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    Home >> Indian

    Naan: Grilled Flat Bread from India

    Modified: Mar 8, 2021 · Published: Apr 4, 2020 by Analida · • Word count:1387 words. • About 7 minutes to read this article. • This post may contain affiliate links ·

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    Jump to Recipe Print Recipe
    Homemade Naan is an Indian flat bread. It's easy to prepare. Naan is eaten as an accompaniment to stews. Fresh herbs or nigella seeds can add an interesting flavor

    Naan is a flatbread original to Northern India. One could say that it is a close cousin to pita bread.  Naan is also prevalent in Central and South Asia where it is traditionally served as an accompaniment to stews.

    grilled naan on a wooden cutting board with black sesame seeds

    Jump to:
    • Naan vs. Pita
    • Step by step photos to make naan
    • Frequently Asked Questions
    • Naan - Grilled Flatbread From India

    Naan vs. Pita

    The history of naan can be traced to the 14th century, making it younger than its Middle Eastern counterpart-the pita.  Pita came first, however at the time, yeast as a leavening agent was not really understood.

    The first mention of  naan in recorded history is made by the Indo-Persian poet Amir Kushrau. In his writings, he refers to it as "light bread." Consequently, the word naan comes from the Persian word non which means bread. In Turkish languages, flat breads are also knows as nan.

    naan on an indoor grill with grill marks on top

    Traditionally naan is cooked in either a tandoor oven (derived from the Persian word tannur),  or  flat iron grill with concave sides called a tava. If you don't own either (most people don't), no worries, an outdoor grill, a stove top griddle or a sandwich press work equally well. When it's winter and 5 degrees I use my indoor sandwich press grill.

    Today, naan recipes have made it mainstream. Supermarkets are selling pre-packaged naan- plain or herb flavored. There is also naan pizza!!! This is definitely a nice change from the humdrum pizza dough. At home we often have a make your own pizza night where we use naan.

    Step by step photos to make naan

    A collage of photos showing the ingredients and steps to make naan bread on a griddle or panini press.

    1. Gather all your ingredients and have them measured out and ready to go. This is a very simple recipe with very few ingredients: dry active yeast, water, all purpose flour, sugar, pain yogurt, 1 egg and salt.
    2. Heat the cup of water in the microwave for about 30 seconds. The temperature should be around 100°F but not above 110°F. Check with a thermometer.
    3. Add the yeast and ¼ tsp of sugar to the water and let it sit for 10-15 minutes and it will appear frothy when ready.
    4. Mix together the beaten egg and the yogurt and set aside.
    5. In a large bowl add the flour, sugar and salt. Stir the dry ingredients to combine. Preferably you can do this in a stand mixer with a dough hook.
    6. Add the yeast water mixture and egg mixture.
    7. Mix with a dough hook on low-medium speed until the dough pulls away from the side of the bowl and forms a ball.
    8. Knead the ball on a floured surface for 10 minutes. You can poke the dough ball and it will spring back when it is ready.
    9. Place the dough in a bowl that has been lightly oiled to prevent sticking. Cover and set aside for 1 hour or until is has risen to about double in size.
    10. Punch down the risen dough and transfer to a floured surface.
    11. Form a ball and cut into 8 equal pieces.
    12. Place the dough balls on a sheet and set aside covered to rise for about 30-45 minutes.
    13. Preheat your grill or griddle while the dough rises a second time. After rising, roll out the dough balls on a floured surface into 6-8 inch rounds.
    14. Transfer to a plastic cutting board and brush with some melted butter on each side.
    15. Grilling can be done two ways. The first option is to use a panini press until golden brown. This will produce a crispy and more dense round.
    16. The second option would be grilling on a griddle until golden brown to even have a few black crispy bits. Grill on each side by flipping over. This will produce a soft fluffier round.

    Frequently Asked Questions

    • How long can I store the naan bread? You can keep this at room temperature for about 4-5 day. Keep it sealed in a container or zip-top bag to prevent drying.
    • Can I freeze naan bread? Yes, be sure to freeze in airtight freezer bags and it stores nicely for up to 3 months.
    • How do I know when to flip when cooking on a griddle? It will start to bubble up on top and you can lift the bottom slightly and check for a nice brown color underneath.

    Benefits to DIY

    • The recipe is fairly simple and not very time consuming.
    • The results are much better that anything you could buy in a store.
    • You can freeze it for later use without loosing flavor or texture.
    • Try it as an alternative to toast with your morning coffee/tea, or even as a substitute for pita with your  hummus.

    Naan is one of those items I alway have to order when I visit an Indian restaurant so I can dip it in spicy sauce.  A couple to try at home are chicken tikka masala and rogan josh.  Both of these have a tasty sauce that is perfect for naan dipping.

    If you like making homemade breads here are a few more to try that are traditional with an ethnic flair.  Moroccan country bread is a simple rustic bread that is typically eaten with tagine dishes.  Irish soda bread is one of my favorites to make for Saint Patrick's Day and goes will with Guinness beef stew.  Another exotic bread type dish I love to make is Lebanese cheese fatayer which is really easy to make with a pizza dough and filled with a feta cheese mixture.

    Looking for more recipes?
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    A photo of naan bread on a wooden cutting board.

    Naan - Grilled Flatbread From India

    Here is an easy naan recipe I like to make on my indoor grill or panini press . If you like naan and want to grill some during winter here is a great way to do it.  You can also use a griddle.
    5 from 7 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Indian
    Keyword: flat bread, grilled bread, simple bread
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10 servings
    Calories: 217kcal
    Author: Analida Braeger

    Ingredients

    • 1 package of dry active yeast (.25 oz.)
    • 1 cup water warm (about 110 F)
    • 4 cups all purpose flour
    • ¼ cup sugar
    • ¼ tsp sugar
    • 3 Tbsp plain yogurt
    • 1 egg beaten
    • 2 tsp salt

    1-2 Tbsp herbs such as parsley or chives are optional. Nigella seeds are also interesting to add for flavor.

    Instructions

    • In a small bowl place 1 cup of water in microwave and heat for about 30 seconds to about 100°F to 110°F. Using a meat thermometer test the temperature. Make sure it is not above 110°F. Add ¼ teaspoon of sugar and the yeast. Mix slightly and set aside for about 10-15 minutes or until it begins to appear frothy.
    • Mix beaten egg with yogurt and set aside.
    • In a large bowl place 4 cups of flour, ¼ cup of sugar and salt. Stir up the dry ingredients to combine.
    • Add the yeast water and the egg mixture and mix thoroughly until dough is soft. You can do all this in a mixer that has a dough hook attachment.
    • Once the dough is all mixed together, knead on a lightly floured surface for about 10 minutes. Place dough in a large bowl that has been oiled. Cover and set aside for about 1 hour or until it has risen to twice its size.
    • Punch down the dough and add the herbs blending them well into the dough.
    • Break off about 8-10 pieces the size of a golf ball and place them on a cookie sheet. Cover and let rise for about 30-45 minutes.
    • Preheat your grill or griddle. I use my panini press on about 375°F-400°F and the same on my griddle.
    • Roll out each ball into a thin circle around 6 to 8 inches in diameter. Place on a plastic cutting board to prevent sticking and brush with butter on both sides. Grill each circle for about 3-5 minutes on each side.
    • ** If you don't have an outdoor grill, a Panini press works well or a griddle as one you would use to make pancakes.

    Notes

    Frequently Asked Questions:
    • How long can I store the naan bread? You can keep this at room temperature for about 4-5 day. Keep it sealed in a container or zip-top bag to prevent drying.
    • Can I freeze naan bread? Yes, be sure to freeze in airtight freezer bags and it stores nicely for up to 3 months.
    • How do I know when to flip when cooking on a griddle? It will start to bubble up on top and you can lift the bottom slightly and check for a nice brown color underneath.

    Nutrition

    Calories: 217kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Cholesterol: 17mg | Sodium: 476mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Calcium: 26mg | Iron: 2.5mg

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    791 shares
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    Reader Interactions

    Comments

    1. Lisa/Syncopated Mama

      September 28, 2015 at 7:02 am

      I just made naan last week, but have never thought to cook it on a sandwich press like that - I'll have to try that next time! Pinning.

      Reply
      • Analida

        September 29, 2015 at 3:54 pm

        🙂 yes, try it out, it's very easy.

        Reply
    2. Hannah

      July 23, 2018 at 9:54 am

      5 stars
      Naan is prevalent in India movies, it can be seen in famous movies such as “3 Idiots” and many others. I always desired to have a taste of it. So thanks for making this post.

      Reply
    3. Elaine Scholl-Iglecia

      November 13, 2019 at 3:36 pm

      Trying your recipe for the first time. What setting and temperature would you recommend if cooking on a Griddler?

      Reply
      • Analida

        November 13, 2019 at 10:06 pm

        I usually grill mine at medium which would be 375°F and watch it close for nice grill marks with browning and just brown around the edges.

        Reply
    4. Amanda

      April 07, 2020 at 10:20 am

      5 stars
      What a great idea to make this on an indoor grill! The bread looks so perfectly cooked -- will be great on the side with a nice curry.

      Reply
    5. Ben

      April 07, 2020 at 7:32 pm

      5 stars
      I can't wait to try this. I love Naan, but I've never made it before. It seems like it's really easy to do.

      Reply
    6. Karen

      April 09, 2020 at 1:02 pm

      We've been making a lot of naan lately - love the idea of using a panini maker to bake it!

      Reply
    7. Heidy M

      April 10, 2020 at 8:18 am

      5 stars
      I am so excited to have found your blog. I am always on the lookout for (TRUE) ethnic blogs and I noticed your Naan recipe and knew from reading it yours would be the one I was looking for. all these years. I see so many others but usually, they aren't authentic and do not turn out as well. This naan was the best I have had in 20 yrs!!!! It's a keeper.

      Reply
      • Analida

        April 10, 2020 at 1:00 pm

        Thank you so much Heidy! We made this naan last week while sheltering in place and it is so good fresh and warm!

        Reply
    8. Julia Osgood

      April 11, 2020 at 10:43 am

      I’ve been wanting to try to make naan at home. I’ve been making Aloo Gobi recently and every time I make it, I wish for naan to go with it. This recipe looks easy so I’ll give it a try. I have a stove-top grill pan, so I’ll use that. Thanks for posting this. I enjoyed the bread history too.

      Reply
    9. GUNJAN C Dudani

      April 11, 2020 at 3:35 pm

      5 stars
      naan is quite regular in my house and everybody loves it. I love your recipe so next time I am attempting yours.

      Reply
    10. Marisa Franca

      April 12, 2020 at 7:04 am

      5 stars
      We had never tasted naan until our son came back from a tour of duty and was raving about some of the new dishes he had tried. Now we try to make it monthly and share it with him. We hadn't tried it on a sandwich press. It turned out perfect. Thank you for the idea.

      Reply
    11. Connie

      April 13, 2020 at 2:35 am

      You know, I always wondered how naan and pita were different. One of those things were you've thought about but never got around to look up, kind of thing. As you explained, it makes perfect sense on their similarity and difference in region of origin. And since I've been on a pizza crave, I think I'm gonna give this a try as the base! Good idea!

      Reply
    12. Kelly Anthony

      April 13, 2020 at 2:05 pm

      5 stars
      I've never maid naan before but my family loves all kinds of bread so I know this will be a popular recipe that we use over and over again.

      Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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