Stove Top Naans
Home-made naans
One great thing about Indian curries is that they usually taste better warmed up the next day. My family likes to go camping and we almost always have a big curry feast the night of arrival. While other campers are bringing out the hotdogs and burgers, we’re digging into our curries.
Freshly made naans are always part of our dinner. I make the curries the evening before and then warm them up next to the fire. This fantastic naan recipe brings it all together.
You can make the naan dough the day before. In fact, by letting it rise for 24 hours, you will end up with nicer, more chewy naans just like those in your favourite tandoori restaurant.
To demonstrate just how easy this naan recipe is, I’ve put together a small video of a naan being made on my home stove. Be sure to try this yourself and let me know how it goes!
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A Stove Top Naan Recipe That is Easy and Delicious
Ingredients
Instructions
If you like this naan recipe, be sure to leave a comment and please let your friends know about The Curry Guy!
Trying this tonight for tomorrow’s dinner…you don’t say when rising for 24 hours if the dough should be in the refrigerator or can just stay in a warm place (like an unheated oven)
Hi Shannon
I usually just keep mine on the kitchen counter covered tightly with cling film. You could place it in the fridge but take it out a few hours before cooking. Thanks.
Dan
OMG, I’ve just made these……perfect. Even my fussy eater man loved them. Thanks
Can we substitute dry yeast for this recipe?
Hi Cookie
You can use dry yeast but I have found the fresh yeast works a lot better. If you can get fresh yeast give it a try. Many supermarkets that have fresh bread will give away fresh yeast. Those that charge don’t charge very much.
you may use baking powder and baking soda instead of yeast
Thanks Saurav. I do often. I have so many naan recipes. I just don’t have the time to write them all down. LOL.
Cheers,
Dan
Mmmm, made these today using dried yeast (we live in Crete and I don’t know how to ask for fresh yeast in Greek ..lol) and we had them with lenta dahl and chicken curry….they were really easy to make and absolutely delicious. Thanks Dan
Thank you Gilly for trying the recipe. I’m really glad they worked out for you. 🙂
Thanks for the recipe, Dan, turned out yummy. Naan is a bit of a holy grail and it’s great to be able to make them without a Tandoor, although you’d have to admit that those guys really know what they are doing! I’ve subscribed to your blog by email, let us all know when your e-book is ready, I’ll buy it for sure.
I’m in Queensland Australia (born UK) and here the Indian Restaurants are mostly owned by UK migrants who themselves came from India/Bangladesh restaurant families, so the food is virtually identical to BIR, Lamb Madras, Chicken Tikka Masala etc and is becoming really popular although not as much so as the UK. Yet.
Hi Mike
Thank you very much for trying the recipe. I have a tandoor which I use in the Summer but I think this recipe is almost as good. Thank you for subscribing to my blog. I really appreciate it.
These Naans were absolutely amazing, will never buy from supermarket again. Bakers at the supermarket gave me a nice lump of fresh yeast so froze what was left.
Great to hear Andi. I love this recipe and make it all the time.
Dan
I cannot wait to try these. So glad you tweeted about naan on the hob – the only thing I still needed to compliment my Indian cooking! Thanks!
Thanks Kerstin.
I look forward to hearing what you think of the recipe. 🙂
I made these today after making the days almost 2 days ago and am totally over the moon with the result!! They are easy to do and taste amazing. Might add Nigella seeds next time. Have you tried that?
How much dry yeast do you need to use in replacement of fresh? If you where going to make garlic and corriander naan, when would you add the favours? Many thanks
Hi Rebecca
Roughly speaking, you want to use about 1/3 as much dried yeast. Most dried yeast comes in 7g packets, so two packets should work just fine.
With regard to the garlic and coriander, I like to roast my garlic first. Cut one whole bulb of garlic in half horizontally. Place the two halves flat side up on a baking tray and top with a little butter or olive oil.
Place in a low oven – about 150c – and roast for about an hour. Ovens to vary so be careful not to burn the garlic. You just want it to be nice and soft. If you find the garlic is getting too dark and is still not soft, cover with a little foil.
Once soft, peel and cut the cloves into small chunks.
Place in a bowl, add some melted butter and fresh coriander and top each naan with the mixture to taste. Hope that helps.
Thanks. Dan
Hi Dan, what happens to the butter? does it go in with the milk,flour etc or is it used to brush the nan before frying?
This David
I better check the recipe. The butter is just to brush the naans with at the end. Thanks.
Hi! We made this and it was ace but I found the mix really wet, we had to add more flour to make it handleable, where did I go wrong?
Hi Jules – Sorry for the late response. I missed your question.
You did nothing wrong! There is nothing wrong with adding a bit of flour when needed. Perhaps I need to explain this in the post.
You want the dough to be pliable and slightly sticky for best results. Just add additional flour if needed. If the dough becomes too hard, add a few drops of water.
Hi, great recipe.
Can I freeze the naans after making and then warm in the oven before eating next time? does it make them more chewy or change the texture? Thanks for the recipe.
Hi Nima
I’m sure you could freeze them but I’ve never tried. I usually freeze any leftover dough. Then defrost to room temperature and cook as per the recipe. This get good results. Thanks,
Dan
What a great find this was. I love cooking and am particularly fond of Chicken Saagwala. I have experimented a bit but never got close. I will try this weekend…..thanks
Thanks Karen – I look forward to hearing from you. 🙂
is it nice and fluffy/soft like the kinds in india 🙂
Sure is. Give it a try and let me know what you think. 🙂
Hi Dan
We are making these tonight. Can you tell me what is in the filling of a peshwari naan? Also would it be suitable to use such a filling with this dough?
Thanks
Ken
Just made these for the first time following your recipe to the letter. Simply stunning and in my opinion they are better than what we get from the takeaway!
Well done sir.
hi dan
are there any plans to put your book into paperback
Hi Mark
I hope to someday. Will let you know. Thanks
Dan
ground almonds and sultana.s is the filling
That sounds like a nice one!
Dan
Hi Dan, My first attenp turned out great!! second attempt i was short on ingredients but the result was exceptional, I used approx 400g flour, 1 tbl sp baking powder. 1/2 level tsp salt, 1 tbl sp sugar, 4 heaped tbl sp natural greek youghurt, 7g dried yeast. 200ml semi skimmed milk, the dough was alot stickier this time after one hour in preheated oven it rose like a souffle, plenty of flour on the hands and rolling pin and swift handling was required but they turned out like the best i have every tasted in a restaurant, the texture the bubbles and that slight pancake like flavour was all there, delicious just on their own!!
I just thought i would elabourate a little more on the peshwari filling, I take the dough ball and seperate into two equal peices, then roll each out. mix about a tablespoon of ground almonds with ghee to form a spread, gently spread the paste on one half of the rolled out dough, sprinkle on a few sultanas then moist the edges of the dough with a little water and place the other half of the dough on top, gently tease the two together then roll out to size, then continue to cook as per Dans excellent recipe!!
I’m gonna try and make a gluten free naan to this recipe. Will let you know how it goes!
Great!
I look forward to hearing from you.
Dan
Wow going shopping at the weekend to make these! This site in heaven to me!!
Thank you very much Dave!
I absolutely love this recipe – and the bonus of storing any spare dough in the fridge which cooks up with equally good results. I have just thrown out all my other recipes. Top marks
p.s I used 2 pkts instant yeast
I’ve been trying to find a good naan recipe for years. Did this yesterday and I think I’ve finally found it. Thanks!
Thank you very much. I’m really glad you liked the recipe.
Dan
Excellent recipe. Really is restaurant quality. Use it all the time. Thanks Dan
Thank you. I’m really glad you like the recipe. 🙂
As an Indian food lover since 1959, I really have to say thank you for this recipe. We have our own tandoor but this makes better naans than that. However, a problem! We have a German girl staying with us who is gluten-intolerant so we cannot use wheat flour. Do you think that gram flour would work? It is certainly perfect for puris and chapattis.
Tony
Hi Tony. Thank you. Try gram flour. I have. It isn’t exactly a naan but still tastes great.
Dan
Hi Dan,
Great website! I’m an ex-pat living in Oz and can’t tell you how much us POM’s miss our Indian takeaway curries, they are just not as good here. All my mates (including the Aussies) think I’m some kind of curry guru thanks to your BIR recipes…they are spot on 😉
Anyway, I have had two attempts at making your Naan recipe, but on both occasions the Naans taste a little sour. I’ve followed your recipe to the letter and can’t work out what I’m doing wrong, which is frustrating me as all other commenters seem to be having amazing results. Everything seems normal apart from a slightly sour taste. Is it the Natural Greek Yogurt that is causing it, The plain Naans I remember were very slightly sweet in flavour…help please 🙂
Cheers
Russ
Hi Russ
Thanks very much. I can solve your naan problem. The reason they are tasting sour is that this recipe is for slightly sour dough naans. If you don’t like the sour flavour, only let the dough rise for about two hours. The longer the dough sits, I believe in my recipe I say 24 hours, the more sour they become. You could always add a little more sugar but I don’t think you will need to with the shorter rising time. Good luck and let me know how your next batch goes.
Dan
Cheers Dan, I had in fact allowed the dough to prove for the full 24 hours…and boy it didn’t half rise!
I will try again, and thanks again for a really fast response.
Cheers
Russ
Thanks Russ – I’m looking forward to hearing your results.
Dan
Do you offer a US English version (weights and measures) You know cups, ounces,
Seems you aren’t really consistent I’ve not had to convert other recipes. Here you use ml’s for one item and tablespoons for another?
I’ll figure it out eventually but it takes longer. I do want to know if I’m going to buy your ipad app however. this would be a PITA to have to convert every-time I use it.
ps, After 60+ years I have no desire to learn the metric system ..
Thanks!
Hi
On my app I have a conversion chart so you can easily convert the measures.
Thanks
Dan
HI Dan
I made these the other night, I was surprised how well they turned out, I’m thinking next time I’ll add a little garlic and coriander to the melted ghee for a bit of extra flavour.
cheers
Steve
Holy carp, you are an absolute legend.
I’ve never had much success with naans, made your recipe today and easily the best I’ve ever eaten! I can barely move as I might have eaten all the “test” batches before making the proper ones for dinner.
I’ll probably be cursing your name when I’m 30 stones of doughiness! Will definitely be checking out the rest of the blog.
Cheers!
Thanks Dav – Really glad you liked the recipe!
Dan
Hi Dan,
Fab recipe, I “tweaked” it by adding 1tbs dry-fried panch phooran to the flour mix and 1 tbs melted ghee when mixing and kneading. Give it a try, fella . . . . . yumski.
Hi,
I can’t find the melted ghee that you mention in the ingredient section, in the instructions section. Am I supposed to add the ghee before kneading the dough?
Hi Greger
Thank you for noticing. The ghee is optional and can be spread over the finished naans for additional flavour.
Thanks,
Dan
Used this recipe for a bring-and-share curry evening with friends. They turned out beautifully! Thank you for sharing
That’s great to hear Casey. Thank you!
Dan
Made these and they were amazing!
Any idea if the nutritional information for them. Calories, fat content etc?
Hi Gemma
Great to hear but unfortunately I don’t have the nutrition information at this time.
Thanks
Dan
Hi Dan,
To prove for the full 24 hours, should this be in the fridge?
Thanks
Helen
Hi Helen
I usually leave the dough out of the fridge to rice. It gets a really nice flavour. You can place it in the fridge if you want though.
Dan
Just tried this recipe for the first time and love it. Super easy and came out great. Mine came out quite “crisp” eventhough I brushed with butter after cooking. Is this how they are meant to be? Any I’ve had from Indian restaurants are always lovely and soft. Thanks for your advice. Have you tried cooking these on the BBQ?
Hi Yvonne
Usually using the pan method I do make them quite crisp but you can make them nice and fluffy using this method too. Just roll out the dough so that it is slightly thicker and cook it a bit longer. This should work for you.
Thanks,
Dan
Hi Dan,
Thank you for this stove top recipe. I made your naan bread and they turned out wonderful, fluffy and so tasty. I have ordered your book and look forward to cooking more recipes. Thanks
Hi Tracey
That’s great to hear! Thank you very much.
Dan
I prepared my naan bread this morning for tonight’s meal and it really isn’t difficult. At first it may seem a bit of an effort and may. take 2 or 3 tries to get it exactly as you want it but the rewards are truly worth it as each time it becomes so much easier to make.The left over “tennis” ball sized pieces I simply flatten them a little then freeze them in cling film and they’re ready to use next time. Adore it. Enjoy!!!
Hi Magdalen
That’s great to hear. I’m really happy you like the recipe.
Thank you,
Dan
It worked! Great idea and a sime recipe 😊
One isdue though, 2 TABLEspoons of baking powder is a lot. I was worried about the amount if bakng powder tainting the flavour. Instead, I used 2 TEAspoons. It worked fine so I think maybe you have a misprint there?
Hi Martin
Great to hear. Thank you. Good to hear you used less too and that it worked. Worth knowing!
Cheers,
Dan
Hello. We are in lockdown in France (part way through an epic journey from Scotland to Tokyo). I always make my own naan at home but here can only get live yeast which I’ve never used before. So we found your recipe and did it tonight. Huge success! Thank you so much! Am now wondering where I source fresh yeast when we finally get home!
PS is the butter just to brush them afterwards? Didn’t notice it until rereading the recipe just now.
Hi Harriet
Some of the bakeries in supermarkets will sell you live yeast. Definitely a small local bakery would well you it.
Yes the guee or butter with garlic is to rub on the top afterwards – delicious!
Enjoy your travels!
Thanks
Dan
can I freeze these? would it be best to freeze the dough then cook or cook first then freeze?
I dont have time to cook everyday so meal prep at the weekend.
thanks!
Hi David
If you freeze the dough then defrost it and cook I find that works well.
Thanks
Dan
Hello. In lockdown. I have everything except Greek yogurt- what else could I use please? Thanks x
Hi Toni
Sorry for the late reply and I hope this is not too late but please see below an alternative recipe for naans that doesn’t use yogurt.
Thanks
Dan
https://greatcurryrecipes.net/2020/03/28/naan-recipe-instant-and-delicious-stovetop-naans/
Hey Dan I only have string white bread flour – do you know if it will work? Many thanks
Hi Lee
Yes, I think the recipe will be fine with strong white bread flour.
Thanks
Dan