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!
My boyfriend and I made this last night. It’s our second attempt at making naan – the first recipe we used (NOT one of yours!) had absolutely no flavor at all, and was just terrible! This one turned out GREAT – I totally could have forgotten the rest of the food and pigged out on this alone!
I made it in my cast iron skillet, and it turned out quite well. The heat got a bit too high at one point, but even the darker pieces tasted great. I will DEFINITELY be making this again (and again…and again…)
And by “you’re recipes” I of course mean “your recipes”. That naan was so good it shut off all cognitive function.
You’re a GENIUS. I’m absolutely awful at making anything that calls for yeast, but whipped up a batch of delicious homemade naan with no problem. Every single recipe I’ve made from your site has been PERFECT. I just want to throw away the rest of my cookbooks, ’cause you’re recipes are the ones I trust most in the world. (Well, aside from the sainted Alton Brown’s, of course.)
Alton Brown is amazing.
This naan recipe is excellent. I cooked mine on a griddle rather than in a skillet and it still turned out wonderfully! Thanks for sharing. :)
Next time I might try adding some wheat flour… Any recommendations?
I tried this and it was AWESOME!! I made it with the Dal Nirvana- everything turned out beautifully- thank you!
I am so excited to try this recipe! I am eating store-bought frozen naan from trader joe’s as I read your recipe, and at 2.99 for 4 pieces, your recipe is surely more economical and much fresher. I love cooking and have recently branched out to making my own pizza dough from a recipe I found on a different blog – so this naan recipe is going to be my next kitchen experiment! Your blog is great, I’ve bookmarked it and will definitely be branching out to trying more of your recipes in the future.
Awww, Melanie! That is the sweetest thing ever :) I’m so glad that the recipes have worked out so well for you (aside from the traditional yeast… wish I could have seen that)! Thanks for the kind words and glad you’re no longer anonymous!!
:D
Beth
(no longer anonymous lol)
Fantastic recipe Beth!
Made once for friends, to wonderful accolades. Next time halved and made with a gluten free flour blend so I could enjoy it. It was a bit less awesome, but just to get to have a familiar curry side made my dinner!
Oh and I messed up and used traditional rising yeast (we wont talk about that…) the dry active one rise yeast is the only one to use as far as my results lol.
Side-note: the English muffins, Dal nirvana, creamy tomato soup, raspberry oat bars and szechuan pork have all been hits with the hubby and I.
So much so, that we went through your site and are trying to cook/shop using ONLY recipes from your site. Today is day 3!!!
Ty again dear, keep up the great work.
Did your water/yeast mixture ever get frothy? If it didn’t either your yeast is old or your water was too hot and killed it. If it did get frothy and you still didn’t get any bubbles that is more perplexing. Was your skillet fully preheated before you put it in the pan? If the pan is too cold you won’t really get any bubbles. Did your dough ever double in size after kneading? If it never rose then there must be a problem with the yeast. It’s hard to say without watching you make it :P Hopefully that helped!
I can’t get the dough to bubble!! What did I do wrong?
I’m shocked to have never stumbled upon your site before. Love it! My naan dough is rising as I type…
As always, Budget Bytes comes through with another winner. This was awesome! My only suggestion, after some trial and error, is to “hand stretch” the dough instead of rolling it out. I found that hand stretching it gives it a lighter, airier texture with more bubbles than rolling. And it’s easier! Just gently stretch out the dough as if you were making a pizza. Follow the rest of the directions as written. It will be odd-shaped, but that’s okay, and actually much more authentic.
I found this recipe about three weeks ago — and have made it three times since! Once question though. Mine, while they taste perfect, don’t have “bubbles” that are as large as yours. (And I really want the big bubbles as it looks more authentic!) Any tips?
Thank you for a lovely recipe!
Make you naan thinner and roll evenly all over. I had the same problem with the first 3 i made, then i rolled it out a little thinner and bam! got the same bubbles as her :). Love Love Love your blog Beth…
Try hand stretching the dough instead of rolling it. Worked wonders for me.
try to cook it using clarified butter instead of spray, it makes a HUGE difference!!
This recipe looks amazing! My husband and I recently discovered the wonders of naan and I use it to make just about anything! I am definitely going to have to try making it for myself.
My cousin just forwarded this blog to me, and I’m so glad she did. Now I CAN make naan! Hip hip hooray!!! Thanks for the step by step photos.