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Indian Naan Bread

  • Yield: Six 5 - 6-inch flatbreads


  • 1 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 1/2 cup warm water (100? to 110?F on an instant-read thermometer)
  • 1 1/4 cups all-purpose flour, plus more for kneading dough
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 teaspoon clarified butter (still warm)


  • In a glass measuring cup, combine the yeast and sugar. Add the warm water and stir well. Let the mixture rest until foamy, 5 to 10 minutes.
  • Sift together the flour and salt into a large mixing bowl. Make a well in the center of the flour with clean hands and pour the yeast mixture and 1/4 cup of the clarified butter into the center. Mix together with your fingers until a smooth dough forms. The dough should be slightly sticky. You can add a small amount of extra flour if needed.
  • Transfer the dough to a lightly floured surface and knead for 3 minutes.
  • Oil a small mixing bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean, damp kitchen towel and let rest in a warm, draft-free place to rise until doubled in size, about 1 hour.
  • Position rack in center of oven and preheat the oven to 400?F. Lightly grease a large baking sheet.
  • Divide the dough into 6 equal pieces and transfer to a lightly floured work surface. Using a lightly floured rolling pin, gently roll each portion of dough into a circle about 5 or 6 inches in diameter.
  • Transfer the dough circles to the prepared baking sheet and bake until just golden brown and puffed, 12 to 15 minutes.
  • Using oven mitts or pot holders, remove the baking sheet from the oven. Serve immediately.