Summary: A dough made from flour, yogurt and yeast is left to rise until doubled. Portions are rolled into ovals, cooked on a searing hot griddle until dark spots appear, and brushed with ghee. Total time 120 minutes including proving, makes 6 servings.
Have you cooked this recipe? Share your result with the community.
Category: Bread and Pastry · Indian Cuisine
Success rate: not rated yet% of users have mastered this recipe
Quick overview
- Dish: Naan – traditional Indian flatbread baked at high heat in a tandoor
- Category: breads, indian-cuisine
- Cuisine: Indian
- Main ingredient: Plain flour, 500 g (wheat, for the dough) (quality specification)
- Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
- Total time: 120 minutes (25 min preparation + 95 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 174 g)
- Key technique: Yogurt-based yeasted dough cooked on a hot griddle or in the oven
- Preparation types: Proving, griddle cooking
- Dietary info & allergens: gluten (plain flour); milk (whole yogurt, ghee, milk)
- Suitable for: Family dinner, dinner with friends, a festive multi-course table, or batch cooking for several days ahead.
- Nutritional values (per 1 serving): 445, Protein: 11.1 g, Fat: 15.7 g, Carbohydrates: 64.8 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: Indian pale lager, dry Riesling, masala chai
- In brief: A dough made from flour, yogurt and yeast is left to rise until doubled. Total time 120 minutes, 6 servings.
WAGUU says: “Naan is cooked on a griddle so hot that the dough doesn’t have time to dry out.”
Key facts
| Preparation time: | 25 |
| Cooking time: | 95 |
| Temperature: | Griddle 250–280 °C, oven 250 °C with a stone, proving 28–30 °C |
| Number of servings: | 6 |
At a glance
Naan is recognised by its spots: dark brown in places, pale in others, soft on the surface and airy inside. The griddle temperature and dough thickness are what matter – a thin naan stays dry, a thick one won’t cook through. If the dough isn’t proved enough, you get a flatbread as hard as a biscuit.
Ingredients
Base servings: 6 servings • Serving weight: 174 g
| Ingredient | Amount | Quality |
|---|---|---|
| plain flour | 500 g | wheat, plain, sifted |
| whole yogurt | 200 g | full-fat, at room temperature |
| dried yeast | 7 g | instant dried |
| sugar | 1 tsp | granulated, for the yeast |
| salt | 1 tsp | fine |
| vegetable oil | 30 ml | neutral flavour, for the dough |
| ghee | 50 g | clarified butter, for brushing the flatbreads |
| garlic | 4 cloves | fresh, finely chopped |
| fresh coriander | 25 g | fresh, chopped |
| nigella seeds | 1 tsp | whole, for sprinkling |
| milk | 100 ml | full-fat, lukewarm, for the dough |
| water | 100 ml | lukewarm, for the dough |
Why you’ll love this recipe
- Soft even on the second day: The yogurt in the dough breaks down gluten, which is why naan stays moist. Reheated in the oven it tastes almost freshly made.
- Baked without a tandoor: A cast-iron griddle heated until smoking gives the same spots as a tandoor. An oven with a stone works too.
- A side that makes itself: The dough proves unattended and the flatbreads are done in two minutes. For dinner, just mix the dough in the afternoon.
Success guaranteed: The yogurt in the dough contains lactic acid, which breaks down gluten and makes the dough more supple. That’s why naan is soft even on the second day. Yeast needs warmth and time, so the dough is left to rise until doubled. Salt carries the dough and the butter used for brushing, so the finished naan isn’t salted again. The dark spots on the surface come from the rapid charring of a thin layer of dough at high heat and carry a flavour that oven baking can’t give.
Recipe overview
Preparation: 25 min | Cooking: 95 min (including proving) | Difficulty: Easy | Servings: 6 | Type: Side | Origin: Indian
Detailed method
Total progress: 0 % done
Phase 1: Making the dough – 15 min
Equipment: bowl, wooden spoon, tea towel
1. Stir the yeast and sugar into the lukewarm milk and leave for five minutes. Foam should appear on the surface, which means the yeast is alive.
2. Mix the flour with the salt, add the yogurt, oil and the frothy yeast mixture. Add the water a tablespoon at a time and knead until the dough is smooth and elastic.
VKB: The dough is smooth, elastic and doesn’t stick to your hands. When pressed, it slowly springs back.
Before you move on:
Hot milk kills the yeast and the dough won’t rise. The milk should be lukewarm, comfortable to hold against your wrist.
Phase 2: Proving the dough – 75 min
Equipment: bowl, tea towel, warm place
1. Cover the dough with a tea towel and put it in a warm, draught-free place. Leave it to rise until doubled in volume.
2. Briefly knead the risen dough to knock out large bubbles. Then divide it into equal portions and let them rest for a few minutes.
VKB: The dough has doubled in volume and sounds hollow when tapped. After kneading it’s smooth again and holds a ball shape.
Before you move on:
Dough in a draught rises unevenly and the flatbreads puff up inconsistently. Find a draught-free spot and don’t lift the towel.
Phase 3: Rolling the flatbreads – 10 min
Equipment: rolling pin, board, tea towel
1. Roll each piece into an oval 3–4 mm thick. Dust the dough with only a little flour so the flatbread doesn’t dry out.
2. Gently pull one end of the oval into a point so the flatbread gets its characteristic teardrop shape. Cover the finished flatbreads with a tea towel so they don’t dry out.
QC: The flatbread is evenly thin, springs back under your fingers and holds its teardrop shape. It folds without breaking.
Before you move to the next step:
A thick flatbread won’t cook through and stays heavy inside. A thin one burns. Keep the thickness between 3 and 4 mm.
Phase 4: Cooking on the hob – 12 min
Equipment: cast-iron griddle or frying pan, tongs
1. Heat the griddle dry until it’s almost smoking. Place the flatbread on the griddle and cook until bubbles appear on the surface.
2. Flip it and cook the other side until dark spots appear. Press the flatbread against the griddle so the top layer cooks through too.
QC: The surface has dark spots and bubbles, the flatbread is soft and pliable. It sounds hollow when tapped, meaning there’s air inside.
Before you move to the next step:
On a griddle that’s not hot enough, the flatbread stays pale and tough. Heat the griddle long enough and cook the flatbreads one at a time.
Phase 5: Brushing and seasoning – 6 min
Equipment: brush or spoon, small bowl
1. Melt the ghee and mix with chopped garlic. Brush the hot flatbread immediately with the ghee so it soaks into the surface and the flatbread stays soft.
2. Sprinkle the flatbread with chopped coriander and nigella seeds. Always brush it straight from the griddle, not after it has cooled.
QC: The surface of the flatbread is glossy, the ghee has soaked in and hasn’t pooled on top. The garlic is evenly distributed and the coriander sticks.
Before you move to the next step:
A cooled flatbread won’t absorb the ghee and stays greasy on the surface. Brush it while still hot and keep it wrapped in a tea towel.
Phase 6: Keeping warm and serving – 5 min
Equipment: bowl, clean tea towel
1. Stack the cooked flatbreads in a clean tea towel and cover them to keep them soft. The towel holds in moisture and stops the naan from going hard.
2. Serve the naan in a basket lined with a tea towel. Offer it with curry, dal or grilled meat.
QC: The flatbreads are soft, pliable and warm. After ten minutes in the towel they can still be folded without breaking.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| cast-iron griddle or tawa | 30 cm diameter, thick base | oven with a baking stone heated to 250°C | a thin pan warps and the flatbread cooks only in the middle |
| rolling pin | 40 cm long | stretching the dough by hand | a thick sheet won’t cook through and stays heavy inside |
| pastry brush | silicone, 5 cm wide | spoon and quick movements | with a spoon the ghee runs to the edges and the flatbread absorbs it unevenly |
| clean cotton tea towel | 60 by 60 cm | sealable bowl with a lid | flatbreads left uncovered go hard within five minutes |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 1071 kJ / 256 kcal | 1862 kJ / 445 kcal | 11171 kJ / 2670 kcal |
| Fat | 9.0 g | 15.7 g | 94.2 g |
| of which saturates | 4.0 g | 7.0 g | 41.8 g |
| Carbohydrate | 37.2 g | 64.8 g | 388.8 g |
| of which sugars | 2.4 g | 4.1 g | 24.6 g |
| Protein | 6.4 g | 11.1 g | 66.6 g |
| Salt | 0.5 g | 0.9 g | 5.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: The dough is smooth, elastic and doesn’t stick to your hands. When pressed, it slowly springs back. Hot milk kills the yeast and the dough won’t rise. The milk should be lukewarm, as if you can hold it on your wrist.
- Tip 3: The dough has doubled in volume and sounds hollow when tapped. After knocking back, it’s smooth again and holds its shape as a ball. Dough in a draught rises unevenly and the flatbreads puff up inconsistently. Find a draught-free spot and don’t lift the tea towel.
- Tip 4: Prepare the ingredients on the worktop in small bowls beforehand. Indian cooking relies on spices added in a precise order, and there’s no time to measure during cooking.
Scientific background
At a griddle temperature above 250°C, water on the dough surface turns to steam and the dough puffs up quickly. Bubbles and dark spots form on the surface. The lactic acid in the yogurt partially breaks down the gluten, which makes the dough more stretchy and prevents it from tearing during rolling. Brushing with ghee seals the surface and keeps moisture inside the flatbreads.
Fine Dining – Professional techniques
- Plate composition: Fold the flatbread into quarters and stand it in a basket lined with a tea towel. A folded flatbread stays warm longer.
- Texture contrasts: Brush the surface with garlic ghee at the table. The aroma is released by the heat of the flatbread and guests smell it before they take their first piece.
- Temperature contrast: Sprinkle the flatbread with coriander and nigella seeds. The green colour on the golden-brown surface is the visual centre of the side dish.
- Aromatic additions: Serve it in a basket with pickled onions and yogurt. The acidity and coolness balance the richness of the ghee on the surface.
Sensory radar
- Appearance: The flatbread has a teardrop shape, dark spots and bubbles on the surface, is glossy with ghee and sprinkled with green coriander.
- Aroma: Warm yeast from baking, then garlic on ghee and finally fresh coriander.
- Taste: Gentle acidity from the yogurt, sweetness from the wheat and a finish of garlic and coriander.
- Texture: Surface soft and slightly rich, inside airy and pliable. The flatbread can be folded without breaking.
Pairings
- Indian light lager: A highly carbonated lager cleanses the palate between bites of rich flatbread and curry. Serve at 5–7 °C.
- Dry Riesling: Riesling’s acidity keeps pace with the garlic and ghee on the surface of the flatbread.
- Masala chai: Masala chai with milk, ginger and cardamom. It suits a warm flatbread better than a cold lemonade.
Different ways to make it
- Garlic and coriander naan:: Chopped garlic and coriander are pressed into the dough before baking. The aroma is more pronounced and the bread suits meat dishes.
- Yeast-free naan:: The dough is raised with bicarbonate of soda and yogurt and doesn’t need to prove. The bread is ready in half an hour and stays soft the next day.
Allergens and dietary information
Contains: gluten (plain flour); milk (plain yogurt, ghee, milk) • Gluten: no, the recipe contains gluten (wheat flour) • Not suitable for: people with coeliac disease, gluten and milk allergy
Suitable for
Family dinner, dinner with friends, a festive table with several courses, or making food for several days ahead.
Substitution guide
- plain flour: wholemeal wheat flour (the dough will be denser)
FAQ
Why did my naan turn out hard?
The dough was under-proved or the flatbread was baked too long at a low temperature. The griddle must be almost smoking and the flatbread bakes quickly.
Do I need a cast-iron griddle?
No, but a thick base is important. Use a non-stick pan with a thick base or a baking tray with a baking stone in the oven at 250 °C.
What can I brush naan with instead of ghee?
Melted butter or vegetable oil with garlic. Ghee, however, withstands higher temperatures and doesn’t give the flatbreads a milky aftertaste.
Can I make the dough the day before?
Yes, leave it overnight in the fridge. Take it out two hours before baking so it relaxes and comes to room temperature.
Is naan suitable for a gluten-free diet?
No, it is based on wheat flour. A gluten-free version needs to be made from a gluten-free flour blend with added xanthan.
What to serve with naan?
With curry, dal, butter chicken or grilled meat. Tear the flatbread by hand and scoop up the sauce with it.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Make the masala (fried spice base) in double quantity and store half in the fridge. When cooking for more people, cook in two pans, not one large one – spices don’t fry evenly in too thick a layer. • 10+ people: A tandoor can be replaced by a grill or a cast-iron pan heated in the oven to maximum. Prepare the naan dough and the chicken marinade the day before and keep them in the fridge – both flavour and texture will be better.
Sides and serving
Serving: Serve naan immediately after baking, brushed with ghee and sprinkled with coriander. It goes well with curry, dal and meat dishes, which you scoop up with the flatbread.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: in the oven at 180 °C for three minutes; in the microwave it goes soft
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Indian dishes: traditional recipes from Indian cuisine
Butter Chicken – chicken in a mild creamy tomato sauce with butter and aromatic spices
Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce
Tandoori Chicken – chicken marinated in yogurt and spices and cooked at high temperature
Biryani – aromatic layered rice with meat, saffron and a spice mix
Palak Paneer – Indian paneer cheese in a mildly spiced spinach base
Palak Paneer – Indian paneer cheese in a mildly spiced spinach base
Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onions and aromatic spices
Dal Tadka – lentils flavoured with fried spices, garlic, onion and chilli
Masala Dosa – thin crispy fermented rice and lentil pancake with spiced potatoes
Samosa – fried triangular parcels filled with potatoes, peas and spices
Chole Bhature – spiced chickpeas with large fried leavened bhature flatbreads
More recipes you might like
Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, methods and nutritional values.
Photo gallery of the process
Photos from the community: Cook, take a photo and share the result.
You can upload photos in the comments below or send them by email.
Have you filmed a video of our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we’ll be happy to publish it and help you and your content get noticed.
Most common mistakes
- Making the dough – Hot milk kills the yeast and the dough won’t rise. The milk should be lukewarm, as when you can hold it on your wrist.
- Proving the dough – Dough in a draught rises unevenly and the flatbreads puff up unevenly. Find a draught-free place and don’t lift the cloth.
- Rolling the flatbreads – A thick flatbread won’t cook through and stays heavy inside. A thin one burns. Keep the thickness between three and four millimetres.
- Cooking on the griddle – On a poorly heated griddle the flatbread stays pale and tough. Heat the griddle long enough and cook the flatbreads one at a time.