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Our famous homemade Naan recipe is soft and chewy with the perfect hint of garlic!

Naan bread stacked on top of each other on white plate.
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We love Naan!

Naan is the best! Have you made it before? We first tried it a few years bag and are obessed with how soft, simple and delicious it is.

Making homemade naan is more simple than you think and is similar to making Flour Tortillas or Fry Bread.

Follow our simple steps for fail-proof Naan to serve with all your favorite dishes.

Why we love it:

  • 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

  • ยฝ cup warm water the water should be between 105-115ยฐF
  • 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 itโ€™s just enough sugar to help the yeast bloom
  • 3 tablespoons olive oil you can also use vegetable oil or melted coconut oil
  • ยผ cup plain yogurt – helps give the bread a soft texture
  • 1 whole egg
  • ยฝ teaspoon salt
  • 2ยฝ – 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 ยฝย cup warm water, 2ย teaspoons yeast, and 1ย teaspoon sugar in a large bowl; let the yeast mixture sit for five minutes or till bubbly. Add 3ย tablespoons olive oil, ยผย cup yogurt, 1 egg, ยฝย 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.ย 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.ย 
  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 2ย teaspoons garlic to 2ย 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.  

    Spreading melted butter on a cooked piece of dough.

    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. 

    Delicious naan stacked on torn on top of each other.
    4.99 from 916 votes

    Homemade Naan Recipe

    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 

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

    Instructions 

    • Combine ยฝย cup warm water, 2ย teaspoons yeast, and 1ย teaspoon sugar in a large bowl; let sit for five minutes or till bubbly. Add 3ย tablespoons olive oil, ยผย cup yogurt, 1 egg, ยฝย 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.ย 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.ย 
    • 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 2ย teaspoons garlic to 2ย 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.

    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 โ€œmeltyโ€ 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 Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

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    4.99 from 916 votes (641 ratings without comment)

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    Recipe Rating




    617 Comments

    1. Angelic says:

      5 stars
      Amazing! Perfect! Family and neighbors ate within minutes! I only had two but WOW mouth watering. I opted for fluffier but still keeping it bubbly on top and cooked with butter and sprinkled with Johnnys garlic spread seasoning! Two batches gone in 10 minutes!!!

    2. Em says:

      Can I substitute yogurt with sour cream?

      1. Lil'Luna Team says:

        Yes, you could certainly try to swap the yogurt for sour cream. You’ll have to let us know how it turns out if you use the sour cream.

    3. Vanessa says:

      5 stars
      I made this following the recipe perfectly. I ended up adding only 2 and a half cups of flour total. These were so darn tasty and fluffy!

    4. Molly says:

      5 stars
      Wonderful recipe for a soft and chewy naan. Itโ€™s a forgiving recipe, too: after the first rise, I rolled the eight sections into balls and let them rise again because I couldnโ€™t cook them right away. Itโ€™s foolproof! Thank you, Kara, for a recipe that made the finished product look like I know what I was doing. ๐Ÿ˜‰

    5. Barb Valley says:

      5 stars
      Good thing I doubled the batch! I used the dough setting on my bread maker and let it do it’s thing while I made Curry Chicken and rice. Yum!

    6. Calissa says:

      5 stars
      Best naan bread recipe Iโ€™ve tried. Staple in our house. So easy to make too.

    7. Sara says:

      5 stars
      These were a lovely soft, somewhat sticky dough. They rolled out so nicely with a little extra flour, and they cooked up beautifully on the stove. I do think o could have rolled them a bit thinner, but the 6โ€ rounds were great, thick things that everyone snapped up in no time. Excellent recipe!

    8. Precious Russell says:

      5 stars
      This is the best Naan bread recipe I’ve come across. It is now my go to recipe. We love curry in our home but could not quite find the right Naan to go with it.
      This one is a keeper.

    9. Christian McCulloch says:

      I would like to know how long I should knead the dough for? “A few times’ makes me wonder how effective that would be. Looks excellent though!

      1. Lil'Luna Team says:

        I’d say knead for 5-10 minutes. When the dough feels not too sticky, smooth and elastic, it’s good to go to the next step! This bread doesn’t need a ton of kneading.

    10. Jacqueine J Mitaritonno says:

      if freezing should I put the butter on the bubbly side.. or just freeze it without it?