Serve homemade naans to a crowd with this easy Karahi method!
I love cooking homemade naans in my tandoor oven because I can cook so many in one go.
Sometimes that just isn’t possible though. So when I’m camping or at a barbecue, this is how I make my homemade naans.
Although the frying pan method works, you’re limited to only making one at a time. That means that if you’re cooking for friends, you don’t all get a hot one right out of the pan.
This method has never let me down!

This recipe is really easy and a great way to serve naans to a crowd
Forward preparation…
All you need to do is make the dough. You can do this one or even two days ahead of time.
In fact, the dough freezes really well so go ahead and double this batch if you like.
Then just take the dough out of the freezer the day you want to make your homemade naans and let it defrost and warm to room temperature.
Can I add ingredients to the naans?
Yes! Make them plain as in the recipe or add what you like.
This time around I just added a little coriander. You could add chopped chillies, cheese, onion seeds… whatever sounds good.
Can the naans be reheated?
Yes. But I recommend making and serving them right away.
Tonight I made some chicken and lamb seekh kebabs and then just covered the to keep warm while the naans cooked.
I had the naans all stuck to the karahi before starting to cook my kebabs. So the whole process was very quick.
Following are a few step by step photos…

Stir the sugar and yeast into hand hot milk and let stand in a warm place for 20 minutes. The yeast will bubble right up.

Sift the flour, baking powder and salt and then add the wet ingredients.

Knead for about 5 minutes or longer. Then place in a warm place to rise.

After about 2 hours, the dough ball will double in size.

Roll each naan out so that they are slightly thicker than a tortilla. Rub a little oil on the top and wet the bottom.

Slap each naan to the bottom of a cast iron karahi.

Place the karahi on top of a live fire and wait for it to heat up.

As the naans cook they will bubble up on top.

When the naans look like naans, turn the karahi over to char the tops of the naans.

Then simply pry them off with a knife.

Dig in!
If you like these homemade naans, you might like to try some of these curries to have with them.
Railway lamb curry
Keralan lamb curry
Restaurant style lamb phaal
Chicken Madras
Homemade Naans on a Karahi
Ingredients
Instructions