Easy, Traditional Homemade Naan

By Friday, May 9, 2014

I’m the worst. But this naan is the BEST.


Seriously, though – how long ago did I make this naan bread? A long time. And I promised I’d blog about it ASAP. And here I am, a month later. Oooops. Hopefully you can forgive me.

So there’s a little tale to this naan-making. I was totally going to stop at the grocery store on my way home from work to pick up some naan. I was planning on doing some recipe development for the Canadian Lentils recipe content. But I forgot and went straight home. But Indian food just isn’t the same without naan, so I decided to try my hand at the homemade stuff!


Am I ever glad I did. My naan was every bit as good as store-bought stuff, if not better. And so easy! I can’t imagine I’ll ever buy it again.

Easy, Traditional Homemade Naan

Yield: 8 pieces


  • 1 1/2 cups warm water
  • 1 tbsp sugar
  • 2 tsps active dry yeast
  • 1 tsp salt
  • 3 cups flour


  1. Mix warm water, sugar, and yeast in a large bowl. Let sit for five minutes. Add salt and flour and mix thoroughly. Knead dough on a floured workspace about 20 times and make a ball. Put dough in a greased dish and cover with a damp, clean towel. Let rise for at least 30 minutes. Divide dough into eight pieces and roll out to 1/8" thick. Cook naan in a frying pan sprayed with some nonstick cooking spray for 1-2 minutes on each side, or until golden brown.


Adapted from Food.com





  • sophiebowns
    May 9, 2014

    It looks very lovely!

    • Julia Kent
      May 12, 2014

      Thanks so much! It tastes just as good, I assure you 🙂

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