Naan is a popular flatbread of Persian origin that was once enjoyed only by the rich and noble during the Mughal era. Today, it is a popular street food in India and Pakistan, just like parathas. Unlike a paratha, which is cooked on a flat griddle, naan is cooked at extremely high heat (900 degrees Fahrenheit) in a clay oven called a tandoor. In the USA, authentic naan usually requires a trip to a South Asian restaurant. This recipe is a shortcut version that may not be as good as authentic naan straight out of the tandoor but is a huge improvement on store-bought flatbreads. My favorite way to enjoy this easy naan recipe is with my dum ka keema, chicken tikka masala, tandoori fish, beef pasanda recipe, and chicken korma recipe.
Why you’ll love this recipe
Pantry ingredients - You’ll likely have all the ingredients for this easy naan recipe. The nigella seeds are easy to source and can easily be replaced with black sesame seeds. Easy recipe - By not using yeast and batch cooking the naan in the oven, this recipe comes together in half the time of an authentic recipe. Great for batching - Doubling or even tripling the easy naan recipe takes just a little bit of extra time, making it perfect for entertaining or making it for your family over the holidays. Egg-free - Many naan recipes have eggs added. This is not an authentic ingredient in traditional naan recipes; by omitting it, people with dietary restrictions can also enjoy the recipe. Adaptable recipe - Use gluten-free flour or substitute the milk, yogurt, and butter for a vegan option.
Ingredient notes
All-purpose flour - After testing this easy naan recipe multiple times with bread and all-purpose flour, I find that all-purpose flour is a more foolproof option, especially for beginners. Yogurt - Plain full-fat yogurt helps activate the baking soda for a better rise, and the fat makes the naan softer. Leavening agents - Baking powder and soda replace the yeast in the dough, helping it rise and making the naan fluffy and soft. Nigella seeds - These taste like a combination of onions and oregano and add lots of flavor to this easy naan recipe. Feel free to omit or substitute these if you have trouble sourcing them, but use them for best results.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Use bread flour - Bread flour has more gluten and, as such, gives the naan a chewy texture. I’ve tested this easy naan recipe with both types of flour and found only a marginal difference in the final results. My kids prefer the texture of the naan when I use all-purpose flour, but feel free to switch it up and see which one is their favorite. Cook the naan in a skillet - While it’s easier to batch cook the naan in the oven, cooking them in a hot cast iron skillet creates the perfect bubbles and char. Knead the dough using a different method - A Kitchen Aid isn’t necessary for this easy naan recipe. A food processor with a dough blade works great, and traditional hand kneading works just as well. I often teach this recipe in my cooking classes and knead my dough by hand. Try ghee - Use ghee instead of oil and butter for this recipe. It will result in a more authentic flavor. Change up the toppings - Use garlic, cilantro, cumin seeds, ajwain (caraway seeds), or even plain black sesame seeds for your naan. Make stuffed naan - Check out my leftover turkey recipe (for naan) and learn how to add fun fillings to this recipe for a complete meal.
Step-by-step instructions
Final step - Bake the easy naan in a preheated oven at 500 degrees Fahrenheit for 3-5 minutes (or less). Cook just until brown blisters form, and then remove from the oven. Immediately brush with butter, sprinkle with the sesame and nigella seeds, and serve.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
