Table of Contents

Naan bread is the BEST! Have you made it before?

We first tried it a few years back and the whole family is OBSESSED with how soft, simple, and delicious it is. Most often we eat naan warm with butter or garlic butter (it’s heavenly on its own), but it’s also perfect for dipping in hummus or pairing with soups or curries – a tasty side dish similar to Fry Bread.

This bread freezes very well so you can have plenty on hand when you need a quick and easy side or dinner.

Although this flatbread may seem intimidating, our homemade naan is fail-proof and more simple to make then you think!

  • Just a few steps! Believe it or not, this recipe is very simple and fail-proof.
  • Perfect for dipping. Yes, naan bread is great to eat on its own, but it’s also the perfect side for Curry as well as other Indian dishes.
  • Have plenty on hand. This recipe is perfect for making ahead of time as well as freezing for later, which is great for busy weeknights.
  • ½ cup warm water between 105-115°F
  • 2 teaspoons instant yeast or active dry yeast. Normally, instant yeast does not need to be activated in warm water first, but for this recipe, we find it tends to create a fluffier texture than simply adding it to the flour or using active dry yeast.
  • 1 teaspoon granulated sugar to help the yeast bloom
  • 3 tablespoons olive oil vegetable oil or melted coconut oil
  • ¼ cup plain yogurt – or plain Greek yogurt or sour cream
  • 1 whole egg
  • ½ teaspoon salt
  • 2½ – 3 cups all-purpose flour see How to Measure Flour Correctly
  • 2 tablespoons butter use salted or unsalted butter 
  • 2 teaspoons minced garlic – optional flavor (that we love!), add it to the butter and then melt
  • toppings (optional) – We always finish with a sprinkle of fresh herbs like cilantro or parsley!
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
  1. DOUGH. Combine warm water, yeast, and sugar in a large bowl; let the yeast mixture sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.
    • Add enough flour to make a soft naan dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
  2. COOK. Preheat a skillet to medium heat. Cut dough into eight pieces. On a lightly floured surface, roll out each piece into a 6-inch circle. 
    • Add a little oil or non-stick spray to a hot skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  3. SEASON. Brush the top (the bubbly side) of each naan with melted butter. We added minced garlic to the melted butter, but that is optional.
  • Thickness matters. The thickness should only be about 3-5mm thick. If rolled too thin they’ll be crispy, but if rolled too thick, they won’t form bubbles.  
  • Use a hot skillet. Homemade naan is traditionally cooked in a tandoor oven, but you can also use a cast iron skillet, which distributes the high heat equally, giving an even cook to each piece of dough.
  • Use bread flour. Trust us on this one, the extra gluten in bread flour gives this homemade naan recipe its signature light and chewy texture.
Delicious naan bread stacked on torn on top of each other.
4.99 from 918 votes

Naan Bread

By: Lil’ Luna
Our famous homemade Naan bread is soft and chewy with the perfect hint of garlic. It's an easy side – perfect for pairing with any meal.
Servings: 8
Prep: 1 hour 20 minutes
Cook: 6 minutes
Total: 1 hour 26 minutes

Ingredients 

  • ½ cup warm water
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • ¼ cup plain yogurt
  • 1 egg
  • ½ teaspoon salt
  • 2½-3 cups all purpose flour
  • 2 tablespoons butter, melted
  • 2 teaspoons minced garlic

Instructions 

  • Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.
  • Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.
  • Cover and let rise in a warm place until doubled.
  • Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle. 
  • Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.
  • Flip over and cook for another 2-3 minutes.
  • Brush the top (the bubbly side) of each naan with melted butter. Add 2 teaspoons garlic to 2 tablespoons butter (opptional).

Video

Notes

Recipe tips.
  • Thickness matters. The thickness should only be about 3-5mm thick. If rolled too thin they’ll be crispy, but if rolled too thick, they won’t form bubbles.  
  • Use a hot skillet. Homemade naan is traditionally cooked in a tandoor oven, but you can also use a cast iron skillet, which distributes heat equally, giving an even cook to each piece of dough.
  • Use bread flour. Trust us on this one, the extra gluten in bread flour is what helps give this recipe its signature light and chewy texture.
Store the dough. Place dough in an airtight container large enough to accommodate a gradual rise, refrigerate 1-2 days. Punch down, divide, and bake according to the directions.
To freeze, use 3 teaspoons of yeast in the dough to compensate for any that will die in the freezer. Let the dough rise to double, punch it down, and divide it into balls. Place the dough balls on a baking sheet and freeze for up to 3 months. Once frozen, store them together in a freezer-safe container. To serve, let the dough thaw and cook. 
Store cooled bread in a Ziploc bag at room temperature for 1-2 days, in the fridge for 5-7, or up to 3 months in the freezer.

Nutrition

Calories: 231kcal, Carbohydrates: 31g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 29mg, Sodium: 184mg, Potassium: 70mg, Fiber: 1g, Sugar: 1g, Vitamin A: 125IU, Calcium: 18mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to make it gluten-free?

The higher amount of gluten in bread flour is what gives this recipe the soft, chewy texture. You can substitute the bread flour with 1:1 gluten-free baking flour, but it will affect the texture.

How to store the dough?

Place dough in an airtight container large enough to accommodate a gradual rise, refrigerate 1-2 days. Punch down, divide, and bake according to the directions.
To freeze, use 3 teaspoons of yeast in the dough to compensate for any that will die in the freezer. Let the dough rise to double, punch it down, and divide it into balls. Place the dough balls on a baking sheet and freeze for up to 3 months. Once frozen, store them together in a freezer-safe container. To serve, let the dough thaw and cook. 

How to store?

Store cooled bread in a Ziploc bag at room temperature for 1-2 days, in the fridge for 5-7, or up to 3 months in the freezer.

Main Dish

Desserts

Bread Recipes

Collections

This recipe was originally published January 2019.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

Get my cookbook!

My cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes with videos, tips & more!

4.99 from 918 votes (641 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




619 Comments

  1. Suz says:

    5 stars
    Just wondering if it’s possible to sub the yogurt out for something else? I don’t typically have plain yogurt on hand and sometimes I come up with dinner ideas last min. Something like this would be so easy to make if I can sub yogurt .

    Ps I did make this recipe before when I had yogurt on hand and I did enjoy it. It was easy to follow and they turned out nice and puffy.

See More Comments