Ultimate Guide to Making Italian Naan Bread: Tips & Tricks

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Written By Hot Thai Restaurant

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We’ve all savored the classic naan, a staple in Indian cuisine, soft, fluffy, and perfect for scooping up curries. But what happens when this beloved bread takes a little detour through Italy? The result is nothing short of magical – Italian Naan Bread. Imagine the warm, comforting embrace of naan infused with the vibrant flavors of Italy – garlic, herbs, and a touch of olive oil. It’s a culinary fusion that promises to delight your taste buds and transport you to a quaint Italian bistro with every bite.

Our journey into this delicious fusion was inspired by our love for experimenting with flavors from around the world. We couldn’t resist the idea of blending the rich traditions of Indian and Italian cuisines. It’s a testament to how food can bring cultures together, creating something uniquely beautiful and delicious. So, let’s get ready to bake our way to a piece of this cross-cultural culinary masterpiece.

Ingredients for Italian Naan Bread

After sharing our excitement about marrying the rich traditions of Indian and Italian cuisines, we’re eager to guide you through crafting this enticing fusion at home. Let’s begin with what you’ll need to bring Italian Naan Bread to life. Gather these ingredients, and you’re halfway to creating a culinary delight that spans continents!

Dough Components:

  • 2 cups All-purpose flour, extra for dusting
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Olive oil, plus extra for brushing
  • 1/2 cup Warm water
  • 1/2 cup Yogurt, plain
  • 1 tbsp Garlic, finely minced
  • 1 tsp Italian seasoning (blend of dried oregano, thyme, basil, and rosemary)
  • 2 tbsp Fresh basil, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1/4 cup Parmesan cheese, grated

Our list starts with the basic dough ingredients before diving into the vibrant Italian additions that make this bread a standout. As you mix these components, imagine how each element contributes to the final aroma and texture—soft and pillowy naan punctuated with the robust flavors of garlic, herbs, and Parmesan.

Before you proceed to the next steps, ensure that all ingredients are measured and prepared as listed. This not only makes the process smoother but also transports you closer to the heart of Italy with each sprinkle of seasoning and knead of the dough. Let’s advance to melding these beautiful cultures together in our next section, where the real magic starts to unfold.

Tools and Equipment Needed

In order to bring this Italian Naan Bread to life, gathering the right tools and equipment is just as crucial as having all the ingredients on hand. Let’s ensure we have everything we need for this culinary adventure, aiming for a seamless cooking experience.

Mixing Bowls

First, we’ll need a couple of mixing bowls of various sizes. One larger bowl is essential for combining the dough ingredients, while a smaller bowl can be used for mixing the garlic, herbs, and olive oil. This setup helps in keeping our ingredients organized and ready for each step of the process.

Wooden Spoon or Dough Hook

A sturdy wooden spoon or a dough hook attachment for your stand mixer will be our best friend during the initial mixing phase. These tools are perfect for bringing together the flour, water, yeast, and other dough ingredients into a cohesive mixture before kneading begins.

Kitchen Scale

Precision is key in baking, so having a kitchen scale on hand to measure out our ingredients accurately will help ensure our Italian Naan Bread turns out perfectly every time. This tool will assist us in getting the exact proportions of flour, water, and toppings, contributing significantly to the bread’s texture and flavor.

Rolling Pin

For shaping our naan, a rolling pin is indispensable. It’ll help us roll out the dough to the perfect thickness, ensuring that our naan cooks evenly and obtains that delightful, slightly chewy texture. Plus, rolling out the dough is one of the more satisfying steps in the bread-making process!


A good-quality skillet is essential for cooking our Italian Naan Bread. We prefer using a cast-iron skillet for its heat retention properties, but any heavy-bottomed skillet will do. The skillet will act as our oven, giving the naan that characteristic char and puffiness we’re aiming for.

Pastry Brush

Finally, a pastry brush will be handy for applying the garlic-herb oil mixture onto our naan before and after cooking. This tool ensures we spread the oil evenly, allowing every bite to be infused with the aromatic flavors of garlic, herbs, and olive oil.

Making the Dough

Embarking on the journey of creating our Italian Naan Bread, let’s start by crafting the perfect dough. This step is crucial as it lays the foundation for our flavorful and soft naan.

Mixing the Dry Ingredients

For the dry mix, we’ll need:

  • 2 cups of all-purpose flour
  • 1 teaspoon of sugar
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 tablespoon of Italian seasoning

To begin, take a large mixing bowl and whisk together the all-purpose flour, sugar, baking powder, salt, and Italian seasoning until well combined. This blend of dry ingredients not only forms the base of our dough but infuses it with the Italian flavors that make our naan unmistakably unique.

Incorporating the Wet Ingredients

Now for the wet ingredients, you’ll gather:

  • 3/4 cup of warm water
  • 1 tablespoon of olive oil
  • 2 tablespoons of plain yogurt

Create a well in the center of your dry ingredients. Slowly pour in the warm water, olive oil, and plain yogurt. Using a wooden spoon or dough hook, gently mix everything together. The goal here is to gradually incorporate the wet and dry until a slightly sticky dough forms. The moisture from the yogurt adds a tangy richness, enhancing the bread’s flavor and texture, while the olive oil ensures a tender crumb, honoring our Italian theme.

Kneading the Dough

Transfer the dough onto a lightly floured surface. Here comes the fun and therapeutic part: kneading. For about 5 to 7 minutes, work your dough, stretching and folding it back onto itself. This process develops the gluten, leading to that wonderfully chewy yet soft texture that naan is famous for. If the dough feels too sticky, don’t hesitate to dust a bit more flour, but be cautious not to add too much, as it can make the dough tough.

Once your dough feels smooth and elastic, shape it into a ball. Our dough is now ready for the next phase, where it will rise and double, infusing further with the Italian aromatics we’ve embraced. This step not only sets the stage for a flavorful palette but promises a naan that is both tender and suffused with the essence of Italy and India, crafting a culinary bridge between the two cultures.

Letting the Dough Rise

After carefully preparing our dough, it’s time to allow it the time it needs to rise. This step is a game-changer for achieving that soft, airy texture synonymous with the perfect Italian Naan Bread.

First Rise

For the first rise, we need to give our dough a cozy environment to grow. Begin by lightly oiling a large bowl with a bit of olive oil. Place the dough ball into the bowl, turning it once to coat it in oil. This prevents the dough from drying out. Cover the bowl with a damp cloth or plastic wrap to keep in the moisture and warmth. Set the bowl in a warm, draft-free spot in your kitchen.

Ideal conditions for rising are about 75°F to 85°F (24°C to 29°C). If your kitchen is on the cooler side, placing the bowl in a slightly warmed, but turned off, oven can create the perfect environment. Allow the dough to rise until it has doubled in size, which typically takes about 1 to 2 hours. You know it’s ready when it springs back slowly after being gently poked with a finger, but leaves an indentation.

Punching Down and Second Rise

Once the dough has doubled in size, it’s time for the next step. Gently punch down the dough to release any air bubbles. This process is not only satisfying but crucial for developing the texture and removing any large gas pockets that formed during the first rise.

After punching down, we’ll shape the dough into balls for individual naans. Place these balls on a lightly floured surface, cover them again, and let them rise for another 30 to 45 minutes until they puff up. This second rise enhances the texture, making our Italian Naan Bread irresistibly light and fluffy.

Keeping the dough undisturbed during these rising times is vital. Avoid opening the oven door if you’re using it as a rising spot, or lifting the cloth too frequently. Patience here truly pays off, as this slow fermentation process develops the flavors and aromas that will make our Italian Naan Bread uniquely delightful.

Shaping the Naan

After ensuring our dough has beautifully risen and doubled in size, we’re ready to move on to one of the most satisfying parts of making Italian Naan Bread: shaping it. This crucial step not only shapes the bread but also impacts its texture and final appearance.

Dividing the Dough

First, we gently deflate the risen dough on a lightly floured surface. It’s akin to letting out a deep breath, easing the dough back down. With a dough scraper or a sharp knife, we divide the dough into equal portions. For standard-sized naan, we aim for about eight pieces, but you can adjust the size depending on your preference. Each piece is then rolled into a smooth ball. We give each ball a gentle pat between our hands to flatten slightly, ensuring they’re ready for the final shaping.

Forming the Naan Shapes

Now for the fun part—transforming those dough balls into the iconic naan shape. We take one dough ball and, using a rolling pin, roll it out on a lightly floured surface. Our goal is an oval or teardrop shape, about 1/4 inch thick. It’s not just about rolling it out; we also stretch the dough gently with our hands, encouraging it into that classic naan silhouette. This method gives us control over the shape and ensures the naan cooks evenly.

We continue this process with the rest of the dough balls, placing the shaped naans on parchment-lined baking trays. They don’t need to be perfect—each one will have its unique charm, contributing to the artisan feel of our Italian Naan Bread. This step is not just about aesthetics; how we shape the dough influences how it bakes. Thinner parts become deliciously crisp, while the thicker areas remain soft and fluffy, embodying the delightful contrasts in a single bite of naan.

Preparing the Italian Toppings

As we transition from shaping our Italian Naan Bread, it’s time to infuse it with the aromatic Italian toppings that will elevate this fusion dish.

Choosing Herbs and Spices

For the Italian flair, we handpick a blend of classic herbs and spices that resonate with the heart of Italian cuisine. Here’s what we’ll need:

  • 2 tablespoons of fresh basil, finely chopped
  • 1 tablespoon of fresh rosemary, finely chopped
  • 1 tablespoon of oregano, dried
  • 1 teaspoon of red chili flakes (optional for a spicy kick)
  • Salt to taste

Selecting fresh herbs is crucial as they imbue our naan with vibrant flavors and aromas that dried versions might only partially deliver. However, the robust nature of dried oregano complements the quick cooking process, adding depth to our toppings. The optional chili flakes add a spicy dimension that beautifully contrasts the cooler, herbal notes.

Preparing the Garlic-Butter Mixture

Next, we’ll prepare a savory garlic-butter mixture that will be brushed onto the naan before topping it with the herbs and spices. Gather the following:

  • 4 tablespoons of unsalted butter
  • 2 large garlic cloves, minced
  • A pinch of salt

Begin by melting the butter in a small saucepan over low heat. As it melts, stir in the minced garlic and a pinch of salt, cooking it gently. We’re looking for the garlic to become fragrant and slightly golden, which usually takes about 1-2 minutes. This method infuses the butter with a rich, garlic flavor, setting the foundation for our toppings.

The preparation of the garlic-butter mixture and the selection of herbs is not just about adding flavor to our Italian Naan Bread. It’s about creating a sensory experience that celebrates the harmony between Italian and Indian cuisines. As we brush this aromatic mixture onto our naan and sprinkle it with our chosen herbs and spices, we’re not just seasoning bread—we’re crafting a culinary masterpiece that speaks to the soul of two rich food cultures.

Cooking the Naan

After marinating our naan dough with the rich, aromatic flavors of Italy, we turn our attention to the cooking process. This step is crucial in achieving that perfect, slightly crispy exterior with a soft, pillowy inside, characteristic of the best naan breads.

Preheating the Grill or Skillet

To begin, we need to preheat our grill or skillet over medium-high heat. If you’re using a grill, ensure it’s clean and lightly oiled to prevent the naan from sticking. For those opting for a skillet, a heavy cast-iron pan works wonders for simulating the high heat of traditional tandoor ovens, giving the naan its signature char and flavor. Allow the skillet to reach a hot temperature, which usually takes about 5 minutes. A drop of water should sizzle and evaporate on contact when it’s ready.

Grilling or Skillet-Cooking the Naan

Once our grill or skillet is preheated, it’s time to cook the naan. Gently lay a piece of the dough onto the hot surface, and let it cook for about 1-2 minutes. You’ll know it’s time to flip when bubbles form on the surface, and the bottom has a nice, golden char. Using a spatula, flip the naan to cook the other side, which usually takes about 1 minute. As the naan cooks, press down lightly with the spatula on any large bubbles that form to ensure even cooking.

While the second side cooks, brush the already cooked side with our garlic-butter mixture. This step not only adds a delightful layer of flavor but also creates a slightly crispy texture that’s absolutely irresistible. Once both sides have achieved a perfect golden-brown color, transfer the naan to a plate.

Repeat the process with the remaining dough, adjusting the heat as necessary to avoid burning. Serve the naan warm, ideally straight off the grill or skillet, to savor the full spectrum of flavors and textures that this Italian-infused naan bread has to offer.

Assembling the Italian Naan Bread

Now that our naan has beautifully cooked with a crispy exterior and soft interior, it’s time to bring the Italian flair to life by assembling our Italian Naan Bread. This step is all about layering the flavors that make this dish uniquely delicious.

Applying the Garlic-Butter Mixture

First up, we prepare the garlic-butter mixture. In a small bowl, we combine:

  • 4 tablespoons of melted butter
  • 2 minced garlic cloves
  • 1 teaspoon of freshly chopped basil
  • 1 teaspoon of chopped rosemary
  • 1 teaspoon of chopped oregano

We whisk these ingredients together until they’re well blended. Once our naan is off the grill or skillet and still piping hot, we brush the garlic-butter mixture generously over the top of each naan. It’s important to cover every inch, as this is where a lot of the flavor comes in. The warmth of the bread helps to absorb the butter, marrying the garlic and herbs directly into the naan, creating an irresistible aroma and taste.

Adding the Toppings

After our naan is brushed and glistening with the garlic-butter mixture, it’s topping time. This is where you can get creative and tailor your Italian Naan Bread to your liking. We recommend:

  • A sprinkle of shredded mozzarella cheese
  • A handful of fresh basil leaves, torn for extra flavor
  • Thinly sliced tomatoes, for a burst of juiciness
  • A drizzle of extra virgin olive oil for that perfect finish
  • A pinch of salt and cracked black pepper, to taste

We arrange these toppings evenly over our naan. If you’re feeling adventurous, adding a sprinkle of chili flakes can introduce a spicy kick. Once the naan is neatly dressed with its toppings, we pop it back onto the grill or skillet just until the cheese melts and the toppings are warmed through, creating a truly mouthwatering Italian Naan Bread that’s ready to be devoured.

Serving Suggestions

Our Italian Naan Bread is versatile and delicious, making it the perfect accompaniment to a wide range of dishes. Here are some serving suggestions to help you make the most of this flavorful creation.

Pairing with Dips

Italian Naan Bread truly shines when paired with dips. For a truly Mediterranean experience, we recommend serving it with a side of homemade basil pesto or a rich, creamy ricotta dip infused with lemon zest and fresh herbs. These dips not only complement the garlicky, herby flavors of the naan but also add a refreshing contrast to its crispy texture. If you’re in the mood for something with a bit of zing, a classic marinara sauce or a spicy arrabbiata dip can elevate the bread to new heights, adding a lovely tanginess that balances the buttery undertones.


This naan makes for an excellent side dish to complement your main course. Imagine it alongside a hearty bowl of minestrone soup, soaking up the flavorsome broth, or as an accompaniment to a vibrant caprese salad, adding a touch of warmth and spice to the fresh mozzarella and tomato. It’s also perfect for rounding out a charcuterie board, offering a unique base for cheeses, meats, and olives. For a casual gathering, consider slicing the naan into smaller pieces and serving it as part of an antipasti platter, allowing guests to savor the fusion of Italian and Indian flavors in bite-sized delights.

Make-Ahead Instructions

Preparing Italian Naan Bread ahead of time is a brilliant way to infuse even deeper flavors and ensure you have delicious, fresh bread ready for any meal or occasion. Here’s how we can do it:

Dough Preparation

First, follow the recipe to prepare the dough, including the incorporation of Italian herbs, garlic, and olive oil. Once your dough is kneaded and smooth, instead of letting it rise at room temperature, you can slow down the fermentation process to enhance the flavor.

  • Refrigerate the Dough: Shape the dough into a tight ball and place it in a large oiled bowl. Cover it with plastic wrap, ensuring it’s airtight. You can refrigerate the dough for up to 48 hours. The cold environment slows down the yeast activity, allowing flavors to develop more fully.

Rolling and Shaping

After the dough has rested in the refrigerator, take it out at least 30 minutes before you plan to cook. This step allows the dough to come back to room temperature, making it easier to roll out and shape into the distinctive naan form.

  • Preparation: On a lightly floured surface, divide the dough into smaller balls, ready for rolling. Flatten each ball with the palm of your hand, then use a rolling pin to roll out into the classic naan shape.

Cooking in Advance

Cooking the naan ahead of time is an option if you prefer to have bread that’s ready to heat and eat.

  • Partial Cook Method: Grill or skillet-cook the naan until it’s just done on both sides but without the char marks that usually come with full cooking. Allow them to cool completely, then store in an airtight container separated by parchment paper. You can refrigerate for up to 2 days or freeze for longer storage.
  • Reheating: When ready to serve, reheat the naan on a hot grill or skillet for 1-2 minutes on each side until the char marks develop and the bread is heated through. Brush with the garlic-butter mixture before serving to refresh the flavor.

Storing and Reheating

After you’ve enjoyed the delightful blend of flavors that our Italian Naan Bread brings, you might find yourself with a few pieces left over. No worries! We’ve got some fantastic tips for storing and reheating this delightful flatbread, ensuring that every bite remains as delicious as when it first came off the skillet.


First things first, if you have any Italian Naan Bread left, it’s critical to store it properly to maintain its freshness and flavor. Follow these steps for optimal storage:

  1. Cool Completely: Make sure that the naan cools down completely at room temperature before any attempt to store it. Placing warm bread in any enclosed space can lead to moisture buildup, and that’s a setup for sogginess and mold.
  2. Wrap Tightly: Once cooled, wrap each naan loosely in aluminum foil or parchment paper. This helps to keep them from drying out.
  3. Bag It: Place the wrapped naans into a ziplock bag or an airtight container. If using a bag, try to squeeze out as much air as possible before sealing it.
  4. Refrigerate or Freeze: For short-term storage, keep your wrapped naans in the refrigerator, where they’ll stay fresh for up to 3 days. For longer storage, freeze them. They’ll last for up to 2 months in the freezer. Just make sure they’re wrapped securely to avoid freezer burn.


If Refrigerated:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Wrap in Foil: Wrap the naan in aluminum foil to prevent it from drying out in the oven.
  3. Heat: Place the wrapped naan directly on the oven rack and heat for about 10–15 minutes, or until warm.

If Frozen:

  1. Thaw: Allow the naan to thaw at room temperature for a few hours or overnight in the refrigerator.
  2. Preheat and Wrap: Follow the same steps as with refrigerated naan, preheating your oven and wrapping the naan in foil.
  3. Heat Longer: Since it’s starting from a colder temperature, leave it in the oven a


We’ve journeyed through the delightful fusion of Italian and Indian cuisines to bring you the unique creation of Italian Naan Bread. From the careful blending of flavors like garlic, herbs, and olive oil to mastering the art of dough preparation and cooking, we’ve shared our secrets to ensure you can recreate this culinary masterpiece at home. With our make-ahead tips, you’ll find it’s not only delicious but also convenient for any meal. Remember, whether you’re enjoying it fresh out of the oven or reheating leftovers, the essence of this bread lies in its ability to bring a piece of Italy and India to your table. So go ahead, give it a try, and let the flavors whisk you away on a gastronomic adventure.

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