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Naan (No-Knead)

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“The following are the baking instruction to be used to make Naan using the dough made with Artisan Boule Bread or my favorite, No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia). No oven needed here; this delicious and buttery Indian flatbread is done in a hot, cast-iron skillet. Perfect for camping or in my small boat galley. This recipe makes one naan 8 - 9" naan.. Note that this is the baking instructions only! Refer to the dough recipe for the rising time required for the dough!!!”
1 8 inch Naan

Ingredients Nutrition

  • 4 ounces refrigerated bread dough (see Recicpe #387518)
  • 1 tablespoon ghee (clarified butter) or 1 tablespoon cooking oil (neutral flavored)
  • 1 tablespoon butter (if frying in oil)


  1. Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
  2. Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
  3. With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  4. Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
  5. Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
  6. Add the ghee or oil to the hot pan.
  7. Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
  8. Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed.
  9. Flip the naan when the underside is richly browned.
  10. Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
  11. Remove from the pan and brush with butter if the dough was cooked in oil.
  12. Serve warm.

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