular all purpose flour
    Sea salt
    olive oil

    Any feedback is appreciated.

    1. Everything seems in order with the ingredients you used so the only thing I can ask is “Did you warm up the tap water before adding the yeast?”

  28. Hi Hetal/Anuja,

    Its a fabulous recipe !! Can you pls tell me the yield – appx. how many naans do we get from the 2 cups of flour ?? I also request you to provide the same info in other Bread recipes as well as it will be very helpful for us to plan the quantity required for our family or when we have to do it for a party.


    1. Hi Sudha,

      Two cups of flour will yield approx 8 average size naan (of course it will depend on how big or small you make them).

  29. Hey Thanks so much for the response. Well .. yes . i think I must get one pizza stone .. have to search (here in Germany) I mean .. I have never seen one .. probably never noticed ..

  30. Hi Hetal and Anuja

    Wow … the naan looked so soft. The kalonji addition looked so good. Have to try this …
    Do I have to grease my baking pan (don’t have a pizza stone) ’cause the dough is sticky or put the naans on an aluminium foil ??


    1. Hi Bindu,

      You do not need to grease the pan to make the Naans. Please do consider getting a pizza stone, they are inexpensive ($10.00) and worth the investment.

  31. Could you please post a recipe for fruit tarts (mini fruit tarts for parties). I have my daughter’s first birthday party next week.

    Thanks in advance

    1. Hi Avantika,

      We have Fruit Tart on our list but unfortunately will not be able to get it to you in time for your daughter’s birthday.

      Wishing your daughter a very Happy Birthday!

  32. hi beautiful ladies,

    u r fantastic….

    just a quick question…can we do naan without yeast? if so, can u let us know how…

    also i really wana know how to make calzone…can u show us plz…

    keep on rocking…


    1. Hi Hanna,

      We’ve tried many different variations of this recipe without yeast, but the results were not what we were looking for. We used baking powder and baking soda but the taste of the naan was not authentic.

  33. Thanks SO MUCH for your naan recipe. What size food warmer did you use – that fits naan?

    Your recipes are so reliable and delicious.

    1. Hi Sheri,

      The smallest one we carry (1500 ml) is perfect for most Indian breads. Since Naans are a little bit bigger, you may want to consider buying the next step up.

      Or else, just make cute little naans πŸ™‚

  34. Can you please show us how to make Whole wheat bread at home? I am tired of worrying about so many ingredients added to the store bought bread and would prefer to bake it myself at home! Thank you.

  35. Wow….what better could be this.You guys rock.Just a quick question, there was a very good base over the cutting board on which the naan were being rolled.Just curious !!!!!

    1. Thanks Seena! The base is called “Silpat”. It’s great for rolling as well as placing on the bottom of cookie sheets so they don’t stick.

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