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Stove Top Naans

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You really can make stove top naans that are as good as the cooking in a tandoor oven!

Fluffy, crispy, however you like them, you can make them as you like with this stove top naan recipe. You will find step by step photographs below of the process so be sure to check them out. 

Stovetop naans

Stovetop naans made to order. One plain, one garlic and two with ghee and coriander and garlic.

About this stove top naan recipe

In this recipe, you will be preparing naan dough the traditional way, with a yeast dough. Doing this, you get super fluffy and chewy naans that are to die for.

That said, most curry houses use an instant dough. That of course works well too and can be prepared in a fraction of the time. You can read my instant naan recipe here

Can you use the same dough for other types of naans?

You bet. Make this dough and you can use it to prepare Peshwari naans and keema naans just to name a couple.

Stove top naans in step by step photographs.

Ingredients for stove top naans.

Get all of your ingredients together before you start. It’s easier that way.

Frothy yeast in milk.

Mix the yeast and sugar with the hot milk. Set it aside for about 30 minutes or until it becomes frothy.

Eggs and yoghurt ready for whisking.

While you’re waiting for the yeast to froth up, whisk the eggs and yoghurt together in a large mixing bowl.

Combining the eggs, yoghurt, milk and yeast with half of the flour.

If you have a standing mixer, use it. Pour the frothy yeast mixture into the whisked eggs and yoghurt and add half the flour.

Mixing the wet dough together.

Mix the wet dough together until smooth with no lumps.

Adding the remaining flour to the bowl.

Add the remaining flour. I also added some onion seeds which is optional.

Dough coming together in the mixer.

Once mixed, the dough will still be quite wet but will be coming together. Knead for 5 minutes.

Soft dough ball in a bowl to rise.

Form the dough into a ball and place in a bowl. Allow to rise for a few hours or overnight.

Dough after rising.

I let mine sit overnight and this is what I had the next morning.

Kneading the dough.

Add just enough flour so that you can knead it. The dough should still be sticky and some will be sticking to your hands.

Dough clumps ready for working.

Divide the dough into 8 to 10 clumps. Then add just enough flour to each to make a soft dough. It should be sticky but not sticking to your hands.

Dough balls ready for rolling.

The finished dough balls should look like this. Be very careful not to add too much flour! You want this dough to be very soft.

Naan brushed with oil

Roll the dough balls out and then brush the top with a little oil or ghee. The oil will help the naan char.

Water coated naan dough.

Rub the underside of the naan liberally with water. This will help it stick to the pan.

Slapped naan in the pan.

Slap the naan into a very hot pan. You want to slap it hard so that it sticks.

Bubbling naan

As the naan cooks, it will start to bubble on top. When you are happy with the bubbles, turn the pan over. If using an electric stove, you can flip the naan instead.

Charring the naan.

Turn the stove top naan toward the fire if cooking on gas and char it to your liking.

Finished stove top naan.

All done! Ready to be topped with your topping of choice.

Yield: 10

Stove top naans

Stovetop naans
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 300ml (1 1/4 cup) milk
  • 7g (1 tsp) dried yeast
  • 2 Tbsp sugar
  • 3 eggs
  • 300ml (1 1/4 cup) Greek yogurt
  • 900g plain white flour plus more for kneading and dusting
  • Scant 1 Tbsp salt
  • 1 Tbsp baking powder
  • 3 Tablespoons melted butter or ghee (optional)


  1. Heat the milk in a jug in the microwave until it is hand hot. Stir in the yeast and sugar and cover with a cloth. Place in a warm place for 30 to 60 minutes to awaken the yeast. It will become quite frothy.
  2. While the yeast is foaming up, whisk the eggs in a large mixing bowl. Stir in the yoghurt and whisk until smooth. Once the yeast has bubbled up, pour it all into the bowls with the eggs and yoghurt. Whisk again until smooth.
  3. Now mix the baking powder and salt with the flour and sift half of it over the liquid mixture. You can mix this all by hand in the bowl or pour it all into a stand mixer as I did in the photos which is easier. At this point, the dough will be very wet. Add the remaining flour and knead into a soft dough.
  4. The dough will be way to sticky to handle. Add just enough flour so that you can work it into a soft dough that is still quite sticky.
  5. Knead this hard for about 5 minutes and then form into a large dough ball. Place the dough ball in a mixing bowl and cover. Allow to rise for a few hours or overnight.
  6. Once the dough has risen, punch in down and knead for another few minutes. Then separate the stick dough into 8 to 10 smaller balls. The dough will still be quite sticky which is good. Now take each clump of dough and add just enough flour so that it is workable. It should be sticky but not sticking to your hands.
  7. Repeat with the remaining dough. Cover the dough balls until ready to cook. Let these dough balls rest for at least 30 minutes.
    Using your hands or a rolling pin, roll a ball out into a flat circular disc that is nice and thin. Rub a little oil or ghee over the top and then pick it up, resting the disk, oil side down in your hand. Brush the other side liberally with water and then slap it right down into the pan. I use a small pillow covered with a dish cloth to handle the dough which makes things easier.
  8. The naan disc will begin to cook on the underside and then bubble on the top. If you are cooking over a gas flame, turn the pan over so that the naan is facing the flame and char it to your liking. If cooking on an electric hob, you can flip it to cook the other side but you will lose some of those bubbles.
  9. Pry the naan out of the pan and brush with a little ghee if you like. Each naan should take you no more than 3 minutes. Stack the naans and cover to keep warm to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 413Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 907mgCarbohydrates: 73gFiber: 3gSugar: 4gProtein: 12g

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I hope you enjoy this stove top naan recipe. If you do try it, please leave a comment. I’d love to hear from you.


Friday 8th of May 2020

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

Dan Toombs

Monday 11th of May 2020

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

Toni Barribal

Saturday 2nd of May 2020

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

Dan Toombs

Tuesday 5th of May 2020

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

David Mills

Saturday 25th of April 2020

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.


Dan Toombs

Saturday 25th of April 2020

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


Saturday 18th of April 2020

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.

Dan Toombs

Monday 20th of April 2020

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

Martin Gray

Saturday 25th of January 2020

It worked! Great idea and a sime recipe ๐Ÿ˜Š 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?

Dan Toombs

Saturday 25th of January 2020

Hi Martin

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

Cheers, Dan

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