Naan Bread

  • Preparation 20 MIN
    Cooking 6 MIN
    Waiting 1 H
  • Servings 6



  1. In a large bowl, combine the flour, salt and yeast. Set aside.
  2. Add the sugar in the warm milk and stir to dissolve. Set aside.
  3. Make a well in the centre of the dry ingredients and pour in the milk mixture. Blend with a fork, then with your hands. Once the dough is smooth, add the yogurt and knead until the dough pulls away from the bowl.
  4. On a floured work surface, knead the dough for 5 minutes or until smooth and elastic. Place in a lightly buttered bowl and turn to coat the dough with butter.
  5. Cover with a damp cloth and let rise for 45 minutes to 1 hour in a warm place (in a microwave with a glass of hot water for example), until the dough doubles in volume.
  6. Preheat the oven to 250 °C (500 °F).
  7. Place a large baking sheet in the oven.
  8. Punch the dough down. Cut into 6 pieces.
  9. Stretch each piece and give it the shape of a pear of about 20-cm (8-inch) long. Place the bread on the hot baking sheet. Bake for 6 to 7 minutes or until nicely browned. Right out of the oven, brush with melted butter or ghee. Serve immediately.


Ghee is clarified butter that you can get ready-made in Asian grocery stores. It can be easily prepared at home. Here's how. In a saucepan, melt 454g (1 lb) of unsalted butter and simmer for at least 20 minutes, skimming regularly. Pour the butter through a strainer: this is the ghee. It keeps in the refrigerator for months. Why is it so popular in Indian cuisine? For its good taste of butter, of course, but also because unlike traditional melted butter, it won’t burn!

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.