Naan Bread Recipe (Stonefire Copycat)

Ingredients

• 300 ml (1¼ cups)warm water
• 12 g (1 tbsp)sugar
• 12 g (4 tsp)dried yeast
• 240 ml (1 cup)warm milk
• 10 g (2 tsp)salt
• 30 ml (2 tbsp)oil
• 36 g (3 tbsp)baking powder
• 1egg
• 680 g (5⅔ cups)plain flour

Instructions

1. 1

   Mix the dough

   Whisk everything except the flour together in the bowl of a stand mixer. Stir in the flour, then knead for 7 minutes. Leave the dough to rise for 35 minutes.

2. 2

   Divide the dough

   Preheat a skillet over medium-low heat. Cut the dough in half, then cut each half into 8 equal pieces.

3. 3

   Shape the naan

   Shape each piece into a ball, then roll it into an oval about 25 cm (10 inches) long.

4. 4

   Cook the naan

   Cook each oval in the skillet for 2–3 minutes per side, or until cooked through and marked with brown spots.

What is naan bread?

Naan is a leavened flatbread associated with Indian cuisine, often served with curries and other dishes to scoop up sauces. This version is made in a skillet rather than a traditional tandoor, with yeast and baking powder helping give the dough its lift.

The recipe makes 16 breads and shapes them into long ovals. Their soft, flexible texture also makes them handy for wraps, dipping or a quick flatbread-style pizza.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 7g protein, 38g carbs, 3g fat.

The flour supplies most of the carbohydrates, while milk, egg and flour contribute protein. Oil, egg and milk account for some of the fat; serve a naan with vegetables and a protein-rich curry or dip to make a more balanced plate.

The ingredients that shape the dough

Yeast and baking powder: Both are included in this dough, contributing to its rise and airy texture. The warm water and milk help bring the ingredients together.

Milk and egg: These add richness to the dough, while oil helps make it supple. Plain flour provides its structure.

Kneading and rising

Kneading: Give the dough the full 7 minutes in the mixer so it becomes cohesive and workable. Add the flour after whisking the other ingredients, as directed.

Rising: Leave the dough for 35 minutes before dividing it. It should look puffier, though it need not double in size.

Rolling even ovals

Portioning: Divide the dough into two halves and then eight pieces from each half. Keeping the pieces similar in size helps them cook at a similar rate.

Shaping: Roll each ball into an oval about 25 cm long. Try to keep the thickness reasonably even so the centre and edges cook together.

Cooking in the skillet

Heat: Medium-low heat gives the dough time to cook through as brown spots form. If the skillet is too hot, the outside can colour before the centre is ready.

Doneness: Cook each side for 2–3 minutes, looking for brown spotting and a cooked-through centre. Work in batches if needed rather than stacking raw dough in the pan.

Ways to serve naan

With a meal: Serve the warm breads with curry, or use them to scoop up dips and sauces. Their soft texture works well alongside dishes with a little extra sauce.

As a base: Use a naan as a quick pizza crust or fold it around fillings like a taco shell. Add toppings sparingly so the bread remains easy to handle.

Recipe notes & tips

• Measure the flour consistently, since packing it into a cup can make the dough heavier.
• Use warm rather than hot milk and water when mixing the dough.
• Keep the skillet at medium-low heat so the centre has time to cook.
• Roll the pieces to a similar thickness for more even cooking.
• Cook the naan in batches if the skillet cannot hold them without crowding.

Variations

• Garlic finish: Brush the cooked naan with garlic-infused butter or oil before serving.
• Herb topping: Scatter chopped fresh coriander over the breads while they are warm.
• Spiced dough: Add a little ground cumin to the dry ingredients for a warm, savoury note.
• Cheese filling: Place a little grated cheese in the centre of a dough ball, seal it, then roll gently.
• Mini naan: Divide the dough into smaller portions and keep an eye on them as they cook.

Common mistakes to avoid

• Using hot liquid: Excess heat can harm the yeast; use warm liquid instead.
• Skipping the rise: The dough needs its 35-minute rest to become lighter and easier to shape.
• Uneven portions: Different-sized pieces cook at different rates; divide each half into 8 equal pieces.
• Rolling too thick: A thick centre may stay undercooked; roll the dough into even ovals.
• Overheating the skillet: The outside can brown too quickly; keep the heat at medium-low.

How to store

Once cool, store the naan in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a dry skillet over low heat until warm, or thaw frozen naan before reheating.

Frequently asked questions