I love making naan bread at home because it turns out soft, fluffy, and perfectly chewy every time. This traditional Indian flatbread is ideal for scooping up rich curries, dipping into sauces, or simply enjoying warm with a touch of butter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all purpose flour
1 tsp instant yeast
1 tsp sugar
1/2 tsp salt
3/4 cup warm milk
2 tbsp plain yogurt
1 tbsp olive oil or melted butter
Extra flour for dusting
2 tbsp melted butter for brushing
Optional chopped coriander or garlic for topping
Directions
I start by combining the flour, instant yeast, sugar, and salt in a bowl, mixing everything well.
Then I add the warm milk, yogurt, and olive oil to the dry ingredients and mix until a soft dough forms.
I knead the dough on a lightly floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
Next, I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, I divide the dough into 6 equal pieces and roll each piece into a ball.
I roll each ball into an oval or teardrop shape about 3 mm thick using a rolling pin.
I heat a heavy skillet or cast iron pan over high heat and place one naan into the hot pan.
I cook it for about 1 minute until bubbles form and the bottom turns golden, then flip and cook the other side.
After removing it from the pan, I brush it with melted butter and sprinkle chopped coriander or garlic if I want extra flavor.
I repeat the process with the remaining dough and serve everything warm.
Servings and timing
I find this recipe makes 6 servings.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 25 minutes
Calories: Around 210 kcal per serving
Variations
I like experimenting with different flavors depending on what I’m serving. Sometimes I add minced garlic and butter for a classic garlic naan. Other times, I sprinkle nigella seeds or sesame seeds before cooking for extra texture. When I want something richer, I brush the naan with ghee instead of butter. I also enjoy stuffing the dough with cheese for a cheesy version.
Storage/Reheating
I usually store leftover naan in an airtight container at room temperature for up to one day, or in the fridge for up to 3 days. When I want to reheat it, I place it in a hot pan for a minute or warm it in the oven wrapped in foil. I sometimes sprinkle a little water on it before reheating to bring back the softness.
FAQs
Can I make the dough ahead of time?
I often prepare the dough in advance and store it in the fridge overnight. I just let it come to room temperature before cooking.
Can I freeze naan bread?
I like freezing cooked naan. I stack them with parchment paper in between and reheat directly from frozen.
What if I don’t have yogurt?
I sometimes substitute yogurt with a little milk mixed with a squeeze of lemon juice, and it still works well.
Can I bake naan instead of using a pan?
I prefer the pan method, but I can bake them in a very hot oven or use a pizza stone for similar results.
Why didn’t my naan puff up?
I’ve noticed this usually happens if the pan isn’t hot enough or the dough hasn’t rested properly.
Conclusion
I find homemade naan bread incredibly rewarding to make. It’s simple, flavorful, and pairs beautifully with so many dishes. Once I tried making it from scratch, it quickly became a staple in my kitchen, and I love how easily I can customize it to suit any meal.
📖 Recipe:
Print
Naan Bread
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Soft, fluffy homemade naan bread with a perfectly chewy texture, ideal for scooping curries or enjoying warm with butter. Easy to make with simple ingredients and no special equipment.
Ingredients
2 cups all purpose flour
1 tsp instant yeast
1 tsp sugar
1/2 tsp salt
3/4 cup warm milk
2 tbsp plain yogurt
1 tbsp olive oil or melted butter
Extra flour for dusting
2 tbsp melted butter for brushing
Optional chopped coriander or garlic for topping
Instructions
- In a bowl, combine flour, instant yeast, sugar, and salt.
- Add warm milk, yogurt, and olive oil, then mix until a soft dough forms.
- Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Divide dough into 6 equal pieces and roll each into a ball.
- Roll each ball into an oval or teardrop shape about 3 mm thick.
- Heat a heavy skillet or cast iron pan over high heat.
- Cook one naan for about 1 minute until bubbles form and bottom is golden, then flip and cook the other side.
- Brush with melted butter and sprinkle optional toppings if desired.
- Repeat with remaining dough and serve warm.
Notes
Add minced garlic and butter for garlic naan.
Sprinkle sesame or nigella seeds before cooking for extra texture.
Use ghee instead of butter for richer flavor.
Stuff with cheese for a cheesy variation.
Store at room temperature for 1 day or refrigerate up to 3 days.
Reheat in a hot pan or oven wrapped in foil; sprinkle water to restore softness.
Dough can be prepared ahead and refrigerated overnight.
Freeze cooked naan with parchment between pieces and reheat from frozen.
If no yogurt, substitute with milk and a squeeze of lemon juice.
Ensure pan is very hot for proper puffing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Pan Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg
