Naan in Basket

Naan Bread from Scratch



  • 1 Packet of Active Dry Yeast
  • 1 Cup Water (warm/high from the faucet – not boiled)
  • ¼ Cup White Sugar
  • 3 Tablespoons of Milk
  • 1 Egg Beaten
  • 2 Teaspoons of Salt
  • 4.5 Cups of Bread Flour
  • ½ Stick of Melted Butter
  • 1 Tablespoons of Minced Garlic
  • 1 Teaspoon of Olive Oil


  1. Add the packet of yeast to sit in warm water for 10 minutes, allowing the yeast to activate (you will see the mixture foam.
  2. Add the sugar, milk, egg, and salt, then mix together with the yeast/water mixture.
    (I used a Kitchen Aid mixer) but you can do this by hand as well.
  3. Add half of the bread flour (2 cups) to the mixture above (mix on low so you don’t wear the flour).
  4. Scrape down the bowl and then add another 2 cups of bread flour and mix until fully incorporated.
  5. Take the dough out of the bowl and put on a floured surface using the last ½ cup to knead into the dough. (I like to do this by hand so I can feel the consistency of the dough vs. using a dough hook).
  6. Knead approximately 10-15 times then form into a ball (tucking underneath).
  7. Put the dough into a new clean bowl, grease the bowl with vegetable oil or cooking spray.
  8. Put a warm hand towel over the bowl and let it sit for 1 hour and 20 minutes, you will see dough double in size.
  9. Take the dough out of the bowl and cut it in half, to form into smaller balls 2-3 inches each and cover for another 30 min.
  10. Heat up a cast iron skillet, or you can do this on your grill, use medium /high heat.
  11. Add oil to a cast iron pan, uncover dough and hand stretch out to ¼ inch thick.
  12. Cook the Naan Bread for 1 min, brush the other side with butter and garlic.
    Flip the bread and cook for 45 seconds and repeat with the next piece.


Watch How To Make It