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.
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?
Stove top naans in step by step photographs.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Amount Per Serving: Calories: 413Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 907mgCarbohydrates: 73gFiber: 3gSugar: 4gProtein: 12g