How to Make Spinach Naan: The Healthy, Colorful Flatbread You Need on Your Plate
PREP TIME
20 minutes
COOK TIME
Resting/Proofing Time: 1 hour
Cook Time: 15 minutes
SERVINGS
6 naan breads
Ingredients
For the Dough:
- 2½ cups all-purpose flour (plus extra for dusting)
- 1 cup fresh spinach, blanched and puréed
- ¼ cup plain yogurt (Greek preferred)
- 2 tbsp olive oil or ghee
- 1 tsp sugar
- ½ tsp salt
- 1 tsp active dry yeast
- ¼ cup warm water (for yeast activation)
- 2 tbsp chopped fresh cilantro (optional)
- 1 tsp minced garlic (optional)
For Topping (Optional but recommended):
- 2 tbsp melted butter or ghee
- 1 tsp garlic, finely minced
- Chopped cilantro
- Pinch of sea salt
Equipment Used
Tandoor Oven: CS03 – 24″ x 24″ Round – Portable Tandoor Oven
- Whether you’re cooking at home or serving guests, the CSA/ETL-certified CS03 Clay Tandoor brings authentic flavor every time. Its compact, portable design works great in backyards, food trucks, or outdoor kitchens. Powered by charcoal or wood, it delivers steady high heat—ideal for getting that perfect char on naan. Try it with spinach naan—the smoky aroma and traditional texture make it unforgettable.
Naan Rod Pair: AS03 – Tandoori Naan Rod Pair – Ergonomic Design
- When your naan is cooked and starting to get those tasty charred edges, you’ll want to get it out safely—without burning yourself or tearing the bread. That’s where these two simple tools help:
– Hook Tool – Use this to gently loosen the naan from the hot clay wall, especially if it’s puffed up or stuck.
– Tongs – Grab the naan and pull it out smoothly, so it keeps its soft inside and crispy outside.
Gaddi (Naan Pillow): AS09 – Tandoor Naan Gaddi (Cushion)
A gaddi (also called a naan pillow) is this soft, cushiony cloth that helps you stick the dough onto the hot inside wall of a tandoor oven. If you’ve got a clay tandoor like the CS03, this little tool makes things way easier:
- You don’t have to get your hands anywhere near the heat. Just press the dough on with the gaddi.
- It helps the naan stick properly so it doesn’t slide off halfway through cooking.
- No tearing or stretching—your dough keeps its shape and stays nice and fluffy.
- it’s light and easy to hold, so you can move fast even when the oven’s blazing hot.
It’s one of those simple tools that makes you feel like a pro. Once you try it, you’ll wonder how people make naan without it.
Instructions
How to Make Spinach Naan – Step-by-Step
Step 1. Prepare the Spinach Purée
- Blanch 1 cup of spinach leaves in boiling water for 1 minute until wilted, then immediately transfer to ice water to retain the color. Drain and blend into a smooth purée. This step gives the naan its beautiful green color and adds nutrients like iron, calcium, and fiber.
Step 2. Activate the Yeast
- In a small bowl, combine 1 tsp sugar, 1 tsp yeast, and ¼ cup warm water (not hot). Let it sit for 10 minutes until foamy. This means the yeast is alive and ready to leaven your dough.
Step 3. Make the Dough
- Grab a big bowl and toss in your flour, salt, spinach purée, yogurt, olive oil, and the yeast mixture you already made. Mix it all up until it starts coming together into a dough. Now, get in there with your hands and knead it for about 8 to 10 minutes—it should feel smooth and stretchy when it’s ready. If it’s sticking to your fingers too much, just sprinkle in a little flour, one spoon at a time. If it’s feeling dry or tough, add a few drops of water to soften it up. Once the dough feels good, cover the bowl with a damp cloth and let it rest somewhere warm for about an hour. It’ll rise and get nice and puffy—almost double in size.
Step 4. Divide and Shape
- Once your dough has risen up, give it a gentle punch to let out the air. Then split it into six equal pieces and roll each one into a ball. Lightly flour your counter or cutting board, and use a rolling pin to flatten each ball into an oval or teardrop shape—about ¼ inch thick.
Optional: If you want to add a little extra flavor, sprinkle some minced garlic or chopped cilantro on top and press it in gently so it sticks. That’s it—your naan is ready to cook!
Step 5: Preheat the Tandoor Oven
- Fire up your CS03 Portable Tandoor Oven and let it heat for at least 30 minutes using charcoal or wood—that’s how you get that classic smoky flavor. You’ll know it’s good to go when the inside walls turn white-hot and you can feel the heat coming off them.
Step 6. Make the Dumplings
- Take one piece of your rolled-out dough and place it on a naan gaddi (that soft cloth pad). Then gently slap it onto the hot inside wall of the tandoor oven. Let it cook for about 1 to 2 minutes—watch for bubbles to form and the edges to turn golden brown. When it looks nicely puffed with a few charred spots, use tongs or a hook to carefully pull it out. Repeat the same for the rest of your naan.
- This part is what makes your spinach naan really special. The high heat from the tandoor gives it that crispy outside and soft, fluffy inside—just like the naan you get at your favorite Indian restaurant.
Step 7. Brush and Serve
- As soon as each naan comes out of the oven, brush it with a mix of melted butter or ghee, a little minced garlic, and a pinch of sea salt or your favorite herbs. It adds a rich, mouthwatering finish that takes it to the next level.
- Serve it right away while it’s warm—perfect with curries, lentils, or even as a base for wraps, fusion-style pizzas, or your go-to dips. It’s super versatile and always a crowd-pleaser!
Pro Tips for Taco Success
- Don’t skip the spinach purée; It gives the naan its vibrant green color and adds a healthy twist.
- Want fluffier naan: Add ½ teaspoon of baking powder to the flour for extra lift.
- Flavor add-ins: Mix in any of these for a tasty upgrade: Chili flakes, Cumin seeds or Grated cheese.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Frequently asked questions
What is the best flour for naan bread?
All-purpose flour works best for soft and chewy naan.
Why is my naan not fluffy?
It might be the dough—try letting it rise longer and make sure it’s not too dry.
Which Indian bread is healthiest?
Whole wheat roti is the healthiest—light, oil-free, and full of fiber
Are tandoori and naan same?
No. Naan isa bread and tandoori is a style of cooking in a tandoor oven.
