Naan / Indian Flatbread on Stove top

A common bread made mainly in North India though its originated from Middle east. Naan or Indian flatbread is traditionally baked over clay tandoor oven with wood burning fire. This home cooked Naan or oval shaped flatbread is on stove top with a lid to cover for soft and fluffy texture. 

You must have read or even tried different kinds of recipes to make them. But this foolproof, oval shaped flatbread/ Naan is easy to prepare with fewer ingredients. It's quick to make and most importantly this naan dough doesn't need long resting time especially, if using self raising flour (check notes for this tip). Additionally, this recipe has no yeast involved, yet the soft texture with it's golden bottom crust would definitely be your family's favorite too. I remember making this recipe since I was in college. My kids love them when paired with the Panner Butter Masala or Chicken tikka masala.

Total TIME
Category:Flat Bread
Cuisine: North Indian /Middle East
Level: Easy
Yields: 10-12 nos
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 52
% Daily Value *
Total Fat 1 g1 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 19 mg6 %
Sodium 69 mg3 %
Potassium 85 mg2 %
Total Carbohydrate 8 g3 %
Dietary Fiber 0 g1 %
Sugars 4 g
Protein 2 g5 %
Vitamin A3 %
Vitamin C3 %
Calcium6 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  1. All purpose flour (unbleached) or Maida - 2+1/2 cups
  2. Salt to taste
  3. Baking soda - 1/4 teaspoon
  4. Baking powder - 1/4 teaspoon
  5. Sugar - 3 tablespoons
  6. Milk - 100 gms (warm)
  7. Egg - 1(optional) 
  8. Water - for kneading as required (lukewarm) 
  9. Dry flour - for dusting

  • Garlic powder - - 1 tablespoon ( optional)
  • Cilantro leaves - few (Finely chopped)
  • Melted butter / Ghee - for brushing (optional)


To make and shaping the dough:

1. Add all of the above ingredients in a large bowl and add lukewarm water little by little as required to knead into a smooth and soft dough for about 6-8 mins.  

2. Cover with a damp cloth for about an hour to double the dough size. 

3. Transfer to a work surface and divide the dough into 10-12 balls slightly smaller than a tennis ball size. 

4. Dust the surface with dry flour and roll the ball one at a time with a rolling pin into an oval or teardrop shape, about 1/4 inch thick.

Cooking the flatbread:

1. Heat the tawa or non-stick skillet over medium- high heat. Once heated, place the flatbread for 10 seconds and flip using spatula or tongs. Sprinkle the garlic powder if you desire. Cover immediately with a lid with a small vent.

2. After 30-40 seconds you will see the bread fluffing up with bubbles now is the time to flip it 1 more time. 

3. When it's cooked completely, in order to get the tandoori burnt smell, remove the tawa/pan off heat and quickly place the naan for 5 seconds on the flame directly. Flip to do the same on both sides.

4. Transfer to the serving plate and brush with melted butter and garnish with cilantro leaves and serve hot.


1. If using self raising flour, as mentioned earlier the dough doesn't need long resting time. Also, it requires only 5 major ingredients as we can avoid adding salt, baking powder and baking soda. I have tried with just 10 mins of resting time and it turned out with exactly the same texture.

2. I used rice cooker lid to cover as it works well being glass it's easy to see the bread raise and the small hole acts as a vent for the moisture to evaporate. If using without a hole, allow a slight opening for the same purpose.

3. Serve hot, else stack them in a casserole lined with a paper towel to absorb moisture and cover with lid as and when you finish cooking, by doing so it still stays warm and soft.


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