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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!
Why we think you’ll love it:
- 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.
Naan Bread Ingredients
- 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!
How to Make Naan Bread
- 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.
- 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.
- 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.
Kristyn’s 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 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.
Easy Naan Bread Recipe
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
Complete The Meal
Main Dish
Coconut Curry Chicken
35 mins
Lentil Soup
45 mins
Buttery Baked Chicken
1 hr 40 mins
Easy Baked Salmon
40 mins
Desserts
Bread Recipes
Fry Bread
4 hrs 35 mins
Focaccia Bread
8 hrs 55 mins
No Knead Bread
3 hrs 14 mins
Sourdough Bread
8 hrs 40 mins
Collections
This recipe was originally published January 2019.
My whole family ate it all and I only got 1
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 ! 😋😋
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!
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.
Can I double this recipe or do I have to make two batches?
These were so fun, easy and delicious! I used chive, garlic butter to finish. Will do many times again! My new fave. Highly recommend.
Excellent recipe, fast easy, delicious!
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. 👍
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
You’re welcome!! So glad you enjoyed the bread!
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.
That’s wonderful! I’m so glad you were able to use the recipe!