A Spicy Perspective

Easy Naan Recipe

Perfect Easy Naan Recipe | ASpicyPerspective.comFluffy with crisp edges, this Easy Naan Recipe reminds me of summers in Asia.

Easy Naan Recipe | ASpicyPerspective.com
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Every summer through high school and college, I spent one to two months overseas with a nonprofit that gave teens missions and international aid experiences.

By age 20 I had been to India three times, as well as Thailand, Cameroon, Liberia, and China. India being a personal favorite.

Easy Indian Naan Recipe | ASpicyPerspective.com

I loved to love the flavors and aromas of India. Although I’m hard-pressed to find an Indian dish I don’t like, I do have my favorites, that years later a still make at home.

These recipes always take me back to the bustling streets and colorful scenery of India. Even a dish as simple as my Easy Naan Recipe are a pure nostalgic joy to me.

The naan bread we ate in India was cooked in a tandoori oven and was a soft bubbly oval with crispy edges.

The Best Easy Naan Recipe | ASpicyPerspective.com

I have remade my Easy Naan Recipe multiple times over the years in order to get it as close to my memory as possible.

There are many variations of naan recipes. In some, eggs, milk, and baking powder are used. In others, yeast and yogurt. This Easy Naan Recipe is my personal favorite!

Easy Naan Recipe | ASpicyPerspective.com
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Easy Naan Recipe

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Easy Naan Recipe - Fluffy, crusty, irresistible Indian Naan Bread made in the oven. This naan bread recipe is so simple, it's perfect for new bread bakers.
Servings: 8 pieces


  • 1 1/2 tablespoons dry active yeast
  • 2 teaspoons granulated sugar
  • 3/4 cup warm water
  • 2 teaspoons salt
  • 2 tablespoons melted butter + extra for serving
  • 1/2 cup plain yogurt
  • 3 1/2 cups bread flour


  • Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
  • Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.
  • Oil the mixing bowl, then cover and let the dough rise until doubled in size, 1-2 hours.
  • Preheat the oven to 450 degrees F. Place two baking sheets in the oven to heat. Baking stones work best!
  • Dump the dough onto a floured surface. Cut the dough into 8 equal pieces. Use a floured rolling pin to roll the dough into large ovals, about the length and size of a large shoe.
  • Place the ovals on parchment paper to rest. Once all the dough in ready, brush with melted butter and place on the HOT baking sheets, butter side down. Brush the tops with butter and bake for 3-4 per side, flipping once. Serve warm, brushed with more melted butter.


NOTE: You could add chopped garlic or a variety of seeds to the naan dough for variation.


Serving: 1piece, Calories: 238kcal, Carbohydrates: 41g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 616mg, Potassium: 85mg, Fiber: 1g, Sugar: 1g, Vitamin A: 105IU, Calcium: 27mg, Iron: 0.5mg
Course: Bread
Cuisine: Indian
Author: Sommer Collier

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8 comments on “Easy Naan Recipe”

  1. How long does the cut dough need to rest before baking? I’m excited to try this out, I absolutely love naan.

  2. This recipe is kind of strange. I pride myself in making good breads, ;however this dough did not rise  It’s been almost 3 hrs and looks exactly the same.

    • Hi Ingrid!

      Sorry that happened. It sounds like you need to throw out your yeast and get a new jar. I usually do this with yeast, baking powder, and baking soda right before baking season, just to be safe. :)

  3. Pingback: Easy Naan Recipe | My Meals are on Wheels

  4. Naan may just be my favorite part of Indian food.

  5. This sounds so yummy, I can’t wait to try it! You said to brush the tops of the dough with butter before placing on the hot baking sheet. Do you place it butter-side down or butter-side up, and then do you brush other side with butter when flipping it over? Thank you!

  6. Thanks for nice, easy to read recipe. I have made naan before but misplaced my recipe.  I have found naan is best eaten same day… so delicate it fades quickly.  Also, I had good luck putting the raw dough directly on my outside grill, brushing a couple of times with ghee and flipping only once. Gets that nice charcoaly edge.