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Naan bread (nan) is one of the most popular flat breads for mopping up curry. Recipes vary from India to Iran, but thanks to globalization it is found in Indian restaurants world over. Although naan is a flatbread much like roti, it has a denser texture due to its ingredients and cooking technique. Most naan bread recipes contain either or yeast, yogurt or milk to form a thick, yet soft dough, cooked in a tandoor. While this may be the case it is possible to replicate restaurant like naan at home in a few easy steps, without a tandoor or much hassle! Simply jump to the recipe or scroll for detailed instructions.

How to Make Restaurant-Style Naan Bread at Home

Naan bread definitely did not feature in Amma’s recipe collection; in fact she never tasted one… back in ‘the old days’, ‘there was no need to eat at an Indian Restaurant if you were Indian’. I first tasted naan bread sometime in my early twenties at my celebratory graduation dinner with my sisters. My first taste of naan and the last meal I ate with all siblings seated at the same table. How times have changed. Then all we aspired to was the future – now that is here …we long for the simplicity of days gone by. I prefer naan breads which are less doughy  (pita bread like) to softer  roti  like, ones that can be pulled apart easily. For this recipe I have opted for simple soft bread dough using warm milk and yeast. From previous experience naan made with yogurt (and sometimes egg) tend to be far too dense. My motto…keep it simple!If you too prefer a less doughy naan, simply roll flat. For a more luscious, chunky naan, roll the dough thick.

Ingredients for Naan Bread

all purpose or cake flour

warm milk

dry yeast (instant yeast)

salt

sugar

oil

Optional  for Garlic Naan

•   butter or ghee
•   garlic
•   finely chopped coriander

3. Press the dough then roll into a ball. Flatten then cut into sections if you would like to make the teardrop shaped naans or roll into balls if you prefer circular naans.

4. To cook the naan breads heat a non stick pan, skillet or tawa on medium heat at least 10 minutes before cooking the naan bread. 5. Place each naan on the hot pan. Cook each side for 20-30 seconds turning until both sides are evenly cooked. Spread with melted butter. For garlic naan add grated garlic and chopped coriander to the melted butter. Serve warm with curry of choice.

Easy Naan Bread Recipe

Naan Bread FAQ

Will Naan Be Soft The Next Day?

This naan bread recipe resulted in perfectly soft naan bread the next day…still soft and still delicious. I was still able to roll and tear apart the bread revealing thin layers similar to Amma’s Soft Roti.

SOFT NAAN TIP: Only apply melted butter to the naan you intend to serve for a meal. Store the remaining naan in an airtight container or wrapped in a cloth. Reheat naan bread on a medium heat pan when serving, this will keep the naan fresh. You can also freeze naan. Simply leave it out of the freezer for an hour or two before you intend to serve the naan bread. Reheat for just-cooked freshness.

What Is The Difference Between Naan and Roti

Naan has a delicious soft bread-like texture as a result of leavening agents such as yeast, yoghurt or baking powder which gives the dough a very soft texture. As a result, naan is perfect for dipping into gravy curries. It soaks ups Curry better than Roti does. Roti on the other hand has a soft flexible texture perfect for creating wraps and for vegetable curries which tend to have less ‘gravy‘.

Soft Naan vs Soft Roti… see for yourself…