If you’ve never made naan bread at home, you’re in for a treat! This soft, fluffy, and slightly chewy flatbread is perfect for scooping up curries, dipping into hummus, or even using as a base for a quick flatbread pizza. Making it from scratch is easier than you think, and the results are far better than store-bought versions.
Why You’ll Love This Recipe
- Soft, fluffy, and full of flavor
- No special equipment required
- Versatile – pairs well with so many dishes
- Simple ingredients you likely already have
Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s what you’ll need to get started:
- All-purpose flour
- Yogurt
- Warm water
- Yeast
- Sugar
- Salt
- Baking powder
- Olive oil or melted butter
- Garlic (optional, for garlic naan)
Directions
Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
Mix the Dough
In a large bowl, combine flour, salt, and baking powder. Add in the yogurt and activated yeast mixture. Stir until a dough forms.
Knead and Rest
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and let it rise for about an hour until doubled in size.
Divide and Roll
Once the dough has risen, divide it into equal portions and roll each piece into an oval or round shape, about 1/4 inch thick.
Cook on a Hot Pan
Heat a cast-iron skillet or nonstick pan over medium-high heat. Cook each piece for about 1-2 minutes per side until puffy and golden brown, with some charred spots.
Brush with Butter
For extra flavor, brush warm naan with melted butter or garlic butter before serving.
Expert Tips and Tricks
- Use warm water to activate the yeast properly
- Let the dough rise fully for the best texture
- Cook on high heat to get those beautiful charred spots
- Brush with garlic butter for an extra flavor boost
Recipe Variations and Possible Substitutions
- Swap yogurt for buttermilk or milk if needed
- Add chopped cilantro or herbs for a fresh twist
- Use whole wheat flour for a healthier version
- Stuff with cheese for a delicious cheese naan
Serving and Pairing Suggestions
Naan bread pairs beautifully with:
- Indian curries like butter chicken or tikka masala
- Dips like hummus, tzatziki, or baba ganoush
- Grilled meats and vegetables
- A simple spread of butter or cream cheese
Storage and Reheating Tips
Store naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Reheat in a skillet or microwave for a few seconds before serving.
Frequently Asked Questions
Can I make naan without yeast?
Yes! You can use baking powder and yogurt as a substitute for a quicker version.
Why is my naan not fluffy?
Make sure your yeast is active and allow the dough to rise properly.
Can I cook naan in the oven?
Yes, bake at 500°F (260°C) for a few minutes until puffed and golden brown.
How do I make garlic naan?
Simply brush the cooked naan with melted butter mixed with minced garlic and chopped parsley.
Conclusion
Homemade naan bread is incredibly soft, fluffy, and versatile. Whether you’re serving it alongside a curry or using it for a wrap, this easy recipe will quickly become a favorite in your kitchen. Give it a try and enjoy every warm, pillowy bite!
Print
Soft and Fluffy Homemade Naan Bread Recipe
- Prep Time: 15 minutes (active), plus 1-1.5 hours rising time
- Cook Time: 20 minutes
- Total Time: Approximately 1 hour 45 minutes
- Yield: 8 naan breads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This homemade naan bread is soft, pillowy, and perfect for accompanying your favorite curries or enjoying on its own. With a slight chew and characteristic bubbles, it’s a delightful addition to any meal.
Ingredients
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (110°F or 45°C)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 2 tablespoons melted butter or ghee (for brushing)
- Optional: minced garlic, chopped cilantro, or nigella seeds for topping
Instructions
- Activate the Yeast:
- In a small bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the water and let it sit for about 10 minutes until it becomes frothy.
- Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the yogurt and vegetable oil to the yeast mixture, stirring to combine.
- Pour the wet ingredients into the flour mixture. Stir until a soft dough forms.
- Knead the Dough:
- Transfer the dough to a lightly floured surface. Knead for about 6-8 minutes until the dough is smooth and elastic.
- First Rise:
- Place the dough in a lightly oiled bowl, turning it to coat all sides.
- Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape the Naan:
- Punch down the risen dough to release air.
- Divide the dough into 8 equal portions.
- Roll each portion into a ball.
- On a lightly floured surface, roll out each ball into an oval or teardrop shape, approximately ¼-inch thick.
- Cook the Naan:
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot.
- Place one rolled-out dough piece onto the hot skillet.
- Cook for 1-2 minutes until bubbles form on the surface and the bottom has golden brown spots.
- Flip and cook the other side for another 1-2 minutes.
- Remove from the skillet and brush with melted butter or ghee.
- If desired, sprinkle with minced garlic, chopped cilantro, or nigella seeds while the naan is still warm.
- Repeat with the remaining dough pieces.
Notes
- For a garlic naan variation, mix minced garlic into the melted butter or ghee before brushing.
- Naan is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a skillet or oven before serving.
Nutrition
- Serving Size: 1 naan
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg