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Naan Bread

Naan Bread

Updated November 4, 2026

Soft Indian flatbread with charred bubbles, brushed with garlic butter.

Traditional naan is cooked in a tandoor; cast iron gets closest at home. The dough can rest in the fridge overnight for next-day naan.

Variations: garlic naan, cheese naan, keema naan. Works under the broiler too for extra char.

Cook time
2 hrs
Rating
…

Ingredients

Scale
Measurement units
  • Whole milk, warmed to lukewarm
  • Sugar
  • Active dry yeast
  • All-purpose flour
  • Salt
  • Baking powder
  • Plain whole-milk yogurt
  • Egg
  • Vegetable oil
  • Butter, melted
  • Garlic cloves, minced
  • Fresh cilantro, chopped (optional)

Instructions

Make the dough
Make the dough
Prepare the garlic butter and divide dough
Prepare the garlic butter and divide dough
Roll and cook naan
Roll and cook naan
Add the fresh herbs
Add the fresh herbs

Tomorrow's Meal

Crispy Naan Bread Panzanella with Charred Vegetables

Day-old naan torn into chunks, toasted until crispy, then tossed with charred vegetables, fresh herbs, and a tangy vinaigrette for a deconstructed bread salad

You'll need to pick up:

Cherry tomatoesCucumberRed onionFresh cilantro or mintLemon juiceOlive oilSalt and pepper

Quick overview:

  1. 1.Tear day-old naan into 1-2 inch chunks
  2. 2.Spread on baking sheet and toast at 375°F for 8-10 minutes until golden and crispy throughout
  3. 3.Char tomatoes and onions in a hot skillet or grill pan until blistered, 3-4 minutes
  4. 4.Combine warm naan chunks with charred vegetables, cucumber, and fresh herbs in a bowl
  5. 5.Dress with olive oil, lemon juice, salt, and pepper; toss gently and let sit 5 minutes for flavors to meld
  6. 6.Serve warm or at room temperature

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