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!
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!
Jummie. I made these several times and they are delicious. I got feedback that they would taste better with spices, so I now blend in lots of Indian spices. The rest of the recipe stays the same.
I forgot to tell that I made it with both sourdough starter, as well as with dry yeast. So both of these work, although the sourdough varient takes at least 24 hours.
I tried it yesterday and it came out perfect the first time!! I love this recipe because it is so simple and I feel that this recipe is a healthy clean version!!! I am going to make it again today.
Great recipe did a few minor changes, I added 50% AP and 50% bread flour and removed the egg and increased the water too 3/4 cup. Used my KA Pasta roller on setting 2 to roll the 8 pieces of dough and cooked on a pizza stone on the bbq grill. they turned our awesome. I brushed one side with water and put on the stone till the bubbles appeared then flipped on the actual grill to get the burned effect on the bubble side. The only problem is they are all gone and have to make another batch, thanks Yum.
Thank you for this delicious recipe. I made the naan today and they turned out beautifully. Here, in Malaysia, naan is usually cooked in a tandoor. Now, with your recipe I can just use a skillet on a stove. Perfect!
I have not cooked this exact recipe, because I have cooked slight variations thousands of times with unwavering success, but each with interestingly different results. I love the non-traditional use of olive oil. but adding some proportion of butter / gee is worth a try. Some nut oils in moderation, and occasionally, will give rewards when your wallet can afford this. I generally add a little flax-seed oil, but I recognize that heating this oil will cause some degree of molecular degradation.
I sometimes add small amounts of pre-soaked ground-up dhal, to add flavor and nutrient. I vary the wheat flour anywhere from unbleached to whole grain. Please experiment, but (initially) keep your variations close to the publish recipe!
This bread is so delicious when eaten immediately, and it takes so very little time to prepare, so I don’t storage it. This is my personal trade-off.
There is nothing controversial about this recipe’s variation from traditional recipes based on thousands of years of experience by millions of families with varying tastes and economic situations, so experiment, enjoy, and it will keep you healthy and maintain your zest for life!
Nick
I made this Naan bread 10 times. I used sour cream a bit less and added 2 tablespoons water to thin it out. I used a total of 2 + 1/2 cups flour. Also added 1 + 1/2 teaspoons Italian seasoning, 1/2 teaspoon.onion powder, 1/2 teaspoon onion powder, 2 + 1/4 teaspoons yeast, 1 teaspoon parsley flakes, and after the dough rose, I flattened it out cut into 8 pieces and let the dough rest for 15 minutes covered to let the gluten relax and they were so easy to roll out did not shrink. When I proof my yeast I put my arm under water to test the temperature of the water, if it does not burn it is the right temperature. I also cover my container with the yeast water sugar to keep the heat in. My Naan breads came out beautifully and bubbly.
I made this naan bread and used sour cream but used a bit less and added 2 tablespoons water to thin it out. Also only used 2 + 1/2 cups flour total. I also added a 1 + 1/2 Italian seasoning, 1/2 teaspoon onion and garlic powder. I also let my dough rest for 15 minutes covered after I cut it into 8 pieces amd when I fried them I got lots of bubbles. Very good recipe.
Great, easy recipe!
I made this vegan using natural coconut yoghurt and a flax egg and it turned out perfect!
This is a very good recipe. I’ve always made a different recipe of naan but decided to switch it up this time and make this one. It was a good choice! The naan itself is very smooth in texture and tastes even better with some melted butter. I froze what I didn’t eat and plan to reheat on a skillet. Also, I used about 2.5 cups flour total.
I love this recipe. Sour cream works if you are out of plain yogurt. I also brush with melted butter/ minced garlic. Love!!
I used sour cream but used less than 1/3 cup and added about 2 tablespoons of water to thin it out
I’ve made this naan twice now and absolutely loooove it. Easy recipe and amazing results!
Amazing!!!! Just made these and they are fantastic, my kiddos also gave them the thumbs up!
Have you ever tried incorporating wheat flour? I want to try it, but thought I’d ask about any success/fails first. Thanks!
I haven’t tried that with this recipe, but in general I find that bread recipes work well with up to 50% of the flour substituted with whole wheat. Any more than that and they can get quite dense and heavy.
I went over everything a few times to see if I did something wrong, and even checked the date on my yeast, but this recipe did not come out correctly for me. The dough was super wet even adding more flour to try and thicken it but it still didn’t help.
I made these recipe 4 times already it is sticky but I still only used 2 + 1/2 cups flour total.
Y
Out of curiosity, did you use low fat yogurt? I ask, because it may have more water than regular plain yogurt.
https://www.health.harvard.edu/staying-healthy/how-to-choose-a-healthy-yogurt#:~:text=Plain%20Greek%2Dstyle%20yogurt%20is,higher%20water%20content%20by%20volume.
Sorry, I didn’t realize the link would require a subscription.
The part that I was referring to was:
“Plain Greek-style yogurt is relatively high in protein because much of its excess water has been removed. This concentrates the yogurt. On the other extreme, nonfat or “light” yogurts have as little as 4 grams of protein per serving because they have higher water content by volume.”
I found this recipe and have made it 4 times now. The last time I used them to make homemade personal pizzas. Once I cooked the Naan I put on my toppings and baked in the oven at 425° for 10 minutes. Naan held up great and was not floppy because oven heat will crisp the bottom and edges just enough to make the perfect pizza.