• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Navaratri / Navratri – Special
  • ×

    Home » Breakfast, Brunch, Dinner Recipes » How to bake Naan in Oven | Baked Naan | 3 ways of Making Naans at home | Step by Step Recipe

    How to bake Naan in Oven | Baked Naan | 3 ways of Making Naans at home | Step by Step Recipe

    Published: Jan 27, 2011 · Modified: Sep 23, 2020 by Srivalli · 16 Comments

    Sharing is caring!

    12 shares
    Jump to Recipe Print Recipe
    For all my love for Naan and Paneer Butter Masala, I don't make the Naan that often at home. The times I make, yes we really enjoy the wholesome feel it gives us. When we order North Indian Food, it is never anything else than Butter Naan for me, and hubby dear says I have influenced my kids to such levels that they don't anything else too. I reply saying Kids love the best things.

    We don't eat out that often these days. But during the days we did, I could easily recommend whose Naan was best and where to get lip smacking Paneer Butter Masala. When it comes to Naans, hubby dear is even particular that we tuck it in the moment it lands on the table. Those pillows soft pristine specked with brown spots which gleam sparklingly the shiny butter, hot to touch, but soft as a feather disappearing the moment you put it in. Leaves you wondering where the entire piece disappeared.

    I know I sound mean, but especially at such moments someone or the other will disturb me and I will be most reluctant to take my eyes off from the task at hand. Still there are few places that you can never forget, for me it used to be a small eatery joint near my old office. Used to go there for lunch and always used to order one dish Aloo Punjabi with Butter Naans. Later after marriage, I used to convince hubby dear to take me there for dinner. That's when I remember those soft delicious Naans.
    Coming to the recipe at hand, since I don't have a Tandoori Oven, I always make it on stove top and I always get the restaurant effect. Since then I have always wanted to make a baked version and also Tawa version. I have already blogged one recipe made on the stove without the Tandoori Oven; I have used the same method using Pressure Cooker bottom or Tawa bottom. Depends on how you want to make you can.

    This recipe is different meaning I have used a different proportion. Both recipes work out well.

    Today's post will be featuring Baked Naan, since I took pictures of all the steps. Other two methods follow the same recipe.

    Though I have baked a pizza base, which is also quite similar to the Naan recipe, pizza base gets a nice brown because of the cheese and other stuffs, while Naan is plain. Unlike the Tandoori Oven those brown spots are not formed, which is why I always make it on the stove top.

    But since having an oven, wanted to give it a shot. This was a recipe shared by the MW Chef, I had made the Low Calorie Paneer Butter Masala with these Baked Naan.

     Take the flour in a bowl.

     Proof the Yeast in warm water.

    Add the yeast mix to the flour

    Followed by curds/Yogurt and butter.

    Crumble together.

    Continue kneading to form an elastic texture, dust your palm and continue kneading.

    Until you get a soft pliable dough

    Make into small balls and keep it aside.

    If you keep it covered it works out better.

    Over out into oval shaped Naans

    All ready to be baked!

    Baked for the first 3 minutes

    Remove and turn over

    After the next 3 minutes

    Gone again for another 4 minutes

    Finally all baked completely.
    Baked Naan | Indian Microwave Convectional Recipe
    Preparation Time : 15 mins
    Resting Time : 1 -2 hrs
    Baking Time : 10 mins in Convection Mode
    Ingredients Needed:

    All purpose flour / Maida - 2 cups
    Dry Yeast - 1/2 tsp
    Sugar - 1 tsp
    Curds - 1 tbsp
    Butter - 1 tbsp
    Salt to taste
    Water as required.

    Method to prepare:

    Proofing the Yeast:
    Take the yeast in a cup; add the sugar and warm water. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active.

    In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well.  Slowly knead to soft pliable dough. Punch it well for couple of minutes.

    Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again.

    Divide into small balls, dust it in flour. Roll them into oval shapes. Make the whole batch while the oven gets heated up. Pre heat the oven at 155 degree. 

    Place the rolled out Naan on the tray, bake for 3 minutes. Remove, turn and continue baking for another 3 minutes. 
    First time you will have to bake it for 6 mins, then for 4 more minutes. So total cooking time will be about 10 together. Though the bread will be baked, it won't be having those typical signs of a Tandoori Naan. 
    Remove and quickly apply butter over the top.
    Other Naan Recipes
    Naan made on stove top recipe 1
    Serve this with Paneer Butter Masala or even Low Cal Paneer Butter Masala
    Print Pin
    3.5 from 2 votes

    How to bake Naan in Oven | Baked Naan | 3 ways of Making Naans at home | Step by Step Recipe

    Course Desserts
    Cuisine North Indian
    By Diet Vegetarian
    Dish Type Indian Flatbread
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Microwave Paneer Vegetable Rice | Step By Step Recipe to make Paneer Vegetable Rice in Microwave | Indian Microwave Recipe
    Naan without Tandoor Oven | How to make Naan on Stove top | Step by Step Recipe »

    Reader Interactions

    Comments

    1. Jamie says

      January 27, 2011 at 6:07 pm

      I adore naan and have wanted to make them at home for so many years but I always thought it was so complicated! Thanks so much for showing us step by step. Now I must link over to the stovetop version!

      Reply
    2. Adelina says

      January 27, 2011 at 6:31 pm

      wow- what a great recipe and instructions- do you have a voice recognition camera?- :)love the naan you made, perfect even without a tandoori!

      Reply
    3. Smitha says

      January 27, 2011 at 8:09 pm

      I made them only once...only scared of the long procedure....this makes it look so easy...very nice

      Reply
    4. Priya says

      January 27, 2011 at 8:19 pm

      Great looking naans..

      Reply
    5. swapna says

      January 27, 2011 at 9:22 pm

      Love the naan,,,with paneer butter masala!!Yumm!!

      Reply
    6. Jayasri Ravi says

      January 27, 2011 at 11:27 pm

      Hey valli, you have become an MW expert you must write a book about your MW Recipes!, keeping rocking girl!!

      Reply
    7. Prathibha says

      January 28, 2011 at 6:30 am

      Love naan's n loved ur tutorial too..looks yumm

      Reply
    8. Swaram says

      January 28, 2011 at 7:00 am

      Never made it this way. Must try it soon 🙂

      Reply
    9. Dick says

      January 28, 2011 at 9:11 am

      A few years ago I developed a way of baking naan that works pretty well if you have the right sort of oven/broiler combination. The oven in our gas stove has a broiler burner at the top of the oven chamber. (I have not tried this approach with electric oven/broiler units or with the sort of range that has the broiler in a separate chamber under the oven.)

      I put a large cast iron frying pan bottom side up on a rack under the broiler, so that the bottom of the pan is about six inches from the flame. I preheat the oven to its maximum (500F) with the inverted frying pan inside. Then I turn on the broiler and allow the pan to get a little hotter. Then I take a ball of dough, form it into an oval, splash the top with water, pull the rack with the very hot pan out of the oven, and quickly invert the dough onto the pan.

      Then I push the rack back in so that the dough is under the broiler flame. The dough is being baked from both sides, much as it is in a tandoor, except that it is horizontal instead of vertical. It bakes quite rapidly. After perhaps 45 seconds or a minute, I pull the rack out again, brush the naan with butter, and push it back in, watching it and pulling it out again before it burns. Then the naan can be popped off the pan bottom with a spatula and the rack pushed back in to reheat the pan for the next naan.

      The main problem with this approach is that extreme care must be taken because things are so hot. So heavy oven mitts and/or potholders need to be used to pull the rack out and to push it back. It takes a little practice to get the oval of dough laid out on the pan bottom nicely, but the result is homemade naan that is very much like that baked in a tandoor.

      Reply
    10. dr.antony says

      January 28, 2011 at 10:06 am

      Thats interesting.I didn't know one could make Nan on MW. More healthier also.

      Reply
    11. G says

      January 29, 2011 at 3:49 am

      This one is simple and good recipe for beginners...Great explanation with pictures..

      G
      http://ensamayalarangam.blogspot.com

      Reply
    12. Pavithra says

      January 30, 2011 at 4:20 am

      Valli Looks super yummy and soft.. super !!

      Reply
    13. Priya (Yallapantula) Mitharwal says

      January 31, 2011 at 6:35 pm

      wow, thanks dear for this recipe, love your step by step pics.

      Reply
    14. Unknown says

      January 25, 2016 at 7:10 pm

      What temperature in convection mode??

      Reply
    15. Srivalli says

      January 26, 2016 at 3:09 am

      Anon I have mentioned in the notes, its 155 degree. This might vary depending on the oven setting too. Please check on it

      Reply
    16. Ananya Banerjee Dan says

      October 21, 2016 at 11:04 am

      Today I made it in a tawa and on the gas stove top and the final look was awesome and taste was so soft and yummy.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
    • Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2022 Cooking 4 all Seasons