April 13th, 2010

Indian Naan Bread

My husband took one bite of this and said (with is mouth full of bread), “This is good bread!”  My children and I all agreed.  It does take some time and patience, but it’s worth it! I use my Kitchen Aid stand mixer with a dough hook to prepare the dough, but I’m sure you could use a bread machine as well.  I usually don’t use much more than 3 cups of the flour, otherwise the dough is too tough. I’ve never made it on the outdoor grill, but I’m guessing it would be delicious.  Here’s my little secret: I make this on my George Foreman grill.  I put a couple of bread rounds in, brush the tops with butter, and close the lid for about 3 minutes.  Then I flip the bread, brush the other side with butter and cook it for an additional 2-3 minutes.  I get about 20 bread rounds out of this recipe.  It never lasts past the next morning.  Which is fine, because it get’s a little chewy by the next day.  But if I do have leftovers, I use it to make pita chips, or as crust for personal pizzas.  If your yeast isn’t prepackaged, you’ll need about 2 1/2 teaspoons to equal one packet.

Indian Naan Bread

Indian Naan Bread

Preparation 1-20 Cook Time 30 Total Time 0:00


  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 3 1/2 cups bread flour
  • 1 teaspoon garlic salt
  • 1/4 cup butter, melted


  1. In a large bowl, dissolve the yeast and sugar in warm water. Let stand about 10 minutes, until frothy.
  2. Stir in milk, egg, and salt. Gradually add flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
  3. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  4. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a lightly greased tray or baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30-60 minutes.
  5. During the second rising, preheat a a lightly oiled outdoor grill, or indoor grill or skillet to high heat. Mix together melted butter and garlic salt in a small bowl.
  6. Using a rolling pin, roll each ball of dough out into a thin circle. Place dough rounds on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. While bread is cooking, brush uncooked side with butter. Turn over and brush cooked side with butter.
  7. Continue cooking until browned, another 2 to 3 minutes. Remove from grill, and continue the process until all of the naan has been prepared.
Who Dished It Up First: Adapted from allrecipes.com.



  1. so nice to see the indian naans…I am very fond of it..but never tried at home..thanks for sharing…have a nice day…

  2. oh my gosh…this looks delicious! I am so excited to try it ­čÖé

  3. I’ve been looking for a recipe like this. I’m totally going to try it and I’ll let you know how it comes out. Thanks for visiting me today! =)

  4. i never THOUGHT to use my george foreman! im adding this to my list! i needed more things to use it for

  5. i just realized i have never told you how much i love this recipe! i’ve made it several times now (with the george foreman and without–awesome tip!). i just recommended it over and candy girl’s site where you got butter chicken, because it’s perfect with it! not that i know anything about indian food…i just assumed they’d go great together. ­čÖé thanks for sharing this recipe!


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