Baked Naan Chips

These oven-baked naan chips are similar in texture to pita chips and are the perfect way to scoop up cucumber-yogurt sauce, mango chutney, or hummus. The naan here is made from scratch, but if in a pinch you can use store bought. You will only use half of the naan, so save the rest to serve with your favorite Indian dish.

Baked Naan Chips
Photo: © Emily Farris
Active Time:
30 mins
Total Time:
2 hrs 50 mins



  • 1 teaspoon active dry yeast

  • 2 tablespoons sugar

  • 1/4 cup water, room temperature

  • 4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 cup full-fat plain yogurt

  • 3/4 cup whole milk, room temperature

  • Cooking oil, for the bowl

  • 1 stick unsalted butter, melted

  • Kosher salt


  • 6 pieces naan

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt


Make the Naan

  1. In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.

  2. Add the yogurt and milk to the yeast mixture and whisk, then stir this mixture into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.

  3. Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll each into 1/4-inch thick ovals, approximately 6 inches wide.

  4. Heat a cast-iron skillet over moderately high heat. Brush each naan portion with melted butter and place in the skillet. Cook for about 1 minute, until the dough puffs up. Flip, cover the pan, and cook for one more minute. Remove naan and brush both sides with butter again and sprinkle with salt.

Make the Chips

  1. Preheat the oven to 400ºF. Cut each piece of naan into triangles and brush them with the olive oil and sprinkle with salt.

  2. Arrange in one layer on a baking sheet and bake for 10 minutes, or until golden brown.

Make Ahead

The chips can be made up to 2 days ahead. Allow to cool completely and store in an airtight container at room temperature.

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