🫓 Naan
Naan is a soft leavened flatbread made from wheat flour, yogurt and yeast, slapped onto the hot inner wall of a tandoor oven where it puffs and chars in a minute or two. It is chewy, pillowy and lightly blistered, and is often brushed with ghee straight out of the oven. Naan is served warm alongside curries, kebabs and dals to scoop up sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour
- 150 g plain yogurt
- 7 g dried yeast
- 1 tsp sugar and 1 tsp salt
- 180 ml warm water
- 2 tbsp melted ghee
Method
- Dissolve yeast and sugar in the warm water; leave 10 minutes.
- Mix flour, salt, yogurt, the yeast mixture and 1 tbsp ghee into a soft dough; knead 8 minutes.
- Cover and leave to rise 1½–2 hours until doubled.
- Divide into 6 balls and stretch each into a teardrop shape.
- Bake on a very hot cast-iron pan, lid on, 1–2 minutes per side, or under a hot grill until puffed and spotted.
- Brush lightly with the remaining ghee and serve warm.
How to make it lighter
- Skip the ghee brush on top — naan stays soft wrapped in a cloth.
- Count one naan as your main starch and skip the rice when eating curry.
- Make smaller naan from the same dough: 8 pieces instead of 6.
History
The word naan comes from Persian, where it simply means bread. Tandoor-baked breads have long been made across Central and South Asia, and naan became closely linked with North Indian and Mughal-influenced cooking; today it is a fixture of Indian and Pakistani restaurants worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Naan and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →