There’s something special about making naan in your own kitchen. Watching the dough puff up into soft, golden bread is a simple joy. If you’ve ever wanted that warm, chewy naan like you get at restaurants but thought it was hard to make, you’re in for a surprise. Once you taste it fresh off the skillet, you won’t go back to store-bought again.
Why You’ll Love This Homemade Naan Bread
There’s more to this bread than meets the eye. Here’s why it’ll become a staple in your kitchen:
- Simple Ingredients: You likely have everything you need in your pantry already.
- No Special Tools Needed: No tandoor oven? No problem. A regular skillet does the trick.
- Versatility: Use it as a wrap, pair it with stews, or enjoy it solo with butter.
- Perfect Texture: Lightly crisp outside, tender and chewy inside.
- Crowd-Pleaser: Great for family dinners, entertaining guests, or meal prep.
This naan recipe blends traditional techniques with an approachable process so you can get authentic results without the fuss.
Ingredients
All-purpose flour – This is the foundation of your homemade naan bread. It provides structure while keeping the bread soft and chewy. Avoid substituting with whole wheat flour unless you’re prepared for a denser texture and a slightly nutty flavor.
Active dry yeast – Essential for that soft rise in homemade naan bread. Be sure your yeast is fresh and properly activated in warm water to ensure a fluffy, bubbly dough.
Plain yogurt – Adds tenderness and a subtle tang. Yogurt is a signature ingredient in authentic homemade naan bread and should not be replaced with milk or water.
Olive oil or melted butter – Helps keep the dough moist and adds flavor. In homemade naan bread, this ingredient also helps during cooking to prevent sticking and encourage golden spots.
Melted butter (for brushing) – Gives homemade naan bread that irresistible sheen and rich finish. Garlic can be added to the butter if you’re making garlic naan.
Garlic (optional) – Adds aromatic depth to homemade garlic naan bread. Use finely minced garlic for the best distribution across the surface.
How to Make Homemade Naan Bread
Activate the Yeast
Start by combining the warm water, yeast, and sugar in a small bowl. Stir gently and let it sit for 10 minutes. You’re looking for a frothy surface—this means your yeast is alive and active.
Mix the Dough
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, yogurt, and oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
Knead It Right
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. You want it tacky but not sticky. If it’s too wet, dust it with a bit more flour.
Let It Rise
Place the dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise for 1 to 1.5 hours or until doubled in size.
Shape the Naan
Punch the dough down gently to release air. Divide it into 8 equal parts. Roll each into a ball, then use a rolling pin to shape them into ovals or teardrops.
Cook on a Hot Skillet
Heat a heavy skillet or cast iron pan over medium-high. Place one rolled-out naan on the hot skillet. Cook for 1–2 minutes until bubbles form. Flip and cook for another minute until golden brown spots appear.
Finish with Butter
Brush hot naan with melted butter immediately. If making garlic naan, mix minced garlic into the butter before brushing.
Serve Warm
Stack them in a clean towel to keep them warm and soft while you cook the rest.
Expert Tips for Perfect Naan Every Time
Use Fresh Yeast: Old or inactive yeast is the number one reason naan doesn’t rise.
Let It Proof Properly: Don’t rush the rise. The air bubbles make the naan soft and chewy.
Preheat the Skillet: A hot surface gives the naan those beautiful charred spots.
Don’t Over-Roll: Too thin, and you lose the chewy texture. Aim for 1/4-inch thickness.
Keep Them Covered: A clean towel keeps your naan warm and prevents drying.
Variations You Can Try
Garlic Naan: Stir finely minced garlic into the butter or sprinkle it on the dough before cooking.
Cheese-Stuffed Naan: Add shredded mozzarella or paneer inside the dough ball, then seal and roll.
Whole Wheat Naan: Substitute half the flour with whole wheat for a nuttier flavor.
Herb Naan: Add chopped cilantro or parsley directly into the dough or as garnish.
Spiced Naan: Mix cumin seeds or nigella seeds into the dough for extra aroma.
Experiment with different versions to find your favorite combination.
Serving Suggestions
Homemade naan pairs well with just about anything, but here are some ideas to get you started:
Scoop it into creamy butter chicken or chickpea curry
Use it as a base for a naan pizza with your favorite toppings
Roll it up with grilled chicken or falafel for a quick wrap
Tear and dip into hummus, tzatziki, or raita
Serve alongside soups or stews in place of regular bread
Warm, fresh naan is a game-changer on the dinner table.
More Bread recipes you will love!
cinnamon raisin sourdough bread
FAQs About Homemade Naan Bread
How do you store homemade naan bread?
Wrap leftover naan in foil or place it in an airtight container. Store at room temperature for 2 days or refrigerate for up to 5 days. Reheat on a skillet or in the oven.
Is homemade naan bread healthier than store-bought?
Absolutely. You control the ingredients—no preservatives, excess sodium, or added sugar. Use whole wheat flour for extra fiber.
Why didn’t my naan puff up?
Your skillet may not have been hot enough, or the dough wasn’t rested properly. Ensure your yeast is active and your pan is preheated.
What makes naan different from other flatbreads?
Naan is traditionally made with yogurt and yeast, giving it a soft, fluffy texture and tangy flavor that sets it apart from pita or tortillas.
Homemade Naan Bread
Equipment
- Skillet
- Rolling Pin
Ingredients
Naan Dough
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1/2 cup warm water about 110°F
- 3 cups all-purpose flour
- 1 tsp salt
- 1/4 cup warm milk
- 1/3 cup plain yogurt Greek-style or regular
- 2 tbsp olive oil or melted butter
For Cooking and Garnishing
- 2 tbsp butter melted, for brushing
- 1 tbsp chopped fresh cilantro optional
- 1 clove garlic minced, for garlic naan
Instructions
- Combine warm water, yeast, and sugar in a small bowl. Let it sit for 10 minutes until frothy.
- In a large bowl, mix flour and salt. Add the yeast mixture, milk, yogurt, and oil. Mix to form a rough dough.
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
- Punch down the dough. Divide into 8 balls. Roll each into an oval or teardrop shape about 1/4 inch thick.
- Heat a skillet over medium-high. Cook each naan for 1–2 minutes until bubbles form, then flip and cook another minute until golden spots appear.
- Brush hot naan with melted butter. For garlic naan, mix garlic into butter before brushing. Garnish with cilantro if using.
- Wrap naan in a clean towel to keep warm while cooking the rest. Serve warm.