Naan Bread (with Yeast)

This super simple Naan bread recipe on the stove top yields amazing & authentic results! The Naan made this way tastes just as a restaurant Naan – IF not better!

Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

If you were to step into an Indian restaurant and gaze around, chances are you spot these beautiful, spongy Naan breads on almost every table. They’re just so elastic yet soft at the same time that make them so fantastic to pair with spicy sides. Sure, they aren’t the best breads to bet your health on. But once in a while, go ahead and treat yourself to something as exotic and yet as humble as a Naan.

There is another Naan recipe on this blog. And that was kind of an attempt to recreate the texture of a restaurant Naan without using Yeast. While I still love that recipe, I’ve also discovered that using yeast in the Naan dough definitely pays off. If you’re looking for the authentic texture, you absolutely should consider using yeast in your dough.

Another point to note is that Naan is often cooked in clay ovens, which are impossible to store at homes. So you can either bake them in the oven (which would be a slow and boring process) or speed up things by directly cooking them over the fire. I don’t know if I can claim this as the most authentic recipe there is, but I can promise you a restaurant quality Naan in just 15 minutes (that is of course, minus the waiting-for-the-dough-to-rise time).   

Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

Naan Bread Recipe | How to make Authentic Naan at Home – Printable Recipe
Naan Bread
 
Prep time
Cook time
Total time
 
Easy to make Naan Bread Recipe (with Yeast) on a stove top
Author:
Recipe type: Bread
Cuisine: Indian
Serves: around 8-12 medium sized naan breads
Ingredients
For the Naan Dough
  • 3 cups All Purpose Flour (maida)
  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Plain Yogurt
  • ¾ teaspoon Salt (adjust to taste)
  • 1 cup Water
  • 1 teaspoon Yeast (Instant or Active Dry)
  • 1 teaspoon Sugar
  • 1 teaspoon Black Caraway seeds (Kalonji) - optional
Others
  • Water
  • Flour
  • Butter, optional
Instructions
  1. If using active dry yeast you'll have to activate the yeast. Dissolve sugar in warm water and add yeast. Let it rest for 3 minutes. You'll notice that the mixture starts bubbling. If you're using instant yeast, you can do the same thing. Only difference is that the mixture wont bubble up
  2. Mix the black caraway seeds, salt and flour together. Add oil, yogurt and mix well.
  3. Pour in the warm yeast solution and mix until combined.
  4. Knead the dough for 5-10 minutes or until the dough is smooth and elastic.
  5. Place in an oiled bowl. Cover and let the mixture rise in a warm spot for 45 min to 1 hour or until the mixture doubles in volume.
  6. Gently deflate the dough and divide into equal portions. Roll into smooth balls.
  7. Meanwhile heat a non-stick or flat pan on the stove top.
  8. Take a rolling pin and roll out each ball of dough into a circle. The thickness can be as much as you want. Ideally, you should roll out to about ¼ inch thick circle. On the side facing above, lightly dab with some water and sprinkle a few black caraway seeds on top. This will help them stick to the dough and enhances flavor.
  9. You can directly cook this as is. If you want a more authentic Naan shape, pick up the rolled out Naan and slightly pull in from the opposite directions to elongate the circle into a oval shape.
  10. Place the side facing above ((the one with the seeds) directly onto the pan. Let it cook on medium heat for 3-4 minutes. Once it is cooked, it will start releasing from the sides. Flip and continue to cook for another 3-4 minutes.
  11. If you want, you can spread some butter or garlic butter on the top side.
  12. Serve hot with any gravy dish of your choice.
Note:
  1. You can also bake them. But the stove top method is quick and easy
 Naan Bread Recipe | How to make Authentic Naan at Home – Step by step pictures

It’s really simple! Add all the dry ingredients together, mix it once. Add the yogurt, yeast dissolved in warm water and mix until combined. Knead for 10 minutes until you have a smooth, elastic dough
Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

 

{Forgot to click pictures of the dough & the dough rising! Oops! 🙂 But it’s pretty much the same as all yeast dough!

Once the dough has risen, deflate, form into balls. Roll out the dough into a circle. The thickness should be as you like. Then pull from opposite directions slightly to elongate and give it a typical Naan structure. Gently apply water on the top side of the formed Naan and sprinkle kalonji on top.
Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

You can directly cook on the heat if you want. Or simply cook on a pan like you would a pancake or a tortilla. cook on both sides for about 3-4 minutes.
Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

You can also apply butter on one side if you want Butter Naan
Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

Enjoy hot with a nice gravy side dish
Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

I personally love Paeer Pasanda with my Naan!
Naan Bread Recipe | How to make Authentic Naan at Home on a stove top | Foodomania.com | Step by Step Recipe

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10 Replies to “Naan Bread (with Yeast)”

  1. […] this burger recipe with leftover paneer. After having enjoyed a rich meal of Paneer Pasanda and Naan the previous day, I was in no mood for another royal meal. I wanted something light, fresh and […]

  2. I love naan very much. At home made naan is not much elastic as compare to Hotel. I have seen many sites recipe and try to make as mentioned with same ingredients, but not succeed that much elastic. What other ingredients they used for elastic. Pl. reply.

    1. Did you try this recipe? Have you used yeast? The only way you’re going to get more elasticity is by using the right quality of yeast, kneading extremely well for at least 10 minutes to make a smooth dough and letting the dough rest and rise for 1 hour… This will develop the gluten and give you an elastic texture.

      1. Yes I have used better quality of yeast and done same thing as you have mentioned in the site. kept the dough more then 10 minutes approx. 20 mint. Dough have made same as per shown in sites. After cook its got same as normal roti type. Where I have made mistake.

        1. I said “knead” for 10 minutes and let it rest in a warm spot for 45 minutes to 1 hour. You need to let the yeast work on the dough and let the dough rise and increase in volume.

  3. appricate to the admin who made this very good site blog part of foof section with great info thank tone

  4. i am a north indian guy….i dont like the naan but after i show these pics and recipes i eager to eat this… thanks for sharing this recipies and beautifull naan pics..
    i love it…

  5. I love naan, and love to eat it with Paneer tikka masala…..This is a nice and easy recipe for making Nan at home. The Black Caraway seeds gives it a very distinct flavor. Thank you for this one Kavitha!

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