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“Naan is a central Asian flatbread, most often seen in U.S. in Indian restaurants. Its unusual shape (long and flat) gives it both a chewy and crispy texture. This recipe is based on the one in "Baking with Julia", a wonderful book full of savory and sweet baked goods that Julia Child and many collaborators have contributed to. Cooking time includes refridgeration.”

Ingredients Nutrition


  1. In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
  2. Add 3 cups of the flour, a cup at a time.
  3. Stir, using a wooden spoon, in one direction for 1 minute.
  4. Sprinkle mixture with salt.
  5. Add remaining flour, a cup at a time, stirring after each addition.
  6. Stop adding flour after the dough is stiff (you might not want to use it all).
  7. Turn the dough out onto a lightly floured surface.
  8. Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
  9. Shape the dough into a ball and put in a well-oiled bowl.
  10. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
  11. Place baking stone in center of oven.
  12. Preheat oven to 500 degrees F.
  13. Deflate dough and divide into 4 equal pieces.
  14. Flatten each piece into an 8 x 6-inch oval.
  15. Let rest for 10 minutes.
  16. Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
  17. You want it to be really thin.
  18. Holes are OK.
  19. Transfer bread to baking stone.
  20. Bake until bread is golden on top and brown and crusty on the bottom.
  21. (5 minutes or so).
  22. Repeat with remaining dough.
  23. Naan is best eaten the same day its made.

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