What Is Naan?
Naan (नान) is a leavened flatbread from South and Central Asia — one of the most widely eaten breads in the world and the bread most closely associated with Indian restaurant cooking in the UK. Soft, slightly chewy, with characteristic charred bubbles on the surface, naan is made from plain white flour (maida), leavened with yeast or yoghurt, and traditionally cooked on the wall of a tandoor (clay oven) at extremely high heat.
In the UK, naan is familiar to almost everyone — it arrives in baskets at Indian restaurants, it sits in supermarket bread aisles, and it is the default bread for mopping up curry. But there is a significant difference between the naan most UK residents know and the authentic, blistered, chewy, slightly smoky naan pulled fresh from a tandoor — and with the right technique, the home version can come very close.
The History of Naan
Naan originated in Persia (modern-day Iran) and spread across the Mughal Empire into South Asia, where it became associated with the royal courts and tandoor cooking traditions of North India and what is now Pakistan. The word “naan” itself comes from the Persian word for bread.
Unlike roti and chapati — the everyday breads of South Asian home kitchens — naan was historically a restaurant and celebration bread, reserved for special occasions and professional cooking because of its requirement for a tandoor. Modern home versions using a very hot oven or cast iron pan have made it accessible to home cooks worldwide.
Naan vs Roti vs Chapati vs Paratha: What’s the Difference?
| Naan | Roti / Chapati | Paratha | Puri | |
|---|---|---|---|---|
| Flour | Plain flour (maida) | Wholemeal (atta) | Wholemeal (atta) | Wholemeal or plain |
| Leavened? | Yes — yeast or yoghurt | No | No | No |
| Cooked in | Tandoor or hot pan | Dry tawa (griddle) | Tawa with ghee/oil | Deep fried |
| Texture | Soft, chewy, blistered | Thin, soft, light | Flaky, layered, rich | Puffed, crispy |
| Fat content | Low–medium | Very low | Medium–high (ghee) | High (deep fried) |
| Occasion | Restaurant, celebration | Daily staple | Breakfast, special | Celebration, puja |
Types of Naan
Plain Naan
The classic — brushed with butter or ghee after cooking. Soft, slightly chewy, with charred spots. The perfect vehicle for any curry, dal, or grilled meat.
Garlic Naan
The most popular naan variety in UK Indian restaurants. Minced garlic and fresh coriander pressed into the surface before cooking, then brushed generously with garlic butter. The single most ordered naan in Britain.
Peshwari Naan
Stuffed with a sweet mixture of desiccated coconut, almonds, and sultanas — a North Indian and Pakistani speciality particularly popular in UK restaurants. Sweet, fragrant, and rich — excellent alongside spicy dishes as a counterpoint.
Keema Naan
Stuffed with spiced minced lamb or beef — a meal in itself. The filling is packed with cumin, coriander, green chilli, and fresh coriander.
Cheese Naan
A UK restaurant innovation — not traditional but extremely popular. Stuffed with melted cheese (typically processed cheese or paneer) and served with garlic butter.
Butter Naan
Plain naan brushed very generously with salted butter immediately after cooking — simple, rich, and irresistible.
How to Make Naan at Home
Without a tandoor, the best home results come from a very hot cast iron pan (or griddle) combined with direct flame — or from an extremely hot oven (250°C+) with a preheated baking stone or heavy tray.
Homemade Naan Recipe (makes 6–8)
Ingredients
- 300g plain flour (maida), plus extra for dusting
- 1 tsp instant yeast (or 1½ tsp active dry yeast)
- 1 tsp sugar
- 1 tsp salt
- 150g full-fat yoghurt
- 3 tbsp warm water (more if needed)
- 1 tbsp oil
- To finish: 3 tbsp butter or ghee, melted; 2 garlic cloves minced (for garlic naan); fresh coriander
Method
- Make the dough: Combine flour, yeast, sugar, and salt. Add yoghurt and oil. Mix to a soft dough, adding warm water gradually. Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky — not dry.
- First rise: Place in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled in size. On a cold day, place in a switched-off oven with just the light on.
- Divide and rest: Knock back the dough and divide into 6–8 equal pieces. Roll each into a ball. Cover and rest for 10 minutes.
- Shape: Roll each ball into a teardrop or oval shape, about 5mm thick and 20–25cm long. Do not make them too thin — thickness gives the characteristic chew.
- Cook: Heat a cast iron pan or heavy frying pan over the highest possible heat for at least 5 minutes until extremely hot. Place the naan in the dry pan. Cook for 1–2 minutes until large bubbles form and the bottom is charred in spots. Flip — cook 1 minute more.
- Flame finish (optional but excellent): Using tongs, hold the cooked naan directly over a gas flame for 5–10 seconds to char the bubbles. This replicates the tandoor effect most closely.
- Brush and serve: Brush immediately with melted butter or ghee (and garlic if making garlic naan). Serve at once.
Oven method: Preheat oven to 250°C with a baking stone or heavy tray inside for at least 30 minutes. Slide shaped naan onto the hot surface. Bake 3–4 minutes until puffed and golden. Brush with butter and serve.
Garlic Naan Butter
The best garlic naan butter: melt 4 tbsp butter with 3 minced garlic cloves over low heat for 2 minutes (do not let the garlic burn). Add a handful of finely chopped fresh coriander. Brush over hot naan immediately after cooking. This is better than any restaurant version.
What to Serve Naan With
- Dal makhani — the definitive pairing; thick, buttery dal and charred naan
- Butter chicken — the most popular Indian restaurant combination in the UK
- Paneer makhani — for a vegetarian celebration meal
- Any thick curry — naan is best with thick, sauce-forward curries rather than thin broths
- Kebabs and tikka — wrap naan around seekh kebab or chicken tikka with onion and chutney
Ingredients to Buy
- ☐ Plain flour (maida) — for the best naan texture
- ☐ Full-fat yoghurt — essential for flavour and texture
- ☐ Ghee or butter — for brushing; ghee gives the best flavour
- ☐ Kasuri methi — optional but excellent crumbled over garlic naan
- ☐ Nigella seeds (kalonji) — traditional topping for plain naan
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Frequently Asked Questions
Can I make naan without yeast?
Yes — yoghurt alone provides enough leavening for a reasonable result (the lactic acid reacts with the flour). The texture is slightly denser and less chewy than yeast naan but perfectly good. Rest the yoghurt dough for 2–3 hours before shaping.
Why is my naan tough and chewy in a bad way?
Three likely causes: dough not kneaded enough (not enough gluten development), pan not hot enough (naan needs extreme heat to puff and blister quickly), or naan rolled too thin (remove thickness for chew). Ensure your pan is screaming hot before the naan goes in.
Can I make naan without a tandoor?
Yes — a very hot cast iron pan with a flame finish (holding over a gas burner with tongs) gets remarkably close to tandoor results. The key is high, dry heat. A cast iron pan beats a regular non-stick pan significantly for this.
How do I reheat naan?
Wrap in foil and heat in a 180°C oven for 5–7 minutes. Or wrap in a damp paper towel and microwave for 20–30 seconds. Or reheat directly in a dry hot pan for 30 seconds per side. Brush with fresh butter after reheating.