Love Indian food? Then you will enjoy this easy bread machine naan bread recipe. Naan is perfect with Indian food such as curry, tikka masala, chicken saag, biryani, etc. Naan is a soft “leavened” flatbread. Traditionally, naan uses yeast to create a softer & airier flatbread (versus a less airy unleavened flatbread such as a tortilla or chapati). Your family will love this delicious butter naan.
Naan is served in most Indian restaurants in the US. However, it is not just an Indian food. It is found (and enjoyed) in many other countries. According to Wikipedia, naan is “found in the cuisines mainly of Western Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean”.
Delicious Homemade Naan from a Bread Machine
Since this butter naan recipe is done in a bread machine or bread maker, it is simple & easy to make. The bread machine does all the hard work such as mixing the ingredients & kneading the dough. For more great recipes, please visit Bread Dad’s main Bread Machine Recipes section. You will also find a printable and “pin-able” recipe at the bottom of this page.
Naan Dough in a Bread Machine
Naan Dough Rolled Flat on Cutting Board
Ingredients – Bread Machine Naan
- 1/2 Cup – Water (lukewarm) – 115 milliliters
- 1 Cup – Plain Yogurt – 227 grams
- 4 Tablespoons – Unsalted Butter (softened) – 57 grams
- 3 1/2 Cups – All-Purpose Flour – 420 grams
- 1 Tablespoon – White Granulated Sugar – 13 grams
- 1 1/2 Teaspoons – Salt – 9 grams
- 1 1/2 Teaspoons – Bread Machine Yeast – 4.5 grams
Servings – Roughly 8-10 Naan
Equipment – Measuring cup & spoons, soft & flexible spatula, oven mitts, cooling rack, bread machine, cutting board, rolling pin, metal spatula and frying pan.
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Naan in Frying Pan
The Fluffy Interior of Homemade Naan
Instructions – Bread Machine Naan
- Unplug your bread machine and remove the bread pan.
- Add the water, yogurt, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
- Place the bread pan (with ingredients) into the bread machine and then plug in the machine.
- Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
- When your bread machine has finished, unplug the machine & pour the naan dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot).
- Sprinkle some flour on the cutting board (before you pour out the naan dough) in order to avoid the naan dough sticking to the cutting board.
- Divide & shape the naan dough into fist-sized balls. You should be able to make roughly 8-10 balls of dough.
- Sprinkle a little flour on the balls to prevent sticking.
- Use a rolling pin to roll the dough balls flat. Try to create flat circles or ovals from the dough that are roughly 1/4 inch high. However, irregular naan shapes are okay too!!
- I like to roll out one dough ball at time and then fry each one separately (versus rolling all 8-10 balls at once and then frying later).
- Heat a frying pan with low/medium heat and melt a thin tab of butter on the frying pan.
- Place the flattened naan dough on top of the melted butter in the frying pan.
- Flip the naan frequently with a metal spatula in order to brown the naan evenly (and avoid burning the naan). The frying should only take 1-3 minutes per naan (depending on the level of heat used).
- Add more butter to the frying pan when you fry each new naan.
- Place the naan on a wire cooling rack for a minute to cool down slightly.
- Serve while naan still warm.
- Please read the tips section below for extra information on how to make this recipe successfully.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes! Jump to comment section
Other Bread Dad Sections
- Bread Machines – My favorites
- Bread Machine Cookbooks
- Bread Mixes – Ingredient kits
- Bread Tools – Baguette pans, etc.
- Online Classes, Ingredients, etc.
Tips – Bread Machine Naan
- The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
- Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
- This recipe is part of our series on easy Bread Machine Recipes.
- Naan is a leavened bread (one that has risen due to yeast or baking soda/power). Naan bread is softer & fluffier than unleavened Indian breads such as chapati (roti), paratha, etc.
- Some Indian restaurants use baking soda/baking powder to make naan because they rise faster than yeast. However, in my opinion, baking soda/baking powder naan is not as airy and soft as yeast naan.
- Here are some naan varieties that you can make with a bread machine or bread maker; plain naan, butter naan, garlic naan, onion naan, vegan naan, Peswari naan (dried fruit & chopped nuts), etc.
- Optional – If you want to make garlic naan, you can mince & fry 3 small cloves of garlic. Add minced & fried garlic to the bread pan with the rest of the ingredients before turning on the machine. Do not use garlic powder as that will inhibit the yeast from rising properly. Frying the fresh garlic cloves prevents this problem.
- Optional – If you want to make onion naan, you can dice & fry 1/2 of a medium-sized onion. Add diced & fried onions to the bread pan with the rest of the ingredients before turning on the machine.
- I like eating naan bread by dipping it into the sauce of Indian food (i.e. chicken curry). This allows me to “mop up” every last bit of delicious Indian food from my plate! Homemade naan are better than supermarket naan and less expensive than restaurant naan.
- Naan also goes well with “wetter” Western dishes such as stews, chili’s, soup, etc. Perfect anytime you want to mop up the leftover gravy or sauce on your plate.
- I like to use butter in order to fry my naan. This helps to create a more buttery naan (which is known as butter naan in many Indian restaurants).
- For this butter naan recipe, you should use plain yogurt (not Greek yogurt).
- Optional – If you want a less buttery naan, you can use vegetable oil instead of butter when you fry the naan.
- Optional – For a lighter tasting naan, brush the exterior of each naan dough patty with a small amount of softened butter or vegetable oil before frying in a nonstick frying pan (without any additional melted butter or oil in the pan). This is in contrast to frying the naan in a frying pan that contains melted butter or oil. Thanks Cheryl for this tip!
- This recipe is based on using all purpose flour (which is much easier to find in US supermarkets than more specialized flours).
- Nevertheless, other types of flour are also used to make naan in countries such as India. According to Wikipedia, maida flour “is used extensively in Central Asian cuisine, cuisine from the Indian subcontinent and Caribbean cuisine. Flatbreads such as naan and tandoori roti are made using maida”. Wikipedia also states “A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water”.
- If you want to be more authentic when making Indian bread, you can use ghee (instead of regular butter). Ghee is “clarified butter” frequently used in Indian food. However, ghee can be expensive (versus butter) and is hard to find in many American supermarkets.
- FYI – According to Wikipedia, “Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of dahi, which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor.”
- I like to fry my naan bread on low heat in order to just brown the naan. However, you can use a slightly higher grilling temperature if you want a crispier naan (but your naan will likely have some burnt areas).
- According to Wikipedia, naan “resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch)… Naan is cooked in a tandoor, from which tandoori cooking takes its name.” A tandoor is a round specialized oven where the naan at stuck to the inside of the oven walls and baked.
- Since most of us don’t have a tandoor oven, I like to fry my naan (as it is easier to create a buttery naan and to control the browning of the naan). However, others like to bake their naan in a traditional oven on a baking sheet.
- According to Wikipedia, “Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, or cheeses. This version is sometimes prepared as fast food.” So there are many great ways to enjoy homemade naan!
- This recipe uses bread machine yeast (instant yeast). It does NOT use active dry yeast. Active dry yeast needs to be pre-activated in a liquid and can take 10-15 minutes to activate. This time delay can throw off bread machine recipes. In contrast, bread machine does not need to be pre-activated and is an instant yeast.
- If you haven’t used your bread machine or bread maker in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
- Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (i.e. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly.
- Once you have opened the bottle that contains the bread machine yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight (as yeast will deteriorate quickly if exposed to air, moisture and/or heat).
- Bread machine yeast in a bottle that has never been opened should last until the bottle’s “Best If Used By” date… but only if the bottle has been stored properly (i.e. in a refrigerator, freezer or in a dark, dry & cool spot in the pantry) and the bottle remains unopened.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens & bread machines. They can get very hot.
- For more easy bread machine recipes (i.e. white bread, whole wheat bread or banana bread), please visit Bread Dad’s main section on Bread Machine Recipes.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Beginning bakers learn a lot from your baking comments, tips & recipe variations. Jump to comment section
Other Bread Dad Sections
- Bread Machines – My favorites
- Bread Machine Cookbooks
- Bread Mixes – Ingredient kits
- Bread Tools – Baguette pans, etc.
- Online Classes, Ingredients, etc.
Reference Sources
- Wikipedia, Bread Machine
- Wikipedia, Ghee
- Wikipedia, Indian Cuisine
- Wikipedia, Maida Flour
- Wikipedia, Naan
Bread Machine Naan – Easy Indian Bread Recipe
Love Indian food? Then you will enjoy this easy bread machine naan bread recipe. Naan is perfect with Indian foods such as curry, tikka masala, chicken saag, biryani, etc. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.
Servings: 10 Naan
Calories: 225kcal
Ingredients
- 1/2 Cup Water (lukewarm)
- 1 Cup Plain Yogurt
- 4 Tablespoons Unsalted Butter (softened)
- 3 1/2 Cups All-Purpose Flour
- 1 Tablespoon White Granulated Sugar
- 1 1/2 Teaspoons Salt
- 1 1/2 Teaspoons Bread Machine Yeast
Instructions
- Unplug your bread machine and remove the bread pan.
- Add the water, yogurt, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
- Place the bread pan (with ingredients) into the bread machine and then plug in the machine.
- Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
- When your bread machine has finished, unplug the machine & pour the naan dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot).
- Sprinkle some flour on the cutting board (before you pour out the naan dough) in order to avoid the naan dough sticking to the cutting board.
- Divide & shape the naan dough into fist-sized balls. You should be able to make roughly 8-10 balls of dough.
- Sprinkle a little flour on the balls to prevent sticking.
- Use a rolling pin to roll the dough balls flat. Try to create flat circles or ovals from the dough that are roughly 1/4 inch high. However, irregular naan shapes are okay too!!
- I like to roll out one dough ball at time and then fry each one separately (versus rolling all 8-10 balls at once and then frying later).
- Heat a frying pan with low/medium heat and melt a thin tab of butter on the frying pan.
- Place the flattened naan dough on top of the melted butter in the frying pan.
- Flip the naan frequently with a metal spatula in order to brown the naan evenly (and avoid burning the naan). The frying should only take 1-3 minutes per naan (depending on the level of heat used).
- Add more butter to the frying pan when you fry each new naan.
- Place the naan on a wire cooling rack for a minute to cool down slightly.
- Serve while naan still warm.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Naan | Calories: 225kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 363mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
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