Pumpkin naan bread combines the warmth of fall flavors with traditional Indian flatbread. It's easy to make, no oven is required and the end result is soft, fluffy, warm and garlicky.
When Pumpkin Season Meets Naan
Instead of the usual, lengthy yeasted bread or quick, sweet pumpkin bread, this recipe meets somewhere in the middle with a sweet and savory twist. Nothing beats the inviting aroma and hearty taste of freshly-made bread on a crisp fall day!
This style of Indian yeasted bread requires only one rise and is cooked in a skillet (much like a pancake) in mere minutes. Individually portioned bread from scratch in just two hours? It almost sounds too good to be true.
This Indian-American fusion naan bread is both a great snack on its own or as an exciting accompaniment to your next family dinner. It's great for dipping and scooping. Think of pairing it with an Indian curry, like chana masala or chicken tikka masala, or some butter chicken for a nice balance of spiciness and sweetness.
You can also try it with this savory pumpkin soup or red lentil soup. It is absolutely perfect for sopping up all of the extra liquid in your bowl.
This easy recipe is a must for the next time you are craving simple homemade bread. Besides, it may be the greatest way to use up that extra can of pumpkin that has been stuck in your pantry since last Thanksgiving. (Don't worry! There is absolutely no judgement on that one.)
Big Fan Energy
From Rae: ⭐⭐⭐⭐⭐ "Delicious recipe! I used half pumpkin half water and it still came out really good! They cooked up great on my bbq griddle."
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Notes on Ingredients
- canned pumpkin - You are looking for pure pumpkin purée without any additional ingredients or sweeteners (not pumpkin pie mix).
- active dry yeast - This type of yeast requires activating by dissolving it in warm water. Just make sure the water is warm, not hot!
- garlic - Need a hand on garlic chopping techniques? Check out my helpful guide for how to chop garlic.
*See recipe card for ingredient amounts.
Pumpkin Naan Bread FAQs
Yes, it's simply another name for it. The yeast packets that I've seen tend to include both names on the same label.
Yes, once cooled, this pumpkin naan bread can be stored at room temperature for up to three days in a plastic bag or air tight container.
Yes! For best quality, it can be frozen for up to 2 to 3 months in a freezer bag.
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Related Fall-Season Recipes to Try
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📋Recipe
Pumpkin Naan Bread
Ingredients
- 1 cup warm water
- 2 tablespoons honey
- 1 package active dry yeast - 2 teaspoons
- 3 ½ cups all purpose flour
- ¼ cup pumpkin purée
- 2 teaspoons salt
- ½ teaspoon baking powder
- 1 large egg
- 2 garlic cloves - chopped
- 2 tablespoons fresh parsley leaves - optional
Instructions
- Stir together warm water and honey until the honey has dissolved. Sprinkle in the yeast, stir carefully and let it sit until the yeast is foamy (about 10 minutes).1 cup warm water, 2 tablespoons honey, 1 package active dry yeast
- In a large bowl, add the flour, pumpkin purée, salt, baking powder, egg and chopped garlic. Add the yeast mixture and mix with your hands until it's smooth and you're able to form a ball. (It will be a bit sticky, don't worry, it's normal, and you can add a bit more flour if needed).3 ½ cups all purpose flour, ¼ cup pumpkin purée, 2 teaspoons salt, ½ teaspoon baking powder, 1 large egg, 2 garlic cloves
- Remove from bowl and continue kneading until the dough has a soft texture.
- Grease the mixing bowl with cooking oil, place the dough back and cover. Let it rest until the dough has nearly doubled in size (this normally takes about 1 or 1 ½ hours).
- Once the dough is ready, transfer it to a floured surface. Cut it into 8 separate pieces.
- Heat a large skillet to medium-high heat.
- Roll each piece out with a rolling pin, creating a thin oval, and place them one at a time in the skillet. Cook for 1 minute (or until it begins to form bubbles), flip it and cook it for one more minute on the other side.
- Serve sprinkled with fresh parsley.2 tablespoons fresh parsley leaves
Equipment
Notes
- Room temperature storage: Once cooled, this pumpkin naan bread can be stored at room temperature for up to three days in a plastic bag.
- Freezer storage: It can be frozen for up to 2 to 3 months in a freezer bag.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Rae says
Delicious recipe! I used half pumpkin half water and it still came out really good! They cooked up great on my bbq griddle
Joss D says
Thank you so much for the comment Rae!
Christina N De Jesus Villanueva says
A question, how soft is soft for the Dough? Can you provide an estimated kneeding time? Another question, how thin is thin? Can you provide a measurement of thickness in cm? Thank you!
Joss D says
Hi Christina. It usually only takes about 5 minutes to knead until soft, smooth and slightly sticky (it shouldn't feel tough or dry). As for how thin, it should be about 0.3 cm to 0.4 cm (3mm to 4 mm / 0.12" – 0.16"). Hope that helps!
Matt - Total Feasts says
I'm so intrigued by this combination, I love Naan and I love pumpkin. I'd never of thought to put them together. Am going to have to give it a go next time we have a curry!
Joss D says
Thanks Matt!! I also love naan and pumpkin, so this was a winning combination for me. 🙂