Homemade Naan Bread

Soft, pillowy, and kissed with golden brown blisters, Homemade Naan Bread is the kind of recipe that turns a simple meal into something special. Whether you’re scooping up creamy curry, wrapping up grilled meats, or simply enjoying it with a dab of butter, naan offers the perfect balance of chewiness and tenderness. Making it at home adds a fresh, aromatic touch that store-bought options can’t compete with.

This recipe is a staple in Indian cuisine, traditionally cooked in a tandoor oven but just as delightful when made on a skillet or pan. The gentle rise from the yeast and the tang of yogurt create the perfect texture and flavor, while a brushing of garlic butter or ghee brings it all together. Ready to bring this irresistible flatbread into your own kitchen.

Ingredients for Homemade Naan Bread

2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon sugar
½ cup warm water (around 110°F)
2 ½ cups all-purpose flour (plus more for dusting)
½ teaspoon salt
¼ cup plain yogurt (preferably full-fat)
2 tablespoons oil (vegetable or olive oil)
¼ cup warm milk
Melted butter or ghee for brushing
Optional: minced garlic, chopped cilantro, or nigella seeds for topping

Step-by-Step Instructions for Homemade Naan Bread

Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir lightly and let it sit for 10 minutes until the mixture becomes frothy. This ensures the yeast is alive and ready to make your dough rise.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. In another bowl, whisk together the yogurt, oil, and warm milk. Pour the frothy yeast mixture and the yogurt mixture into the flour. Stir until a sticky dough begins to form.

Step 3: Knead and Let It Rise

Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 4: Divide and Shape

Punch down the risen dough and divide it into 6–8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten it into an oval or teardrop shape, roughly ¼-inch thick.

Step 5: Cook the Naan

Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, place one rolled-out dough piece into the skillet (no oil needed). Cook for 1–2 minutes until bubbles form on the surface, then flip and cook the other side until golden brown spots appear. Repeat with the remaining dough pieces.

Step 6: Brush and Serve

Immediately after cooking, brush each naan with melted butter or ghee. If desired, sprinkle with minced garlic, chopped cilantro, or a pinch of sea salt while still warm.

Storage Instructions

To keep your homemade naan fresh and flavorful, follow these simple tips:

Room Temperature: Wrap cooled naan in foil or a clean kitchen towel, then place it in an airtight container. It will stay fresh for up to 2 days.
Refrigeration: For longer storage, keep naan in a ziplock bag or airtight container in the fridge. It will last up to 4–5 days.
Freezing: Stack naan with parchment paper between each piece, wrap in foil, and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating: Warm naan in a skillet over medium heat or in the oven at 350°F for 5–7 minutes. For frozen naan, let it thaw before reheating for best results.

Estimated Nutrition

Per piece (based on 8 servings):

Calories: 210
Fat: 6g
Carbohydrates: 32g
Protein: 5g
Fiber: 1g
Sugar: 2g
Sodium: 220mg

Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes.

Frequently Asked Questions

Can I make naan without yeast?

Yes, you can substitute baking powder (1 tsp) and baking soda (½ tsp) instead of yeast, though the texture will be slightly different—less chewy and more bread-like.

What type of yogurt is best for naan dough?

Plain full-fat yogurt gives the richest flavor and softest texture, but low-fat or Greek yogurt can work too with a touch of added milk.

Can I cook naan in the oven?

Yes! Preheat a baking sheet at 500°F and place the rolled dough directly on it. Bake for 2–3 minutes, flipping once, until puffed and lightly browned.

Is naan vegan?

Traditional naan is not vegan due to yogurt and butter. However, you can make a vegan version using plant-based yogurt and vegan butter or oil.

Why is my naan not puffing up?

Ensure your skillet is hot enough. Also, proper yeast activation and adequate dough resting time are key to getting those classic bubbles.

Can I add flavors to the dough?

Absolutely! You can mix in minced garlic, chopped cilantro, or nigella seeds directly into the dough before kneading.

What dishes go well with naan?

Naan pairs beautifully with curries like butter chicken, lentil dal, tikka masala, or even used as a wrap for grilled meats and veggies.

How do I keep naan soft after cooking?

Brush with butter immediately after cooking and store wrapped in a towel or foil to trap steam and maintain softness.