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Easy naan bread recipe.

Easy Fried Naan Bread Recipe

Very tasty and authentic recipe for easy naan bread.
Course bread, Side Dish
Cuisine Indian
Keyword fried naan, naan bread recipe, pan fried naan bread
Prep Time 30 minutes
Cook Time 15 minutes
Rising time 2 hours 30 minutes
Total Time 45 minutes
Servings 6 naan
Calories 216kcal
Author Joe Boyle


  • 3/4 cup warm water about 105°F, plus additional water in a small bowl to use before frying the naan
  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar divided
  • 2 cups all purpose flour plus more for kneading and rolling out the naan
  • 1 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons full fat plain yogurt (not Greek yogurt)
  • 2 tablespoons melted butter for brushing the fried naan


  • Combine the warm water, yeast, and 1 teaspoon of sugar in a cup or small bowl and set aside.  In a large bowl, thoroughly mix the 2 cups of flour, baking powder,  remaining 1 teaspoon of sugar, and salt then add the yeast mixture to it, along with the yogurt and oil and use a fork to bring it all together. The dough will be very sticky. 
  • Use a bowl scraper to coax the dough out onto a well floured counter and knead it until soft and smooth, 3 to 5 minutes. Return the dough to the empty bowl, cover with a tea towel, and set aside at room temperature for 2 to 4 hours.
  • Scrape the dough out onto a floured counter and divide into six pieces. Roll each piece of dough in flour, pat it down with your hand, then use a rolling pin to evenly roll each one out into about a 7"-8" circle or tear drop shape.
  • Heat a heavy griddle or large frying pan on high until a few drops of water immediately sizzle and evaporate. Pick up one of the rolled-out naan, stretch it out a little if it has started to shrink, then lightly dampen one side of the dough by dipping your fingers in the bowl of water and spreading a little water on the dough. Using a sort of slapping motion, place that wet side of the dough down onto the hot pan and press it down with a spatula.
  • Fry the dough about a minute, (it will start to bubble slightly), then flip it over and fry the other side until charred, about 30 to 45 seconds.
  • Stack the naan on a plate as you take them from the frying pan, then brush one side of the finished breads with melted butter.
  • Serve naan warm or at room temperature. Store in a plastic bag in the refrigerate for 1 or 2 days, or double wrap and freeze for longer storage. Reheat in a microwave, oven, or skillet.


  1. Recipe adapted from Aarti Sequeira on Food Network's Aarti Party.
  2. If you don't like dry-frying which does produce some smoke to get that traditional char, you use a teaspoon or so of canola oil in the hot frying pan before placing the dough in it.   Add small amounts of additional oil as needed to fry the rest of the naan.


Calories: 216kcal