Bread Week: Naan Bread Recipe

Welcome To Bread Week

I am so glad you are here to join us on this fun bread week! Mondays are usually boring, but not in this kitchen. I absolutely adore bread and that is probably why I became a pastry chef. Yes, we learn about bread in pastry school too.

Bread is such an amazing food with few ingredients. Bread is what brings people together around the table to share those memories.

Today, we have the famous naan bread. I don’t want to take claims on where this bread first came from, but I know it must be dated back to at least 1300 AC. Now, this bread is really popular in many different countries, especially in West & South Asia, but I am focusing on India. Naan bread is really popular in Indian cuisine, and I must say I adore this food. The spices they use are endless, and I really find that beautiful. Naan is considered a flatbread, some say it could be almost a sister to our pita bread. Basic ingredients in naan: water, flour, yeast, sugar (honey), salt, egg, yogurt, and olive oil. Now, not all naan recipes are the same so keep that in mind. I find that you need egg and yogurt to get a beautiful texture.

Enjoy this tasty bread recipe! If you do make this, please tag us online so we can share your photos. Tag: #kouzounaskitchen.

Naan Bread Recipe

Servings: 7-8 pieces


  • 2 teaspoons of dry active yeast
  • 1 teaspoon of honey ( I used Tragano Zelos Foods)
  • 1/2 cup of warm water (make sure this is not too hot)
  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of sea salt (fine grind)
  • 1/4 cup of extra virgin olive oil (Oleosophia)
  • 1/3 cup of Fage Greek yogurt (plain)
  • 1 large egg
  • Reserve some flour for dusting the surface
  • Reserve oil in the pan for cooking the bread
  • Optional: Chopped parsley/ chopped basil/ minced garlic to serve


  1. In a small bowl whisk together the yeast, honey, and water. Whisk to combine and set aside.
  2. In a large bowl combine the egg, yogurt, and olive oil. Whisk to combine. Add the yeast mixture and whisk. Add the flour and salt and combine the ingredients together to form a dough. Knead the dough slightly on a lightly dusted surface just until it doesn’t feel too sticky. Place dough in a lightly greased bowl and cover with plastic wrap. Rise in a warm place doubled in bulk.
  3. Prepare a large pan over medium heat. Drizzle a little amount of olive oil in the pan.
  4. Cut dough into approximately 7-8 pieces and roll them. I like my naan on the bigger side, so I only get about 6 or 7 balls. Place one ball on a lightly floured surface, and roll it out into approximately 6-inch diameter. Making sure it is about 1/4 inch thick.
  5. Place rolled-out dough in the pan, making sure to do 1 at a time. Once you see the bubbles forming, that is a good sign. It will puff up and then when it starts to become golden brown flip. You want each side to be golden brown with some bubbles. It is okay if it has some slightly burnt spots. Serve with fresh chopped herbs and melted butter or olive oil.

Cheesy naan bread:

If you want a cheesy version of this bread, simply add 2 tablespoons of mozzarella or feta cheese to the center of the bread. Grab each corner and bring it to the center to seal. Roll into a round 6-inch diameter circle. Cook according to the method above. You can use any cheese you want and you can even add fresh herbs to the mixture.

Kali Orexi!


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