Homemade Naan Bread Recipe

Introduction

Homemade naan bread is a soft, fluffy flatbread perfect for pairing with curries, soups, or enjoying on its own. Making it from scratch is surprisingly simple and brings fresh, warm bread straight to your table.

Ingredients

• 2/3 cup warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 teaspoons sugar
• 2 cups flour
• 1/3 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil (plus more for cooking)
• 1 teaspoon salt
• 4 tablespoons melted butter (for brushing on top)
• Oil (for cooking)

Instructions

1. Step 1: In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5-10 minutes until the yeast bubbles and proofs.
2. Step 2: In a large bowl, add flour, Greek yogurt, olive oil, and salt. Stir in the yeast mixture. Mix with hands until the dough forms a ball, even if shaggy.
3. Step 3: Knead the dough for 5-10 minutes until smooth. Cover and set aside in a warm place to rise for at least 1 hour, until it doubles in size.
4. Step 4: Place the dough on a floured surface and divide into 8 equal pieces. Roll each piece into an 8-inch circle or rectangle about 1/8 inch thick.
5. Step 5: Heat a skillet or cast iron pan over medium-high heat and drizzle with oil. Add a naan and reduce heat to medium. Cook for about 3 minutes until bubbles form.
6. Step 6: Flip the naan and cook for another 2 minutes. Adjust heat if naan browns too quickly. Remove from pan, brush with melted butter, and serve immediately.

Tips & Variations

• Use whole wheat flour for a nuttier flavor and healthier option.
• Add minced garlic or chopped fresh herbs like cilantro to the dough for extra flavor.
• Brush naan with garlic butter instead of plain butter for a tasty twist.
• If the dough is sticky, sprinkle a little more flour while kneading to make it easier to handle.

Storage

Store leftover naan in an airtight container or plastic bag at room temperature for up to 2 days. To keep longer, freeze naan wrapped in foil or plastic wrap for up to 1 month. Reheat on a skillet or in the oven until warm and soft before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make naan without yeast?

While traditional naan uses yeast for its characteristic texture, you can use baking powder as a substitute to make a quicker flatbread, though the flavor and rise will be different.

How do I know when the naan is cooked properly?

The naan should puff up with bubbles and develop light brown spots on both sides. It should be soft and slightly chewy without any raw dough inside.

Homemade Naan Bread Recipe

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★★★★★

4.6 from 67 reviews

This Homemade Naan Bread recipe yields soft, fluffy, and flavorful Indian-style flatbreads perfect for pairing with curries, dips, or enjoying on their own. Made with simple ingredients like Greek yogurt, yeast, and flour, these naan breads are cooked on a stovetop skillet, resulting in a warm, tender texture with a buttery finish.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2/3 cup Warm Water (about 110 degrees Fahrenheit)
• 2 1/4 teaspoons Active Dry Yeast (1 packet)
• 2 teaspoons Sugar
• 2 cups Flour
• 1/3 cup Plain Greek Yogurt
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 teaspoon Salt

For Cooking and Finishing

• Extra Extra-Virgin Olive Oil (for cooking)
• 4 Tablespoons Melted Butter (for brushing on top)

Instructions

1. Activate Yeast: In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes bubbly and foamy, indicating that the yeast is active.
2. Make Dough: In a large bowl, combine the flour, plain Greek yogurt, 2 tablespoons of olive oil, and salt. Pour in the yeast mixture and stir together, then use your hands to mix until a shaggy dough forms. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
3. Let Dough Rise: Cover the dough with a clean towel or plastic wrap and place it in a warm area. Let it rise for at least 1 hour, until it doubles in size.
4. Shape Naan: Transfer the risen dough to a floured surface. Divide it into 8 equal portions. Roll each portion into an 8-inch circle or rectangle about 1/8 inch thick.
5. Cook Naan: Heat a skillet or cast iron pan over medium-high heat and drizzle with olive oil. Place a rolled naan in the pan and reduce heat to medium. Cook for about 3 minutes until bubbles form and the bottom is golden. Flip and cook the other side for about 2 minutes until cooked through and lightly browned.
6. Finish and Serve: Remove the naan bread from the pan and immediately brush the top with melted butter. Serve warm for the best texture and flavor.

Notes

• For best results, ensure the water used to activate the yeast is warm but not hot (around 110°F) to avoid killing the yeast.
• You can substitute plain yogurt if Greek yogurt is unavailable but use full-fat for better softness.
• Cook naan on a preheated cast iron skillet or heavy non-stick pan for optimal puffing.
• If naan browns too quickly, lower the heat to prevent burning while ensuring it cooks through.
• Brush naan with melted butter or ghee for authentic flavor; you can also add minced garlic to the butter for garlic naan.
• Store leftover naan wrapped in foil or a cloth to keep soft and reheat briefly in a skillet or microwave.

Keywords: naan bread, homemade naan, Indian bread, flatbread, stove-top naan, Greek yogurt naan