Homemade Naan Bread
There’s something deeply satisfying about making naan at home. Soft, golden, and delightfully chewy—this easy recipe brings restaurant-style naan to your kitchen without a tandoor.
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.
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Notes
Try different variations like cheese-stuffed, herb, or spiced naan. Make sure your skillet is properly preheated for the best puff.