A Stove Top Naan Recipe That is Easy and Delicious

Finally – A Fantastic Naan Recipe That Can Be Made On the Hob.

try this naan recipe

Home-made naans

One great thing about Indian curries is that they usually taste better warmed up the next day. My family likes to go camping and we almost always have a big curry feast the night of arrival. While other campers are bringing out the hotdogs and burgers, we’re digging into our curries.

Freshly made naans are always part of our dinner. I make the curries the evening before and then warm them up next to the fire. This fantastic naan recipe brings it all together.

You can make the naan dough the day before. In fact, by letting it rise for 24 hours, you will end up with nicer, more chewy naans just like those in your favourite tandoori restaurant.

To demonstrate just how easy this naan recipe is, I’ve put together a small video of a naan being made on my home stove. Be sure to try this yourself and let me know how it goes!


5.0 from 4 reviews
A Stove Top Naan Recipe That is Easy and Delicious
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 900g plain white flour
  • 50g fresh yeast or 14g dried
  • 2 Tablespoons sugar
  • Scant 1 Tablespoon salt
  • 2 Tablespoons baking powder
  • 300ml milk
  • 300ml plain greek yogurt
  • 3 eggs
  • 3 Tablespoons melted butter or ghee
  1. Heat the milk in a jug in the microwave or on the hop until it is hand hot.
  2. Crumble in the fresh yeast, sugar and salt and whisk it all together.
  3. Covered with a cloth in a warm place for about 20 minutes.
  4. Now sift the flour into a large bowl.
  5. Add the baking powder.
  6. Lightly beat the eggs and yogurt and add to the flour.
  7. When the yeast/milk mixture has bubbled up, pour it into the bowl and mix everything to combine.
  8. Knead the dough for about ten minutes until you have a soft - slightly sticky dough ball.
  9. Place the naan dough back in the bowl and allow to rise for at least one hour and up to 24 hours. The longer the better.
  11. Take a chunk of dough off the dough ball that is about the size of a tennis ball.
  12. Using your hands or a rolling pin, roll the ball out into a flat circular disc that is nice and thin. (see video)
  13. Now heat a dry frying pan over high heat and place the disc in it.
  14. The naan disc will begin to cook on the underside and then bubble on the top.
  15. Check the bottom regularly to ensure in doesn't burn. If it begins to get too dark, turn the naan over to get a bit of colour on the top.
  16. Each naan should take you know more than 3 minutes. Keep the naans in a warm place while you cook the remaining dough.
  17. That's it. Simple and delicious every time.

If you like this naan recipe, be sure to leave a comment and please let your friends know about The Curry Guy!

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  1. Shannon says

    Trying this tonight for tomorrow’s dinner…you don’t say when rising for 24 hours if the dough should be in the refrigerator or can just stay in a warm place (like an unheated oven)

    • Dan Toombs says

      Hi Shannon

      I usually just keep mine on the kitchen counter covered tightly with cling film. You could place it in the fridge but take it out a few hours before cooking. Thanks.


    • Dan Toombs says

      Hi Cookie

      You can use dry yeast but I have found the fresh yeast works a lot better. If you can get fresh yeast give it a try. Many supermarkets that have fresh bread will give away fresh yeast. Those that charge don’t charge very much.

  2. Gilly says

    Mmmm, made these today using dried yeast (we live in Crete and I don’t know how to ask for fresh yeast in Greek ..lol) and we had them with lenta dahl and chicken curry….they were really easy to make and absolutely delicious. Thanks Dan

  3. Mike G says

    Thanks for the recipe, Dan, turned out yummy. Naan is a bit of a holy grail and it’s great to be able to make them without a Tandoor, although you’d have to admit that those guys really know what they are doing! I’ve subscribed to your blog by email, let us all know when your e-book is ready, I’ll buy it for sure.
    I’m in Queensland Australia (born UK) and here the Indian Restaurants are mostly owned by UK migrants who themselves came from India/Bangladesh restaurant families, so the food is virtually identical to BIR, Lamb Madras, Chicken Tikka Masala etc and is becoming really popular although not as much so as the UK. Yet.

    • Dan Toombs says

      Hi Mike

      Thank you very much for trying the recipe. I have a tandoor which I use in the Summer but I think this recipe is almost as good. Thank you for subscribing to my blog. I really appreciate it.

  4. Andi says

    These Naans were absolutely amazing, will never buy from supermarket again. Bakers at the supermarket gave me a nice lump of fresh yeast so froze what was left.

  5. says

    I cannot wait to try these. So glad you tweeted about naan on the hob – the only thing I still needed to compliment my Indian cooking! Thanks!

      • says

        I made these today after making the days almost 2 days ago and am totally over the moon with the result!! They are easy to do and taste amazing. Might add Nigella seeds next time. Have you tried that?

  6. Rebecca MacDonald says

    How much dry yeast do you need to use in replacement of fresh? If you where going to make garlic and corriander naan, when would you add the favours? Many thanks

    • Dan Toombs says

      Hi Rebecca

      Roughly speaking, you want to use about 1/3 as much dried yeast. Most dried yeast comes in 7g packets, so two packets should work just fine.

      With regard to the garlic and coriander, I like to roast my garlic first. Cut one whole bulb of garlic in half horizontally. Place the two halves flat side up on a baking tray and top with a little butter or olive oil.

      Place in a low oven – about 150c – and roast for about an hour. Ovens to vary so be careful not to burn the garlic. You just want it to be nice and soft. If you find the garlic is getting too dark and is still not soft, cover with a little foil.

      Once soft, peel and cut the cloves into small chunks.

      Place in a bowl, add some melted butter and fresh coriander and top each naan with the mixture to taste. Hope that helps.

      Thanks. Dan

  7. David Law says

    Hi Dan, what happens to the butter? does it go in with the milk,flour etc or is it used to brush the nan before frying?

    • Dan Toombs says

      This David

      I better check the recipe. The butter is just to brush the naans with at the end. Thanks.

  8. says

    Hi! We made this and it was ace but I found the mix really wet, we had to add more flour to make it handleable, where did I go wrong?

    • Dan Toombs says

      Hi Jules – Sorry for the late response. I missed your question.

      You did nothing wrong! There is nothing wrong with adding a bit of flour when needed. Perhaps I need to explain this in the post.

      You want the dough to be pliable and slightly sticky for best results. Just add additional flour if needed. If the dough becomes too hard, add a few drops of water.

  9. Nima says

    Hi, great recipe.
    Can I freeze the naans after making and then warm in the oven before eating next time? does it make them more chewy or change the texture? Thanks for the recipe.

    • Dan Toombs says

      Hi Nima

      I’m sure you could freeze them but I’ve never tried. I usually freeze any leftover dough. Then defrost to room temperature and cook as per the recipe. This get good results. Thanks,

  10. Karen says

    What a great find this was. I love cooking and am particularly fond of Chicken Saagwala. I have experimented a bit but never got close. I will try this weekend…..thanks

  11. Ken says

    Hi Dan

    We are making these tonight. Can you tell me what is in the filling of a peshwari naan? Also would it be suitable to use such a filling with this dough?


  12. Ken says

    Just made these for the first time following your recipe to the letter. Simply stunning and in my opinion they are better than what we get from the takeaway!

    Well done sir.

  13. Ian says

    Hi Dan, My first attenp turned out great!! second attempt i was short on ingredients but the result was exceptional, I used approx 400g flour, 1 tbl sp baking powder. 1/2 level tsp salt, 1 tbl sp sugar, 4 heaped tbl sp natural greek youghurt, 7g dried yeast. 200ml semi skimmed milk, the dough was alot stickier this time after one hour in preheated oven it rose like a souffle, plenty of flour on the hands and rolling pin and swift handling was required but they turned out like the best i have every tasted in a restaurant, the texture the bubbles and that slight pancake like flavour was all there, delicious just on their own!!

  14. Ian says

    I just thought i would elabourate a little more on the peshwari filling, I take the dough ball and seperate into two equal peices, then roll each out. mix about a tablespoon of ground almonds with ghee to form a spread, gently spread the paste on one half of the rolled out dough, sprinkle on a few sultanas then moist the edges of the dough with a little water and place the other half of the dough on top, gently tease the two together then roll out to size, then continue to cook as per Dans excellent recipe!!

  15. Wendy smith says

    I absolutely love this recipe – and the bonus of storing any spare dough in the fridge which cooks up with equally good results. I have just thrown out all my other recipes. Top marks
    p.s I used 2 pkts instant yeast

  16. says

    As an Indian food lover since 1959, I really have to say thank you for this recipe. We have our own tandoor but this makes better naans than that. However, a problem! We have a German girl staying with us who is gluten-intolerant so we cannot use wheat flour. Do you think that gram flour would work? It is certainly perfect for puris and chapattis.


  17. Russ says

    Hi Dan,
    Great website! I’m an ex-pat living in Oz and can’t tell you how much us POM’s miss our Indian takeaway curries, they are just not as good here. All my mates (including the Aussies) think I’m some kind of curry guru thanks to your BIR recipes…they are spot on 😉

    Anyway, I have had two attempts at making your Naan recipe, but on both occasions the Naans taste a little sour. I’ve followed your recipe to the letter and can’t work out what I’m doing wrong, which is frustrating me as all other commenters seem to be having amazing results. Everything seems normal apart from a slightly sour taste. Is it the Natural Greek Yogurt that is causing it, The plain Naans I remember were very slightly sweet in flavour…help please :-)


    • Dan Toombs says

      Hi Russ

      Thanks very much. I can solve your naan problem. The reason they are tasting sour is that this recipe is for slightly sour dough naans. If you don’t like the sour flavour, only let the dough rise for about two hours. The longer the dough sits, I believe in my recipe I say 24 hours, the more sour they become. You could always add a little more sugar but I don’t think you will need to with the shorter rising time. Good luck and let me know how your next batch goes.


      • Russ says

        Cheers Dan, I had in fact allowed the dough to prove for the full 24 hours…and boy it didn’t half rise!
        I will try again, and thanks again for a really fast response.

  18. capt says

    Do you offer a US English version (weights and measures) You know cups, ounces,
    Seems you aren’t really consistent I’ve not had to convert other recipes. Here you use ml’s for one item and tablespoons for another?
    I’ll figure it out eventually but it takes longer. I do want to know if I’m going to buy your ipad app however. this would be a PITA to have to convert every-time I use it.
    ps, After 60+ years I have no desire to learn the metric system ..


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