Easy to make naan at home. No tandoori oven needed!

Makes 8 servings


  • 1/4 cup milk
  • 1/2 packet yeast (about 1 tsp.)
  • 1 tsp. honey
  • 4 cups all purpose or whole wheat flour
  • 1 tsp. salt
  • 1 Tbs. unsalted butter, melted
  • 1 Tbs. plain yogurt
  • Water
  • Ghee
  1. In a glass measuring cup, warm milk in the microwave for about 10-15 seconds until lukewarm. Add yeast and honey. Let sit for 10 mins until bubbles form.
  2. Meanwhile in a large bowl (or stand mixer), stir together flour and salt. Add milk mixture, butter, and yogurt along with enough water to make a dough (about 1 cup).
  3. Knead either by hand or in the mixer on medium setting with a dough hook attached for 5 minutes. Cover and let the dough rise in a warm place for 1 hour.
  4. Divide dough into 8 equal sized balls. Roll each ball into approximately 8” long ovals.
  5. Heat a tawa or cast iron pan on medium high heat. Brush with ghee and roast each naan until mottled and brown on both sides, about 3-4 minutes per side.
  6. Enjoy with Butter Chicken or Vegan Palak Tofu.


  • If bubbles don't form in the first step, it means the yeast is inactive. Try again with fresh yeast.
  • You can make this dough ahead of time - in fact, a slower second rise in the fridge overnight results in a tastier naan! After rolling the dough into 8 equal parts, place in an oiled airtight container, and refrigerate overnight or up to 1 week. Roll out the naan and continue with the rest of the steps. 
  • For thicker naan, roll the dough balls out a little smaller and thicker.
  • For garlic naan, after you roll the dough out, add ghee and fresh minced garlic on top and continue roasting. Sprinkle with cilantro before serving.

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