Homemade Naan Bread Recipe

Introduction

Naan is a soft, pillowy flatbread that’s perfect for scooping up your favorite curries or enjoying with a drizzle of butter. This simple homemade recipe yields fluffy, flavorful naan with a slight tang from yogurt and a golden, tender crust.

Ingredients

• ½ cup warm water
• 2 teaspoons granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup plain whole milk yogurt, room temperature
• 2 tablespoons avocado oil, plus more for bowl
• 3 ¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons melted unsalted butter, for brushing

Instructions

1. Step 1: Combine warm water, sugar, and yeast in a large bowl. Let it stand until foamy, about 5 minutes, to activate the yeast.
2. Step 2: Whisk in the yogurt and avocado oil until smooth.
3. Step 3: Add the flour and salt, then mix with a sturdy spoon until a shaggy dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 3 to 4 minutes. The dough should feel slightly tacky but not stick to your hands.
5. Step 5: Lightly oil a bowl and place the dough inside. Cover and let it rise in a warm spot until nearly doubled in size, about 45 minutes.
6. Step 6: Punch down the dough, divide into 8 equal pieces. Roll each piece into a ball and flatten into ovals about ¼-inch thick.
7. Step 7: Heat a cast-iron or heavy non-stick skillet over medium-high heat. Lightly brush the hot skillet with oil.
8. Step 8: Cook one naan at a time until bubbles form and the underside is deeply golden, about 1 to 2 minutes. Flip and cook for 1 minute more, adjusting heat to prevent burning.
9. Step 9: Place cooked naan on a plate and cover with a towel to keep warm.
10. Step 10: When ready to serve, brush the naan with melted butter and enjoy warm.

Tips & Variations

• For a garlic naan variation, brush each piece with garlic-infused melted butter before serving.
• You can substitute avocado oil with olive oil or vegetable oil.
• If you don’t have whole milk yogurt, plain Greek yogurt works well too.
• Use a pizza stone in the oven preheated to high if you prefer baking instead of skillet cooking.

Storage

Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat by wrapping in foil and warming in the oven or briefly heating in a skillet, then brush with butter before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make naan without yeast?

While yeast gives naan its traditional texture and flavor, you can make a quick version using baking powder as a leavening agent; however, the texture will be different and less fluffy.

What can I serve with naan?

Naan pairs wonderfully with Indian dishes like curry, dal, or tandoori chicken. It’s also great for wraps, dipping in hummus, or enjoying with melted butter and herbs on its own.

Homemade Naan Bread Recipe

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★★★★★

4.7 from 107 reviews

This homemade naan recipe delivers soft, pillowy Indian flatbreads with a lightly crispy exterior and rich buttery flavor. Made with simple ingredients like yogurt, flour, and yeast, the dough is easy to prepare and cooked on a skillet for an authentic taste perfect for accompanying curries, grilled meats, or as a standalone snack.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 16 minutes
• Yield: 8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• ½ cup warm water
• 2 teaspoons granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup plain whole milk yogurt, room temperature
• 2 tablespoons avocado oil, plus more for bowl and skillet brushing
• 3 ¼ cups all-purpose flour
• 1 teaspoon salt

Finishing

• 2 tablespoons melted unsalted butter, for brushing

Instructions

1. Activate the yeast: Combine warm water, sugar, and instant yeast in a large bowl. Let it stand until it becomes foamy, about 5 minutes, indicating the yeast is active.
2. Make the dough: Whisk in the yogurt and 2 tablespoons of avocado oil into the yeast mixture until smooth. Add the all-purpose flour and salt, then mix with a sturdy spoon until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic. The dough should feel slightly tacky but not stick to your hands.
4. First rise: Lightly oil a bowl and place the dough inside. Cover it and let it rise in a warm spot until nearly doubled in size, approximately 45 minutes.
5. Shape the naan: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into ovals about ¼-inch thick.
6. Cook the naan: Heat a cast-iron or heavy non-stick skillet over medium-high heat. Lightly brush the hot skillet with oil. Cook each naan one at a time until bubbles form and the underside is deeply golden brown, about 1 to 2 minutes. Flip and cook the other side for 1 minute, adjusting heat as needed to prevent burning.
7. Finish and serve: Place cooked naan on a plate and cover with a towel to keep warm. When ready to serve, brush with melted unsalted butter for a rich, buttery finish. Serve warm.

Notes

• Ensure the water is warm, not hot, to properly activate the yeast without killing it.
• You can substitute avocado oil with a neutral oil like vegetable or canola oil.
• If you don’t have whole milk yogurt, plain Greek yogurt can be used but may create a denser naan.
• Use a cast iron skillet for best results; it retains heat and creates a nice char on the bread.
• Leftover naan can be reheated in a skillet or wrapped in foil in a warm oven.

Keywords: naan, Indian bread, flatbread, homemade naan, yogurt naan, skillet bread