• Yield : 8
  • Prep Time : 1m
  • Cook Time : 2m
  • Ready In : 2m


  • 3 ½ cups flour
  • 1 Egg
  • 2 tsp Salt
  • 3 tsp Sugar
  • 1 2/3 tablespoon Active Yeast
  • ½ cup Plain Yogurt (we use Greek but you can use either)
  • ¼ cup Unsalted Butter
  • ¾ cup Water


Step 1

In a dish, combine the yeast, the sugar, salt, and water and stir well. Set aside for 10-12 minutes. (You will see bubbles on the surface of the mixture which suggests that the yeast is active and working).

Step 2

Add in the yogurt, egg, and butter and stir well.

Step 3

Add the flour to the liquid ingredients and mix with a spoon until too difficult to mix further, then pour entire contents on to the counter (your flour still may not be incorporated) and knead until you have a smooth, soft, and elastic ball dough. (This will take about 10-15 minutes).

Step 4

Rinse out your bowl, and either butter or spray with cooking spray, then place the dough in the bowl.

Step 5

Cover with a cloth and keep it in a warm place until the dough doubles in height (for about 40 minutes). Push a finger into the dough. If the impression remains, then it is ready to be baked.

Step 6

Cut the dough into 8 equal balls.

Step 7

On a lightly floured surface, working one ball at a time, flatten the ball into a circle with your palm, then roll out each ball into a circle about the size of a small plate (or the bottom of a medium frying pan). Once flat, put aside and work on the next one. Note: I try to remember what order I rolled them out and then cook in the same order they were flattened (this gives each one a little time to rise again while it sits).

Step 8

Heat a large frying pan (or cast iron skillet) on medium to high heat until it's hot, and place the first naan - no oil or spray or anything else - in the bottom of the pan. Note: It'll take about 4 minutes on the first one until the naan browns a little. (You'll see it puff little bubbles here and there, which tells you it's getting hot).

Step 9

As soon as it gets golden brown spots, flip it.

Step 10

Cook the other side the same - just until golden spots (total time on the first naan should be around 5 minutes total).

Step 11

Now, by the second or third one, it'll only take about 1-1.5 minutes per side. And each one will puff in big spots as the pan gets hotter (which is really fun to watch!).

Step 12

Be careful on the second side as the pan gets hotter - I found 1 minute was about enough, or it burns.

Step 13

We store ours in an airtight Tupperware in the fridge until ready to eat and microwave for 30 seconds to warm them up. Enjoy!

Average Member Rating

(4.9 / 5)

4.9 5 16
Rate this recipe

16 people rated this recipe


Related Recipes:
  • Paula Deen’s Cinnamon Rolls

  • BBQ Lamby Lamb

  • Pakistani Lamb (or Goat) Biryani

  • Bhurtha (Pakistani Eggplant)

  • Pakistani Butter Chicken

Comments (2)

  1. posted by Swapnil Bhartiya on October 24, 2015

    Congrats. Great to see that you have finally started the site. You have a regular visitor now 🙂

    • posted by Christine Smith on October 24, 2015

      Thanks for visiting Swapnil! We’re still working on a few things, and I have a loooooong way to go on uploading the recipes, but thankful that it’s up and running! 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *