120 Min


Naan, the fluffy bread usually made in a tandoor at most Indian restaurants, can also be made at home. Just place a baking stone, steel or just a plain tile on a rack of your oven, make sure the oven is very hot over a period of time and cook the naans on top of the baking stone.

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Cook Time

120 Minutes



Step 1
To make the naan dough, combine the yeast with the warm water in the bowl of a stand mixer fitted with the dough hook. Let it rest for 5 minutes.
Step 2
Add the bread flour, semolina, salt, black pepper, cardamom, and olive oil and start the mixer. The dough should come together in about 2 to 3 minutes. Add a tablespoon or two of water if needed. When the dough has come together into a ball, add a tablespoon or two more of olive oil and let the dough rest in a warm spot in your kitchen for 3 to 4 hours.
Step 3
Once the dough has risen, punch it down and make 3-ounce balls, using a touch of olive oil. Let these balls rest for an hour or so or until they have risen to double their size. To make the naan, preheat the oven to 500F. Let the oven stay hot for about an hour so the heat distributes itself over the entire oven.
Step 4
Roll out the naan dough and press the garlic slices along with green onions over the top using a tiny bit of water. Place the naans in the oven on a hot baking stone until they are puffy and done. Brush a bit of olive oil on top before serving.

Slices of 6 to 8 cloves of garlic

Slices of green onions

Naan Dough

1 teaspoon yeast

1 2/3 cups warm water

3 cups bread flour

1/4 cup semolina flour

1 1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon ground cardamom

2 to 3 tablespoons olive oil

Notes & Variations

  • Naan dough can be made a day or two in advance and left in the refrigerator to rise slowly.
  • The dough balls can also be refrigerated for a day or two before being cooked.
120 Min

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