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!
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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:
- Dip it in homemade hummus
- Use it to soak up curries, like this Creamy Coconut Curried Lentils
- Use it as a base for mini pizzas
- Serve as a side with Curried Ground Beef with Peas and Potatoes
- Or wrap it around meat and vegetables for a wrap sandwich, like these Homemade Chicken Shawarma Wraps
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.
Homemade Naan Recipe
Servings 8Ingredients
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
Nutrition
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There is seriously nothing like a warm piece of naan with melted butter on top… 🤤
How to Make Homemade Naan – Step by Step Photos
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.
Once the yeast mixture is frothy, whisk the yogurt, oil, and egg into the yeast water until smooth.
In a separate bowl, mix only 1 cup of the flour with 1/2 tsp salt until they’re evenly mixed.
Pour the bowl of wet ingredients to the bowl of dry ingredients and stir well.
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.
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.
Shape the dough into a ball, loosely cover, and let rise until it is double in size (the photo is BEFORE it has risen).
After it has risen, flatten it out slightly and cut it into 8 equal-sized pieces.
Shape each piece into a small, smooth ball.
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.
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.
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.
Here’s that second side flipped back up so you can see the characteristic browned bubbles.
As the naan come out of the skillet, stack them on a plate and cover them with a clean towel to keep them warm.
Brush the homemade naan with melted butter, garlic butter, or traditional ghee!
I pinned this about a year ago and make it all the time. Just wanted to return and finally print out the recipe in case somehow it got lost! Thanks for making it available!!
This recipe turned out so well! Thanks for sharing.
I tried this recipe today. It’s extremely yummy and very easy. Thank you so very much for sharing.
I have made two of your bread recipes (this and the foccaccia) and my dough never rises. I have tried warm water, cool water, stirring…I just can’t get the yeast to activate. Tips?
Have you tried stirring a pinch of sugar into the initial water/yeast mixture? That will give it something to feed off of and jump start the activation. If the water doesn’t become foamy on top, the yeast isn’t activated and it probably won’t rise if you continue on with the recipe. Also, make sure the dough is in a warm place when you let it rise. Even a cold kitchen can significantly slow it down. I hope you’re able to make it work!
Just made this tonight and OH MY GOSH so good!! Even someone who’s pretty dough-challenged was able to make it! So light and fluffy and delicious! I made it with a yummy Indian buttered chicken and jasmine rice and honestly the naan was the best part (although it was all good!) Topped with a melted butter and garlic salt mixture and it was perfection!
This was an amazing recipe. It turned out just like yours in the pictures, that rarely happens for me! Thanks for your hard work in sharing this :)
Easy to follow, easy to make. Thank you!
I did have a problem; the Naan didn’t quite bubble up as nicely, just a little bit. I tried different temperatures with similar results.
Any idea what I could be doing wrong? BTW I used regular lowfat yoghurt and squeezed most of the moisture out.
Did the dough rise up nicely before dividing and shaping it and did the yeast and water get nice and frothy? I wonder if the yeast wasn’t quite activated enough. That’s just a guess, though. Unfortunately with bread there are so many little places where things can go a little off, so it’s hard to say without actually watching. :)
Thank you so much for this recipe! I just finished making my naan and I can’t believe it is really homemade! It turned out beautifully! The bread is so soft and delicious! Thank you for teaching me how to make naan so I never have to buy it again!
OMGOMGOMG!!! Indian food is my fav food, but it’s soooo darn expensive! I’m going to try this with the tikka masala sauces they sell at the grocery store. yummmyyy.
I didn’t read through all the comments so maybe it’s there but I was wondering, is there a dairy free alternative for the greek yogurt?
P.S. I absolutely love your website, I don’t know where to start :3
I think someone mentioned that there are actually dairy free yogurts out there on the market, but I’ve never tried any to know how they taste. The yogurt gives a really unique, almost sour dough-like flavor to the naan and I can’t think of anything else that will provide that (except maybe those dairy free yogurts). :P
Recipe looks awesome. Question, have you tried using your dough hook on the kitchen aid mixer instead of hand kneading?
I haven’t tried that, but probably only because I don’t have a Kitchen Aid mixer. I’d definitely try it if I did, though!
I use my KitchenAid to make this all the time and it works well. My only advice is that if you are going to double the recipe either have the heavier larger version or just watch it carefully as you mix. I make a double batch all the time it because of the amount of dough it creates it tries to creep up the hook. Plus it is a very heavy dough and makes my mixer work hard.
I have been wanting to try to make naan bread myself, it always looks easy enough. It totally is! I followed your instructions more or less exactly and it was so easy and is SO good! This is definitely going to become a regular item in my kitchen.
Just finished making this NAAN bread…Oh my goodness its delious…. Recipe was simple as can be
I made this last night and cooked it in my cast iron skillet…my boyfriend ate 2 pieces and I ate 5 and saved one for breakfast. I cannot control myself around this bread! Can’t wait to make it again.
Yay! I made Naan! It’s yummy, too!
Thank you for the recipe and easy instructions! When I was grilling yesterday I grilled a whole eggplant and set it aside. Today I made an eggplant dip with it and ate it with freshly made Naan! :)
My 8-year-old daughter and I made this today, and she LOVES it. I think I’m going to have to make it for school lunches, because she won’t eat sandwiches.
I had to turn the heat up to a little above medium to get it to bubble…turned out GREAT! Thanks!