Wood Fired Naan Bread Soft, Chewy & Perfectly Charred
There’s something truly magical about making naan bread from scratch, especially when it’s kissed by the flames of a wood-fired oven. This recipe delivers that irresistible restaurant-style naan soft, fluffy inside with those golden blistered edges that come only from a high-heat fire.
My family goes crazy for this bread, especially when we make it as a weekend treat or serve it with curry night. If you’ve never tried making naan at home, you’re in for a warm, pillowy surprise!
Why You’ll Love This Dish
- That flame-kissed char brings the real-deal flavor of a tandoor oven right in your backyard!
- Super soft and chewy, these naans are perfect for dipping, scooping, or wrapping around grilled goodies.
- It’s a family-friendly dough that’s fun to make with kids everyone can roll out their own piece!
- Can be made plain, garlicky, or even stuffed flexible for any meal.
Simple Ingredients
Making naan is easier than you might think! These pantry staples come together to create soft, charred bread that steals the show.
- All-purpose flour: The main base that gives the naan structure and softness.
- Greek yogurt: Adds richness and tender texture to the dough.
- Warm water: Activates the yeast and helps bind the ingredients.
- Active dry yeast: Helps the naan rise and get airy.
- Sugar: Feeds the yeast and adds a hint of sweetness.
- Salt: Balances the flavor of the dough.
- Olive oil or ghee: Adds moisture and flavor plus, it’s brushed on top after cooking.
- Garlic (optional): For garlic naan lovers, this adds incredible aroma and punch.
- Fresh cilantro (optional): A bright finishing touch if desired.
Yield and Timing
- Servings: 8 naan
- Prep Time: 1 hour 20 minutes (includes rise time)
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
What is Needed
- 3 ½ cups all-purpose flour
- ¾ cup plain Greek yogurt
- ¾ cup warm water (110°F)
- 2 ¼ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil or melted ghee
- 2 cloves garlic, finely minced (optional)
- 2 tbsp chopped fresh cilantro (optional)
How to Make Wood Fired Naan Bread (Beginner Friendly)
1. Activate the Yeast
In a small bowl, combine the warm water (it should feel like a warm bath about 110°F), sugar, and active dry yeast. Stir gently and let it sit undisturbed for 10 minutes. You’ll know it’s ready when a bubbly, foamy layer forms on top this means your yeast is alive and active.
2. Make the Dough
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, Greek yogurt, and olive oil (or ghee). Using a wooden spoon or your hand, begin mixing from the center outward, slowly incorporating the flour into the wet ingredients. Keep mixing until a sticky, shaggy dough forms. If it seems too dry, add a tablespoon of water; if it’s too sticky, sprinkle in a little more flour.
3. Knead the Dough
Lightly flour a clean surface, then turn the dough out onto it. Kneading means pushing the dough away from you with the heel of your hand, folding it back over itself, turning it slightly, and repeating. Do this for about 6 to 8 minutes. You’re done when the dough is smooth, soft, and springs back when lightly pressed. If it’s sticky, dust your hands with flour, but don’t add too much it should stay slightly tacky.
4. Let it Rise
Shape the kneaded dough into a ball. Lightly oil a large bowl and place the dough inside, turning it once to coat the surface with oil (this keeps it from drying out). Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free area and let it rise for 1 hour, or until it has doubled in size.
5. Divide and Shape the Naan
After rising, punch the dough down gently to release air. Transfer to a floured surface and divide it into 8 equal pieces. Roll each piece into a small ball and let rest for 5 minutes (this makes it easier to roll out). Using a rolling pin, flatten each ball into a teardrop or oval shape about ¼ inch thick. They don’t have to be perfect rustic is beautiful!
6. Fire Bake the Naan
Preheat your wood-fired oven until it’s blazing hot (ideally 700°F or more). Lightly flour a pizza peel or paddle and place a piece of rolled dough on it. Slide the naan onto the hot surface inside the oven. It will bubble and puff up quickly after about 30–45 seconds, check the underside. If it has golden brown spots and some char, flip and cook the other side for another 30 seconds. Don’t walk away this happens fast!
7. Finish and Serve
Once out of the oven, immediately brush the hot naan with melted ghee or olive oil. Sprinkle with minced garlic and chopped cilantro if using. Stack and cover with a clean towel to keep warm until serving.
Top Tips
- Don’t skip the rise! The fluffy texture depends on it.
- Use a pizza peel and practice sliding kids love helping with this step.
- A super hot wood-fired oven is key to getting those beautiful bubbles.
- Let everyone personalize their naan with garlic, herbs, or cheese.
- Brush with ghee right out of the oven for that authentic glossy finish.
Recipe Variations
- Cheese-Stuffed Naan – Add shredded mozzarella inside before rolling.
- Sweet Naan – Sprinkle cinnamon sugar instead of garlic after baking.
- Whole Wheat Version – Substitute 1 cup of all-purpose with whole wheat flour.
- Spicy Naan – Add crushed chili flakes to the dough or topping.
Recommended Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Damp kitchen towel
- Pizza peel or paddle
- Wood-fired oven or outdoor pizza oven
- Silicone pastry brush
Make Ahead Tips
- Dough can be made and refrigerated up to 24 hours ahead just bring to room temp before rolling.
How to Store and Reheat
- Store: Keep leftovers in an airtight container at room temp for 2 days or refrigerate up to 4 days.
- Reheat: Warm on a skillet or directly on oven rack at 350°F for 2–3 minutes.
What To Serve With This Recipe
- Butter chicken or tikka masala
- Lentil dal or chana masala
- Cucumber raita or mango chutney
- Grilled meats or paneer kebabs
Wood-Fired Naan Bread
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Damp kitchen towel
- Pizza peel or paddle
- Wood-fired oven or outdoor pizza oven
- Silicone pastry brush
Ingredients
- 3 ½ cups all-purpose flour
- ¾ cup plain Greek yogurt
- ¾ cup warm water 110°F
- 2 ¼ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil or melted ghee
- 2 cloves garlic finely minced (optional)
- 2 tbsp chopped fresh cilantro optional
Instructions
- In a small bowl, combine the warm water (it should feel like a warm bath about 110°F), sugar, and active dry yeast. Stir gently and let it sit undisturbed for 10 minutes. You’ll know it’s ready when a bubbly, foamy layer forms on top this means your yeast is alive and active.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, Greek yogurt, and olive oil (or ghee). Using a wooden spoon or your hand, begin mixing from the center outward, slowly incorporating the flour into the wet ingredients. Keep mixing until a sticky, shaggy dough forms. If it seems too dry, add a tablespoon of water; if it’s too sticky, sprinkle in a little more flour.
- Lightly flour a clean surface, then turn the dough out onto it. Kneading means pushing the dough away from you with the heel of your hand, folding it back over itself, turning it slightly, and repeating. Do this for about 6 to 8 minutes. You’re done when the dough is smooth, soft, and springs back when lightly pressed. If it’s sticky, dust your hands with flour, but don’t add too much it should stay slightly tacky.
- Shape the kneaded dough into a ball. Lightly oil a large bowl and place the dough inside, turning it once to coat the surface with oil (this keeps it from drying out). Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free area and let it rise for 1 hour, or until it has doubled in size.
- After rising, punch the dough down gently to release air. Transfer to a floured surface and divide it into 8 equal pieces. Roll each piece into a small ball and let rest for 5 minutes (this makes it easier to roll out). Using a rolling pin, flatten each ball into a teardrop or oval shape about ¼ inch thick. They don’t have to be perfect rustic is beautiful!
- Preheat your wood-fired oven until it’s blazing hot (ideally 700°F or more). Lightly flour a pizza peel or paddle and place a piece of rolled dough on it. Slide the naan onto the hot surface inside the oven. It will bubble and puff up quickly after about 30–45 seconds, check the underside. If it has golden brown spots and some char, flip and cook the other side for another 30 seconds. Don’t walk away this happens fast!
- Once out of the oven, immediately brush the hot naan with melted ghee or olive oil. Sprinkle with minced garlic and chopped cilantro if using. Stack and cover with a clean towel to keep warm until serving.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]