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Stove top naans

October 31, 2011 By Dan Toombs 82 Comments

Stove Top Naans

try this naan recipe

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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Yield: 6

A Stove Top Naan Recipe That is Easy and Delicious

A Stove Top Naan Recipe That is Easy and Delicious
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 900g plain white flour
  • 50g fresh yeast or 14g dried
  • 2 Tablespoons sugar
  • Scant 1 Tablespoon salt
  • 2 Tablespoons baking powder
  • 300ml milk
  • 300ml plain greek yogurt
  • 3 eggs
  • 3 Tablespoons melted butter or ghee

Instructions

  1. Heat the milk in a jug in the microwave or on the hop until it is hand hot.
  2. Crumble in the fresh yeast, sugar and salt and whisk it all together.
  3. Covered with a cloth in a warm place for about 20 minutes.
  4. Now sift the flour into a large bowl.
  5. Add the baking powder.
  6. Lightly beat the eggs and yogurt and add to the flour.
  7. When the yeast/milk mixture has bubbled up, pour it into the bowl and mix everything to combine.
  8. Knead the dough for about ten minutes until you have a soft - slightly sticky dough ball.
  9. Place the naan dough back in the bowl and allow to rise for at least one hour and up to 24 hours. The longer the better.
  10. TO FINISH
  11. Take a chunk of dough off the dough ball that is about the size of a tennis ball.
  12. Using your hands or a rolling pin, roll the ball out into a flat circular disc that is nice and thin. (see video)
  13. Now heat a dry frying pan over high heat and place the disc in it.
  14. The naan disc will begin to cook on the underside and then bubble on the top.
  15. Check the bottom regularly to ensure in doesn't burn. If it begins to get too dark, turn the naan over to get a bit of colour on the top.
  16. Each naan should take you know more than 3 minutes. Keep the naans in a warm place while you cook the remaining dough.
  17. That's it. Simple and delicious every time.

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© Dan Toombs

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Filed Under: Indian bread recipes Tagged With: Indian bread, Indian food, naan, naans

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Comments

  1. Shannon says

    December 6, 2011 at 11:05 pm

    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)

    Reply
    • Dan Toombs says

      December 8, 2011 at 7:40 pm

      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

      Reply
      • Paula says

        May 17, 2015 at 7:56 pm

        OMG, I’ve just made these……perfect. Even my fussy eater man loved them. Thanks

        Reply
  2. Cookie says

    December 11, 2011 at 6:07 pm

    Can we substitute dry yeast for this recipe?

    Reply
    • Dan Toombs says

      December 12, 2011 at 3:41 pm

      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.

      Reply
    • Saurav says

      April 21, 2017 at 6:44 pm

      you may use baking powder and baking soda instead of yeast

      Reply
      • Dan Toombs says

        April 24, 2017 at 8:05 am

        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

        Reply
  3. Gilly says

    January 24, 2012 at 12:52 pm

    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

    Reply
    • Dan Toombs says

      January 24, 2012 at 3:50 pm

      Thank you Gilly for trying the recipe. I’m really glad they worked out for you. 🙂

      Reply
  4. Mike G says

    January 27, 2012 at 7:25 am

    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.

    Reply
    • Dan Toombs says

      January 27, 2012 at 11:11 am

      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.

      Reply
  5. Andi says

    March 19, 2012 at 4:41 pm

    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.

    Reply
    • Dan Toombs says

      March 20, 2012 at 12:56 pm

      Great to hear Andi. I love this recipe and make it all the time.

      Dan

      Reply
  6. Kerstin says

    March 26, 2012 at 4:31 pm

    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!

    Reply
    • Dan Toombs says

      March 28, 2012 at 9:21 am

      Thanks Kerstin.

      I look forward to hearing what you think of the recipe. 🙂

      Reply
      • Kerstin says

        April 14, 2012 at 1:54 pm

        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?

        Reply
  7. Rebecca MacDonald says

    April 2, 2012 at 9:22 pm

    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

    Reply
    • Dan Toombs says

      April 3, 2012 at 12:40 pm

      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

      Reply
  8. David Law says

    April 20, 2012 at 2:48 pm

    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?

    Reply
    • Dan Toombs says

      April 20, 2012 at 4:05 pm

      This David

      I better check the recipe. The butter is just to brush the naans with at the end. Thanks.

      Reply
  9. jules says

    May 4, 2012 at 10:01 pm

    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?

    Reply
    • Dan Toombs says

      May 23, 2012 at 8:38 am

      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.

      Reply
  10. Nima says

    May 11, 2012 at 8:09 am

    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.

    Reply
    • Dan Toombs says

      May 11, 2012 at 8:12 am

      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

      Reply
  11. Karen says

    July 25, 2012 at 11:04 pm

    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

    Reply
    • Dan Toombs says

      July 27, 2012 at 2:34 pm

      Thanks Karen – I look forward to hearing from you. 🙂

      Reply
  12. haneen says

    August 13, 2012 at 12:11 am

    is it nice and fluffy/soft like the kinds in india 🙂

    Reply
    • Dan Toombs says

      August 13, 2012 at 1:03 pm

      Sure is. Give it a try and let me know what you think. 🙂

      Reply
  13. Ken says

    October 11, 2012 at 4:40 pm

    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

    Reply
  14. Ken says

    October 11, 2012 at 6:41 pm

    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.

    Reply
  15. mark says

    October 18, 2012 at 6:43 pm

    hi dan
    are there any plans to put your book into paperback

    Reply
    • Dan Toombs says

      October 24, 2012 at 6:37 pm

      Hi Mark

      I hope to someday. Will let you know. Thanks
      Dan

      Reply
  16. ian says

    November 11, 2012 at 1:29 pm

    ground almonds and sultana.s is the filling

    Reply
    • Dan Toombs says

      November 12, 2012 at 9:16 am

      That sounds like a nice one!

      Dan

      Reply
  17. Ian says

    November 13, 2012 at 8:47 pm

    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!!

    Reply
  18. Ian says

    November 13, 2012 at 9:25 pm

    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!!

    Reply
  19. The Moiderer says

    December 13, 2012 at 10:34 am

    I’m gonna try and make a gluten free naan to this recipe. Will let you know how it goes!

    Reply
    • Dan Toombs says

      January 15, 2013 at 2:03 pm

      Great!

      I look forward to hearing from you.
      Dan

      Reply
  20. Dave Bunning says

    May 30, 2013 at 2:54 pm

    Wow going shopping at the weekend to make these! This site in heaven to me!!

    Reply
    • Dan Toombs says

      May 30, 2013 at 7:17 pm

      Thank you very much Dave!

      Reply
  21. Wendy smith says

    June 4, 2013 at 10:09 am

    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

    Reply
  22. JH says

    September 21, 2013 at 4:55 am

    I’ve been trying to find a good naan recipe for years. Did this yesterday and I think I’ve finally found it. Thanks!

    Reply
    • Dan Toombs says

      October 1, 2013 at 7:49 pm

      Thank you very much. I’m really glad you liked the recipe.
      Dan

      Reply
  23. Annie says

    October 4, 2013 at 2:27 pm

    Excellent recipe. Really is restaurant quality. Use it all the time. Thanks Dan

    Reply
    • Dan Toombs says

      October 4, 2013 at 3:04 pm

      Thank you. I’m really glad you like the recipe. 🙂

      Reply
  24. Tony says

    September 14, 2014 at 7:14 am

    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

    Reply
    • Dan Toombs says

      September 19, 2014 at 8:05 am

      Hi Tony. Thank you. Try gram flour. I have. It isn’t exactly a naan but still tastes great.

      Dan

      Reply
  25. Russ says

    October 28, 2015 at 2:24 pm

    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

    Reply
    • Dan Toombs says

      October 28, 2015 at 9:29 pm

      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

      Reply
      • Russ says

        October 29, 2015 at 5:43 am

        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

        Reply
        • Dan Toombs says

          October 30, 2015 at 10:35 am

          Thanks Russ – I’m looking forward to hearing your results.

          Dan

          Reply
  26. capt says

    December 9, 2015 at 3:41 am

    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!

    Reply
    • Dan Toombs says

      December 9, 2015 at 1:27 pm

      Hi

      On my app I have a conversion chart so you can easily convert the measures.

      Thanks
      Dan

      Reply
  27. Steve S says

    August 22, 2016 at 10:51 am

    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

    Reply
  28. Dav says

    September 12, 2016 at 7:02 pm

    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!

    Reply
    • Dan Toombs says

      September 13, 2016 at 7:51 pm

      Thanks Dav – Really glad you liked the recipe!

      Dan

      Reply
  29. Gavin says

    October 20, 2016 at 11:42 pm

    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.

    Reply
  30. Greger Thorvaldsen says

    November 4, 2016 at 7:43 pm

    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?

    Reply
    • Dan Toombs says

      November 8, 2016 at 1:45 pm

      Hi Greger

      Thank you for noticing. The ghee is optional and can be spread over the finished naans for additional flavour.

      Thanks,
      Dan

      Reply
  31. Casey says

    December 11, 2017 at 4:38 am

    Used this recipe for a bring-and-share curry evening with friends. They turned out beautifully! Thank you for sharing

    Reply
    • Dan Toombs says

      February 5, 2018 at 7:17 pm

      That’s great to hear Casey. Thank you!

      Dan

      Reply
      • Gemma says

        August 18, 2020 at 5:06 pm

        Made these and they were amazing!
        Any idea if the nutritional information for them. Calories, fat content etc?

        Reply
        • Dan Toombs says

          August 18, 2020 at 5:26 pm

          Hi Gemma
          Great to hear but unfortunately I don’t have the nutrition information at this time.
          Thanks
          Dan

          Reply
  32. Helen says

    December 14, 2017 at 6:11 pm

    Hi Dan,

    To prove for the full 24 hours, should this be in the fridge?

    Thanks
    Helen

    Reply
    • Dan Toombs says

      January 9, 2018 at 6:13 pm

      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

      Reply
  33. Yvonne Campbell says

    June 30, 2018 at 8:23 pm

    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?

    Reply
    • Dan Toombs says

      January 21, 2019 at 1:48 pm

      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

      Reply
  34. Tracey says

    July 23, 2018 at 11:52 am

    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

    Reply
    • Dan Toombs says

      January 17, 2019 at 8:34 am

      Hi Tracey

      That’s great to hear! Thank you very much.

      Dan

      Reply
  35. Magdalen Brown says

    September 9, 2018 at 12:21 pm

    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!!!

    Reply
    • Dan Toombs says

      January 17, 2019 at 8:35 am

      Hi Magdalen

      That’s great to hear. I’m really happy you like the recipe.

      Thank you,
      Dan

      Reply
  36. Martin Gray says

    January 25, 2020 at 11:38 am

    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?

    Reply
    • Dan Toombs says

      January 25, 2020 at 1:15 pm

      Hi Martin

      Great to hear. Thank you. Good to hear you used less too and that it worked. Worth knowing!

      Cheers,
      Dan

      Reply
  37. Harriet says

    April 18, 2020 at 6:59 pm

    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.

    Reply
    • Dan Toombs says

      April 20, 2020 at 7:19 am

      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

      Reply
  38. David Mills says

    April 25, 2020 at 4:07 am

    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!

    Reply
    • Dan Toombs says

      April 25, 2020 at 8:57 am

      Hi David
      If you freeze the dough then defrost it and cook I find that works well.
      Thanks
      Dan

      Reply
  39. Toni Barribal says

    May 2, 2020 at 12:24 pm

    Hello. In lockdown. I have everything except Greek yogurt- what else could I use please? Thanks x

    Reply
    • Dan Toombs says

      May 5, 2020 at 7:33 am

      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/

      Reply
  40. Lee says

    May 8, 2020 at 12:46 pm

    Hey Dan I only have string white bread flour – do you know if it will work? Many thanks

    Reply
    • Dan Toombs says

      May 11, 2020 at 10:21 am

      Hi Lee
      Yes, I think the recipe will be fine with strong white bread flour.
      Thanks
      Dan

      Reply

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