Homemade naan bread is a soft, pillowy delight that can elevate any meal, from curries to grilled meats. This traditional Indian flatbread is often served alongside savory dishes to soak up sauces or enjoy with dips, but it’s delicious enough to eat on its own as a snack. Making naan at home may sound intimidating, but it’s surprisingly easy and requires just a handful of ingredients. The dough is rich and slightly tangy, thanks to the yogurt, and the olive oil or butter gives it a tender, melt-in-your-mouth texture. Once cooked, naan has a slightly crispy exterior and a soft, airy interior that’s perfect for dipping or wrapping around your favorite fillings. Whether you choose to add garlic butter for an extra flavor boost or keep it simple, this homemade naan bread is a must-try for anyone who loves warm, fresh bread. Plus, you don’t need a tandoor oven to make naan—just a skillet or griddle is all you need to achieve that restaurant-quality taste right in your own kitchen.
Table of Contents
Why You’ll Love This Homemade Naan Bread
There’s something incredibly comforting about fresh, warm naan straight from the skillet. This recipe yields naan that’s soft, chewy, and lightly crispy on the outside—everything you want in the perfect flatbread. Unlike store-bought naan, which can be dry and flavorless, homemade naan has a rich, buttery flavor and a texture that’s far superior. The addition of Greek yogurt helps the dough stay moist and gives the bread a slight tang, while the olive oil (or butter) adds richness. You can even customize the naan by adding garlic butter, herbs, or other toppings for an extra burst of flavor. And best of all, naan is incredibly versatile—serve it with your favorite curry, use it as a wrap for grilled meats, or enjoy it with some hummus for a light snack. Homemade naan is an easy, crowd-pleasing recipe that will have everyone coming back for more.
Ingredients
For the Dough:
- Active dry yeast
- Warm water (110°F or 45°C)
- Sugar
- All-purpose flour (plus extra for dusting)
- Salt
- Plain Greek yogurt (or regular yogurt)
- Olive oil (or melted butter)
- Large egg (room temperature)
For Garlic Butter (Optional, for Brushing):
- Unsalted butter (melted)
- Garlic (minced)
- Chopped fresh cilantro or parsley
Variations
- Garlic Naan: Mix garlic into the dough for a garlicky flavor in every bite, or brush the naan with garlic butter after cooking for a burst of garlic goodness.
- Cheese Naan: Add shredded cheese to the center of the dough before folding and rolling it out. The cheese will melt inside, creating a delicious cheesy naan.
- Herb-Infused Naan: Add finely chopped herbs like cilantro, parsley, or even mint directly into the dough for a fresh herbal flavor.
- Whole Wheat Naan: Substitute part or all of the all-purpose flour with whole wheat flour for a healthier, nuttier version of naan.
How to Make the Homemade Naan Bread
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated and ready to use.
Step 2: Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the activated yeast mixture, Greek yogurt, olive oil (or melted butter), and egg. Stir until a dough begins to form. Then, knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 3: Let the Dough Rise
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
Step 4: Divide and Roll the Dough
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions and shape each portion into a ball. Roll each ball out into an oval or tear-shaped flatbread, about 1/4-inch thick. You can dust your rolling surface with a little extra flour to prevent sticking.
Step 5: Cook the Naan
Heat a cast-iron skillet or griddle over medium-high heat. Once the pan is hot, place one of the rolled-out naans into the skillet. Cook for 2-3 minutes, or until bubbles start to form on the surface. Flip the naan and cook for another 1-2 minutes on the other side, or until golden brown. Repeat with the remaining dough portions.
Step 6: Brush with Garlic Butter (Optional)
For extra flavor, mix the melted butter and minced garlic together. After each naan is cooked, brush it with the garlic butter and sprinkle with fresh chopped cilantro or parsley.
Step 7: Serve
Serve the naan warm alongside your favorite dishes like curry, grilled meats, or hummus.
Tips for Making the Homemade Naan Bread
- Use Warm Water for the Yeast: The water should be warm to the touch but not hot, as water above 120°F can kill the yeast. Aim for about 110°F.
- Don’t Overwork the Dough: Knead the dough until it’s smooth and elastic, but don’t overdo it. Over-kneading can make the naan tough.
- Use a Hot Skillet: Make sure your skillet or griddle is properly preheated to get the best rise and golden color on the naan.
- Keep the Naan Warm: Naan is best served fresh and warm. If you need to keep it warm, wrap the cooked naan in a clean kitchen towel to trap the heat.
How to Serve
Naan is incredibly versatile and pairs beautifully with a variety of dishes. Serve it with curries, soups, or stews for dipping, or use it as a wrap for grilled meats and veggies. It’s also delicious with a dollop of yogurt or a bowl of hummus for a light snack. The garlic butter option adds an extra layer of flavor, making it an irresistible accompaniment to any meal.
Make Ahead and Storage
Storing Leftovers
Leftover naan can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply place the naan in a hot skillet for a minute or two, or wrap it in foil and warm it in the oven at 350°F for 5-10 minutes.
Freezing
To freeze naan, place cooked naan in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the naan to a freezer-safe bag or container and store for up to 3 months. To reheat, warm in a skillet or oven, or microwave with a damp paper towel for about 30 seconds.
Reheating
Reheat naan in a skillet over medium heat for 1-2 minutes on each side, or wrap it in foil and warm it in the oven at 350°F for 5-10 minutes.
FAQs
1. Can I use plain yogurt instead of Greek yogurt?
Yes, plain yogurt works perfectly fine in this recipe if you don’t have Greek yogurt. Greek yogurt adds a bit more richness, but regular yogurt will still yield great results.
2. Can I make naan without yeast?
Yes, you can make a no-yeast naan by using baking powder or baking soda as a leavening agent, but the texture and flavor will differ from the traditional yeast version.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour for a healthier, nuttier flavor. The texture may be denser, but it will still be delicious.
4. How do I make my naan more crispy?
If you prefer a crispier naan, roll it thinner and cook it for a little longer in the skillet, but be careful not to burn it.
5. How can I get my naan to be more fluffy?
For fluffier naan, make sure the dough rises properly. Also, don’t overwork the dough when rolling it out; a little thickness will help achieve that soft, airy texture.
6. Can I use butter instead of olive oil in the dough?
Yes, you can substitute butter for olive oil in the dough for a richer, more indulgent flavor.
7. Can I add toppings like cheese or herbs to the naan dough?
Yes, you can add shredded cheese, minced herbs, or even spices like cumin or coriander directly to the dough before rolling it out for added flavor.
8. Can I make naan in the oven instead of on the stove?
Traditional naan is cooked in a hot skillet, but if you don’t have one, you can cook the naan on a baking sheet in a preheated oven at 500°F for about 5-7 minutes.
9. How can I make the naan dairy-free?
To make the naan dairy-free, substitute the yogurt with a non-dairy yogurt (like coconut or almond yogurt), and use dairy-free butter or olive oil.
10. How long should I let the dough rise?
Let the dough rise for about 1-1.5 hours, or until it has doubled in size. If you’re in a rush, you can let it rise in a warm place for a shorter period, but for the best flavor and texture, allow it to rise fully.
Conclusion
Homemade naan bread is a simple yet satisfying recipe that brings the flavors of Indian cuisine right to your kitchen. With soft, chewy, and slightly crispy results, this naan bread will enhance any meal, from curries to grilled meats. Whether you’re making it with the optional garlic butter or enjoying it plain, this recipe is sure to become a staple in your household. Easy to make and incredibly versatile, homemade naan is a treat that everyone will enjoy!
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Homemade Naan Bread
- Total Time: 30 minutes
- Yield: 8 naan breads 1x
- Diet: Vegetarian
Description
This homemade naan bread is soft, fluffy, and full of flavor. Perfect for dipping or serving alongside curries and other dishes, this naan is simple to make and can be customized with garlic butter for an extra delicious touch.
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (110°F or 45°C)
- 1 teaspoon sugar
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- ¼ cup plain Greek yogurt (or regular yogurt)
- 2 tablespoons olive oil (or melted butter)
- 1 large egg (room temperature)
For Garlic Butter (Optional, for Brushing)
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center and add the yogurt, olive oil (or melted butter), egg, and the yeast mixture.
- Stir everything together until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Transfer the dough to a lightly floured surface and knead for about 6-8 minutes, or until smooth and elastic.
- Lightly oil a bowl and place the dough inside. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball and then flatten into a small oval or round shape, about ¼-inch thick.
- Lightly dust the surface with flour as needed while rolling.
- Place the dough into the hot skillet and cook for 2-3 minutes on one side, until bubbles form on top and the bottom is golden brown. Flip and cook for another 1-2 minutes.
- Remove the naan from the skillet and brush with the optional garlic butter (melted butter with minced garlic and cilantro or parsley).
- Repeat with the remaining dough.
Notes
- If you don’t have a cast-iron skillet, you can also cook the naan on a grill or in a non-stick pan.
- For a slightly different flavor, try adding a pinch of cumin or coriander to the dough.
- Naan can be stored in an airtight container at room temperature for a couple of days, or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan-cooked
- Cuisine: Indian