This post may contain affiliate links. Please read our disclosure policy.

Our famous Indian flatbread recipe is soft and chewy with the perfect hint of garlic!

Naan bread stacked on top of each other on white plate.

We love Naan!

Naan is the best! Have you made it before? Making homemade naan is similar to making Flour Tortillas or Fry Bread, but has its unique texture and flavor.

  • EASY! Believe it or not, this recipe is very simple and fail-proof.
  • GREAT SIDE. 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.
  • SIMPLE INGREDIENTS. If you cook or bake often, you typically have all the ingredients for this dish.
  • STORE + FREEZE. This recipe is perfect for making ahead of time as well as freezing for later, which is great for busy weeknights.

Ingredients

  • ½ cup warm water the water should be 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, it tends to create a fluffier texture than simply adding it to the flour or using active dry yeast.
  • 1 teaspoon granulated sugar it’s just enough sugar to help the yeast bloom
  • 3 tablespoons olive oil you can also use vegetable oil or melted coconut oil
  • ¼ cup plain yogurt – helps give the bread a soft texture
  • 1 whole egg
  • ½ teaspoon salt
  • 2½ – 3 cups all-purpose flour learn How to Measure Flour Correctly so you get the best texture
  • 2 tablespoons butter use salted or unsalted butter 
  • 2 teaspoons minced garlic – optional flavor, add it to the butter and then melt
  • toppings (optional) – sprinkle with fresh herbs like fresh cilantro or parsley

How to Make Naan Bread

  1. DOUGH. Combine ½ cup warm water, 2 teaspoons yeast, and 1 teaspoon sugar in a large bowl; let the yeast mixture sit for five minutes or till bubbly. Add 3 tablespoons olive oil, ¼ cup yogurt, 1 egg, ½ teaspoon salt, and 2 cups of 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. PREP. Preheat a skillet to medium heat.
    • Cut dough into eight pieces. On a lightly floured surface, roll out each piece into a 6″ circle. 
  3. COOK. 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.
  4. SEASON. Brush the top (the bubbly side) of each naan with melted butter. I added 2 teaspoons garlic to 2 tablespoons butter, but that is optional.

PRO TIP: Dough Thickness Matters

The width of the bread can be anywhere from 5-10 inches wide. 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.  

Cast Iron Skillet

Homemade naan is traditionally cooked in a tandoor oven, but you can also use a cast iron skillet. It distributes heat equally, giving an even cook to each piece of dough. Other heavy-bottomed pans will work too. 

Spreading melted butter on a cooked piece of dough.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.99 from 910 votes

Naan

By: Lil’ Luna
Homemade naan bread is soft, chewy, and simply delicious. 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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • Combine ½ cup warm water, 2 teaspoons yeast, and 1 teaspoon sugar in a large bowl; let sit for five minutes or till bubbly. Add 3 tablespoons olive oil, ¼ cup yogurt, 1 egg, ½ teaspoon salt, and 2 cups of 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" 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. I added 2 teaspoons garlic to 2 tablespoons butter, but that is optional.

Video

Notes

STORE. Cool and store in a Ziploc bag. At room temperature, Naan Bread should last 5-7 days on the counter. If stored in the fridge it can last a couple of days longer.
FREEZE. Wrap in Saran Wrap or foil and for extra security, place in a freezer-safe Ziploc bag and store in the freezer for up to 3 months. Let defrost and warm up in the oven or microwave.
Store the dough. To store the dough in the fridge or freezer to be cooked later, place them in an airtight container large enough to accommodate its gradually rising. It can be kept in the fridge for 3-4 days. Punch down, divide, and bake according to the directions.

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.

Additional Info

Course: Bread
Cuisine: Indian
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Divide the dough into equal portions. 
  • Roll each ball out and then brush with garlic butter. 
  • Pile a bit of your favorite cheese in the center. Choose a “melty” cheese: Monterey Jack, Swiss, Provolone, smoked Gouda, or Havarti.
  • Gather the edges over the cheese and twist them together to seal the dough. 
  • Flip the little bundle over and use a rolling pin to roll them out being careful to keep the cheese safely inside.
  • Dry cook according to the directions.
  • Naan also does not have to be used as just a side. We like to use it to make Flatbread Wraps, Flatbread Pizzas, sandwiches, and more.
  • It can go with anything, but it’s typically best with Asian and Indian foods such as chicken tikka masala or butter chicken.
  • Cool and store in a Ziploc bag. At room temperature, Naan bread should last 5-7 days on the counter. If stored in the fridge it can last a couple of days longer.
  • Wrap in plastic wrap or foil. For extra security, place in a freezer-safe Ziploc bag and store in the freezer for up to 3 months. Let defrost and warm up in the oven or microwave.
  • Place dough in an airtight container large enough to accommodate a gradual rise. It can be kept in the fridge for 3-4 days. Punch down, divide, and bake according to the directions.
  • Double the amount of yeast added to the dough to compensate for any that will die in the freezer.
  • One large dough ball before you let it rise. To serve, allow the dough to thaw and rise to double (this will take several hours). Divide and cook. 
  • Form individual dough balls. Let the dough rise to double, punch it down, and divide it into balls. Place the dough balls on a baking sheet and freeze. Once frozen, store them together in a freezer-safe container. To serve, let the dough thaw and cook. 
  • The dough can be kept in the freezer for up to 3 months.

For more bread recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

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

Leave a comment

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

Recipe Rating




605 Comments

  1. Chloe Godfrey says:

    So I may have made a comment before on this but can’t say enough this bread is easy to make and amazing 🤩. Also just used it for Pizza crust and it worked pretty good ! 😋😋

  2. Sara Riles says:

    5 stars
    I’ve used this recipe several time and have even doubled it to put some in the freezer to reheat on busy week nights, love it!

  3. Rebecca W Albershardt says:

    5 stars
    I am not a bread maker. Period. At all. I tried to make a loaf of bread. Nope. I tried to make tortillas. It wasn’t happening. Then, I got your recipe for naan in one of my emails from you. Initially, I thought, “Why embarrass yourself and upset the kiddos?” But, I went ahead and tried your recipe, and WOW!!! I got it right the first time!! Everybody wanted me to make some to take in their lunch. So, I thought, go big or go home. I went big and added garlic. She shoots, she scores!! I see big things looming large on my ‘naan’ horizon. We thank you for this recipe, Lil Luna, as well as for the others you’ve sent.

  4. Debbie says:

    Can I double this recipe or do I have to make two batches?

  5. Denise R Boise says:

    5 stars
    These were so fun, easy and delicious! I used chive, garlic butter to finish. Will do many times again! My new fave. Highly recommend.

  6. Etienne roussin says:

    5 stars
    Excellent recipe, fast easy, delicious!

  7. Kimmy says:

    Hi, my name is Kimmy, I like to eat food from all over the world, specially Indian food. I really like to eat homemade naan bread. I am 16 years old. I have a sister which likes to eat russian and Australian food to, can you teach me how to make it homemade too. Can you also teach me how to make homemade mexican food too. 👍

  8. Shanay says:

    5 stars
    I tried these for a social dinner to pair with a Greek bowl meal and I was amazed how easy they are! Plus they are so so soft and tantalizingly delicious!!! Thankyou Lil Luna!
    -S H

    1. Lil'Luna Team says:

      You’re welcome!! So glad you enjoyed the bread!

  9. David Dinu says:

    5 stars
    Made this recipe as part of my Middle Eastern Meze Dinner. Very easy & delicious.I shaped
    mine more of an oval shape rather than round.

    1. Lil'Luna Team says:

      That’s wonderful! I’m so glad you were able to use the recipe!