Homemade Naan

$1.73 recipe / $0.22 serving
by Beth - Budget Bytes
4.81 from 303 votes
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It’s been almost fifteen years since I first made this homemade naan recipe and it still blows my mind every time! This homemade naan is oh so soft and pillowy, full of lovely bubbles, and just so extremely versatile. Use it for mini pizzas, wrap sandwiches, dipping in stews and sauces, and more! Plus, this naan bread is very freezer-friendly, so it’s well worth the effort to whip up a batch. I promise, you won’t be sorry!

Overhead view of a stack of naan on a plate garnished with parsley.

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What is Naan?

Naan is a traditional flatbread made in South and Central Asian countries. It’s has a unique dough made with yogurt, which gives the dough a slightly tangy flavor, and egg, which keeps the dough extra soft and pillowy. Naan is traditionally cooked on the hot clay walls of a tandoor oven, which helps create the deliciously bubbly texture. It’s often used to soak up stews and sauces, but also works great as a base for wrap sandwiches and pizzas.

Ingredients for Naan

This homemade naan recipe is incredibly simple and delicious. Here’s what you’ll need to make it:

  • Yeast: You’ll need active dry or instant yeast for this recipe.
  • Sugar: A small amount of sugar helps activate and supercharge the yeast, making the bread extra fluffy.
  • Flour: I used regular all-purpose flour for this naan recipe, which makes it extra easy. I don’t suggest whole wheat flour for this recipe as it will be too heavy and dense. If needed, you can substitute up to 50% of the AP flour.
  • Salt: A little bit of salt is essential to help the natural flavors of the naan pop.
  • Olive Oil: Olive oil helps keep the naan dough tender and gives a deliciously subtle flavor.
  • Yogurt: Plain yogurt adds a slightly tangy flavor to the dough and help keep the naan bread tender. You can use Greek yogurt, but you may need slightly less flour as there is a lot less moisture in Greek style yogurt. Do not use sweetened or flavored yogurt for this recipe.
  • Egg: Egg also helps keep the dough tender and it helps make it just a little more fluffy. If in a pinch, you can skip the egg, but you may need to add less flour as eggs contain a decent amount of moisture.

Naan vs. Pita Bread?

While both types of bread are in the “flatbread” family, they hail from different regions of the world, their dough is comprised of different ingredients, and they are cooked using different methods.

Naan is a traditional flatbread made in South and Central Asian countries and is made with yogurt and egg which make it a little more tender and fluffy. It is traditionally cooked in a clay tandoor oven, which helps produce the bubbled texture.

Pita is found in the Mediterranean Middle East and is made with a very simple dough using just flour, salt, yeast, and olive oil. It has a dryer texture than naan and usually has one large characteristic pocket rather than several smaller bubbles like naan.

What to Serve with Naan

Naan goes great with pretty much anything. You can eat naan alongside a meal to sop up gravies or dip it into sauces,  use it to make flatbread “wrap” sandwiches, top it with tomato sauce and cheese for a quick naan pizza, or use it in place of tortillas for quesadillas. Here are some of my favorite ways to eat naan:

How to Store Leftovers

After cooking this naan recipe, make sure to let it cool completely to prevent condensation. Once cooled, keep your naan in a gallon-sized zip-top bag. The naan will last 1-2 days at room temperature, or about 4-5 days in the refrigerator. You can also freeze naan for longer storage.

To freeze your naan, first let it cool completely at room temperature, then transfer it to a zip-top freezer bag, label and date it, then toss it in the freezer. Try to use up your frozen naan within a few months. Frozen naan bread thaws quickly at room temperature.

How to Make Garlic Naan

It’s really easy to transform the classic naan recipe below into garlic-flavored naan. Simply add about ½ tsp of garlic powder in with the flour and salt, and then after cooking the naan, you’ll want to brush it with some fresh garlic butter. To make the garlic butter, mince a couple of cloves of garlic and then stir them into a few tablespoons of melted butter.

Close up side view of a stack of fresh naan garnished with parsley.
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Homemade Naan Recipe

4.81 from 303 votes
This soft, pillowy, homemade naan recipe is super easy and great for sandwiches, pizza, dipping into soups and sauces, and more.
Close up side view of a stack of fresh naan garnished with parsley.
Servings 8
Prep 1 hour 30 minutes
Cook 25 minutes
Total 1 hour 55 minutes

Ingredients

  • 2 tsp dry active yeast ($0.19)
  • 1 tsp sugar ($0.02)
  • 1/2 cup warm water ($0.00)
  • 2.5-3 cups flour, divided ($0.39)
  • 1/2 tsp salt ($0.05)
  • 1/4 cup olive oil ($0.64)
  • 1/3 cup plain yogurt ($0.17)
  • 1 large egg ($0.27)
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Instructions 

  • In a small bowl, combine the yeast, sugar and warm water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
  • In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  • At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
  • Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
  • Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

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Notes

TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Nutrition

Serving: 1ServingCalories: 221kcalCarbohydrates: 31gProtein: 5gFat: 8gSodium: 161mgFiber: 1g
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Video

There is seriously nothing like a warm piece of naan with melted butter on top… 🤤

Side view of a stack of naan on a black plate, garnished with parsley.

How to Make Homemade Naan – Step by Step Photos

Wet ingredients needed for homemade naan.

Start by dissolving 2 tsp yeast and 1 tsp sugar into 1/2 cup warm water. Let the mixture sit a few minutes, or until it becomes frothy. Meanwhile, measure out 1/3 cup plain yogurt (regular or Greek style), 1/4 cup olive oil, and 1 large egg.

Wet ingredients whisked together in a liquid measuring cup.

Once the yeast mixture is frothy, whisk the yogurt, oil, and egg into the yeast water until smooth.

Flour and  salt mixed together in a metal bowl with a wooden spoon.

In a separate bowl, mix only 1 cup of the flour with 1/2 tsp salt until they’re evenly mixed.

Wet ingredients poured into the metal bowl with the dry ingredients.

Pour the bowl of wet ingredients to the bowl of dry ingredients and stir well.

Mixed naan dough in a metal bowl with a wooden spoon.

Continue adding flour, a half cup at a time, until it forms a cohesive ball of dough that you can no longer stir with a spoon.

Kneaded naan dough sprinkled with flour.

Turn the ball of dough out onto a lightly floured surface and knead for 3 minutes. Add small amounts of flour as needed (to keep the dough from sticking) until you have a smooth, very soft ball of dough. I used about 2.75 cups of flour total for the dough. Avoid adding too much flour as you knead because this can make the dough stiff and dry, and prevent the classic bubbles.

Naan dough back in the metal bowl ready to rise.

Shape the dough into a ball, loosely cover, and let rise until it is double in size (the photo is BEFORE it has risen).

Naan dough cut into portions.

After it has risen, flatten it out slightly and cut it into 8 equal-sized pieces.

portioned dough shaped into a ball in the palm of a hand.

Shape each piece into a small, smooth ball.

naan dough being rolled out with a rolling pin.

Heat a skillet over medium flame. While waiting for the skillet to get hot, roll out a ball of dough until it is 1/4 inch thick or about 6 inches in diameter.

dough in the hot skillet with tons of bubbles rising.

Place the rolled-out dough in the hot skillet and cook on one side until large bubbles form and the side touching the skillet is golden brown. The bubbles will start small, like in the photo above, but eventually grow and merge together to form larger bubbles.

Naan flipped in the skillet to show the browned bottom.

Flip the dough over and cook on the second side until golden brown as well. Naan is kind of like pancakes in that the first side is smooth and has relatively even brown marks, while the second side (where the bubbles were), has a different texture or pattern in the browned surface.

naan flipped in the skillet again to show the browned bubbles.

Here’s that second side flipped back up so you can see the characteristic browned bubbles.

A stack of cooked naan on a plate covered with a towel to keep warm.

As the naan come out of the skillet, stack them on a plate and cover them with a clean towel to keep them warm.

Cooked naan in a stack on a black plate.
Stack of naan being brushed with melted butter.

Brush the homemade naan with melted butter, garlic butter, or traditional ghee!

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  1. So excited to try making this! I love Naan and absolutely cannot find any decent premade brands where I live. My only question is whether I can sub out the plain Greek yogurt and use plain “regular” yogurt instead? I bought a giant container of plain yogurt to make the Greek marinated chicken and am hoping I can use the leftovers for Naan!

    1. Yep, you can use regular yogurt :) In fact, I’ve pretty much used regular yogurt every time since writing this post :) You’ll probably end up kneading in a little extra flour to compensate for the moisture, though.

  2. this is one of our family fav’s…..question, have you tried freezing a batch? If so, how did it work out for you?

  3. I have never heard of naan until I found this site. I made it this evening but not having eaten it before I called the expert (my sister). She said it tasted great but it was a bit “heavy”.
    I doubled the recipe so I could freeze some. It seemed very sticky so I kept adding flour until it was not sticky. I am thinking maybe I kneaded it to much??
    The other possibility was that I let it rise near the oven vent on the stove while cooking the chicken. Could that have made it “heavy”?

    1. Hmm, I don’t think the oven vent would have made it heavy. If the dough was stiff at the end of kneading, you may have kneaded in too much flour. A dry dough won’t be as pliable and therefore won’t expand into a light fluffy loaf. It’s hard to say what the problem might have been without being able to feel and see the dough. My suggestion is to go with your intuition and keep trying. Bread is one of those things that you just get a “feel” for after doing it enough :)

  4. This is the first “bread” I have ever made. It is sitting in a bowel resting now. I can’t wait till I have the finished product!!

  5. Love these naan breads- one or two people commented on not using yogurt – it helps the dough to rise don’t know how or why, just like buttermilk does in soda bread or in some biscuit recipes. So if you miss it out the bread won’t be as pillowy ( my son’s description) as they ought to be. Great site I’m always looking for good but economical meals and you’ve nailed it!

  6. This is fantastic! Thank you!!! How long will the naan last after cooking? Should it just be served immediately or does it have a shelf life?

    1. I keep mine in the refrigerator (in a ziplock bag, make sure it’s completely cool first to prevent condensation) and it keeps for about a week. You can also freeze it, though, if you want to keep it longer.

  7. So I found you this morning, and I’m in love! So excited with your info that I made Naan at 9AM! Had to improvise. Olive oil instead of regular. Added instant dry yeast and garlic powder to dry flour cuz I had no active dry yeast. Ran out of flour before I could knead it so had to use some rice flour i had on hand. Little too sticky so I pressed them out by hand and were a little thicker. Also pressed a little kosher salt into the tops and fried them in a touch of garlic olive oil I got from the canned food store (Grocery Outlet lol)… After all this and they’re still amazing! Breakfast was a bowl of vegetarian chili and a nice toasty naan to scoop it with. Doing this again!!

  8. I have made this recipe twice, and I love it! So much fun to make. The second time I put some garlic paste in the dough and rolled the pieces in minced garlic for garlic naan…also delicious. Thanks for the great recipe!

  9. My 12 year old son has just made this naan bread.It was 11 out of 10….great.Thanks for your efforts.

  10. LOVE this. I make it all the time for my family now as it’s so much easier than pita but just as tasty. It makes a great dip for hummus.

  11. I made four, put the other four in the fridge, and made tomato and mozzarella pizzas with them. Delicious! Thank you for such an easy recipe. I have never tried making bread before. :)

  12. This recipe was very easy and good. However, it was nothing like I’ve had at an Indian restaurant. This tasted more like a pita to me. I can’t put my finger on it, but it was not the same taste as I’ve had at several restaurants. I was disappointed that it did not seem authentic.