Naan Bread II

An amazingly simple, fast, and flavorful Naan recipe that is best cooked at a high temperature, ideally in a wood-fired pizza oven like the Ooni Pro Pizza Oven.

Naan Bread II

  • Servings: 6 servings

Naan is one of the easiest flatbreads to make - but it really should be cooked at a high temperature. This Naan recipe - adapted from Anjum Anand’s cookbook - is amazingly simple, fast, and has great texture and flavour. Cooking the Naan in a wood fired pizza oven - like the Ooni Pro Pizza Oven - gives results very close to cooking in a Tandoor.


  • 300g all purpose flour, plus more for dusting counter
  • 5 mL sugar
  • 3 mL coarse salt
  • 5 mL active dry yeast
  • 15 mL vegetable oil
  • 60 mL plain yogourt
  • 140 mL room temp water +/-


  • In the bowl of a stand mixer; mix together the flour, salt, sugar, and yeast.
  • Add the yogourt, place the bowl on the mixer with the dough hook and turn on to med-low.
  • Slowly pour in the water, and let the hook gather in the flour to form a ball.
  • Once a ball has formed, turn the mixer up a notch, and knead for 6-8 minutes.
  • Remove the dough from the mixer, place it in an oiled bowl, cover and leave on the counter until doubled in size.
  • Preheat the oven as high as it will go - 260ºC (550ºF) - and place a large baking sheet on the upper shelf. (Or a pizza stone, or baking steel)
  • Divide the dough into 6 balls.
  • Pat them out into an oval or tear drop shape.
  • Repeat and cook three at a time on the heated baking sheet.
  • Bake until the dough puffs up and the underside is a deep golden brown, then flip and bake another 30–40 seconds or so.
  • Repeat with the next three.
  • Serve hot.

  • You can also grill these on the BBQ, or cook them as we did in a pizza oven.