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Stove top naans

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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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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


  • 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


  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.
  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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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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