Lola’s Kitchen: Naan Recipe

Posted August 28, 2015 by Lola in Lola's Kitchen / 20 Comments


Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.

I love naan and used to always buy it for with my curries, but it was pretty expensive, so I stopped buying it. I knew I could make it myself, but the first time I tried it took way too long. The one day while making Dal Dhokli I decide to try and double the dough for the dhokli and make dokli and naan from it. It was just enough for two naans and took less time to make. It’s easy to make just enough naan for two people. It’s also handy to remember that the thinner the dough is, the faster it’s baked. So while it does take some time, it’s relatively simple to make, make the dough and then wait while it bakes.


  • Whole Weat Flour – 100 gram – 150 gram / 3/4 – 1 cup
  • Salt – 1/2 teaspoon
  • Oil – 1 teaspoon
  • Water – 1/3 cup

This makes just enough for two naans. Double or triple the amounts if you need more. You might need a little bit more water, just add some water and/or flour after the intial measurements to get the right consistency.
Naan Ingredients


  1. Combine all the ingredients in a bowl. If the dough is too sticky add more flour, if the dough is too dry add more water. Continue until it has a nice consistency, that doesn’t stick to your hands, but isn’t too dry to kneed.
  2. Set aside for about 5 – 10 minutes to rest.
  3. Break the dough in two pieces. Pick up the first part, cover a cutting board with flour and put the dough on there. Put some dough on your rolling pin and roll the dough flat. Make sure it’s really flat, you can keep the dough a bit thicker, but then it will take longer to bake.
  4. Now heat a tiny bit of oil in a pan, just enough to lightly cover the bottom of the pan. Put the naan in the pan and bake for about 5 minutes on either side until there are some darker brown spots. Then place the naan on a plate.
  5. Repeat the baking process with the second naan.
  6. Serve as a sidedish with curry or as lunch.

Make sure not to forget the salt, trust me it tastes weird and bland without the salt.


All the ingredients in a bowl

Making the dough

After mixing and kneeding


There’s our dough!

Dough on cutting board

Seperate the dough in two pieces

Two parts of dough

Rolled out, flat dough

Flat dough

That’s how flat it should be

Flat dough

Bake the naan

Bake the naan

Baking the other side of the naan

Turn naan around


Naan on plate

Variation Tips

  • Turmeric Naan Which is was I made for the pictures. Add 1/2 teaspoon Turmeric Powder, a pinch Cayenne pepper and a pinch black epper powder to the dough.
  • Garlic Naan Add 1 teaspoon garlic powder to the dough.
  • Paprika Naan Add 2 teaspoons paprika powder to the dough.
  • Masala Naan Add 2 teaspoons masala or garam masala to the dough.

Ofcourse you can add in any spices or herbs you want. I even tried adding whole pieces of garlic to the dough, although I wouldn’t advice that as it’s hard to roll the dough as flat then. So as long as you use powdered spices you can add anything you want.

What’s your favourite flatbread? Do you like naan? What flavour do you prefer for your naan?


20 responses to “Lola’s Kitchen: Naan Recipe

  1. Yum! I appreciate that you did a recipe for two since hubby and I have the house to ourselves these days.

    I prefer pita and tortilla bread usually, but I’ve had naan in the restaurant. Definitely worth trying to make myself with some of the Indian and Mediterranean dishes I like.
    Sophia Rose recently posted…Energized by Mary Behre #ReviewMy Profile

    • I usually do recipes for four as I cook usually for two days at once. And even though you can divide most recipes in two, it’s also handy when the recipe is already for the right amount you need.

      I also like Pita and tortilla bread (we usually call them wraps here). I eat a lot of wraps, but never did a recipe for it as I usually just make a sauce I want at that moment and don’t have a standard recipe.

    • I also like storebrought naan and have eaten it a few times plain just as snack. I haven’t been able to make a good garlic naan at home though as garlic pwoder just isn’t the same as real garlic, maybe if you can get the garlic very small? I love the taste of naan and it’s even better in indian restaurants. This version isn’t quite as good, but it’s still pretty good and it’s pretty easy to make.
      Lola recently posted…Lola’s Kitchen: Naan RecipeMy Profile

    • I hope you give it a try! I really like this naan recipe, although I am planning on trying other naan recipes in the future as well.

    • The storebrought ones here are good, but it’s still different from home made. I once ate naan in an indian restaurant that was even better, so I am still hoping I will find a recipe once that is that good. But for now I am happy with this recipe as it’s easy and simple to make while making curry at the same time.

  2. I LOVE Naan. It’s one of my favorite flatbreads. I usually just have it with Chicken Curry or Paneer Palak/Chicken. I know there are other versions, but I usually just have the regular one, because I have something to accompany it anyway. I tried it with cheese at an Indian restaurant once too though, and that was delicious (obviously, cheese is the chocolate of savory foods, it makes almost everything better). TBH I’m too lazy to make it myself, but I admire your skills. 😀
    Vlora recently posted…Faith: Suits Mid-Season Finale ReviewMy Profile

    • Same here, I also like other flatbreads, but I love naan. I don’t mind having regular naan either as the sauce or curry will give it taste. I’ve never saw naan with cheese anywhere, but it sounds good, would like to give that a try. I love the naans at indian restaurants best as they are so fluffy, I haven’t figured out myself yet how to get that texture or maybe they have a different way they bake the naan there.
      Lola recently posted…Review: Thor’s Serpents by K.L. Armstrong and M.A. MarrMy Profile

  3. It looks like a French crêpe 🙂 I’ve eaten naans before in Indian restaurants, with different flavors (love spinach !). It looks quite easy to make, just like when I tried lebanon bread (pain pita) last year : easy and so good ! Thanks for sharing 🙂

    • Now I want crepes, french crepes are the best. I ate them a few times when on vacation there, so good!

      I’ve never eaten spinach naan, but that sounds pretty good! I wonder if I could make that myself.

      This recipe is pretty easy and I like with this recipe that the dough doesn’t have to rest and rise.

    • True, homemade naan never get’s as good as the restaurants, I still like making it myself though. I wonder how they make naans in restaurants and why it tastes better there.
      Lola recently posted…Sunday Post #141My Profile

  4. I love Naan and it can be expensive here in the US. My daughter and I love eating it with our favorite hummus. And I love it with Indian dishes. This recipe looks really good and I’ll have to try it.
    Kathy recently posted…Weekly Wrap-Up #67My Profile

    • It’s also expensive here, which is a shame as I love eating it with curries. It’s nice to be able to make it myself now. I hope you give this recipe a try!

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