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Crazy dough Naan Bread - 1 dough that can make a variety of breads from Naan Bread to Cinnamon Rolls.

Crazy Dough Naan

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Hi Bold Bakers!

It’s always such a treat to go to my local Indian restaurant and order a stack of warm naan. Naan is definitely something all of my friends and family love but have never tried to make at home, until now!

Naan is a lovely Indian style flat-bread that is made with yogurt, rolled out to a thin oval or round shape and popped on a hot grill or in a clay oven to crisp and bubble up. Before grilling, naan can be brushed with oil or butter and topped with all kinds of seasonings and herbs, it is seriously yummy!

Remember the Crazy Dough Recipe I shared with you? It is one simple yeast dough from which you can get a variety of completely different breads, from homemade pizza dough, cinnamon rolls and even a cheesy bread loaf. All you need is one easy, Crazy Dough Master Recipe.

This dough is a classic bread dough made from flour, water and yeast, but with the addition of a few extra things this dough is super flavorful and extra moist. Because this dough includes rich yogurt I knew it could easily be transformed into a delicious Naan.

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All you have to do is divide my basic Crazy Dough Recipe into a few small balls and roll them out with a rolling pin (or wine bottle if you don’t have a rolling pin!). Heat up your favorite grill pan or large saute pan and pop it in the hot pan for just 3 minutes per side. Make sure to cover your Naan with a metal bowl or cake tin to let the steam do the work creating lovely bubbles in your Naan. This dough cooks up into the most amazing naan bread, crispy and chewy no different that any other naan recipe. I love to keep naan in the freezer to dip in all kinds of things or serve alongside my favorite curried dished and homemade tagines!

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Want even more Crazy Dough Recipes? Check out my Cheesy Bread and Homemade Pizza.

5.0 from 6 reviews
Crazy Dough Naan
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 batch Crazy Dough recipe
  • ¼ cup (2oz/60g) butter, softened
  • 5 cloves garlic, minced
  • ¼ cup (2oz/60g) chopped fresh cilantro
  • sea salt for sprinkling
Instructions
  1. In a small bowl combine the softened butter, mince garlic and chopped cilantro then set aside.
  2. Divide the Crazy Dough into 8 balls.
  3. Roll one of the balls of dough out into an 8" x 8" oval shape about ⅛th of an inch thick. Cover remaining balls of dough while working with a tea towel.
  4. Heat up a stove top grill or large heavy bottomed saute pan on medium high heat.
  5. Brush the naan dough with the garlic & cilantro butter and carefully place directly on your pan. Quickly cover with a large heat proof bowl. This will allow the dough to steam creating those signature air bubbles.
  6. After 3 minutes carefully remove the bowl and turn one the naan with a tongs.
  7. Cook on the other side for an additional 3 minutes. When naan is done it should golden, spotted and bubbly in texture.
  8. Set the finished naan aside and repeat the process with the additional balls of crazy dough until all are cooked. Keep them stacked under a clean tea towel and you cook them off.
  9. Serve warm!

 

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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45 Comments

  1. Indira on December 10, 2017 at 12:45 am

    Hi Gemma,

    I really love cheese naan.

    Do you know what kind of cheese I should use and how to put the cheese?

    Thank you so much 🙂

    • Gemma Stafford on December 10, 2017 at 2:27 am

      Hi there Indira,
      I suppose this really depends on what cheese you have available to you. I love a stretchy cheese with a good flavor, such as mozzarella, or grated cheddar the processed mozzarella used to top pizza will do it for you too. To fill the naan you roll it to shape, pile in the cheese, and roasted garlic if you wish, gather it up, like a purse, press the edges together roll it again, and rest it for a few minutes to allow it to relax and seal before cooking. Try it!
      Let us know how you get on with this, others will be interested,
      Gemma 🙂

      • Indira on December 10, 2017 at 2:35 am

        Thank you so much! I’ll try and let you know 🙂

        • Gemma Stafford on December 10, 2017 at 3:20 am

          Yea! do let us know, would love to get your input,
          Gemma 🙂

  2. heidi jones on October 9, 2017 at 1:14 pm

    I made the crazy dough with my kitchenaid mixer and dough hook. Is that okay, or should I be careful about overmixing? thanks

    • Gemma Stafford on October 10, 2017 at 2:06 am

      Hi Heidi,
      Hi there Heidi,
      NO! the very thing you are doing in making bread, stretching the gluten in the flour, is what you try to avoid in cakes. So the opposite rule applies.
      If you use the dough hook, let it run for 5 mins at a low speed. the dough should form a ‘foot’ at the bottom of the bowl. This holds the dough, while it is being stretched. If the dough is being whipped around the bowl in a lump add a touch more water, very little extra makes a big difference!
      Carry on, it is great that you are baking,
      Gemma 🙂

  3. ladysj on September 20, 2017 at 8:55 am

    Hi Gemma, My son & his girlfriend love naan bread. After I roll out the dough could I put them on sheets of wax paper separating each one & freeze them for them to thaw & cook later? Thanks I love your stuff!

    • Gemma Stafford on September 21, 2017 at 2:22 am

      H ithere,
      Yes! this is certainly a great way to do this, will be perfect. thaw before cooking, it will not take long,
      Gemma 🙂

  4. Alena Brooks on September 9, 2017 at 4:07 pm

    Gemma!

    This was soooo delicious 😋. I do have a question, so I cling wrapped my extra dough and place them in the freezer. When I’m ready to use it again, how should I go about it??

    • Gemma Stafford on September 10, 2017 at 3:55 am

      Hi there,
      remove the dough from the freezer, unwrap, cover and leave at room temperature for as long as it takes to defrost.
      then for flat breads, it is ready to use. For other breads it will need to be proofed again, in its’ required shape,
      Gemma 🙂

  5. Shreya Sahasrabudhe on August 7, 2017 at 6:06 pm

    I love your recipes so much!! I am an amateur baker from India, currently in Texas, USA. Inspired by you and your recipes, I recently started my own baking blog which is called bakebyheart. Its still a new blog and has few recipes, but they are simple and one of my favorite recipes.
    http://www.bakebyheart.wordpress.com

    • Gemma Stafford on August 8, 2017 at 5:20 am

      Hi there,
      Well done you! It is not easy to get up and running with a blog, you are doing a great job,
      Gemma 🙂

  6. StrawberryLemonade on June 28, 2017 at 6:10 am

    I LOVE your accent! My family is from India and I love Indian food with naan. This recipe worked out great!!!! <3

    • Gemma Stafford on June 28, 2017 at 6:22 am

      thanks so much. I’m delighted to hear that 🙂

      • Ellie on August 20, 2017 at 6:39 pm

        Hi I will be making this tomorrow. Can you please tell me if I can use instant dry yeast? If I can would that change the recipe? thanks you are amazing!

        • Gemma Stafford on August 21, 2017 at 1:45 am

          Hi Ellie,
          The only difference is that Instant dried yeast can be added directly to the flour. If you follow this recipe you can still follow the steps, it will behave the same way. Generally instant dried yeast has a finer grain, and may have an improver added, all will be well,
          Gemma 🙂

  7. Peppermint Passion on June 23, 2017 at 5:21 pm

    Hi Gemma Your Naan Recipe looks yummy! I would like to use a gluten free flour I have on hand almond flour and coconut flour can you tell would either of these flours work with this recipe?

    Peppermint Passion
    Kathy
    kathywilson@twcny.rr.com

    • Gemma Stafford on June 26, 2017 at 12:20 pm

      Glad you like it. so if you wanted to use gluten free flour I on’t recommend a nut flour. Buy an all purpose mix of gluten free flour. And just take care to hold back some liquid as you might not need it all with that different flour 🙂

  8. Shyamna Akhilesh on June 23, 2017 at 4:24 pm

    Hi Gemma,
    I tried the Naan bread today and it came out so perfect. Thanks for the easy and yummy recipe 🙂

    • Gemma Stafford on June 25, 2017 at 1:44 am

      I am so so happy to hear that!!! Great work Shyamna 🙂

  9. Vegetable puree suppliers on June 23, 2017 at 2:09 am

    A great post I find very funny the way you write, thank you for sharing it, you are very beautiful, I am a big fan of yours, I hope you continue and greetings.

    • Gemma Stafford on June 23, 2017 at 11:57 am

      LOL Thank you so much :). I’m really glad you like my recipes.

  10. Peenal on June 22, 2017 at 5:16 am

    Hey Gemma,
    I love burgers and really want to prepare a burger bun. I would love to learn it from you.Can you please teach me
    I will wait for your reply.??????❤️❤️❤️☺️??

    • Gemma Stafford on June 22, 2017 at 8:26 am

      ok I’ll add that to my list for the crazy bread. you can totally just roll this dough into small balls for burger buns 🙂

  11. Faustine on June 22, 2017 at 1:04 am

    These naans were very easy to make and sooooo good ! The garlic and cilantro butter really makes it taste like those delicious naans you buy at indian restaurants. The only difficulty is not to rip the dough when you roll them (without a rolling pin), everything else is really easy ! It cooks very quickly and is really really tasty.

  12. Robert Lloyd on June 19, 2017 at 2:59 am

    Hi Gemma, if I don’t have yogurt do you think I could sub an equal amount of sour cream or will it not turn out the same? Also, I’m waiting on a recipe for homemade jammie dodgers! They’re my favorite biscuit from Ireland! Thanks as always, and keep on being big and bold!

    • Gemma Stafford on June 19, 2017 at 3:47 am

      Hi Robert,
      Ah! I am in Ireland now, and you have put jammie dodgers into my mind, and now I will have to get some. I will bump this up on my list, thank you.
      You can indeed try the sour cream in this, it will be good,
      Gemma 🙂

  13. Joanna Batherson on June 18, 2017 at 5:03 pm

    Gemma , I love all your unique recipes that you share. It is so pleasurable to watch you whip up all these recipes and how you always have a substitute for different items. Thanks for a great show, I am always telling my friends about you! ??

    • Gemma Stafford on June 19, 2017 at 2:13 am

      Hi Joanna,
      Thank you so much for your kind support, and for sharing my content to your friends. You can also share your photos here, we love to see them.
      Gemma 🙂

  14. Yvonne on June 18, 2017 at 4:08 pm

    My turned out as pitas….what did I do wrong?
    They still tasted great.
    I used parchment paper and a tortilla press to make them thin, but every time I took them off the parchment, they shrunk and shortened into smaller flats. I retried 3 times to press them thin, but every time, they sprung back and shrunk. Even if I managed to get them off the parchment in a larger flat, by the time I ended up picking them up to transfer them to the stone, they shrunk.
    I reheated a pizza stone to 450 F and used the smaller flat discs.
    They all puffed up into pitas. I did not catch it in time, and by the time I noticed, they were too baked to flatten
    Any suggestions for next time?
    Thanks

    • Gemma Stafford on June 19, 2017 at 2:19 am

      Hi Yvonne,
      If you rest the dough for a few mins, ten or so, it will relax sufficiently to stretch. You can also stretch the dough a little by hand to give it the idea.
      Tortilla are not a yeast dough, and quite often will have little or no gluten, so they will flatten. it is the gluten in the flour which causes the dough to spring back, until it has been well proven, then it will stretch. The tortilla press will not do this,
      Gemma 🙂

      • yvonne on June 19, 2017 at 4:20 am

        Is this also the reason they turned out like pitas with BIG air pockets?
        Thanks

        • Gemma Stafford on June 19, 2017 at 11:07 am

          Hi Yvonne,
          Pitta is really a different dough, not enriched in any way, so should be drier and crisper, which is what causes it to form a pocket.
          This crazy dough is a softer, enriched thing, and usually it would be difficult to make it form a pocket! did you change the recipe in any way? go back to the mother recipe and check it out. I cannot figure this one out!
          Gemma 🙂

          • Yvonne on June 19, 2017 at 3:36 pm

            Hi Gemma, I appreciate your time. Nope, I did not change the recipe. I did have the master recipe printed out for my reference. I made the dough and then divided it up into smaller portions and froze them. I made the naans with the thawed frozen dough. I heated the oven to 400F and put them on a pizza stone. Could it have something to do with me not getting them thin enough? Did I not rest them long enough after thawing? Do I need to have the oven a higher temperature? All I know is that I looked in the oven while they were cooking and I saw 2 of them puffed up into almost round balls and it was too late to poke them to flatten them They were totally hollow inside and looked like pitas.



          • Gemma Stafford on July 1, 2017 at 4:03 am

            Hi Yvonne,
            sorry for the delay in responding, I am on vacation, or sort of!
            Naan is usually cooked over a high heat on a pan of sorts. The way I show you here is an adapted method. I think if you follow the method here you will find it easier. Relaxing the dough allows you to roll it thinner, which will prevent the puffing up you describe. These bake really quickly too and the oven temperature may be a little low. If I were using the oven for this one I would heat it as hot as possible, and use the grill too if that is possible. Take a look back at the method I use for this recipe for best results,
            Gemma 🙂



          • Yvonne on July 1, 2017 at 9:15 am

            Thanks for the reply Gemma. I was trying to mimic a tandoor oven. Here, our Indian restaurants use these ovens to make their naans…..I will try your suggestions. Thank You



  15. KatieG23 on June 18, 2017 at 2:07 pm

    I love your videos! I love that you have a great passion for baking/cooking! I have been cooking for 10 years. Never stop making videos and new recipes. Thanks again! <3 – Katie

    • Gemma Stafford on June 19, 2017 at 2:46 am

      Thank you Katie, that is very kind, i appreciate your support,
      Gemma 🙂

  16. Margie Vawter on June 18, 2017 at 2:05 pm

    Wanted some today but was out of yogurt. Luckily, I had a frozen quarter leftover from last week’s (deliciously yummy) pizza attempt. I defrosted it quickly in the microwave in three 10 second bursts, let it rest, then went from there. I made three that were ~6″ to fit under my metal bowl, but otherwise followed your instructions exactly. THEY WERE DELICIOUS!! Made my afternoon coffee that much better.
    Guess who’s going to stock up on yogurt tomorrow? 😉

    • Gemma Stafford on June 19, 2017 at 2:48 am

      Ah Margie,
      well done you, i am really happy that you are with us,
      Gemma 🙂

  17. Chit on June 18, 2017 at 1:51 pm

    Hi gemma. I do naan and have tried several recipes. This is the first time i am encountering using 2 kinds of rising agent and 2 kinds of dairy. May i ask what is the purpoae of the baking powder when yeast could do it. Also why still have yogurt when milk can add creaminess on it. Just curious what gives it a difference? Thank you!

    • Gemma Stafford on June 19, 2017 at 3:14 am

      Hi Chit,
      This is about the acid alkaline balance in the dough, it is the science of baking, and what matters is that it works!
      I am happy that you are with us,
      Gemma 🙂

      • Chit on June 30, 2017 at 11:06 pm

        Thanks gemma!

  18. Gerry Schipper on June 18, 2017 at 10:28 am

    Would it be okay to cook these on an electric griddle?

    • Gemma Stafford on June 19, 2017 at 3:31 am

      Hi Gerry,
      Yes, provided you can get the temperature up high enough, and dome it to generate steam, it will work. Thank you for being in touch,
      Gemma 🙂

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