I’ve been experimenting with naan recipes. Some of my batches would be great for pizza dough, but tasted nothing like naan. This recipe is close to restaurant-style naan, but I think you need a tandori oven to really pull it off. Apparently if you have a pizza stone, you can get close to tandori-made naan. I don’t have a pizza stone, so I just used a baking sheet.

2 cups of flour (white or whole wheat)
1 teaspoon active dry yeast
2 teaspoons salt
2 teaspoons sugar
1/8 teaspoon baking soda
2 tablespoons olive oil
2 tablespoons plain yogurt
3/4 cup lukewarm water
1 teaspoon melted butter or ghee


  • Dissolve yeast in lukewarm water and let it sit for about 5 minutes.
  • Sift together sugar, salt, baking soda and flour.
  • Add the oil, water/yeast mixture and yogurt and mix well.
  • Knead until the dough is smooth, about 5-6 minutes. Add more flour if the dough is too sticky.
  • Place dough in an oiled bowl, cover and let rise until doubled in size, 3-4 hours.
  • Preheat oven to 500ºF with pizza stone or baking sheet on the lower rack, if you have one.
  • Gently knead the dough for a couple minutes and divide it into six equal parts.
  • Take each piece of dough, and hand-flatten to a disk about 1/2 thick. Don’t worry if it isn’t even, that gives it character.
  • Place two pieces on the pizza stone/baking sheet at a time. Cook for 3-4 minutes, or until puffy and light golden brown.
  • Allow the stone/baking sheet to heat back up for a few minutes before making the next batch. Since I am impatient, I use two baking sheets. One sheet is heating up while the other is cooking the naan.
  • Remove naan from oven and brush with butter or ghee.

Serve hot.