Go Back
+ servings
naan rolls in a basket

Naan Dinner Rolls Recipe

Course: Bread
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
2 hours 5 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 133kcal
These delicious naan rolls are so soft and fluffy, they make a great addition to any meal. These easy dinner rolls have layers and layers to them so that they are wonderfully light.
Print Recipe


  • ½ cup ice water
  • 1/3 cup whole-milk yogurt NOT low or nonfat
  • 3 tablespoons plus a little extra vegetable or canola oil
  • 1 large egg yolk
  • 2 cups all-purpose flour (10 ounces)
  • teaspoons granulated sugar
  • ¾ teaspoon instant or rapid-rise yeast
  • teaspoons table salt
  • tablespoons unsalted butter melted


  • Brush the inside a large bowl with 1 tablespoon oil; set aside.
  • In a small bowl, combine water, yogurt, 3 tablespoons oil and egg yolk.
  • In a food processor fitted with the metal blade, process flour, sugar and yeast just until combined, about 2 seconds.
  • With processor running, slowly add water/yogurt mixture and process just until no dry flour remains, 10-15 seconds. Now, set the timer and leave the dough alone for 10 minutes.
  • After 10 minutes, add salt to the dough and process 30-60 seconds until dough forms a sticky but satiny ball that just begins to clear the sides of the bowl.
  • Place the dough on a lightly floured work surface and knead about 2 minutes or until smooth.
  • Shape the dough into a tight ball and place it in the oiled bowl. Roll the dough around the bowl until it is oiled on all sides.
  • Loosely cover the bowl with plastic wrap and place the dough in a proofing oven (at 100°F) or on the countertop at room temperature for 30 minutes.
  • After 30 minutes, fold the partially risen dough up and over itself 8 times (gently lift and fold the edge of dough toward the middle of the
  • dough ball), tuning the dough 90 degrees with each fold. Re-cover the bowl with plastic wrap and let rise another 30 minutes.
  • Repeat the folding, turning, rising one more time. When done, there should be three 30-minute rises.
  • Transfer the dough to a lightly floured work surface and divide into 12 equal portions (they don’t need to be rounded). My portions usually end up rectangular or triangular in shape.
  • Place the dough portions on a lightly oiled baking sheet and let stand 15-30 minutes until slightly raised and are a little puffy(ish).
  • Adjust oven rack to middle position and preheat oven to 350°F while the rolls proof/rest.
  • Brush the dough with melted butter and sprinkle with flake sea salt.
  • Bake at 350°F for 15-25 minutes or until light golden brown and the internal temperature registers between 201°F-205°F.
  • Transfer tray to a cooling rack and serve while warm and fresh.
  • If not eating immediately, allow to cool completely and keep in an airtight container up to 3 days.
  • Enjoy!


Yield: 12 rolls
This recipe is an adaptation of Cook’s Illustrated “Quicker Indian Flatbread (Naan)” recipe.
  • Don't skip the folding and resting steps. It's what makes these naan rolls so good!
  • Bake the rolls in a pre-heated oven so that they bake evenly.
  • Don't substitute the yogurt for low or non fat


Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 296mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Calcium: 13mg | Iron: 1mg