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Original naan recipe in a pan – super fluffy!

This is a simple naan recipe – soft and fluffy, just like in a Pakistani/Indian restaurant. Many people think that naan can only be baked in a tandoor oven with charcoal. But that doesn’t have to be the case: Even this Naan recipe can be prepared perfectly in the pann. I’ll show you how it’s done. Have fun with my naan recipe 🧡.

Naan recipe 1
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Naan recipe – the traditional preparation

Traditionally, they are baked in a very hot tandoor oven with charcoal or wood fire. The naan breads are stuck to the inside of the oven. The tandoor oven stores a very high heat of up to 500° degrees and therefore fills the inside of the flatbread with air bubbles and bakes it perfectly. We had naan bread very often, freshly prepared by my mother. She always used our tandoor oven for this. But when we had visitors and lots of flatbreads had to be ready quickly, she would also use the pan to make them. The naan breads turn out extremely delicious, soft, fluffy and with beautiful golden brown spots on the surface. Let’s take a closer look at the ingredients:-)

The ingredients at a glance

  • Flour. Wheat flour type 405 is best for naan bread
  • Yeast. I have used dry yeast for this recipe. You can also use fresh yeast and prepare according to the package instructions.
  • Baking powder. You can also replace baking powder with baking soda and 1 teaspoon of vinegar.
  • Salt. If you plan to eat it with a spicy curry dish, salt can also be left out.
  • Yogurt & milk. Should be at room temperature. For the vegan version: use soy yogurt & oat milk.
  • Liquid butter. It must not be too hot, otherwise there is a risk that the yeast will be destroyed. It should be lukewarm.
  • Other: Fresh herbs, garlic and butter.
Naan Rezept 3

The step-by-step guide

  1. Place the dry ingredients in a large bowl and mix together.
  2. Gradually add the yoghurt, melted butter and milk and knead well to form a smooth dough. As it is a slightly moist dough, you can lightly oil your hands. This makes kneading easier. Alternatively, you can use a kneading machine.
  3. Cover and leave to rest for approx. 60-90 mins. (The volume should have increased considerably).
  4. Carefully turn the dough out onto a floured surface and cut into quarters.
  5. Shape each part into a ball. Cover the balls with a tea towel and brush the surface with a little oil to prevent them from drying out. Leave to rest for a further 15 minutes.
  6. Heat a non-stick frying pan to full heat.
  7. First, carefully pull the dough balls apart with your hands. Only later, if necessary, use the dough roller.
  8. Place the flatbread on the hot pan.
  9. Bake for approx. 40 seconds on each side. When turning over for the 2nd time, press in places with a tea towel. This allows the heat to penetrate the naan bread.
  10. Spread the fresh naan with warm liquid garlic butter and top with fresh herbs.
Naan recipe 2

Does this naan recipe contain eggs?

There are no eggs in this recipe. For vegan naan, yogurt, butter and milk can be replaced with plant-based products.

Difference between naan recipe and roti recipe?

Naan and roti are both flatbreads, but differ in the ingredients used.
Roti, or chapati, is made from wholemeal flour and contains no yeast.
Naan is made from all-purpose flour/wheat flour and requires yeast and baking powder.

Naan video

SHIBA’S NOTES ON NAAN RECIPE:

  1. The resting time of the dough may vary depending on the temperature.
  2. When you melt the butter, let it cool down to lukewarm (or mix it with clear milk) before you use it, too hot would destroy the yeast.
  3. I recommend a saucy curry dish with naan bread. You can find lots of recipes for this on my website. Search for “curry”
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Naan
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3 more bread recipes from me

If you like my naan recipe, then I have 3 more flatbread recipes here. I’m sure you’ll like them too:

What do you think of my naan bread recipe?

If you’ve tried this recipe, feel free to leave me a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also pop over to Instagram and say hi:-)

Best regards

Unbenanntes Projekt 23
Naan Rezept 1
Shiba

Naan bread recipe in a pan

Naan — a simple recipe for naan bread made in a nonstick pan. Soft and fluffy, just like in Indian restaurants. This is the perfect recipe for it!
We had naan at home very often — always freshly made by my mother. She would always use our tandoor oven for it.
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
40-60Min 10 minutes
Total Time 2 hours 40 minutes
Servings: 4 Naan
Course: Side Dish, Bread, Fladenbrot, Frühstück
Cuisine: India, Pakistani, palestine, syria
Calories: 287
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 260 g wheat flour (type 405) * more for rolling out
  • 1 tsp baking powder
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 100 g yogurt room temperature
  • 80 ml milk lukewarm
  • 40 g butter (melted) alternatively: neutral oil
Sonstiges:
  • chopped herbs for garnish e.g., parsley
  • melted butter for brushing
  • flour for rolling out
  • oil for brushing

Equipment

  • 1 non-stick pan

Method
 

  1. Add the dry ingredients (flour, baking powder, salt, and active dry yeast) to a large bowl and mix.
  2. Add the yogurt, melted butter, and milk little by little and knead everything into a smooth dough. Since the dough is slightly sticky, you can lightly oil your hands to make kneading easier. Alternatively, you can use a stand mixer.
  3. Cover and let it rest for at least 20–30 minutes (more won’t hurt).
  4. Gently turn the dough out onto a floured surface and divide it into four pieces.
  5. Shape each piece into a ball. Cover the balls with a kitchen towel and brush the surface with a little oil to prevent them from drying out. Let them rest for another 10–15 minutes.
  6. Gently stretch the dough balls with your hands. Use a rolling pin only later if needed.
  7. Place the naan on a preheated pan. Cook both sides over medium heat until it develops light golden-brown spots. On the second flip, you can gently press down in places with a kitchen towel.
  8. Brush the fresh naan with warm melted butter and top with fresh herbs.

Nutrition

Calories: 287kcalCarbohydrates: 56gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.03gCholesterol: 5mgSodium: 60mgPotassium: 170mgFiber: 2gSugar: 3gVitamin A: 54IUVitamin C: 0.2mgCalcium: 100mgIron: 3mg

Notes

  1. I recommend serving naan with a saucy curry dish. You’ll find plenty of recipes for that on my page—just search for “curry.”
  2. Remember to take the cold ingredients out of the fridge ahead of time so they reach room temperature.
  3. Make sure the butter isn’t too hot, or it could kill the yeast.
  4. When cooking the naan in the pan, keep an eye on the heat to prevent burning.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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