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Our famous homemade Naan recipe is soft and chewy with the perfect hint of garlic!
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
PREP TIME: 80 minutes
COOK TIME: 6 minutes
- 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
- 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.
- 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.
- 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.
- 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.
Complete the Meal
- MAIN DISHES: Coconut Curry Chicken, Homemade Hummus, Greek Pasta Salad
- DESSERTS: Easy Rice Pudding, Fruit Tart, Dessert Kabobs
- More BREAD RECIPES: Fry Bread, Focaccia Bread, No-Knead Bread
More collections: No Knead Bread Recipes, Quick Bread Recipes, Yeast Bread Recipes
Homemade Naan Recipe
Homemade naan bread is soft, chewy, and simply delicious. It's an easy side, perfect for pairing with any meal.
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 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.
Recipe FAQ
How to Make Cheesy Naan?
- 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.
Serving Suggestions?
- 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.
How to Store Naan Bread?
- 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.
How to Freeze?
- 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.
dough Storage?
- 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.
Freeze the Dough?
- 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.
I have made this three times already. I used your suggestion with butter garlic on top and it was a hit. I’ll never go to the store for Naan again. Thanks so much for the recipe!
You’re welcome!
Love this recipe
Too many ads.
So good!We used to buy it or went out.Great recipe for naan!We never tried it homemade before!
The three stars are for ease of making this, the pleasant taste, and the nice look of the finished naan. However, the taste is pretty much that of bread. I was looking for that grocery store naan taste, and this is not it.
Could you sub out the yogurt with sour cream ?
Absolutely!
I luv naan bread So now I get to try your recipe and have it fresh!! I can’t wait to try it !! Thank you
My favourite naan recipe by far!!!! I add cumin seed and turmeric, could you possibly use coconut flour instead of all purpose flour?
Ooh yummy! I haven’t tried with coconut flour, so I’m not sure. But you could certainly give it a try!
I made this tonight. It was my first attempt at Naan flatbread. I didn’t have plain yogurt so I substituted sour cream. It turned out great. My husband loved it. He said I could make it again. Thanks for the recipe!
You’re welcome! I’m glad you enjoyed the bread. Thanks for sharing what you did!
can you substitute vanilla yogurt for the plain?
Absolutely!