Naan - Oven Baked Flat Bread

By: Manjula Jain

October 8, 2023

Serving : 3 people
Total Time :20 minutes

Rate this recipe:

4.34 from 21 votes

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Naan - Oven Baked Flat Bread

Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! Naan is so easy indian food recipes to just fall in love. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.

Naan Bread

Ingredients

  • 2 cups all-purpose flour plain flour, maida
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • ⅛ tsp baking soda
  • 2 Tbsp oil canola, vegetable
  • 2 ½ Tbsp plain yogurt curd, dahi
  • ¾ cup lukewarm water use as needed

Also needed

  • 1 tsp clarified butter (ghee) to butter the Naan
  • ¼ cup All Purpose flour for rolling

Instructions

  • Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  • Add sugar, salt and baking soda to the flour and mix well.
  • Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
  • Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
  • Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor. Next turn the oven to high broil.
  • Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
  • Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
  • Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
  • Take naan out of the oven and brush lightly with clear butter or ghee.
  • Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

Notes

If pizza stone is not available, use baking sheet. If using baking sheet, once the top of the naan is cooked, turn them over to cook on the other side.
Serve naan with popular dishes like Dal Makhani,  Palak Paneer or any vegetable dish.
Naan Bread

Naan - Oven Baked Flat Bread

Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! Naan is so easy indian food recipes to just fall in love. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.
4.34 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 2 cups all-purpose flour plain flour, maida
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • ⅛ tsp baking soda
  • 2 Tbsp oil canola, vegetable
  • 2 ½ Tbsp plain yogurt curd, dahi
  • ¾ cup lukewarm water use as needed

Also needed

  • 1 tsp clarified butter (ghee) to butter the Naan
  • ¼ cup All Purpose flour for rolling

Instructions
 

  • Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  • Add sugar, salt and baking soda to the flour and mix well.
  • Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
  • Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
  • Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor. Next turn the oven to high broil.
  • Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
  • Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
  • Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
  • Take naan out of the oven and brush lightly with clear butter or ghee.
  • Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

Notes

If pizza stone is not available, use baking sheet. If using baking sheet, once the top of the naan is cooked, turn them over to cook on the other side.
Serve naan with popular dishes like Dal Makhani,  Palak Paneer or any vegetable dish.
Keyword Popular Indian Bread, Resturant Bread, Tandoori Naan
Tried this recipe?Let us know how it was!

Making Naan Bread: Homemade Naan

Indian Naan bread is a staple of Indian cuisine, known for its soft, pillowy texture and delicious flavor. Originating from the Indian subcontinent, naan has gained popularity worldwide and is enjoyed as a versatile accompaniment to various dishes or as a standalone snack. 



Benefits of Naan Bread:

  1. Versatility: Naan bread is incredibly versatile and can be paired with a wide range of dishes, from rich and spicy curries such as Dal Makhni, Paneer Makhni, Dal Fry or even Paneer Pasanda. Its neutral flavor and soft texture complement both savory and sweet flavors, making it a versatile choice for any meal.
  1. Soft and Fluffy Texture: Naan bread is prized for its soft, fluffy texture, achieved through a combination of leavening agents such as yeast or baking powder and the use of yogurt or milk in the dough. This texture makes naan a delightful accompaniment to curries, as it can be used to scoop up sauces and mop up flavors.
  1. Simple Ingredients: The basic ingredients for naan bread include flour, yeast or baking powder, water, yogurt or milk, salt, and sometimes a little sugar or oil. These simple ingredients result in a delicious and satisfying bread that’s easy to make at home with minimal fuss.


Variations of Bread:

  1. Roti/Chapati: Roti is also known as chapati. Roti is Indian flat bread made with whole-wheat flour. Roti are served with a variety of cooked vegetables, lentils, and yogurt.
  1. Dal Puri: Dal Puri (fried puffed bread), which consists of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser.
  1. Kulcha: Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chickpeas). 
  1. Lacha Paratha: Lachha Paratha is whole wheat layered flat bread. Lachha Paratha is a treat with any meal and can be served with any gravy base dish of your choice.


Tips for Making Perfect Naan Bread:

  1. Knead the Dough Thoroughly: Proper kneading is essential for developing gluten in the dough, which gives naan bread its soft and stretchy texture. Knead the dough for at least 5-10 minutes until it becomes smooth and elastic.
  2. Allow Sufficient Resting Time: After kneading, allow the dough to rest for at least 1-2 hours, or until it doubles in size. This resting period allows the yeast to ferment and the flavors to develop, resulting in a light and airy naan bread.
  3. Brush with Ghee or Butter: For added flavor and richness, brush the cooked naan with melted ghee or butter as soon as it comes off the heat. This gives the naan a glossy finish and enhances its aroma and taste.


FAQs about Naan Bread:



Can I freeze naan bread? 

Yes, you can freeze naan bread for later use. Allow the naan to cool completely, then wrap it tightly in plastic wrap or aluminium foil and place it in a freezer-safe bag or container. To reheat, thaw the naan in the refrigerator overnight, then warm it in a hot oven or skillet until heated through.



Can I make naan bread without yeast?

Yes, you can make naan bread without yeast by using baking powder or baking soda as a leavening agent. While yeast provides a more traditional flavor and texture, baking powder or baking soda can be used for a quicker and easier alternative.



Can I make naan bread without yogurt or milk? 

Yes, you can make vegan naan bread by using plant-based yogurt or milk alternatives such as almond milk, soy milk, or coconut milk. These alternatives provide the necessary moisture and acidity to the dough, resulting in a soft and tender naan bread



Can I make naan bread on a stovetop? 

Yes, naan bread can be cooked on a stovetop using a cast-iron skillet or griddle. Simply heat the skillet over medium-high heat and cook the naan for 1-2 minutes on each side, or until puffed up and golden brown.

Naan bread is a versatile and delicious staple of Indian cuisine that’s beloved for its soft texture and delightful flavor. Whether enjoyed with a hearty curry, as a base for pizza, or as a standalone snack, naan bread never fails to satisfy. 

With its endless variations and simple preparation, naan bread is a culinary delight that’s sure to please food enthusiasts around the world.

Comments

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    Melany Gallant
    January 24, 2021 at 3:47 pm

    Ms. Manjula, thank you for this recipe. The naan turned out wonderful.

      Manjula Jain
      January 28, 2021 at 12:08 pm

      Thank you

    Selena
    July 9, 2020 at 9:15 pm

    Thanks for the wonderful recipe Manjula! My naan came out yummy. I was a little confused about the baking instructions though. You said to preheat oven to 500 & then turn broiler to high to cook breads. Then in one of the comments someone asked about using the broiler, and you said just to bake the breads. So I tried both ways. The only difference was the broiler made my breads puff up and brown a bit faster. I was worried they might not be cooked inside, but they were. Again, thank you. I love all the recipes I’ve tried from your site.

    Rachel
    March 28, 2020 at 11:59 pm

    5 stars
    Manjula, your Naan is my family favourite. Thank you.

      Manjula Jain
      March 30, 2020 at 5:01 pm

      Thank you

    Torsten Schmidt
    March 9, 2020 at 12:13 am

    Can you store the dough in the fridge and bake the breads the following days?

      Manjula Jain
      March 19, 2020 at 12:35 am

      for a few days

    Flipkartdebitcardemi
    February 22, 2020 at 6:31 am

    5 stars
    Nice article thanks for share

    Dipali Mehta
    January 2, 2020 at 10:26 am

    Amazing recipes. My favourite ones area sweet corn soup and pizza.. tastes even better than restaurant… can i make naan without pizza stone on a baking paper? I do that for pizza

      Manjula Jain
      January 3, 2020 at 1:33 pm

      If it works for pizza then it should work I have never tried.

        Andrew Pino
        February 5, 2020 at 9:38 am

        5 stars
        I followed the recipe exactly but baked one large piece of flattened dough on a pizza stone. It came out a bit thick but good… I could baked half at a time. I am going to slightly modify the recipe and use it as pizza dough. Thank you for posting this, we loved it

    Sarfras
    August 23, 2019 at 3:11 am

    4 stars
    Mouthwatering it is ! 🙂

    Romi
    October 17, 2018 at 5:35 pm

    Dear Manjula
    I had asked you several questions. Didn’t get an answer.
    1. Can I make the dough in food processor
    2. Can I place the naan straight on the foil , that I covered the top rack with?
    3. Can I put the yeast straight into the dough before mixing.
    Thanks in advance

      Manjula Jain
      October 22, 2018 at 11:13 pm

      Romi, Sorry if I missed your comment, yes you can make the dough in food processor, you can cook the naan over foil but baking stone give the texture of tandoor. Yes you can put the yeast straight into the dough but all these little things makes a difference.

        Romi
        October 27, 2018 at 2:23 am

        5 stars
        Ty so so much!
        So I’ll try the pizza stone and yeast like you said.
        But does it make a difference if the dough is made in food processor vs hand.

    Romi
    August 20, 2018 at 9:14 pm

    Manjula I even tried just putting 1 tsp of yeast powder straight in the dough and mixed the whole thing with 3/4 cup of water in the food processor. It was fine. I want to know your opinion.

    Romi
    August 20, 2018 at 8:55 pm

    Manjula. I cover the top rack with foil and place the rolled naans on it. It comes out pretty good

      Dipali Mehta
      January 2, 2020 at 10:27 am

      can you please elaborate?

    Amitha Naik
    February 19, 2018 at 12:13 pm

    Manjulaji, Thanks for the recipe.
    My naans fluff up perfectly, but they turn out hard like Khakhra. What do you think I am doing wrong?
    Lots of love to you.

      Manjula Jain
      February 20, 2018 at 11:10 pm

      Amita, oven was not hot enough

    PromoDunia
    December 4, 2017 at 10:20 pm

    awesome recipe, thanks for sharing.

    Ekta
    November 21, 2017 at 11:14 pm

    Do i need to put the top heater on too… when using the pizza stone on the lowest rack

      Manjula Jain
      November 23, 2017 at 12:42 am

      Ekta, no you preheat the oven and bake the pizza do not broil

    dealgyan
    October 11, 2017 at 7:35 pm

    How much time it will take?

    Julie
    May 29, 2017 at 1:57 am

    Best naan I’ve ever made and I’ve made a lot.

      Toby
      July 17, 2017 at 4:42 pm

      I finally made this recipe, which I found years ago. It is a warm day here but not hot. I checked the dough after one hour and it had already doubled in size! I am making 1.5 recipes and used 1.5 times the yeast called for etc. I have had to put the bowl of dough in the refrigerator because I want to bake the naan shortly before my guests arrive.

      I used my cuisinart processor to first mix the dry ingredients with the oil, then I added in the yogurt, then the yeast and water mixture. It needed a bit more flour. When it had made a ball, i removed it and kneaded it by hand briefly on a board.

      Next time I will decrease the amount of yeast probably by 50% unless it’s a cool winter day.
      Toby

        Manjula Jain
        July 19, 2017 at 2:23 pm

        Toby, I should mention in recipe do not double the yeast, next time I will mention and in mean time I will make a note in all my recipes I use yeast, give me few days. Thank you

    Bee
    February 3, 2017 at 5:04 pm

    Thank you for recipe.

    I made Naan with this recipe but too much water so difficult to knead ( i must give some flour again).. I think maybe i was wrong when measure cup into gram. How about 2 cup flour? Is it 250 gram flour and 3/4 cup water, is it 177 ml?

    DV
    January 18, 2017 at 1:58 am

    Hello,
    Loved your recipe and i want to prepare it for my sons birthday as he loves it.
    I had two doubts if you could help me.

    1. can i use fresh yeast if yes by how much?

    2. Neither do i have a tandoor nor a pizza stone can i bake in a normal convection oven?

    Thank you in advance.
    Dv

      Manjula Jain
      January 18, 2017 at 5:27 pm

      DV, fresh yeast use about half the recommended yeast, yes you can bake on conventional oven, bake the Naan over cooing sheet on middle rack and you will have to turn them one time. Enjoy!

        James
        July 3, 2017 at 12:52 pm

        Yeast Conversion Table

        This is a table to convert Fresh Yeast to Orginal Dry Yeast or Quick Yeast. This can be used for making breads and anything using yeast.

        Fresh Yeast Original Dry Yeast Quick Yeast
        3g 1.5g 1g
        6g 3g 2g
        10g 4g 3g
        12g 6g 4g
        17g 7g 5g
        34g 14g 10g
        68g 28g 20g

        My wife and I cook recipes from Manjulas videos since forever! Thanks Manjula!

    Proud
    August 26, 2016 at 11:54 am

    On the video it is mentioned baking powder, while on the written recipe it is written baking soda. Which one to use? I’m presuming baking powder in order for it to rise?

      Manjula Jain
      August 26, 2016 at 4:03 pm

      Proud, It is baking soda

    Gillian Davis
    August 24, 2016 at 5:23 pm

    I love Indian food but have never attempted to make Naans before. Anyway, tonight I made an Indian lentil and vegetable soup, and used your recipe to make the Naan to go with it. They came out absolutely perfect and my family was so impressed, (I was so proud of myself too lol) Thank you so much Manjula for your great recipe!

      Manjula Jain
      August 25, 2016 at 10:47 am

      Gillian, Thank you, it makes me very happy to hear that.

    Nigel Keatley
    March 2, 2016 at 9:37 am

    Looked wonderful, I could nearly smell them! Thanks for sharing this video. Namasté! Nigel

    christine
    January 13, 2016 at 11:13 pm

    I love your naan recipe. We are lazy tho, we like put it in a non stick frying pan and flip em over. I always make a double or triple recipe since we just can’t seem to get enough of them!

    Sarah
    September 20, 2015 at 9:19 am

    I can’t believe how easy this was and how good the naan came out. I used a mix of vegan cream cheese and soy milk in place of the yoghurt only because yoghurt is hard on my stomach. My family devoured them, thank you so much for the recipe.

    JOTHI Anne Flora
    June 21, 2015 at 4:41 am

    Hi Manjula,

    I’ve tried to bake Naan like you said on your recipe but I have a problem:

    When i place naans on my pizza stone and put it on the oven, after 2/3 minutes the naan is not baked and it’s stick on the pizza stone. even if i let it for 10minutes…

    Do you know why?

    Sorry for my bad english.
    Thank you

      Manjula Jain
      June 23, 2015 at 11:57 pm

      JOTHI Anne Flora, Pizza stone has to be preheated

        JOTHI Anne Flora
        September 2, 2015 at 10:34 am

        Good evening Madam,

        Thank you for your reply.I followed the same steps as you said ,but the naans came too hard.
        i have the oven with gaz not in electric.do you thik,is this the problem?Please let me know.
        Thanking you,
        Jothy

    bristol plasterer
    April 13, 2015 at 1:06 am

    Super delicious Great recipe. Thanks for posting this up.

    Simon

    Diane
    March 10, 2015 at 1:33 pm

    Hi Majnula,

    I was curious if this dough is able to be kept in the fridge or freezer for some time before baking? I wouldn’t mind making the dough ahead of time and then taking it out to thaw and bake.

    Thanks!

      Manjula Jain
      March 10, 2015 at 3:39 pm

      Dian, you can refrigerate the dough for 2-3 days and freeze for about 10 days.

    Payal
    December 30, 2014 at 11:23 pm

    Hi Majulaji,

    Please let Know how to bake the naan in microwaveor convection oven…..

      indirasharma
      January 5, 2015 at 3:00 am

      I want to no how to make naan in oven

    pooja agarwal mathur
    November 28, 2014 at 3:45 am

    I dont have yeast then what should i do ?

    Tim
    November 1, 2014 at 7:31 pm

    Thank you Manjula for all your work at bringing us fantastic recipes! This is my go to naan and I have yet to hear a complaint!

    Ony
    October 23, 2014 at 12:04 pm

    I love your recipe..we are going to do next Saturday at home…

    kisses from São Paulo,Brazil

    Ony Soares

    Laila
    September 4, 2014 at 10:53 am

    I love this recipe with the video- I think even I could make this (never made bread in my life)! One thing I was wondering- in the video you said baking “powder”, yet I noticed the recipe calls for baking “soda”. Can you tell me which to use please? Thanks- I’m bookmarking this site for more recipes like this!

    sangeeta
    July 26, 2014 at 12:49 am

    I love ur recepies

      Walter Hynson
      July 31, 2014 at 5:34 pm

      Thank You….WCH

    Kneading naan
    April 10, 2014 at 6:57 pm

    Hi the recipe says to knead until smooth…how long does that take? When i make bread i knead for at least 10 minites. Is it the same for naan?

      Manjula Jain
      April 11, 2014 at 2:33 pm

      This should take about two minutes

        Manjula
        September 2, 2015 at 10:42 am

        Good evening Madam,

        Thank you for your reply.I followed the same steps as you said ,but the naans came too hard.
        i have the oven with gaz not in electric.do you thik,is this the problem?Please let me know.
        Thanking you,
        Jothy
        Reply

        Read more at https://manjulaskitchen.com/

    Adnan
    April 4, 2014 at 3:57 pm

    Thank You so Much for this…. You are awesome.. I been trying to get naan right for months now.. This really helped.. Also you sound like my mom 🙂

    Simmy
    January 7, 2014 at 8:32 am

    Manjula Ji can I use milk instead of water…

    Urvashi
    October 13, 2013 at 2:49 pm

    Greetings Aunty Manjula. I have successfully made the Naan Bread for my family. It was enjoyed by all, and i had to hide some of them because everyone wanted to eat them as soon as they were out of the oven! I doubled the recipe, and spread ground garlic before brushing on the ghee…it was terrific- and a definite winner…I will be making it regularly. I didn’t have a pizza stone,so I used a slate tile we had.It worked very well. I thanked you with every bite.Bless you for sharing your expertise.

    KC
    September 3, 2013 at 5:17 am

    Hi Manjula. I love your Naan recipe. Is the Naan supposed to be hollow or solid inside? Sometimes my Naan puff up nicely, and other times they don’t. What is the key to making them puff up?

    Many thanks for sharing your recipe.

      Julie hannegan
      October 8, 2013 at 5:49 am

      Hi Manjula,

      Wonderful video. Played is many times. Wish you were my neighbor.

      Please tell where I can purchase a rolling pin like the one you use.

      I just got a pizza stone. Can’t wait to make naan.

      Thank you again for a great video

        Manjula Jain
        October 8, 2013 at 10:49 pm

        Julie hannegan,
        Indian grocery stores should have them

    Shoe
    February 1, 2013 at 10:01 am

    Excellent Recipe! I had to increase the amount of flour b/c the dough was far too sticky, but that is most likely an inconsistency in how I put the dough into cups, not a fault in the recipe. I did have a question about the “high broil” bit, though. I keep my baking stone on the lowest position in my oven, to allow it to heat up rapidly for baking breads and pizzas and the like. However, when I flip the heat setting to broil, I’m not entirely sure that the stone reheats properly between batches. There are two obvious solutions to this, which are leaving the oven on “bake” instead of switching to “broil” or moving the stone to a central position in the oven and perhaps allowing a bit more time between batches to heat the oven properly. Which of these approaches would you recommend? I find I need to slide the rack holding the stone out of the oven quite a bit in order to put the rolled out bits of naan dough onto it neatly so quite a bit of heat getts lost each time and the reheat step is really quite crucial.

    Pam
    January 9, 2013 at 10:39 am

    I tried the suggestion to double the yeast and it worked perfectly. I tried this recipe using a baking stone and then a cast iron griddle. The cast iron was superior . If you have one try it. This was so very good thanks. Served with Dal, yummy…

    Jenny
    December 28, 2012 at 6:46 pm

    Hi Manjula,
    Could you please give the measurement in grams as well. I have different size cups, so it would be nice to know which one I can use to get 6 naans at the end. Thanks.

    Gracie
    December 18, 2012 at 1:00 pm

    Made this recipe but doubled the yeast and it rose perfectly in only 1 hour! Cooked some stovetop and others just on a regular cookie sheet in the over. Everything turned out so delicious! Thank you so much, Manjula, for sharing your experience and expertise and delicious naan bread recipe with us! Sooooooo delicious!

    Ishita
    December 10, 2012 at 10:19 am

    Thanx a lot for this recipe. 🙂

    I don’t have a baking stone.is it ok to bake the naan over a baking tray? I’m going to use my convection oven.

    Tigress
    November 23, 2012 at 7:00 pm

    My dad had been asking me to look up the naan bread recipe and I found your site and the recipe is soooo easy! Thank You!

    Keshi Narang
    November 22, 2012 at 8:52 am

    I tried the Nans for the first time and they came out amazing!!!excelent!!!

    Keshi Narang
    November 22, 2012 at 8:49 am

    I tried the Nans for the first time and they came out amazing!! Excellent!!! Thank you sooooooo much.

    Nikita
    November 12, 2012 at 4:54 pm

    This recipe worked beautifully!! My friends loved it and we had no leftovers. The recipe is so simple and easy to follow.
    Thank you for the wonderful recipe 🙂

    Vruti
    October 30, 2012 at 4:15 am

    Naan is another famous bread made at home. Here’s how I made it a little different style then your recipe. It turned out to be yummy masala Naan using simple kithen utensils.
    Foodies’ Fun

    T
    October 17, 2012 at 1:41 pm

    Just made and devoured all the naan’s !!!!! They turned out fantastic !!!
    Don’t have a pizza stone so I put my old microwave base plate in the oven instead to try out. The under side didn’t cook well so I turned them and heated for another minute. I put the naan’s in the highest shelf in the oven so first side took 2 mins and 1 min after turning !!!
    Thank you for the fantastic recipe. Can’t move as we all have eaten so much !! Made Palau paneer to go with it.

    jskin
    October 15, 2012 at 5:59 pm

    Great naan recipe! Made a few with cashews and raisins as well. Need to make sure to follow it exactly, and cook as hot as you can.

    Meenakshi
    October 3, 2012 at 6:15 am

    Hi Manjula ji, thanks for the recipe. THe naan worked out quite well, only troubl was that they were getting stuck to the pizza stone and had to be scraped off. Any tips on how to avoid that happening?

    Anny D'souza
    October 2, 2012 at 12:13 am

    What is the pizza stone is it of wood or mar marble can you give some more explanation and where it is available

      Meenakshi
      October 3, 2012 at 6:18 am

      Hi Anny,
      Pizza stone is like an unglazed tile. Easily available in kitchen stores.

      aman
      December 8, 2012 at 3:13 pm

      You can also just use unglazed tiles from Home Depot or Lowe’s (might be called terra cotta or quarry tiles). Should cost less than $10!

    diana
    September 21, 2012 at 11:19 am

    naan bread

    j
    September 19, 2012 at 2:31 am

    this is more pitta bread than naan

    Borge
    September 9, 2012 at 2:56 am

    Thanks, that worked well.

    Cindy
    August 1, 2012 at 8:17 pm

    What a great recipe! The first time I made this recipe I did it in the oven with a pizza stone and it turned out fabulous. But today I did a summer twist. I placed to dough in a warm spot outside (in a covered bowl) and it rose in about an hour. I then placed the dough the bbq grill high (make sure you preheat!) Grilled on each side for a couple minutes. It didn’t rise as high as the video but it still rose some and was nice and tender. Not traditional but nice not to always need the oven.

    amanda
    July 30, 2012 at 9:37 pm

    Hi, thank you for this recipe!! I don’t have a pizza stone, so I made these on an electric stove top using a non-stick skillet with no oil. I heated the skillet on medium high, and it gave the naan nice brown bubble spots just like you would get from using a tandoor oven or a pizza stone.

    Also I added the sugar to the yeast water, which helped the yeast to bubble faster & let the dough rise faster (in 45 minutes instead of several hours). Delicious!

    udisha
    June 30, 2012 at 12:44 pm

    Hi Manjula aunty, your site has got me interested in cooking. Your videos and instructions are so simple and easy to follow. Thanks a lot. Please can you tell me how to make naan using gas tandoor. Thanks in advance.

    Bethany Garcia
    June 26, 2012 at 10:28 pm

    WOW! Just finished this recipe for the first time……it came out perfect! What lovely, chewy/crispy/fluffy goodness. Its a blessing and a curse: wonderful fresh bread, but way too easy to over eat – especially when they are right out of the oven. 🙂 Thank you so much for the recipe!

    Elisabeth
    June 9, 2012 at 3:40 am

    I bought one of those small round pizza ovens that get really really hot. I am going to try making naan tonight with your recipe. (Better start now, to give the dough time to rise.)

      Leena
      July 27, 2012 at 2:59 am

      Please tell me what is the temperature I should switch on for Naan.

      Thank you.

      Leena

    Sorres
    May 23, 2012 at 3:10 am

    Can I use this picture for my GCSE coureswork.

      Manjula Jain
      May 23, 2012 at 8:24 am

      Sorres,
      Yes you may

    Samantha R.
    May 22, 2012 at 7:24 pm

    Wow! Thank you so much for showing me how to make Naan! I love it, and have been wanting to try to make it at home for a while. Now I’m gonna try it out. 🙂

    Terry Morrison
    May 13, 2012 at 8:53 pm

    Thank you for taking time to make a very clear and concise video on how to make naan.

    aze
    May 13, 2012 at 8:09 am

    can i use a baking sheet if i dont have a stone

    Ghettonia
    April 28, 2012 at 11:21 pm

    I love our food manjula! my friends @staticjungle, @djsuperlauri, @skyferrari and @djs_official watch your video’s every night!! I especially love your Samosa’s! they are so ghetto fab

    Claire
    April 28, 2012 at 11:17 pm

    I love @skyferrari, @djsuperlauri, and @staticjungle so much. I’m glad you liked my cold (iced) coffee, it tastes super!

    Steven
    April 28, 2012 at 10:11 am

    Manjula I love you and all the food you make! My friends Lauri and Claire love watching your videos so much!

    Bill
    April 28, 2012 at 9:35 am

    thanx so very much for this recipe. had an indian friend over for dinner….he was sooo impressed with this bread. he said it was as good as his moms recipe. made me feel pretty good!
    you made what i thought would be a difficult recipe very easy. thank you so much again!

    Rachel
    April 27, 2012 at 6:47 am

    Manjula,
    My boyfriend is Indian and for our first date I invited him over for dinner where we cook Channa Masala and this naan… he was impressed! Thank you for being my guide through the world of Indian cooking. 🙂

    Mary
    April 21, 2012 at 8:11 pm

    Thank you so much, Manjula!

    I just made a double batch of your delicious naan tonight to accompany some baighan bharta and biryani that I cooked for my family for dinner. I thought if I made a double recipe, there would be some to freeze for later, but my husband and sons ate it all except 3 pieces!

    I did not roll my naan, and instead pulled it very thin with my hands, so mine did not puff up as much, but looked just like naan from a restaurant, but better!

    Absolutely delicious and works fantastic with the pizza stone! So soft and fluffy, yet crisp on the bottom. Hot from the oven, brushed with butter… just heaven!

    I have been looking for the perfect naan recipe, and am thrilled to finally found it. Thanks so much for sharing and I look forward to trying your other recipes! 🙂

    anshul jain
    April 21, 2012 at 7:35 am

    manjula aunty teach me about motichoor laddo making

      Manjula Jain
      April 22, 2012 at 12:31 am

      anshul jain
      I will try.

    Mike
    April 19, 2012 at 8:00 am

    My pizza stone had broken, and it was near impossible, and very expensive to get one shipped to me.

    I used heavy cast-iron pans in their place, and they held the heat fine, and did not immediately cool when putting the dough on, like a plain baking sheet would. It has worked fantastically.

    Also, I can heat the pans on top of the stove to get them hot before putting them in the oven, which saves a bit of time.

    I came across your videos on youtube years ago, but now everything is here, which is great!

    Thank you so much not only for sharing these awesome and authentic recipes, but also for showing us all how it is done!

      Manjula Jain
      April 19, 2012 at 11:56 pm

      Mike it is a good idea, I will try.

    Upendra
    April 8, 2012 at 8:03 pm

    Perfect recipe for Naan, we liked it and made exactly as u said. Came out pretty good. Thanks for sharing all this recipes.

    Reid
    April 6, 2012 at 10:53 pm

    I planned on making curried prawns on rice and had a craving for Naan to go with it. Instead of going to the store to buy some, I decided to make it myself.

    A quick google search brought me to this recipe. Having the video to demonstrate technique was great.

    I made 1.5 times the recipe (with 1/2 tsp baking soda since I didn’t know exactly what a pinch was) and followed the video directions. I didn’t have yogurt so I used an equal amount of skim milk. I used my bread machine’s dough setting to make the dough then proofed it in my oven on bread proof setting.

    The naan came out perfect. I added garlic puree to the butter. Yum.

    Thanks Manjula.

    thowysg
    April 4, 2012 at 6:49 pm

    been searching for the perfect naan recipe and i found yours! thanks!! tried others, yours turned out the best..made a few changes..didn’t have curd or greek yogurt so used commercial low-fat yogurt..i drained it first..also, no pizza stone so cranked oven up to 500 with baking tray in it & let that heat up for 10 mins before putting naan on it to bake..

    my only concern is that the quantity i finally ended up with looked less than yours…your naans are bigger and “poofier” than mine..:) .i probably didn’t proof it long enough…

    lata
    March 10, 2012 at 7:21 pm

    Hello Manjulaben
    I heard your magestic cooking style. I make panir palak and happy
    all my family. We thank you for recipee on your web. I invite you to come Canada to see many sight seeing and niagara falls. Let me know.
    Lata

      Manjula Jain
      March 10, 2012 at 8:31 pm

      Lata,
      Thanks for invitation

    Steve Young
    March 10, 2012 at 9:48 am

    We do not typically have a lot of plain flour on hand. We bake all our own breads and use bread flour.

    Can that be substituted?

      Manjula Jain
      March 10, 2012 at 8:33 pm

      Steve,
      I have never used bread flour but my suggestion will be try.

        Steve Young
        March 11, 2012 at 7:22 pm

        I did try! (bread flour)

        It looks like Naan, tastes like Naan, our gas convection oven heats to 55o so we are lucky. We used a 2 inch counter top (granite) stone to cook on. (We live in NH the Granite State!)

        What I found is it came out to “wet” to sticky. I used a mixer with a bread hook to mix it. In the end I could see it was to wet because the dough did not come off the edges of the bowl.

        I did double it (I am a vegetarian and love bread!) so that may have caused the problem. (the 2x recipe not the veggie part) In the end I added about 1 cup of flour to get the look to what I thought it should be.

        Next time I will try 5 cups not 4, and report back. Of course all other items were doubled (yeast was 1.5 x). The rise was exceptional, no problems there.

        We make Pita bread, I normally put the rack down low. I raised it based on the high heat requirement. “Tossing” the bread on the stone, since it was close to the top, resulted in odd “landings” but those pieces had the most character and were eaten first.

        The remaining Naan was put in a zip lock bag ,in our freezer labeled with the date using our Zig Posterman marker and frozen.

        We pulled out two tonight for dinner. Manjula, you are our new best friend. <3

    Michela
    March 7, 2012 at 2:51 am

    Dear Manjula,
    I made Naan bread last night and it was so yummy. The best bread I’ve ever made.
    Thank you for sharing your recipe 🙂 I’m going to try other recipes, that’s for sure!

    Love from Italy,

    Michela

    Laurie Marks
    February 20, 2012 at 2:54 pm

    I was so disappointed when my naan did not rise. I made two batches with 1/2 c ww flour/the rest unbleached. Was this the problem? Or was my oven not hot enough? I did use a pizza stone and heated my oven for 15 minutes.

      Michela
      March 7, 2012 at 2:55 am

      Did you knead the dough? Kneading activates yeast. Plus, yes, I think that the oven must be hot.

    snehal
    January 23, 2012 at 2:41 am

    i don’t have oven so what should i do? how can i make naan without oven?

    daniella
    January 19, 2012 at 8:08 am

    Good morning. excelent recipe. i was wondering if I dont have de pizza stone, was else can I use. Maybe a wood table?
    Greetings

      Petra
      February 15, 2012 at 11:09 am

      Hi, you can use the bottom of the oven ( just place a tinfoil) . I have just made it and it works.

    Gia
    January 12, 2012 at 1:55 am

    Gosh, Manjula, thank you so much for sharing all these delicious recipes!
    I tried this yesterday, along with your recipe for cilantro chutney and some vegetable curry and I cannot begin to describe how delicious it all was! Thank you again, can’t wait to try some more of your amazing recipes…

    Reda Landry
    January 10, 2012 at 8:10 pm

    Namaste, Manjula! I want to thank you for all of your wonderful tips and tricks. I’m an american born, french descent woman from New Orleans living in Oklahoma. How is that for culture shock! My favorite foods are of the Indian – Punjabi variety. I was so excited to try your naan recipe, but was greatly disappointed when mine turned out. 🙁 I used a different flour as all I had in the house was whole wheat. This created a much heavier, albeit tasty version, but not what I was expecting in my naan! So you are to no fault, my wonderful Indian beauty! It is all my own error. Palak Paneer was marvelous, but the whole wheat naan could have been a bit lighter. My wife decided that she loved it with strawberry jam, so I suppose it isn’t a total loss! lol.

    I hope all is well in your family and world.

    Thank you again!
    Reda M. Landry

    dindo
    December 29, 2011 at 1:36 am

    looks yummy, Manjula!
    can’t wait to try it out!
    congrats for the wonderful video, and keep them coming 🙂

    Tziporah
    December 15, 2011 at 6:35 pm

    Shalom & namaste. Thank you very much for sharing this wonderful recipe and video. I found it on Youtube yesterday.
    This was by far the BEST naan recipe I’ve ever tried & it will be the last one I’ll need : )
    The dough was perfect, once baked, the texture was perfect and the flavor was perfect! My entire family loved it. My husband said “Where did you find this??? Whatever you do, don’t lost his recipe, it’s perfect!” And it truly is. I imagine it would be good with add ins like olives, garlic, etc…as well. Again, thank you!

    Changes I made:
    I made a double batch & used 1 tsp sugar & 1 tsp local honey. then, instead of 5 TBSPs yogurt, I used 3 TBSP small curd cottage cheese and 2 TBSP plain yogurt

    Theresa
    December 14, 2011 at 10:06 am

    The video for naan calls for baking powder but the receipe says baking soda. Which is correct?

    ediblegg
    December 12, 2011 at 8:31 pm

    manjula, this was deeeeeelicous! thanks so much for the wonderfully fluffy, perfectly golden naan. i just had to share it with my readers at fregetariantimes.com. my chana masala just wouldn’t have been the same without it. thanks for the inspiration!

    Anu
    December 6, 2011 at 11:02 am

    Hello Aunty,I made that Naan recepie yesterday,It comes out very tight and not good even I mixed Oil AND YEAST in all-purpose flour even i set my at 500 degrees..i dont have pizza stone..I used baking tray but my recipe was not good as i want …what should i do for next time ..plz reply

    Shilu
    November 30, 2011 at 3:54 am

    it is possible without pizza stone?????pls answer me….

    Linda
    November 3, 2011 at 8:07 am

    I am making the Naam now .. made the pea pies 2 days ago they were easy and delicious! I wish you lived next door to me!!! You’re the BEST!!!! Get a TV SHOW!!! FOODTV doesnt know what they are missing!!
    Just dont lose these videos… 🙂

    terra in kentucky
    October 27, 2011 at 4:24 pm

    Thank you so much Manjula! After many failed attempts at Naan, I have just made the most wonderful naan that I have ever eaten using your recipe. I used a pizza stone in my grill as opposed to my oven. It was heavenly. I rolled garlic and cilantro on top first to make a great garlic coriander naan. Shukriya!

    Anusha
    October 26, 2011 at 5:22 pm

    Hi Manjula,

    All your recipes are too good but in naan what is the dry yeast where should I get the one. I never tried naan. Please help me for that.

    Thanks,
    Anusha

      ameera14
      December 1, 2011 at 3:43 pm

      hey anusha i wud like to say that the yeast that u r sayin you can buy that from anywhere any geocery shop u go to.

    Alexis
    October 17, 2011 at 8:29 pm

    Hello,

    could i replace the yogurt with vegan yogurt?

    thank you,

    Alexis

    Karen
    September 30, 2011 at 5:40 pm

    Thank you so much for the recipe and video. We loved our Naan. It was our very first time to make it. We will certainly be making it again. Thank you!

    Anna H
    September 24, 2011 at 8:25 pm

    Thankyou for the wonderful recipes and videos.

    I just cooked my naan one at a time using a cast iron skillet in the oven instead of a pizza stone (don’t have one) and they puffed beautifully. They were also kheema-stuffed.

    Oh and I just threw all the dough ingredients in my breadmaker on the dough cycle and it turned out fine. This was much faster and easier.

    Rahi
    September 23, 2011 at 3:46 pm

    Hey Manjula aunty…if I don’t have any pizza stone or cooking stone.. what should I use? Is baking pan fine?

    Heena
    September 14, 2011 at 2:32 pm

    can i cook the naan on a cookie sheet instead of a pizza stone?

      Manjula Jain
      September 14, 2011 at 10:46 pm

      Heena,
      You can cook naan on cookie sheet you will have to turn it over about after a minute to cook other side of the Naan.

    Ishita
    September 9, 2011 at 2:38 am

    Hello aunty,

    I gave all my best to prepare Naan. evrything worked out fine but sadly it didnt work in my OVEN. Please guide me with the guidleline temperature we required to prepare Naan.

    I have a LG LMVH1750 Microwave Ovens with Convection. Will appreciate if you guide me.

    Thanks a lot for the wonderful Veg Kofta Recipe, received lots of appreciation from my family. hats off to your recipe aunty 🙂 🙂 🙂

    nono
    August 29, 2011 at 6:15 am

    thank yuo

    Anna
    August 22, 2011 at 3:12 pm

    Dearest Aunty,
    I made your lovely naan bread for dinner this evening. I put fresh chopped garlic in the bread and cooked it on the grill. It was the best naan bread I have made thus far. Thank You so much for your wonderful recipe. This will be my go-to recipe for delicious naan.

    simon
    August 22, 2011 at 11:20 am

    Hi Auntie and thanks for a great recipe. I have tried this a couple of times now and whilst it works out well and tastes good, my bread comes out being almost solid, not puffy and almost hollow like yours. Also, my memory of naan bread in Indian restaurants in the UK is that their naans are smooth, light and quite stretchy. What am I doing wrong or missing out on ? Any hints gratefully received. Thanks, simon.

      Manjula Jain
      August 22, 2011 at 11:59 am

      Simon,
      May be dough is not fermented enough; different flour also can make change, I will suggest to use little more yogurt to the dough.

        vella
        September 4, 2011 at 4:32 pm

        gosh! my came out too more like pita bread – now I see I left out yogurt!

    April
    August 16, 2011 at 11:32 pm

    Dear Manjula,

    My son is allergic to milk and egg. I was very happy to find your recipe does not use egg but is yoghurt necessary? Is there a substitute for yoghurt? I would LOVE to make him home-made bread.

    Thank you for this site!

      Manjula Jain
      August 17, 2011 at 12:59 am

      April,
      Do without yogurt it will be fine or add little soy milk with the dough

    sundaramurthi
    July 23, 2011 at 8:59 pm

    just now i watched the bhel puri prep.it was nice and thank you madam.
    -murthi

    Michelle
    July 23, 2011 at 4:01 pm

    Hi Manjula,

    I very much enjoy your recipes and have made several for myself and family. We have enjoyed this kind of health food very much. I was just shopping in a Pakistani/Indian store the other day and I didn’t purchase a jar of ghee or clarified butter. I know you have a recipe to make this, however is there an acceptable substitute to this? The jars of ghee I had looked at the fat and saturated fat content are too high. My family has a huge history of cardiac heart disease and now that I have reached my early 40’s ( LOL I don’t look it…:) ), I have come to realize that I have to be careful as my dad passed very untimely of this. I don’t want to be there too soon either. Can I use just maybe low fat or the heart healthy type of butter? Please let me know my options. I have become more vegetarian and changed my eating habits considerably since following your recipes over the last couple years. Indian food really does help keep one healthy eating, the body more alkaline instead of acid which greatly helps reduce the chance of cancers, heart disease, immune system issues and infections and inflammation. All disease begins with some type of inflammation as you may know and this kind of food can greatly reduce that chance with the veggies and fruits used but the types of spices in particular. Manjula, you are a God send! The Indian food has literally saved my life when a doctor told me i had to live with some certain kind of health problems and much pain for the rest of the life. I went home and just cried to my husband. I later found out from some Indian and Asian friends informed me that if I change my diet to be more vegetarian, by eating their native food the problems I was having will go away. They assured me I didn’t have to live that way forever. They were right! Manjula, I would like to say I think you would make a wonderful advocate for helping Americans eat healthy. I speak from my personal experience and all I can say it was like a natural and healthy healing. I have even lost weight and am working to back in shape again from the birth of my last child. Once thank you so much for this inviogorating food you bring us. Sincerely, Michelle W

      Manjula Jain
      July 23, 2011 at 11:13 pm

      Michelle,
      It makes me feel wonderful that I am able to help you. You can substitute oil for ghee.

        Nav
        July 31, 2011 at 9:05 pm

        Michelle dear, You can use grapeseed oil and olive oil instead of ghee.

        Manjula Aunty just love your recipes.Simple and yummy.:)

    Karry
    July 19, 2011 at 2:02 am

    What do i do if my dough came out too sticky ? I took a bit more flour when mixing, and even added a spoon or two while kneading, it still was like glue on my hands.

      Manjula Jain
      July 19, 2011 at 11:55 am

      Karry,
      Use less water.

    Katarina
    July 18, 2011 at 4:11 am

    Hi, Manjula
    I made these naan today and they were great! Thanks for the recipe!

    sneha
    June 27, 2011 at 4:39 am

    Hi aunty,
    I am very disappointed as my dough never rises even though I leave it for 4-6 hrs in warm place like in oven.
    So my naan never came out well. I had tried it several times now and really want to make a good naan.
    Can you please guide me on this.

      Manjula Jain
      June 27, 2011 at 7:53 am

      Sneha,
      The only reason I can see that you are mixing the yeast in hot water, try this time mixing the yeast at room temperature water.

    Sansdawn
    June 21, 2011 at 3:13 pm

    Namaste,

    I’m planning on making this tomorrow with a wet curry. I read through the ingredients, and then watched the video. Please clarify this for me. In the ingredient list you state baking soda, but during the video you state baking powder. Which is the correct one? I have used many of your recipes and have enjoyed compliments from my Husband and friends!! Thank Auntie!!

      Manjula Jain
      June 21, 2011 at 4:29 pm

      Sansdawn,
      Need baking soda.

    Mely
    June 15, 2011 at 4:44 am

    Thanks for posting this recipe. I had made your recipe several times already. But since the first time I made them I was in a rush, instead of baking them I cook them in an Cast iron skillet over the stove. They cooked very quickly, got really puffy and with great brown spots. So now I make them in the skillet and had made other variations like reducing the oil and yogurt to half. Every time with great results.

    This bread is also excellent for small pizzas. Like a thin crispy pizza.

    Thanks a lot for your time teaching us the marvels of your country.

    Mely

      Liane
      June 16, 2011 at 4:53 am

      Mely,
      That’s a great idea! I’d definitely give it a try! Good thinking

    Kayyouti
    June 13, 2011 at 9:53 pm

    Namaste! Can we freeze this naan? If so what is the proper procedure? Should we bake the naan, cool, freeze, then thaw and reheat and butter?

    Shweta
    June 7, 2011 at 8:00 am

    I tried making the dough but my dough came out to be sticky even though I used the same proportion of everything you showed in video..Where am I going wrong or is the dough usually sticky but when u r doing it it doesn’t look sticky ..you recipe looks awesome..

    Thanks!!

      Ame
      June 24, 2011 at 3:30 pm

      Shweta,
      It sounds like your dough might be to wet. Try holding back a little on the water next time or use a little more flour when rolling it out. I’d try less water first though.
      -Ame

    Indian
    May 21, 2011 at 5:17 am

    Hi Manjulaji,

    I made this naan. they were so good….MY only concern was my naan sticked with stone so What did i do wrong? I seen your video…your naan didnt stick with stone at all. I also did wet my hands before placing them on pizza stone.Please answer.

    Thank you for your grat recipies.

      Liane
      May 22, 2011 at 7:08 am

      Dear Indian – is your stone brand new? They do take time to “temper” or “season” when they”re new? Either that or Perhaps your oven wasn’t hit enough (you put it in before the stone was hot enough? Did you follow the manufacturer’s instructions for it prior to first use? It’s hard to say anymore because your letter didn’t give more info but those would have to be it – unless there was something you didn’t follow in the recipe and the dough was off for some reason. Last but not least – if all else fails and when I make pizza I always sprinkle a dash of corn meal on the bottom of the dough as I roll it out and on that big wooden thing (sorry can’t think of its name) that slides the prepared pizza that ive made and onto the hot preheated stone into the oven.

    Deepthi
    May 16, 2011 at 2:21 pm

    hey..Can we use whole wheat flour?

      Manjula Jain
      May 16, 2011 at 4:27 pm

      Deepthi,
      Try it, otherwise check the recipe for Tandoori Roti.

    JD
    May 14, 2011 at 5:25 pm

    Just a few notes for your readers. First, the pizza stone should always be started with the cold oven. Putting a typical pizza stone into the oven once it is heated is a sure way to crack it. Second, pizza stones like to cool down gradually. The best way is to close the oven, with the stone in it, after cooking, and not remove it until all heat is gone from the oven. Lastly, you do not need to clean or wash your pizza stone other than to remove any build-up of flour that creates a bump (you can do this with a bench knife/scraper – – do not use too sharp of an angle or you will gouge your stone.) The remaining darkening actually serves to cure the stone and make it more “non-stick” the next time you use it. With these instructions even the inexpensive stone at Bed Bath and Beyond ($19.95 before discount coupon) will last indefinitely.

      Manjula Jain
      May 14, 2011 at 10:33 pm

      JD,
      Thank you

    SAMU
    May 1, 2011 at 10:08 pm

    Dear Madam,
    Howmany grams of maida in one cup?

    kala
    April 29, 2011 at 11:05 pm

    dear manjula,
    your recipes are really superb and eating them give a feeling of eating healthy
    feeling. moreover you dont use much oil, garlic or onion. that makes me feel sooooooooo happy !!
    thank u once again,
    kala

    Rama
    April 28, 2011 at 9:43 am

    Dear Manjula, what kind of yeast you used in your receipe? Is it the yeast for bread machine or anything else? Thanks.

      Manjula Jain
      April 29, 2011 at 11:52 pm

      Rama,
      I use dry yeast.

    kuku
    April 27, 2011 at 11:21 am

    can we make it on a mettalic pizza tray ?

    pls reply as i am thinking to prepare it on my hubby’s bday coming this week 🙂

      Manjula Jain
      April 27, 2011 at 11:19 pm

      Kuku,
      Pizza tray will work make sure turn over the naan once so it is cooked both sides.

    taniya
    April 25, 2011 at 11:21 am

    Hi.. manjula aunty.. your recipies are awesome.. can you tell me from where i can find yeast?

    yasmin oskui
    March 15, 2011 at 2:46 pm

    hi aunty love your style and reciepes please where can i buy pizza stone or baking stone ,i looked everywhere and could not find it. thanks a million

      Liane
      March 16, 2011 at 6:25 am

      Hi.. you can find pizza stones at Bed Bath an Beyond, Williams Sonoma and possibly Taget and maybe Walmart – I know tha he first three have them for sure. And if you are not close to any of those places you might be able order one on line by googling it. Good luck.

    ABily
    March 9, 2011 at 3:57 am

    I’ve already made twice naan with yr recipe. One time I used plain yoghurt(as i dont have an acces to curd or dahi), other time crème fraiche. Breads with crème fraiche were so much better. Maybe its a tip for those who as I cannot find some proper ingredients. I love yr website and recipes. Greetings from the Netherlands:)

    Alisha
    February 24, 2011 at 4:35 am

    Dear Manjula Aunty,
    Mom n I were searching the recipe of stuffed naan for dinner when we came across this wonderful recipe. Thanks so much. We’re gonna try it now. Thanks again for the recipe.
    P.S.: the pic looks awesome.

    Leo
    February 23, 2011 at 5:30 pm

    Dear Manjula! Im writing you from Tucumán, in the north of Argentina, thanks to my sister who lives in Montreal, and brought me lots of Indian spices, im starting to discover a whole new world of flavours. Im doing 3 of your recipies for a dinner tomorrow, so I hope I get it right! your directions are really clear and simple! thanks!

    kalindi
    February 17, 2011 at 11:57 am

    Hi manjula aunty
    I would like to make naan, but i don’t have a pizza stone, what can I substitute for that. thanks

    sehra
    February 16, 2011 at 7:15 am

    Hi,

    I want to try this. However I have a microwave oven which has the convection mode. Want to know how do I need to make it in the microwave and for how many mins? Please help.

    Rose
    February 14, 2011 at 2:11 pm

    This is an amazing recipe. I followed this recipe as is and it came out great. My naan rised while baking and were soft after I took them out of the oven. Even the next day, they remained soft. They also tasted delicious. Its faster to make these naan than roti/chapati. Thankyou so much for sharing this recipe.

    Asma
    February 11, 2011 at 7:39 am

    I have eaten naan in restaurants but they are not puffy as seen in the clip aunty..
    Pls advice

    meenakshi
    January 22, 2011 at 12:16 pm

    I made the Naan again but used a heavy cast iron pan in the oven. The Naan’s came out perfect!

    meenakshi
    January 7, 2011 at 12:00 am

    Hi,

    I tried the Naan last night in exactly the same way you suggested. I dont have a pizza stone so I baked it in the normal oven, in the middle rack at 275C. But the Naan’s were not as soft as I expected it to be. The dough was soft and had risen quite well!> I am not sure whats wrong? Please advise!
    Thanks.

    Kris Y.
    January 6, 2011 at 1:43 pm

    I came across of your website yesterday and was so excited to try the Nan bread for the first time. The bread came out perfectly and tasted so good. Thank you very much for the recipe and detailed instruction of cooking them. You have a great website and I can’t wait to try more of your recipes.

    Whitney
    January 2, 2011 at 8:08 pm

    I finally made the perfect piece of naan, all because of you! I love your step by step instructions! Thanks so much!

    Fre
    November 15, 2010 at 7:35 am

    @mela khan
    You could use a cast iron skillet, with a metal handle of course! Anything that will absorb and keep heat will do.
    Just be careful so you don’t burn your hands on the handle of the skillet.

    Robert J.
    November 15, 2010 at 6:45 am

    As a food writer, I’m very curious why you’re using baking soda in this dough? I’ve seen this used before in other naan recipes, but never understood the reason. This is a yeast leavened dough, and in the 3 to 4 hours it takes the dough to rise, the baking soda will long have stopped working.
    So, what difference does the baking soda make?

      Anne
      December 15, 2010 at 12:13 pm

      Robert J., baking soda acts as a acid which helps the texture of the bread, much like adding vinegar to french bread would.

        Paul
        December 31, 2010 at 2:46 pm

        Baking soda is basic which must neutralise the acidity of the yoghurt. This probably improves the conditions for growth of the yeast.

    mela khan
    November 10, 2010 at 3:31 am

    can i use something else other then pizza stone?

      Ashley
      November 24, 2010 at 11:10 am

      Hello Mela Khan. I have had much luck making Naan using only my oven tray or cookie sheet. It takes longer, and the Naan doesn’t have the same browning or blackening, but it comes out as delicious Naan. My toaster oven only goes up to 400F, so I turn it up all the way and cook it for 20mins (10 mins on one side, then flip for another 10mins on the other side). I will be reducing the time today though because I want softer Naan to make Falafel Sandwiches. Hope this helps!

    Liane Albert
    October 17, 2010 at 7:45 am

    Dear Smitha,
    Manjula is vegetarian – I don’t think she has non veg recipes and she might not have the time to respond to individual emails although she gets tons of requests to do so.

    Smitha
    October 16, 2010 at 7:29 am

    Dear Aunty,
    thank you so much for this awesome recipe.. Could you please send me an email how to make garlic naan and butter chicken ? that would be so nice of you if you could help me..
    thank you so much aunty
    waiting for your email .
    lots of love and keep up the good work
    Smitha

    Suzann
    October 11, 2010 at 6:33 pm

    Finally, a naan recipe that tastes and feels like naan and not pita bread! Thank you!
    For those who don’t want to spend money on a pizza stone, unglazed ceramic tiles or quarry stones work just as well and are $5 or less. Here are some tips for baking on a tile: http://curbly.com/chrisjob/posts/1696-create-a-pizza-oven-for-5-00

    Bread Lover Mommy
    September 26, 2010 at 1:03 am

    Thanks Manjula, this is best Naan recipe I’ve found yet, although it is a little more difficult than I was hoping for all. Oh well, it is certainly worth the extra effort!

    Akila
    September 10, 2010 at 10:05 am

    Dear Manjula!

    I love your recipes. Could we store these for a few days in the fridge after we make them? Will they be fresh?

    And why are we adding sugar and yoghurt to the dough? I think in your pizza recipe, the crust is the same except we don’t add yoghurt in that because we want to make the naans soft?

    Akila

    anju sharma
    August 19, 2010 at 4:35 am

    hi manjulaji,
    thanks a ton for such wonderful recipes. i have tried few and really loved them. kindly clarify what is pizza stone in this recipe???

    Yayi
    August 14, 2010 at 11:31 am

    You are the best Manjula! Love the recipe 🙂

    liz
    August 3, 2010 at 5:53 pm

    Thank you!

    liz
    August 2, 2010 at 10:26 am

    I am a little confused…..Do I have to have the broiler AND the oven on at the same time? Or do I just heat the stone at 500 and then switch to the broiler after 30 mins? Because my oven will only do one or the other.

    Any reply is appreciated.

      Manjula Jain
      August 2, 2010 at 7:35 pm

      Liz,
      Preheat the oven at 500 and then switch to broiler jusi few minutes brfore making naan.

    Sandy
    July 24, 2010 at 2:43 pm

    Thank you Auntie. These came out awesome! You make it so easy even for fumble fingers like me. I put half the dough in the fridge, and the next day made a second batch.

    -sandy

    neha
    July 21, 2010 at 7:22 am

    namste auntiji,,,i have seen your video,,and i am eager to make NAN for my family but i don’t have pizza stone,,,now wht should i do??????
    plz reply me soon….god bless you.

    thanks
    neha

    Divya
    June 25, 2010 at 12:56 am

    Can we use something in place of yeast?
    how much temp is required to cook it in microwave?

    Pramila Aggarwal
    June 21, 2010 at 4:34 pm

    Respected Auntyji, I made this today and it came out great…. very delicious… I also made matar paneer…. It was like eating in a restaurant.
    I love your way of teaching… very simple very easy……….
    God bless you..

    Ross
    June 19, 2010 at 9:27 am

    Very good video. I’m making the recipe as I type. I have noticed that the video references Baking powder, but the written recipe calls for baking soda. Backing Powder is sodium bicarbonate and cream of tartar, while baking soda is only sodium bicarbonate.

    Which one should we use for this recipe?

    Baking Soda (Sodium Bicarbonate)
    Baking Powder (Sodium Bicarbonate & Cream of Tartar 2:1)

    Thanks,
    Ross

      Manjula Jain
      June 19, 2010 at 11:41 am

      Ross,
      Baking soda

    ann
    June 11, 2010 at 12:28 am

    how much ozs is 2 cups

      Pramila Aggarwal
      June 21, 2010 at 4:30 pm

      8 oz. is 1 cup, so for 2 cups is 16 oz.

    Jigar Mehta
    May 15, 2010 at 11:40 am

    Awesome! Thanks a lot!

    Laura Losana
    May 10, 2010 at 9:39 am

    Hello Manjula! Today I cooked Naan and it was delicious, but it didn’t grow up like yours. Is possible that it happens for the tipe of yeast??

    Thank you for the wonderfull recepies!

    Chris
    May 7, 2010 at 3:47 pm

    Thanks for the lovely recipes! I made your chapati last night and after having a little trouble getting the first few to puff, fared much better with a higher heat…

    Anyway just wanted to suggest to your readers without pizza stones – thick terracotta tiles from a garden or building supplies store are a cheap and effective alternative. Good luck!

      jaya
      May 12, 2010 at 12:04 pm

      hey aunty,
      this is a very nice blog.
      i don’t have that stone, what is other option to make naan? is it ok dosa pan?…..

    ayushi jain
    May 3, 2010 at 7:39 am

    hi manjula aunty..ur recipies r gr8…i m plannin to make a naan bt i don hv oven in ma house…can u tell me d procedure of makin naan on microwave…!!

    regards….
    plzdo reply….

    Marianne
    April 30, 2010 at 2:00 am

    Hello. Greatings from Norway. Great site. Im trying to make naan-bread but i cant get it fluff/puff up. It gets hard. I jused a kitchen-stove but can i use a small grill/pizzza-stove with the element on the bottom and with pizzastone? I will be very gratefull for help. This is the only site i have found that i find helpful to make Chapatti and naan. By the way. I cant get the chapatti to puff eather. Ty very much in advance

    Marianne

    priya
    April 14, 2010 at 3:18 am

    helo,

    there is one question: Is the temperature required for baking the naan is the same as baking a pizza??

    priya
    April 14, 2010 at 2:43 am

    helo auntyji,

    i am your new viewer, but am exceedingly impressed by your teaching style. i tried the rajma recipe and it came out really well. was searching for nan’s recipe. thanks a lot!!

    Christian
    April 10, 2010 at 4:38 pm

    My Naan didn’t rise as much as the ones in the video. They stayed fairly flat. I noticed that the dough still smelled fairly ‘yeasty’ after letting it rise for 4 hours. Is there a reason not to add the sugar to the yeast and water like I have seen in other recipes?

    Thanks.

    nithya at hungrydesi
    April 7, 2010 at 5:33 pm

    Thanks for this recipe…I’m looking forward to trying to make naan at home.

    Vani
    April 6, 2010 at 12:48 pm

    Hi Manjula,
    Seems like a wonderful recipe. I had a quick question. I am planning to make this recipe for a gathering. Is is OK if we do this dish a day in advance??

    Thanks in advance,
    Vani.

    usha
    April 5, 2010 at 1:44 pm

    Is there a way of making naan without the use of a baking stone? I did not find one around here where i live.

      Manjula Jain
      April 5, 2010 at 5:04 pm

      Hi usha use baking tray but you need to turn it over once, so it can cook both sides.

    Janet
    April 4, 2010 at 6:07 pm

    This worked wonderfully for me. Now I have a use for my baking stone. It will be used a lot in future. This recipe is really not hard and I was thrilled when mine came out looking just like yours! Thanks for your wonderful site, Manjula!

    Kristin
    April 2, 2010 at 1:32 pm

    Your naan look great! Very good video, and I like the technique of using a baking stone. It’s something I’ve been thinking of getting, and know I have one more reason! Thanks again.

    Kiranmayi
    March 28, 2010 at 5:19 pm

    Hello mam, can i know how to make naan with an oven or tandoor at home…
    kiranmayi

    Justin
    March 25, 2010 at 8:35 pm

    Thank you so much for this recipe. I love love love na’an, and always thought it was out of my reach without a tandoor oven. I’m going to try this this weekend. Blessings!

    ssnath
    March 25, 2010 at 12:23 am

    hai mam,

    the demo is very good ..but i dont understand why u use both yeast &baking powder???????

    snath

    Poonam
    March 22, 2010 at 6:43 am

    Dear Manjulaji,
    your recipes are my all time favourites.My 2 yrs old loves ur snacks.
    my question about naan recipe is that after heating the pizza stone at 500 F,do we all the naans at broil or heat the stone again at 500F.
    Thanx in advance

      Manjula Jain
      March 22, 2010 at 8:15 am

      Poonam,
      do all the naans at broil.

        Poonam
        March 24, 2010 at 6:34 am

        Thanx Manjulaji,
        I made the naans with daal makhni and it was simply Yuummmmy…..
        I got all the appreciation and I owe it to you….
        Regards,
        Poonam

    Kate
    March 20, 2010 at 4:07 pm

    Thanks to Vegan Dad, I found your website. I made this today and my naan turned out excellently! Thank you for the video. I have made naan once before and it did not turn out well at all – the finished product was tough. Thanks to your video, I realized I should handle the dough very lightly. It was also good to see how sticky the dough should be. The water at the end (right before baking) seemed to make a big difference. My naan was so tender and light. Thank you so very much!

    kala
    March 12, 2010 at 3:38 pm

    Thanks . I will try to make it.

    Li
    March 12, 2010 at 11:34 am

    Dear Madam,
    I’m Li from São PAulo – BRAZIL. And love Indian food. A friend of mine told me about your site and here I am drooling over theeasy way you explain the recipes. Will try to make the Naan bread next week and give you a feedback..:-). Blessings of success!

    kala
    March 9, 2010 at 8:26 am

    for making naan, what rack do we put the pizza stone. Is it the top rack or second from the top?

      Manjula Jain
      March 9, 2010 at 10:22 am

      Hi Kala,
      Use second from the top rack.

    jaspreet
    March 6, 2010 at 9:49 pm

    auntie i want to know can i use pizza baking sheet instead of pizza stone or baking stone

    neetu
    February 24, 2010 at 6:44 am

    hi…

    Is there any other option available ,if i don’t want to use dry yeast?

    Mariana
    February 23, 2010 at 8:25 pm

    Hello Manjula, I am trying this recipe but the dough is very sticky in my hands and so soft it’s hard to knead and manage. What can I do? Should I put more flour?

    Thanks for your help!

      Manjula Jain
      February 23, 2010 at 9:00 pm

      Hi Mariana,
      Add more flour.

    Nannu
    February 23, 2010 at 3:50 pm

    Hello Manjula jee,
    I saw ur naan recipe yesterday,got the pizza stone from Target in the evening and tried it out today. They were fantastic. My family loved it.

    My first batch became a little crunchier , as I baked it for more than 3 min , but next all were better than any Indian restaurant. We don’t eat naans at Indian restaurants as somebody told me that they add eggs.

    THANK YOU FOR SUCH A GOOD RECIPE.

      Jaya
      February 23, 2010 at 8:33 pm

      Nannu, not all Indian restaurants add eggs to their naans. You should ask the individual restaurant rather than just assuming. Hopefully you will find restaurants that have eggless naans. 🙂

        Nannu
        March 6, 2010 at 6:39 pm

        Thank you JAYA for letting me know this. I will check it out next time when we go to an Indian restaurant.

    NARCISA
    February 19, 2010 at 8:32 am

    Many thanks!! Yet an additional fabulous picture, truly why My spouse and I arrive to the web log over and over again..

    Marie
    February 16, 2010 at 12:07 am

    Auntie-ji,
    Shukriya. Thank you for your wonderful recipes. I really enjoy your organized way of cooking.
    Regarding the naan, how long will cooked naan last if you refrigerate them and then re-heat them?

    rachel
    February 12, 2010 at 1:48 pm

    Hello,

    I just wanted to ask what type of oil you are using for this recipe?

    Thank you very much for sharing all these wonderful recipes, I have made several and they are delicious!!

    mythu
    February 4, 2010 at 5:58 pm

    hello manjula ji,

    can i use an normal microwave oven (upto 280 C, time-upto 1 hr ) , to cook naans????

      VeeFu
      February 12, 2010 at 11:11 pm

      @mythu
      I would not recommend using a microwave oven to cook naan or any other bread. Microwave ovens operate by exciting the water molecules within the food, generating heat from within, whereas a conventional oven heats the food with radiant heat (and conductive heat from the baking stone) from the outside. This method of cooking is what yields the crisp exterior of the bread while maintaining a moist interior.

      A microwave would probably dry out the dough from the inside and not properly cook the outer crust.

        mythu
        August 29, 2010 at 7:47 pm

        @ veefu

        I was out of station for a long time n so dint get to see the reply sooner.
        thanks for the info . ohh too bad i cant ! but this oven does tempuras n pizzas n stuff. i still cant ??? 🙂 if i can just give it a try , what temperature(C) shd it be n for how much time … pls pls tell me .

    komal
    February 4, 2010 at 6:44 am

    hello,
    where i can get the pizza stone?

      sana
      February 5, 2010 at 1:10 pm

      you can get a pizza stone from bed,bath and beyond, bloomingdales and macy’s.

    Marie
    February 3, 2010 at 4:15 pm

    Namaste Manjula,

    My sister and I from denmark love your blog 🙂
    When I make naan with the pizza stone, it looks good, but how can I prevent it from being crispy on the surface?

    rashmi
    January 28, 2010 at 3:42 am

    manjula aunty,
    i am a pure vegetarian.i dont know about this active dry yeast.what is this made of?is it safe for health?please tell me.

      Jaya
      January 28, 2010 at 9:37 am

      Yeast is used in all bread that raises when baked. It’s been used in baking for probably a few hundred years. It’s “vegetarian”. Google it for more info.

      VeeFu
      February 12, 2010 at 11:13 pm

      Yeast is a naturally occurring micro-organism. If you eat fresh fruits and vegetables, you have eaten yeast.

    mark scotsbiker
    January 25, 2010 at 12:47 pm

    made the naan with a pizza stone fantastic

    arti
    January 20, 2010 at 11:50 am

    hello anty…
    I am a big fan of all ur recipes..Today i have tried naan It came very very good and recipe is also very very simple…from long time I was thinking to make but little bit confused but after seeing ur recipe all confusions are gone and it came very very very good…thanks a lot…

    Priya
    January 16, 2010 at 3:41 pm

    HI manjula,
    Ur recepires r very very good and I enjoyed them a lot .But I have one question Where can I buy Yeast ,and is there any alternate name for it .Can u please reply me.

      VeeFu
      February 12, 2010 at 11:00 pm

      @Priya
      Yeast is a micro-organism most commonly used in baking breads and fermenting alcoholic drinks. In most American markets, yeast is found near other baking supplies, like flour, sugar, and baking powder. Many stores do not carry jars of yeast, like the one Manjala uses, but do sell packets of yeast in paper envelopes like this: http://www.redstaryeast.com/products/product.php?cid=1&pid=2
      I’m afraid I’ve never shopped for yeast outside America… it may be marketed differently outside the US.

    nancy
    January 15, 2010 at 5:52 pm

    great video! thank you for taking the time to share your recipe and showing how to make naan! i tried to make naan a few times before i saw your video – now i understand why it was not turning out!

    Paul
    January 10, 2010 at 10:35 am

    Hi Manjula,

    Thanks for making this helpful video. I made naan last night based on your recipe and instructions and it turned out great. I posted a picture of the final product on my blog.

    Thanks again!

    Paul

    Andrijana
    January 8, 2010 at 11:49 pm

    Thank you! Just made this last night for the first time ever and it was a total success. Will now try making all the other breads 🙂 Thanks again for the most wonderful site (especially videos).

    Amber
    January 4, 2010 at 10:05 pm

    Manjula, I think I love you. My husband and I love Indian food and have been trying to get the best recipes. Your videos are so clear and helpful, and your recipes look delicious – I can’t wait to try them out tomorrow! I can’t thank you enough for making this website.

    Rachel Williams
    December 27, 2009 at 7:44 am

    I accompanied my very dear friends from New Delhi to India 2 years ago. I fell in love with Indian culture and food dishes. I then learned about Punjab, South Indian, and so on, different ways of preparing Indian cooking. I do have three cookbooks from India, but nothing is better than watching it being prepared.

    My daughter found your website for me and it has been a God sent Blessing. I am so thankful for you and I appreciate you and your recipes.

    Rachel

    Vibha
    December 20, 2009 at 8:37 pm

    Dear Majulaji,

    I want to know wht kind of yeast to use.. today I bought SAF traditional active dry( perfect rise yeast). Should I use this yeast to make naan ?

    I went to traders joe to buy yeast…they had two kinds of yeast- 01 traditional active dry and 02 perfect rise. I bought the first one. I am new a new cook…

    thanks.

      VeeFu
      February 12, 2010 at 10:47 pm

      @Vibha
      Manjala is using Active Dry Yeast in the video. Active Dry acts more slowly than “Perfect Rise”, “Rapid”, or “Instant” yeast. You could probably substitute faster yeasts in this recipe, just be aware that the dough may double in volume faster than the 3-4 hours the recipe calls for.

    wanda lerners
    December 18, 2009 at 4:26 pm

    Finally, an issue that I am passionate about. I have looked for information of this topic for the last several hours. Your site is greatly valued.

    poorna
    December 16, 2009 at 1:23 am

    Hai, manjulaji ur recipes are superb, i just want to know how to make naan’s using tawa? i tried once and it was very flat like chapati

      Jaya
      December 16, 2009 at 6:05 pm

      Naan is always baked. If you cook in on a tawa it’s no longer a naan.

    Neets
    December 9, 2009 at 4:33 am

    Can anyone tell me wat is a pizza stone?

    Sweety
    December 6, 2009 at 1:07 am

    If I don’t have a pizza stone can I use Baking pan or pizza pan instead? If yes then temperature will remain same?

      Manjula Jain
      December 6, 2009 at 8:58 am

      Hello Sweety,
      yes temperature will remain same.

    Mili
    December 1, 2009 at 3:21 pm

    Hi Manjulaji,

    Can I prepare naan in advance for a party (a day before) and reheat it when ready to eat ? What should be the oven temperature to reheat naan ? Thanks for ur generous service of teaching cooking to us beginners…..

    With best regards…..

    Gina
    November 11, 2009 at 5:04 pm

    dear Manjula Aunty,
    I LOVE your website!!!
    I’ve been making “naan” for years from an Indian Cookbook—it was good, but never very authentic.
    Your recipe is AMAZING—every bit as good as the naan served in Indian Restaurants! And, the videos are indispensible. I never would have known to make the dough so wet without seeing it in the video. Normally, I would add too much flour until my dough is smooth and elastic, like it should be for some other breads. Thank you so much! I am really looking forward to making more of your recipes—this weekend, the parathas with cauliflower 🙂 and spicy tomato chutney! So exciting!!!

    Svetlana
    October 31, 2009 at 8:25 am

    could you tell me everything in grams, thank you!

    2 cups of All Purpose flour (Plain flour or maida)
    1 teaspoon active dry yeast
    1 teaspoon salt
    1 teaspoon sugar
    Pinch of baking soda
    2 tablespoons of oil
    2 1/2 tablespoons yogurt (curd or dahi)
    3/4 cup lukewarm water

      John
      December 4, 2009 at 6:45 pm

      You took the time to post your request so go find a conversion table on google for goodness sake.!!

    Daksha
    October 28, 2009 at 12:34 pm

    Hi Manjula,

    I love cooking. I want to make the naans. The recipe calls for baking soda but in the video you mention baking powder. Please let me know which one it is.

    Prakruthi
    October 26, 2009 at 7:23 am

    Dear Manjula Aunty,
    Could you please tell if it is possible to make Naan even if you dont have an oven or tandoor?

    arthum
    October 22, 2009 at 9:02 pm

    i made this today, and the naan is delicious! thanks, manjula.

    hamish
    October 14, 2009 at 11:31 am

    great recipe enjoyed the naan bread a lot
    thank you

    Nirmala
    October 14, 2009 at 9:41 am

    Hi Manjula

    Do you know how to make the traditional naan dough without using yeast? I remember eating them at a punjabi friend’s house, they would make the dough with yogurt and then let it sit out so it ferments and made the most wonderful naans. Much like idli or dosa batter. I would really appreciate any tips.

    Nirmala

    Darshna Duhan
    October 13, 2009 at 7:28 pm

    Hi Manjula
    It’s a Great Receipe.
    If we add One or two boiled and mashed potatos in Naan Bread mixture then I think it will be more softer and delicous.
    Have you a nice time.

    Regards

    Darshna

    Avani
    October 12, 2009 at 11:12 pm

    Is the dough for naan bread and bhatura the same?

    Hina Patel
    October 7, 2009 at 5:57 pm

    I will be trying your Naan recipe this friday for the first time but I wanted to let you know that your receipe and video seemed so tempting that I know it will turn out the best. Thanks in advance and will come back and tell you how it came out. Thanks again. Hina

    fathima
    October 5, 2009 at 10:38 am

    would be grateful if u could tell what i can if i do not have a pizza stone. i am really impressed by your recipe.please suggest an alternative.

    Martin
    October 3, 2009 at 12:27 pm

    Thanks Manjula! This is a great recipe.
    I’ve adapted the process to my bread maker’s dough setting and it worked well. I’m going to experiment using half and half white and whole wheat pastry flour next.

    Lisa
    September 27, 2009 at 2:48 pm

    Manjuela,
    I just have one question if you don’t have a pizza stone what can you use in place of that? Baking pan or pizza pan?

    Susan Albert
    September 25, 2009 at 10:43 am

    Can you double this recipe or should I make two separate batches?

      Manjula Jain
      September 26, 2009 at 12:21 am

      Hello Susan, you can double the recipe except yeast add the yeast 11/2 time.

    Samudra
    September 23, 2009 at 11:05 pm

    Howmany grams of flour in one cup?

      Manjula Jain
      September 24, 2009 at 8:49 am

      Hi Samudra, one cup should be about 120 grams.

        Samudra
        September 27, 2009 at 3:59 am

        Thank u Madam.

    Ritu
    September 18, 2009 at 5:27 pm

    Your Naan Recipe is very good.

    Jennifer
    September 10, 2009 at 12:14 pm

    Is there any substitute for the yoghurt?

      Manjula Jain
      September 11, 2009 at 10:52 pm

      Hi Jennifer, do without yogurt.

    Sophia
    August 30, 2009 at 3:21 pm

    Hello Manjula-
    I really enjoy your website and your videos are most helpful. I tried this naan recipe, but the naan came out hard and dry not soft and tender like they should be.
    Please advise me! Thank you so much, Sophia

    swarupa
    August 29, 2009 at 5:57 pm

    hi aunty,
    i dont have pizza stone,i have aluminium tray,is it fine?

    swarupa
    August 29, 2009 at 5:55 pm

    hai aunty,
    i am swarupa,yeast is must for a naan.

    nikita
    August 26, 2009 at 2:02 pm

    Love your website!!!! I made the nann bread a couple of times now…Unfortunately, the nann breads did not puff up like yours. ONLY once & I was VERY happy!! What am I doing wrong?? Is it the yeast, I use instant/ rapid rise. It does rise after 2-4hrs but, does not puff in the oven. OR Is it the way it’s rolled?? Please help… By the way, every time I go to an indian restaurant, whatever I eat there, I say “I can make this at home!!” I just need to go to your website!! Thanks for the available recipes!!

    Jyoti
    August 15, 2009 at 1:38 pm

    Hi Manjula Di, thanks a lot for your quick response….

    I need to know if i dont have pizza stone, do I bake it directly on the oven grill?

    Please do reply as earliest in wait to prepare the naan…..Thanks !!!

    Jyoti
    August 14, 2009 at 9:39 am

    Hello Manjula Di,

    I would like to ask the temperature details for this NAan recipe…500Degree for 20 mins …what about this Broil. When do we have to use Broil option, what it does?

    In Wait for your reply Thanks!!!

      Manjula Jain
      August 14, 2009 at 12:07 pm

      Hello Joyti,
      Oven should be on broil for few minutes before putting the naan on stone, doing that naan gets the even heat from both sides.

    Akila
    August 11, 2009 at 2:48 pm

    This is the best naan recipe i have ever tried. The naans were soft even the next day!!! Thank you so much for sharing this.
    But the dough per your measurements was very very sticky – almost like batter, so i had to add 10tsp of extra flour to get a
    kneadable dough. Can you reconfirm the measurements, please??? Also, can you share how to make kulchas??? Thanks!

    ritu
    August 8, 2009 at 7:09 pm

    Manjula aunty..
    Thanks for wonderful dishes. Please post a recipe for chilli paneer and gobhi manchurian. I will be grateful.

    Quyce
    July 30, 2009 at 7:09 am

    Pizza stones are expensive– cooking on a large, unglazed terracotta tile is a very cheap alternative. Go to a big landscaping store (like Lowe’s) and go to the garden section to find one for about three dollars. Wash it , let it dry, and you’re ready to go. As long as it’s unglazed, its safe for food (it will be all clay). Glazed tiles not meant for food sometimes have lead in the glaze that can leech into the food, so don’t use a glazed tile unless it’s clearly for food use.

    PRiya
    July 26, 2009 at 4:49 pm

    My naan was crispy and not stuff..what could be the problem?

      Priya
      July 27, 2009 at 11:08 am

      i meant soft and not stuff

    aisha
    July 25, 2009 at 11:35 pm

    Dear manjula can u plz let me know where to buy the baking stone from and your naan looked delicius.

    Prajkta
    July 14, 2009 at 2:04 pm

    Hello Manjula Aunty,

    I want to know how we can clean pizza stone…as mine has some stains of cheese and oil..please help me out!!
    Thanks a lot!

    Madhurima
    July 11, 2009 at 9:33 am

    Hi,
    Thanks for your wonderful recipes… Has helped me a lot..
    I had a question- I have a party at home and wanted to make naans..Is it possible to prepare the naans beforehand? Or they will become hard? Or do I have to prepare them when I serve the food?

    Olena
    July 10, 2009 at 3:19 am

    Hello……….. Iam Olena from Ukraine….. Was living in India for more than 10 year. Thats why missing Indian food very much. Thanx for ur videos….. I feel like iam back to my luved country

    manisha
    July 9, 2009 at 3:16 pm

    hello manjula aunty…i m a married lady not so frank with cooking…i saw ur videos some mnths back too but i just started to follow them bcoz i was very comfortable with italian chiense etc and thought that indian food is so hard to make…but now i follow u and make everything so delicious…now i m not missing indian food as well as my mother’s hand made food that much as i was missing before….i cant show u how much i am thankfull to u…u are helping lots of peopole like me who dont know how to make indian food so easy n delicious…..thanks for ur video n recipes

    Usha
    June 29, 2009 at 6:27 am

    Can we make nan and tandoor roti in Frying pan

      Jaya
      June 29, 2009 at 2:37 pm

      Naan and tandoori roti must be baked. Do you mean to use the frying pan in the oven? You would have to have a heavy grade metal frying pan with no plastic handle to use it in the oven.

    Disorichu
    June 28, 2009 at 9:34 am

    Where should the baking stone be placed in the oven, like whether in the middle rack or close to the flame ?

      Manjula Jain
      June 29, 2009 at 6:37 pm

      Hello Disorichu, Place the stone in the middle rack.

    Mr. Chris Corrigan
    June 18, 2009 at 11:54 am

    Never tried baking before. Followed your recipe and instructions for Naan bread.
    Vey nice results from the mixture. No problems with the mix being too wet or sticky. Baked in a fan oven on a steel tray. Good results. Will try the next batch with an oven stone if I can find one.
    Yahoo, I’m hooked on baking! Need to plan the next project. Thank you for explaing everything so well. My retirement is going to be full of creative backing and cooking.

    Best regards Chris Corrigan

    divya
    June 12, 2009 at 7:59 pm

    hi,
    i tried your recipe today.the naan came out so soft after being set aside for just 1 hour.i guess it would be even better after 3-4 hrs as you mentioned in the recipe.
    thanks a lot for sharing u’r recipe 🙂

    Anand
    June 2, 2009 at 10:40 pm

    The dough did come out to be very sticky… had to add much more flour as well as an increased heating time. Could you recheck the ingredient amounts to make sure they are correct?

    S.ATWAL
    May 31, 2009 at 4:46 pm

    Hi Aunty,

    I am repeating my questions as I have not received a reply. I don’t have a pizza stone, what can I use instead? and my oven’s maximum degree of heat is 260 degree Celsius. In Australia all ovens made for homes their maximum temperature is 260 degree Celsius for safety reasons.

    In Australia we use Celsius not Fahrenheit do you mean Fahrenheit in your recipe?

    I eagerly wait your reply.

      francisco
      June 2, 2009 at 10:46 am

      I hope you don’t mind my interfering, but I just hope to help you. She does mean 500 degrees Fahrenheit which happens to be 260 degrees Celsius, so you are okay there. As far as getting a pizza stone I found this link that sell them at a very reasonable price, in fact I think it is too cheap!
      http://www.victoriasbasement.com.au/Product_Detail.aspx?ParCatID=KW&SubCat1=KWKE&ProductID=41492

      Meethu
      June 3, 2009 at 7:08 am

      Hi Atwal,

      Have you tried using a cookie sheet/pan or pizza pan?
      Also, I would think the oven temperature is in Fahrenheit since she is in the U.S.
      Here is the conversion chart from Fahrenheit to Celcius. I think 260 deg Celcius is approximately 500 F.

      http://www.hintsandthings.co.uk/kitchen/oventemp.htm

      Jaya
      June 4, 2009 at 5:46 pm

      Aunty’s recipes are in Fahrenheit. 260 degrees C. is the same as 500 degrees F, so your oven is adequate.

      In place of a pizza stone, use a good quality, heavy weight cookie sheet. You can line it with aluminum foil to help with clean up.

      S.ATWAL
      June 23, 2009 at 5:30 pm

      Hi Jaya, francisco and Meethu.

      Thank you for your replies, and no francisco I don’t mind you intruding the more ideas the better. I have brought a pizza stone however from Victorias basements as advised by francisco. I didn’t find that the cookie pan worked as well all the same thanks meethu for your input. So I am going to try the recipe again in a few days and I will let you all know how I went.

      Once again thank you all your replies are been greatly appreciated.

      Cheers
      S.Atwal

    Latha
    May 29, 2009 at 9:08 am

    Hi Aunty,

    Can you tell how Naan was traditionally made and what was the average production of naan by Indian resturant.
    Reply

    S.ATWAL
    May 27, 2009 at 4:58 pm

    Hi Aunty

    How are you?

    I don’t have a pizza stone what can I use instead? and my oven’s maximum degree of heat is 260 degree Celsius. In Australia all ovens made for homes their maximum temperature is 260 degree Celsius for safety reasons.

    In Australia we use Celsius not Fahrenheit do you mean Fahrenheit in your recipe?

    I eagerly wait your reply.

    Cheers
    S.Atwal

    ERUM
    May 22, 2009 at 11:58 am

    hello aunty , you r simply great i tried yor naan recipe naam was awsome my husband said i am naan vala choootu lol but this is all bcuz of u .all of yor recipes r great thanks alot GOD BLESS U .

    pooja
    May 17, 2009 at 12:50 pm

    Hi Manjula ji,

    I tried a couple of you recipies specially your coriander chutney, loved it.I made nan however the dough was very sticky and the nan did not look the way that you showed. they were thick as I coulnt roll the doug at all. I did use instant yeast.
    What can I do to prevent this next time.

    Thanks

    Blaze
    May 16, 2009 at 5:29 am

    I love you videos. It’s the best instruction on Indian cooking that I have ever received. Thank you!

    Ruby Shah
    April 23, 2009 at 11:23 am

    Manjula ji,
    Thank you for all your great recipes and how you make them look simple. You have inspired me to try new things every weekend and I as well as my family as loving it. I do have a quick question about Naan recipe?

    Can I make the dough a day in advance to cook next day. Do I have to leave it in the room temperature or be in the refrigerator?

    Thank you once again.

      Manjula Jain
      April 23, 2009 at 3:49 pm

      Hi Ruby,
      you can refrigerate the dough but do take it out half an hour before so it comes out to room temperature.

    lay chin
    April 22, 2009 at 10:34 pm

    I was searching for a naan recipe & came across your video. I was very impressed with your clear & very precise instructions & decided to try your recipe. I do not have an oven stone, so I used a heavy tray. I wrongly used the bake mode instead of broil – it turned out hard and crispy (more like a flatbread) but the taste was very good, our guests enjoyed it anyhow. So the very next day, after more reading up, I tried with my cast iron pans turned upside down in the oven with broil mode on. This time, the naans turned out perfectly & my husband was extremely pleased (he’s addicted to naan!). I’m definitely going to get an oven stone. I am also eager to try your other recipes. By any chance, would you have a recipe for the heavenly apom? Thank you Manjula for sharing and blessing us with your wonderful recipes and skills.

    Shuchi
    April 22, 2009 at 3:09 am

    Hi Manjula Ji

    I love to see your videos.i am a working girl and recently married,before marriege i never
    joined any cooking classses and i was borried about that but after watching your video it is
    so easy to make dishes as per your recipes.its a great pleasure to found you and your
    cookery videos.thank u very much for spreding your knowledge for all.

    Thank you

    Shuchi

    Kajal
    April 21, 2009 at 11:05 am

    Hi Manjula Auntie,
    I tried most of your recipes and all came up really good. Thank you very much for that.But I tried to make Naan, and the dough came up very soft, hard to make ball
    so I added litle flour in it. the Naan did puff, but it was not soft enough.The Naan suppose to come out crispy or soft ? Please advise me on that, Then I tried on skillet on stove it came up soft but not puffed
    Kajal

      Manjula Jain
      April 21, 2009 at 10:34 pm

      Hello Kajal,
      Use the water measurment as a guide line and make the dough soft anough so you can roll it. If the oven is not hot enough naan will be dry.

        Kajal
        April 22, 2009 at 10:07 am

        Thank you very much for your quick reply
        kajal

    Ludmila
    April 20, 2009 at 6:36 pm

    Manjula
    I’m watching your videos on Youtube about a year now.
    I have a feeling that you are a member of my family…
    Thank you for being with us!

    jamshada
    April 17, 2009 at 8:20 pm

    hi manjula.can you teach me how i make meethay pakoray.thakyou.

    Nidhu Bajaj
    April 16, 2009 at 10:46 am

    Hi Manjula aunty
    I am a fan of all your recipes….so when i thought of Tandoori roti , https://www.manjulaskitchen.com was my first thought. If I want to make the same can I substitute maida with atta/whole wheat flour from the Naan recipe? or in some propotion of the both…

    Please reply n thanks a lot

      Manjula Jain
      April 16, 2009 at 6:13 pm

      Hi Nidhu, I am working on tandoori roti recipe.

    Sriya
    April 14, 2009 at 11:59 am

    Hi Aunty,

    Thanks for teaching us easy ways to cook. In this recipe, what can we use in place of a pizza stone?

    Thanks in advance for the reply.
    Sriya

    dune
    April 8, 2009 at 12:20 pm

    love u manju aunty!! thnx so much …ur like a mommy to girls who have their moms back home in india and need desperate help with their cooking skills…thnx so much for teaching all these wonderful recipes in such easy, perfect ways with detailed measurements and descriptions!!! kisses

    Snehal
    April 7, 2009 at 5:45 am

    Hello Auntyji..
    I dont know about the pizza stone… can I place non stick tawa or any wooden sheet in the oven for making nan or pizza… ?
    I tried most of your paneer items…they were too good….. Now need to serve nan with them….
    Please reply…..

    Thank you
    Snehal.

    Roberta
    April 6, 2009 at 8:57 am

    I am so very grateful for your teaching. I am able to treat my family to even more ethnic dinners and they also are grateful. You have a very easy to follow way of teaching. Thank you Manjula!

    Sumathi Jain
    April 1, 2009 at 5:51 pm

    Hello Manjulaji,

    I don’t have a pizza stone, can I bake them in Cookie tray??? Or I have a thick Tava which I got it from India can I use that to bake??? Plz let me know.

      Sumathi Jain
      May 2, 2009 at 9:20 pm

      Hello Manjulaji,

      I don’t have a pizza stone, can you plz tell me the alternative. Thank you in advance.

    shelley
    April 1, 2009 at 5:22 am

    Can you make this bread without a broiler?

    Jaya
    March 30, 2009 at 4:29 pm

    *you (sorry for the typo).

    Aishwarya
    March 30, 2009 at 3:00 pm

    Guys!!

    can u help me in making a good tomato soup…???

    thnaks

      Jaya
      March 30, 2009 at 4:28 pm

      Do use want one with or without onions?

    Amrit
    March 29, 2009 at 6:59 pm

    Hello Aunty,

    I followed your naan recipe as it is but they turned out very crispy. Should I do anything differernt?

    Thanks
    Amrit

      Manjula Jain
      March 29, 2009 at 10:18 pm

      Hi Amrit,
      can be two reasons heat was not high enough or baked it little too long.

    Susan Albert
    March 19, 2009 at 8:41 am

    I’m having a company for dinner and was wondering whether this recipe can be doubled, or is it better to make 2 separate batches? I made it for the first time yesterday and it turned out beautifully! One batch will definitely not be enough!!

    rizwana
    March 17, 2009 at 2:41 pm

    WOW….WHAT AN EASY RECIPE FOR NAN.
    CAN WE USE HEAVY DUTY FOIL. I DO NOT HAVE A PIZZA STONE. PLEASE LET ME KNOW.
    THANKS FOR A GREAT RECIPE

    Marta Kozel
    March 15, 2009 at 8:14 pm

    I tried your recipe twice already but I am encountering a problem; my dough is too sticky and it won’t allow me to knead. It keeps sticking to my fingers. Am I doing something wrong or should I just reduce the amount of water? Thank you in advance for a response.

      Susan Albert
      March 19, 2009 at 8:42 am

      Try running your hands under cold water, drying them then powdering the with flour. The dough doesn’t stick quite so much when your skin is cold.

    Anu
    March 8, 2009 at 10:09 am

    Aunty,
    I have a bread maker which I use to make dough for pizzas. I have used the same dough to make bhaturas and they come out pretty well. Do you think I can use it to make dough for the naan and then follow your recipe with the pizza stone etc? Your opinion would be really appreciated.
    Thanks
    Anu
    PS I first stumbled upon your website while looking for a naan recipe. Since then I have tried many of your recipes but have not had the courage to try the naan yet 🙂

      Manjula Jain
      March 8, 2009 at 11:10 am

      Hi Anu,
      I have never tried making it in bread maker, if you try please let us know the result.

    Matt
    March 6, 2009 at 8:00 pm

    We tried your naan recipe tonight and the aloo masala recipe too. They were both wonderful! Thanks for sharing your website with the world!

    Usha
    February 24, 2009 at 10:08 am

    Hello Manjula Ji
    We tried your Naan, it comes good, but my problem is how
    do we keep this soft after 2 hours?
    Like Restaurants when we order it will be soft, we have to eat the
    moment we make the naan at home.
    Is there any thing that keeps it soft even after 3 hours?

    Thanks
    Usha

      Manjula Jain
      February 25, 2009 at 12:05 am

      keep them covered.

    JASMINE
    February 24, 2009 at 1:04 am

    HELLO MANJULA JEE…………….

    WHERE DO I GET THE PIZZA STONE?PLZZZ TELL ME

    THANKS

      Hiral
      February 28, 2009 at 2:10 pm

      Hi Jasmine,

      I bought my pizza stone from Target, the one Manjula aunty uses i could not find a one like that, but i found a round pizza stone with rack at Target for only $10. And When i made my naan i could easily fit 3 naans at a time. they came out wonderful.

      Hiral

    Sutapa sau
    February 23, 2009 at 4:03 pm

    Hi,
    I am staying in new jersey.Mam where can I get pizza stone?how much price it is?I want to try this receipe.

      Hiral
      February 28, 2009 at 2:12 pm

      Hi Sutapa,

      I also live in New Jersey and I bought my pizza stone from Target, the one Manjula aunty uses I could not find a one like that, but I found a round pizza stone with rack at Target for only $10. And When I made my naan I could easily fit 3 naans at a time. They came out wonderful.

      Hiral

      cbadari
      March 6, 2009 at 7:24 pm

      You will get onea t Wallmart, a round one just for $7.00. Works good for me

    vidya
    February 19, 2009 at 2:27 pm

    Hallo Aunty ,

    Will You plz poat the recipe for suji Halawa . My husband love it & Moreover We have to prepare at the time of satyanarayan pooja & other festival.thanks.

    vidya
    February 19, 2009 at 2:19 pm

    Hallo aunty,

    I know how to prepare yogurt at home but i wanted to know which brand of yogurt I should Use ? I am in USA (Eastern)

      Jaya
      February 19, 2009 at 4:21 pm

      I’m in New England and use Dannon yogurt (regular style, not the low fat or non fat). There are other popular brands like Columbo and Stonyfield, but I like the flavor of Dannon over the others.

      It’s all personal preference. Just try different brands. I use only the regular because it’s creamier and more authentic tasting.

        vidya
        February 21, 2009 at 8:37 am

        Hi Jaya ,

        Thanks for ur reply . Regular style yogurt means plain Dannon yogurt ,Right. plz clarify me about this.

        thanks,
        vidya

          Jaya
          February 21, 2009 at 9:52 am

          Yes, use the Plain.

    parul
    February 19, 2009 at 11:33 am

    Auntyji i yest made it,and it came out good,i put it directly on the oven rack,it worked just fine..thnx.

    Aasha
    February 17, 2009 at 11:31 am

    Hallo Aunty,
    Which brand of butter u used for paneer butter masala? Or u prepared it at home .Plz tell us the recipe . I dont like american store curd .thanks

    Nilofar
    February 17, 2009 at 9:57 am

    Aunty
    I have made this recipe several times already and it has come out perfect each time.Thanks for the wonderful recipe. I had a question. Could I substitute all purose flour with whole wheat flour. Please let me knw.Thanks

      Manjula Jain
      February 17, 2009 at 10:48 am

      Try half whole wheat and half all purpose

        Nilofar
        February 28, 2009 at 1:55 pm

        Thanks Auny
        I tried half wheat and half all purpose the results were excellent. It was very easy to roll the dough and also it was much softer….thanks again…..

    Tiya
    February 14, 2009 at 3:42 pm

    Hi Manjula,
    sometime there is no sunshine, that time what we are supposed to do to ferment naan doughl.

      Jaya
      February 14, 2009 at 6:02 pm

      Put it in a warm room, but the yeast should rise just fine as long as the room isn’t too cold.

    Hiral
    February 13, 2009 at 11:50 am

    Hi Aunty,
    I just wanted to ask you if you don’t have a pizza stone could you like foiled oven rack and cook the naan little bit longer. do you think that might work? If you could please let me.

    Thank you
    ~Hiral~

      Manjula Jain
      February 13, 2009 at 12:37 pm

      Hello Hiral, on foil first bake pizza for 6 to 8 minutes without any topping then it comes out good.

        Hiral
        February 13, 2009 at 3:18 pm

        Hi Aynty,
        I’m sorry…I did not specify my self. I was talking about baking the NAAN. If you could please let me know. Thay will be a great help.

        Thank You
        ~Hiral~

    Ayesha Sajid
    February 9, 2009 at 5:12 am

    @irish
    ohhh so broil basically means to grill… is it?
    hmmm… thanks for the pc of info mate!

      Jaya
      February 9, 2009 at 12:57 pm

      Broil and grill use much higher heat than baking. Keep watch of the oven while anything is in there cooking under these modes. You don’t want a fire!

    Ayesha Sajid
    January 31, 2009 at 12:51 pm

    still waiting for a reply……..

      Jaya
      January 31, 2009 at 1:23 pm

      A convection oven just means that there are fans to move the air around inside the oven while cooking, so that’s not a problem.

      I don’t know why your oven doesn’t have a “broil” feature. If it’s a newer oven, ask the store you bought it from. If that’s not possible, Google your oven brand and style and look up the information from the manufacturer. If you happen to have the instruction manual that came with the oven, look in there regarding how to broil.

      I suppose it’s possible your oven simply doesn’t have that feature, but without knowing any specifics of the brand or model I can’t help you any further.

      Good luck.

        Ayesha Sajid
        February 6, 2009 at 3:44 am

        thanks so much for the reply.
        well i hav LG convection oven… it has a microwave mode, grill mode, combination mode and convection mode. i use the last mentioned mode for all the baking purpose… like cakes, pizzas, pies n all…
        the instruction manual dsnt mention the word “broil” anywhr…
        for what other recipes is this mode required??
        also… what abt the pizza stone?

    Ayesha Sajid
    January 20, 2009 at 2:03 pm

    Thanks for the recipe. I make naans on tawa and they turn out pretty good but I really want to try this recipe.
    I have one question… my oven has convection mode… i usually make pizzas on that mode only but there is no mode called “broil”… what do i do?
    also… i dont hav a pizza stone… shud i invest in one or make without that only??
    Thanks in advance.

      Irish Brenda
      February 6, 2009 at 3:00 am

      Hi,
      I am just about to make this Naan for the first time and had never heard of a broil either, but when I searched it
      on the net it says that it is to grill under a high heat. Hope this is of help to you.
      Regards.

    Trent
    January 19, 2009 at 4:50 pm

    We went out for Indian food at a pretty nice restaurant last night and had leftovers for dinner tonight. It felt wrong to have Indian food without naan, so I made this recipe. Comparing it to the stuff we had at the restaurant last night, this recipe is a total knockout! Just as light, fluffy, stretchy, all the good things that naan is. Thanks for the recipe and the video!

    pat
    January 16, 2009 at 12:01 pm

    Excellent recipe! I did reduce the quantity of water a little because the dough was too wet. Also, because I use a gas stove, I cook the naan in the broiler, not the oven. The naan cooks wonderfully when I preheat my 12″ x 12″ stone in the broiler at 500 degrees and then cook the naan, in the highest level of the broiler, after turning the setting to “broil,” which keeps the burner ignited throughout the process. The results are wonderful. Thank you Manjula Auntie!

    K S Venkataraman
    January 10, 2009 at 8:16 am

    Dear Ms. Jain:

    I love your very natural Indian accent in your videos.
    Do NOT change your Indian accent in your delivery even if people ask you to change.
    Your cooking style is also very down to earth. ghar-ka khana.

    K S Venkataraman

    alkadixit
    January 9, 2009 at 9:26 am

    what is apizza stone?where can iget in delhi?

      Manjula Jain
      January 9, 2009 at 11:16 am

      Sorry I have no Idea where to buy pizza stone in Delhi may be try the stone tile for baking.

      Jaya
      January 9, 2009 at 11:48 am

      Alka, a pizza stone is an unglazed ceramic slab about 1 inch thick and about 18 to 24 inches in diameter. It’s used in an oven because once it becomes hot it hold the heat longer for cooking things like pizza dough, naan, etc.

      It’s the same effect as putting naan dough on the inside of a tandoor, except a pizza stone is flat and goes on the bottom rack of your kitchen oven.
      Jaya

        alka
        January 10, 2009 at 9:46 am

        thanks madam, that was helpful..

    Nikki
    December 25, 2008 at 9:05 pm

    Thanks Jaya for your response….will surely keep that in mind…

    Katerina
    December 25, 2008 at 10:03 am

    Thank you so much for publishing these recipes. I just discovered you today on YouTube and your demonstrations are ver well done! I lived in Malasia for several years and loved the mogul food there. Have made roti, but never naan. Will try that soon, thanks to you!

    Jaya
    December 23, 2008 at 6:33 pm

    Just pick one and buy it – the shape doesn’t matter as long as it suits what you are baking on it. If in doubt, go with a high end cooking store like Williams Sonoma. The purpose of the stone is that they can get very hot and retain that heat for as long as you are heating the oven.

    The biggest thing to remember is they can chip and break. Once they are cooled down, handle with care when you take it in and out of the oven. Store is flat when not in use.

    Don’t store the pizza stone in the oven while baking other things. Keep it in the oven for cooking only when actually using the pizza stone.

    Nikki
    December 23, 2008 at 3:33 pm

    Auntie
    I have been trying to buy a pizza stone but they are so many on the market…What brand have you got or what brand would you recommend ????? Please let me know…Thanks again !!

    Nikki
    December 23, 2008 at 10:48 am

    Hello Auntie jee
    I made nan 3 times already and each time they have come out better than the previous time….The last time I made it I sprinkled some sesame seeds on them before I put it in the oven…..they were fabulous……thank you so much for sharing this recipe….I had a question…..Can I substitute whole wheat flour instead of all purpose flour????…..awaiting for your reply……thanks again

    tejaswini
    December 11, 2008 at 9:15 am

    its nice.fabulous…..fantastic ur site is very slow.that’s a backdrop…

    Manjula Jain
    December 1, 2008 at 8:40 pm

    Sorry, use baking soda.

    cp
    December 1, 2008 at 4:58 pm

    Hi Manjula,

    Do you use baking powder or baking soda in this recipe? The text says soda, but you say powder in the video. I believe the question was posted before as well, but I don’t see an answer.

    Thanks,
    cp

    kingsley
    November 18, 2008 at 7:59 pm

    Dear Majula,
    Thank you very much for your wonderful recipes. Your step by step instructions are so easy to follow. And to top it all you have a wonderful sense of humour. God bless you.
    Kingsley

    Onkar
    November 15, 2008 at 6:00 am

    Puff Up. Do i have to put fresh dhania on to get extra flavour?

    Onkar

    Onkar
    November 15, 2008 at 5:59 am

    Sat Sri Akal,

    I Loved Your Recipe. But when I Make My own from a Recipe Book, they never P

    Nithya
    November 13, 2008 at 11:04 am

    Hello Manjulaji,

    Your cooking site is very useful and I use to cook most of your recipes and it came out very well. I tried naan with the help of your recipe…i dont have any words to tell…it was awesome and delicious. My husband commented that I am a good cook.But the credit goes only to you. i also suggested many of my friends in UK and US to how to prepare naan…everyone tried that and now they are not going to any restaurant to eat naan….good for us, bad for the restaurant owners :-). Well i am a pure southindian girl and now im preparing delicious northindian dishes….Thanks a lot for your recipes. Keep adding new recipes so that we all will try.

    pd
    November 13, 2008 at 3:40 am

    Dear Manjulaji,

    Thanks for the great recipe! I tried them and they turned out great for family and guests.
    Could you please suggest some variations like garlic naan or methi naan etc?

    Best regards,
    pd

    Archana
    November 10, 2008 at 4:46 pm

    Hello Manjulaji,

    I have tried many other recipes of yours.I plan to try this today. I don’t have a pizza stone but will try it on the baking sheet as you’ve suggested down below. What I wanted to know is I need to make atleast 12 – 18 of these naans, so do I have to increase the yeast also accordingly? Please let me know. Also, is it ok if I make the dough & leave it overnight? Will that change the result of the naans? Please let me know in the earliest. Thank you & I love your recipes! The best part is that I get to see it & not just read it.
    Archana

    poonam
    November 2, 2008 at 9:01 am

    Hello Aunty,
    Can u please give the recipe of Lachha parantha.

    Zarah Maliya
    October 22, 2008 at 3:05 pm

    no i didn’t I will try this next time. THANK YOU!

    Manjula Jain
    October 21, 2008 at 11:25 pm

    Hi Zarah,
    Sorry, did you change oven setting to high broil before putting the naan in oven.

    Zarah Maliya
    October 21, 2008 at 10:30 pm

    I have tried to make these naans about 5 times now and i used the baking stone and i set the oven to 500 and followed all of the directions precisely and my naans are not puffing up and are not browning. they are rubbery and sometimes crispy 🙁

    Josh
    October 17, 2008 at 9:29 pm

    Hi! Great looking recipe, will try tonight to accompany a curry.

    Can you tell me if the Yoghurt is 100% necessary?

    Cheers!

    Manjula Jain
    October 14, 2008 at 10:29 pm

    Hello Holly,
    I will not advice you to make that many naan at home, I have never made more then twenty and I will not do more then that.

    Holly
    October 14, 2008 at 8:27 pm

    I have access to 3 regular size ovens.
    Holly

    Jaya
    October 14, 2008 at 7:08 pm

    Do you have access to a large, commercial sized oven to bake 100-plus naans?
    Your oven size/capacity will make a difference in how far in advance you need to start making them.
    Jaya

    Holly
    October 14, 2008 at 5:18 pm

    I would like to make your Naan bread for a dinner where we are serving over 100 women. How far in advance can I make this bread? How do you recommend keeping it until serving?
    Thanks!

    Megha
    October 14, 2008 at 4:45 pm

    Hi Jaya,

    Thanks. I will definately ask more questions when i will have more.

    Megha

    Jaya
    October 11, 2008 at 5:01 pm

    Hi Megha,
    There is no substitute for yeast. For this recipe you must use only yeast.
    If you have further questions about yeast, please reply back.
    Jaya 🙂

    Megha
    October 11, 2008 at 3:30 pm

    Hi Manjula Aunty,

    I have a question in this recipe, can i use baking soda instead of yeast, if yes then in what proportion… thnks…

    Ambika
    October 5, 2008 at 6:35 pm

    Hello Manjula Aunty,

    I tried out your Naan recipe and it came out really nice! 🙂 My husband and I had it with Dal Makhni (again made following your recipe). The naan didn’t puff up completely but I think it’s because I pre-heated it to 475 degrees and not 500 as you said. But it still tasted wonderful!!!

    I had a small doubt though – do we need to turn the naan over for the lower side to cook too?? I did not turn it but it still came out looking and tasting great!

    Thanks once again and please do keep the recipes coming!!!

    liz
    October 2, 2008 at 12:34 am

    hi, i want to ask, if i want to make cheese naan, when can i put the cheese and how. thanks

    MONICA
    September 25, 2008 at 1:19 pm

    NAMASTE AUNTIE JI,
    I WANTED TO KNOW ON WHAT TEMPERATURE I HAVE TO SET THE OVEN TO,AND ALSO IF I COULD USE A BLACK GRIDDLE THAT I USE TO MAKE TORTILLAS WITH?THAT GRIDDLE CAN ALSO BE PUT IN THE OVEN?
    THANX

    Jaya
    September 25, 2008 at 10:45 am

    Danon brand plain yogurt is also gelatin free.

    I’m in the Boston area so I don’t know if Danon is nationwide or not.

    Manjula Jain
    September 25, 2008 at 9:44 am

    Hello Monica,
    I use Mountain High ot Alta Dena brand yogurt. Thae use pactine not gelatin.
    About Naan heat the skillet before and try on 500 degree

    Monica
    September 25, 2008 at 9:18 am

    Dear Manjulaji,
    I am vegetarian like you, and couldn’t find gelatin free yogurt here in my area. Which brand of yogurt do you use?

    MONICA
    September 25, 2008 at 6:33 am

    NAMASTE AUNTIE JI,
    I WANTED TO KNOW ON WHAT TEMPERATURE I HAVE TO SET THE OVEN TO,AND ALSO IF I COULD USE A BLACK GRIDDLE THAT I USE TO MAKE TORTILLAS WITH?THAT GRIDDLE CAN ALSO BE PUT IN THE OVEN?
    THANX FOR YOU GR8 RECIPES

    durga
    September 25, 2008 at 12:38 am

    hi auntiji!
    i have tried making baturas after following your recipe and they turned out pretty well..so this time i went a step ahead and tried making naan…it turned out nice but dint fluff up completely..i was happy with the taste though.as i wasnt sure how they would turn out so i used exactly half of the measurements.i used a normal tray as i dint have a pizza stone…since my oven is small and the highest temp. was only 250 degrees..i preheated it at the max for about 15 mins…and turned the naan after a minute.wanted to thank you and wanted to share this with others !
    thank u sooo much!

    MONICA
    September 24, 2008 at 3:51 pm

    NAMASTE AUNTIE JI,
    I WANTED TO KNOW ON WHAT TEMPERATURE I HAVE TO SET THE OVEN TO,AND ALSO IF I COULD USE A BLACK GRIDDLE THAT I USE TO MAKE TORTILLAS WITH?THAT GRIDDLE CAN ALSO BE PUT IN THE OVEN?
    THANX FOR YOU GR8 RECIPES

    taru
    September 23, 2008 at 3:47 am

    Hello Aunty,

    In the above recipe you have asked the oven to be turned on “high broil”. What does high broil mean?

    I look forward to your reply.

    Thanks
    Taru

    Manjula Jain
    September 17, 2008 at 5:15 pm

    Hi Marissa, yes you can use low fat yogurt.

    Marissa
    September 16, 2008 at 6:23 pm

    Can I just use a plain lowfat yogurt, like Nancy’s?

    WINCY
    September 13, 2008 at 5:24 am

    NAAN is superb.

    G Scott
    September 11, 2008 at 9:48 pm

    Fabulous recipe. Very easy! Thanks Manjula!

    Manjula Jain
    September 3, 2008 at 3:40 pm

    Hello Sonal, the only reason I can think that stone was not hot enough you have to heat the stone on 500 degree for about half an hour.

    Sonal
    September 2, 2008 at 8:26 pm

    Hi Manjula, thanks for your recipes. I can now make some good stuff!!! I tried to make Naan today and my breads got stuck to the pizza stone. I could not remove them as smoothly from the pizza stone as you showed. Can you please tell me the reason

    suzy
    August 21, 2008 at 9:16 pm

    hello manjula aunty,
    ur recipes are very good

    soumya
    August 18, 2008 at 9:30 pm

    Hi, aunty
    thanku for teaching this recipe

    Manjula Jain
    August 18, 2008 at 1:36 pm

    Hello Lakshmi,
    I usually use Pillsbury or gold medal flour both works fine. I think most probably you added the yeast in more then lukewarm water, if water is hot it kills the yeast, and dough will not ferment right, dough will be sticky.

    Lakshmi
    August 18, 2008 at 12:53 pm

    Dear Manjula,
    this is a great recipe..but I am a wee bit confused as to whether the brand of all purpose flour makes a difference.

    I had made this with some brand of all purpose flour the first time and it came out great. Yesterday, I got pillsbury’s unbleached all purpose flour and the dough would not double in quantity and after 4 hours, it was sticky and very loose ( could not use it to make balls and roll them!) even though I followed your instructions. Please let me know what the problem was with the flour…

    Thanks,
    Lakshmi

    Manjula Jain
    August 17, 2008 at 2:04 pm

    Hi Anjali,
    use any baking sheet you will have to turn over the naan after about two to cook other side.

    Anjali
    August 17, 2008 at 11:54 am

    Hello Manjulaji,

    I was wondering if there was something else I could use in place of a pizza stone.

    I love using your recipes to cook – the food turns out delicious!

    Thank you,
    Anjali.

    rahmah
    August 12, 2008 at 10:07 am

    Dear Manjula, thank you so much for your sincere teaching. I appreciate it very much! For your info, I’m from Malaysia. I eat Naan Bread at least once every week. I’m not an Indian, but, i love Indian food. I enjoy watching your video and learn the way to prepare Naan Bread. Thank you Manjula!…

    Jaya
    August 11, 2008 at 7:36 pm

    That’s a great tip. Putting the pizza stone in the outdoor grill creates a tandoor oven effect because the outdoor grill can get much hotter than an indoor oven can. Thanks for sharing.

    Tarajoy
    August 11, 2008 at 5:54 pm

    Naan is one of my very favorite foods and I was thrilled with my results. A tip for you: I placed a pizza stone on my outdoor barbecue grill and set the grill on high. In about 5 minutes the grill thermometer read 600 degrees F. I placed my Naan on the stone for 1 minute on each side and they came out perfectly! A great tip if you do not want to heat up the kitchen in the summertime!

    Manjula Jain
    August 11, 2008 at 10:13 am

    Hello Tiya, this recipe makes about 6 naan so do it twice or three times depend how many you want to make. Every time we open the oven it looses some heat so wait after making 2 to 3 naan wait for few minutes.

    tiya
    August 11, 2008 at 9:00 am

    How much qquantity should i take to make 12 or 18 naan.

    Niyati
    July 27, 2008 at 12:19 pm

    Hello Manjula Aunty,
    I just wanted to drop in and say this recipe is absolutely fantastic. I tried it this afternoon with my mom, and we both were absolutely amazed by the results. We just wanted to Thank you for bringing Indian food to the web in such an easy manner. I am not a devoted cook myself, but this experience was great!

    Thank you once again,

    Niyati!

    p.s: The zucchini rice recipe is also another one that I’ve tried and for a novice cook like me, it turned out to be pretty cool! Thanks again!

    hamda
    July 26, 2008 at 6:49 am

    Hello manjula:

    i like your cooking, i tried you gulamb jamune and it was great.

    i like indians bread but the video is not available , will you please re-upload the videa

    thanks

    Manjula Jain
    July 22, 2008 at 9:36 am

    Hello Tiya,
    Sorry to hear that, knead the dough little more,
    make sure water is not cold it is on room temprature.
    dough should be very soft just not sticking to hands.

    tiya
    July 22, 2008 at 7:58 am

    hallo manjula ji
    i tried naan. bt while i was rolling them they were shrinking. and didnt come out soft.i was having hard time rolling them.
    thanks

    Nur Putriwijaya
    July 20, 2008 at 4:01 am

    Dear Manjula,
    We love so much of your Naan Bread, by watching your video my naan turn so good, I love so much Indian food, thanks a lot for letting us watch your website and sharing your recipe.

    Best regards for you and your family.
    Nur (Indonesia)

    César & Francisca
    July 12, 2008 at 10:01 am

    Dear Manjula:

    We are sending you our grettings from Chile, SouthAmerica. We went to India some time ago and now we love indian food. We are very grateful to you for the effort you put on your website. We have done butter paneer, naan, palak paneer, raitas, and everything came out wonderful.
    We really love you dear Manjula. Thank you a lot. Best wishes and blessings,

    César and Francisca.

    Jaya
    July 7, 2008 at 3:22 pm

    Most oven temperatures can be as much as 50 degrees Fahrenheit higher or lower than what you have set it for – especially if your oven uses a dial and is not digital.
    Most ovens (unless you have a high-end brand like Wolf or Viking) have only one temperature sensor in the back. When that sensor reaches the temperature you have set, it indicates the oven is ready even though the other parts of the oven may still be cooler.

    Manjula aunty brings up a VERY important point which is to wait about 30 minutes before baking so that the whole oven becomes uniform in temperature.

    Also, you can purchase an oven thermometer at kitchen stores. Put this in your oven on the middle rack. Use this to read the real temperature of the inside of the oven. You may discover that you need to adjust your dial up or down to get the true temperature you want and you will have better baking success.

    Manjula Jain
    July 7, 2008 at 2:46 pm

    Sagar, one thing comes to mind heat. oven need to be heated for 30 minutes.

    sagar
    July 7, 2008 at 12:54 pm

    thsi nana recipe did not work my nan came out nothing liek yours why is this i actually followed same as you done same as you nothing worked for me ?

    Manjula Jain
    July 7, 2008 at 9:31 am

    Hi Manja, yogurt provides softness to naan, I have never tride soy yogurt but I am sure soy will work fine let me know I can add to suggestions.

    Manja
    July 7, 2008 at 7:19 am

    Greetings Auntie Manjula,

    Thank you for sharing your wonderful recipes & techniques with us. Can you please tell me what the yogurt does in this recipe? I do not eat dairy, so I am wondering if I can leave it out or substitute soy yogurt and still get good results?

    Thank you for your patient teaching.
    Manja

    priti
    June 29, 2008 at 7:51 pm

    I love learning form your site. If you can find out how to make crispy nankhatai please post.

    Jaya
    June 29, 2008 at 6:49 am

    Thanks Tam for the feedback on using cookie trays.
    Jaya

    tam
    June 29, 2008 at 12:04 am

    Hi

    I prepared them on cookie tray & they came out awesome.
    Thanks aunty fr the video.
    Happy cooking 🙂

    tam
    June 29, 2008 at 12:03 am

    Hi

    I prepared them on cookie they came out awesome.
    Thanks aunty fr the video.
    Happy cooking 🙂

    Jolita
    June 27, 2008 at 12:48 am

    I’ve tried on the cookie tray but on that tray I put a simple grid to let the hot air flow under. It was great! Today I’m making them again!

    Jaya
    June 26, 2008 at 6:33 pm

    Hi Tam,
    I will give you an answer that is a guess which is to just try the cookie tray and see what happens.
    The pizza stone is sort of like a brick in how it holds heat. The cookie tray being thin and metal MAY work if you get lucky with how it heats up.
    It looks like it’s up to you to experiment and let the rest of us know how it turns out!

    Tam
    June 26, 2008 at 4:27 pm

    Can we make them on flat cookie tray instead of pizza stone.Aunty please reply I am too eager to try it !!!Plz plz plz reply

    Thank you !!

    Shehla
    June 25, 2008 at 4:30 pm

    Dear Aunty,
    If I don’t want to serve the naans immediately can I put them in a hot pot,but I presume they will loose their puffiness.
    So what would be a better way?
    Thanks a million

    Tam
    June 25, 2008 at 2:29 pm

    Hello aunty

    Can I place these naans on baking tray (flat cookie tray) & then bake in the oven???
    since i dont have a pizza stone.

    Thanks in advance.Your cooking videos especially the correct & apt measurements for the dishes are amazing !!!

    kavitha
    June 25, 2008 at 12:09 am

    Hi Maam,
    Can naan be done in the microwave oven?

    kavitha

    Jaya
    June 24, 2008 at 6:28 pm

    To Vidya:
    Yeast is sold in small packets, usually 3 together.
    Make sure you CHECK THE EXPIRATION DATE on the packet before you buy it! Don’t use expired yeast, the dough won’t rise.

    Manjula Jain
    June 24, 2008 at 5:06 pm

    Hello Vidja, every grocery store carries the yeast in baking section.

    vidya
    June 24, 2008 at 3:33 pm

    namaste anuntyji,

    can u pls tell me where can we get this yeast, here in US

    Jaya
    June 23, 2008 at 3:56 pm

    Pizza stones can also be found (in US) at places like Linen ‘n Things,
    Williams Sonoma, HomeGoods, and probably other similar type stores (such as Sears, JCPenney, Macys) with a kitchen/cooking department.

    Manjula Jain
    June 23, 2008 at 2:55 pm

    Hi Nishu, I baught my pizza stone on amazon.

    Manjula Jain
    June 23, 2008 at 2:54 pm

    Hello Kavita, my sister made on Tawa comes out good, She used the cast iron tawa, after rolling put the naan on tawa wait few seconds then she turned the tawa on stove holding tawa about 4 to 6 inch away from flame. just be very careful

    Nishu
    June 23, 2008 at 1:41 pm

    Manjula aunty,
    Where can I by the pizza stone for baking the naans?

    kavitha
    June 22, 2008 at 4:38 am

    Hi Manjula maam,

    Just wanted to know if naans can be done on a normal tava(the ones we make chapatis on) as I dont have a oven at home in India.Pls let me know as I love naan and want to make them in the house.

    thanks

    Sushupta
    June 17, 2008 at 9:01 am

    Dear Ms. Jain,
    Thank you so much for your fantastic recipes and instructional videos. You are truly a master cook and teacher! I have enjoyed reading and trying your recipes very much – you are doing a great service for cooks worldwide.
    Before seeing this recipe and video for making naan, I did not know that it was possible to make it at home without a tandoor. I have tried the recipe a few times and even made it once with whole wheat atta from the Indian grocery store and got great results. I used the same recipe with just the substitution for the flour.
    I look forward to trying more and more of your recipes!
    Best regards,
    Sushupta

    ANgi @ Peakmore Academy
    June 11, 2008 at 4:36 pm

    THANK YOU so much for sharing your recipe and your video for the Naan! I watched it last night and just KNEW I had to try it out today!! My family loved the whole meal… inspired by your naan video. I made Chicken Madras and Aloo Chaat, from some recipes I had. having watched your video, I was able to see that texture of the dough was much softer than the other breads I’m used to making, that was VERY helpful! I even used wholewheat flour (as that is what i have in my pantry) and they turned out nice! Only one really got puffed up like yours did, but they all tasted fabulous! THANK YOU!

    fouzia
    May 31, 2008 at 12:36 pm

    your naans were very nice and tasty thanx 4 the recipe.

    James
    May 29, 2008 at 5:26 pm

    Manjula,
    I am trying your naan recipe now, after search throughout the internet, your recipe seems to have the best feedback. I cant wait. i am curious as to why you need to wet the naan before placing onto the stone. can you explain?
    thanks,
    JT

    Stephen S
    May 29, 2008 at 3:51 pm

    I have tried many naan bread recopies and I have like yours the best by far, especially when baked in a barbeque pit. I first had seen your video on YouTube.com and wrote down the recipe as you gave your demonstration. Thank you for taking the time to be a good teacher.

    Manjula Jain
    May 22, 2008 at 9:40 am

    Baking tray will work and do every thing same.

    Kalpakam
    May 22, 2008 at 8:10 am

    Manjulaji,

    If i am using a medium size conventional oven, what is the temperature i should preheat/bake on a baking tray & how long ?. Here in dxb, I am not sure whether a pizza stone is available .- Thanks

    Manjula Jain
    May 21, 2008 at 4:18 pm

    coof for just another minute.

    Maheen
    May 21, 2008 at 1:18 pm

    For how long do I need to cooked from top? Thanks so much for your quick response!!

    Indulekha
    May 21, 2008 at 12:15 pm

    Aunti ji,
    Wonderful recipe. Very inspiring to cook. Thank you. Can I make the naan with wheat atta instead? How can I improvise to make garlic naan?

    Manjula Jain
    May 20, 2008 at 11:33 am

    you can use any baking tray but you will need to turn it over after naan is cooked from the top.

    Maheen
    May 20, 2008 at 9:25 am

    I love your recipes and I try sometimes at home!! my questio is that I don’t have baking/pizza stone, I was wondering what would be the substitute? I will appreciate your answer.

    priya
    May 16, 2008 at 7:45 am

    Naan was fantastic. Thanks for reciepe. I have tried so many other things from your site. I have become ur fan.

    Beatrijs
    May 16, 2008 at 5:28 am

    I have made a dough for naan. I bake them on tiles.
    I use thin unglazed tiles in my oven. You can get them from any tile shop cheap.
    I preheat the oven for about half an hour on maximum heat which is 220° C. in my case. I then quickly put the naan on the tiles with a peel.
    I am going to serve the naan with Punjabi Chola

    Manjula Jain
    May 14, 2008 at 1:36 pm

    If you are making Naan on Pizza stone you dont need to turn the Naan.

    Mini
    May 14, 2008 at 9:53 am

    Thank you very much. I have recommended your service to a lot of friends. I am enjoying my Summer vacation now and I love to cook. I am so glad I found your site. My only concern is putting on a few pounds by the time summer vacation in over 🙁

    The Naans came great except, they were a little crisp (not very soft). Also, I presume we don’t have to cook both sided in the oven, or should we? Thanks again!

    Scott
    May 12, 2008 at 10:06 pm

    Thank you very much for sharing the technique of making Naan… I know the recipe but can’t duplicate the texture until I see the video…

    Scotty

    Manjula Jain
    May 2, 2008 at 4:44 pm

    dough needs the oil but you dont need to butter them on top

    Bavinta
    May 2, 2008 at 10:55 am

    Jayen gave your site to all the families in Mauritius, Canada and USA. We’d tried the recipe. Marvellous!!!!!!!. Can we omit the butter as we want to reduce fat in our diet?

    jayen
    April 27, 2008 at 9:31 am

    Hi auntieji
    i’ve just discovered your site and the recipes look great. I’m from france and i’ve never heard of a pizza stone here. Anyway that won’t stop me from trying some of your recipes.
    Thanks a lot of sharing your recipes with us; You’re simply great.

    Manjula Jain
    April 18, 2008 at 8:16 am

    Hello Pushpa, couple of reason nan can get so dry and hard, may be oven was not hot enough, dough was not fermented enough, may be you rolled to thin

    pushpa
    April 16, 2008 at 11:11 pm

    I forgot to mention……I didn’t have a pizza stone.Instead i had a baking non-stick tray inside my oven.I used it.Does it make any difference?
    Thanks,
    Pushpa

    pushpa
    April 16, 2008 at 11:08 pm

    Hi Manjula ji……
    I have tried ur naan recipe.It came out well.Thank you.But it became hard after 5 mins only(after removing it from the oven).Last 2 of them also became papads even though i removed them early from the oven.Can u give some tips for softer naans as we cannot consume immediately,that too within 5 mins.I have followed ur recipe correctly.

    Santosh
    April 16, 2008 at 12:40 pm

    Hi Auntij –

    I loved this recipe and the Naan’s came out very well. Do you have any recipe for Tandoori Roti.

    Thanks,
    Santosh

    Manjula Jain
    April 14, 2008 at 10:35 pm

    I think I will just try it.

    Samreen
    April 14, 2008 at 3:21 pm

    Hello Aunty,
    can’t wait to try your naan..as it looks delicious and everyone was so satisfied..on ething i like to ask that can i use “quick rise yeast” instead of “active dry yeast” in the same amount?and just knead everything together and rest for 3-4 hrs.and do the rest of the procedure..also in my oven i couldn’t put the oven door closed when using the broiler,or if i do does it ok..and results the hard and brownish surface and not soft .. any suggestion Aunty plzz.
    Thanku soo much for your time.

    Manjula Jain
    April 14, 2008 at 9:04 am

    heavy baking sheet will work but stll does provide the same heat, as stone.

    Gina
    April 14, 2008 at 8:40 am

    Hi Manjula
    The Naan look delicious. I don’t have a stone..if I heat a heavy baking sheet will it work as well? Can’t wait to try these!
    In Spain ‘Levadura de pan’ is yeast and ‘levadura’ is baking powder…baking soda is sodico bicarbonato.
    many thanks.

    simi gill
    April 14, 2008 at 8:24 am

    Hi Manjula auntiji
    thanks for all your great receipes….i just love your cooking… i also enjoy cooking… but i’m learning a lot from your cooking…. PLEASE COULD YOU TELL ME IF I CAN MAKE IT WITHOUT PIZZA STONE…. Because i can’t wait for that…. want to try it now…. and my oven has got only 220 degree and then showing maximum temperature….. what should i do… SO I TURN IT TO MAXIMUM OR 220 DEGREES…. I COOK FROZEN FOOD READYMEAL ON 200-210-220 DEGREES…..PLEASE HELP…. Thank you very much.

    Manjula Jain
    April 14, 2008 at 8:17 am

    I am sure you can buy in England byt where I have no Idea

    brenda
    April 14, 2008 at 7:15 am

    can i buy a baking stone in england.?the naan breads we buy from the supermarket look nothing like you tasty breads. great to have see the recipes on this site ..thankyou

    sumana
    April 13, 2008 at 5:18 pm

    i m just loving this site…naan came out gud .i made only 4 naans of this , 1 naan was hard and rest were just like the video. thanks manjula aunty, you making gr8 recipe.

    ISABEL
    April 10, 2008 at 2:32 pm

    Hi, to Alejandra, in the ingredients Dry Yeast is Levadura and Baking Soda is Bicarbonato, I think this may clarify the difference in Spanish , and I agree this recipe is greatttt!

    Alejandra
    April 10, 2008 at 10:06 am

    Hi!!
    Sorry but i don’t understand one thing: dry yeast and baking soda is not the same??? In Spanish both means “levadura”.

    thanks a lot!!

    Kavita
    April 7, 2008 at 5:58 pm

    Hi Ms. Manjula,

    I prepared the naan as per the recipe given by you and it turned out exactly same as shown in video.
    We had dinner just now and my husband is very happy with the naan. Initially he was not ready to buy an idea of preparing naan at home but after seeing and eating those delicious naan he has changed his opinion about it. 🙂

    Thanks a lot for such a wonderful site and very good illustration of each and every recipe

    Very good job indeed!

    Thanks once again.

    Jayant
    April 6, 2008 at 9:28 am

    Hi Manjula,
    I made the naans and my God they turned out exactly as on the video…and so delicious…the pizza stone was a great investment and a must have for baking success…as you say it does make a huge difference. I’m hooked…and making more today!!!

    Cheers
    JD

    SSupraja
    April 6, 2008 at 8:29 am

    Hi!
    I absolutely love ur site. I bought the pizza stone in sears. It is abt $10.00.

    Hina
    April 3, 2008 at 1:34 pm

    Hello Aunty.

    I kept the dough for at least 5 hours, the problem im having is that it smells funnny i wonder if it is supposed to, plus is it ok if i make it in an oven grill because i don’t have a stove.

    Many Thanks once again 🙂

    Jo
    April 3, 2008 at 11:43 am

    Hi Manjula,

    Thank you for so many great recipes. Just would like to clarify one of the ingredients… on the video (which is great) you say baking powder when you are adding it to the flour but in the written recipe you say baking soda. Just want to make sure I use the right one!

    Thanks again!

    Rachel
    March 28, 2008 at 8:52 am

    Hi.Walmart sells the pizza stone but they have the round ones,I got my pizza stone for 36 dollars the rectangle one that auntie ji has.Simply google pizza stone or baking stone and the search engine will pull up many sites..including ebay.Thanks Auntie..because of you and your awesome recipes my husband is always smiling,Your the best.
    Thanks

    Manjula Jain
    March 27, 2008 at 11:02 pm

    Hello Hina, how long the dough was sitting before you made the naan I think you over fermented the dough

    Hina
    March 27, 2008 at 3:11 pm

    Hello Aunty 🙂

    I made nan and didn’t come out like yours 🙁 it smelt a bit like alcohol and the nan was very crispy with flakes from the top, i made it on oven grill because i don;t know any other alternative method..

    How can improve aunty ji?

    Please help..thank you again 🙂

    Hina

    Rhys
    March 26, 2008 at 6:05 pm

    Great recipe and very helpful video. This is the first time I’ve managed to make naan’s that actually look and taste like naan’s :o) I don’t have a baking stone at the moment, so I pre-heated a metal tray which gave decent results, but I will look at getting a stone. Thanks!

    Manjula Jain
    March 25, 2008 at 5:05 pm

    I am sorry just dont remember I have this for long time.

    tiya
    March 25, 2008 at 4:08 pm

    hi manjula ji
    could you pls tell me which brand of pizza stone you have is it farberware, oldstone or any other brand. which brand is the best

    Manjula Jain
    March 24, 2008 at 10:04 pm

    Pizza stone is a stone, please try on amazon.com. They are available there.

    tiya
    March 24, 2008 at 6:52 pm

    hi manjula ji
    could you pls tell me is your pizza stone/baking stone is wooden. this thing is not available in linen n things and walmart. where else one can get that thing.
    thanx

    luli
    March 24, 2008 at 1:49 am

    i am so excited to have stumbled upon your site! i love indian food and especially the naan bread. i can’t wait to try this!

    Mano
    March 21, 2008 at 7:09 am

    Hi Ms Manjula,
    Thanks a lot for this wonderful recipe. I tried it out today and it came out really nice. I baked them on the griddle instead of the oven and still it tasted great. People think cooking is a tedious task but you make it look fun Majulaji. Thanks for sharing your easy recipes. Have a great day.

    Manjula Jain
    March 20, 2008 at 5:55 pm

    Wall Mart, Linen-n-thing, or any store witch carrys kitchen things should have this baking stone.

    payal
    March 20, 2008 at 2:27 pm

    hi manjula
    i tried ur naan recipe. they were awesome. my guest liked them. could you pls tell me where can i get pizza stone in the market.
    thanks for such a nice recipe.

    rana
    March 13, 2008 at 3:33 am

    hello manjula.
    its nice 2 c ur videos.i like ur recipies.
    i want u 2 expand ur list items.i want 2 learn different ways of cooking vegetables n that too in idian way.
    good job.
    hv a nice day.

      Manjula Jain
      December 21, 2018 at 8:07 am

      Rana, thank you

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