If you’ve ever found yourself craving pillowy, golden flatbreads that are just as good for scooping up curry as they are for snacking straight from the pan, then you’re in for a treat. Homemade Naan Bread is my secret weapon for transforming any meal into a special occasion. This recipe gives you all the classic flavors—soft, chewy dough with buttery, charred spots—and it’s surprisingly simple to make in your own kitchen. Once you try it, you’ll wonder why you ever settled for store-bought!
Ingredients You’ll Need
There’s real magic in how a few everyday pantry staples come together to create such irresistibly soft and flavorful Homemade Naan Bread. Each ingredient serves a purpose, from the yeast that gives the bread its airy lift to the yogurt and olive oil that create delectable tenderness and flavor.
- Active dry yeast (2 1/4 teaspoons): This is the star that helps the dough rise and gives naan its signature fluffy texture.
- Sugar (1 teaspoon): A little sweetness wakes up the yeast and helps it activate.
- Warm water (1/2 cup, about 110°F): Essential for dissolving the yeast and starting the rising process—make sure it’s not too hot or it can kill the yeast.
- All-purpose flour (2 1/2 cups): The foundation of the naan, giving structure and that perfect chew.
- Salt (1/2 teaspoon): Just enough to enhance the flavors without overpowering them.
- Plain yogurt (1/4 cup): Adds moisture and a lovely tang, making the bread tender.
- Olive oil (2 tablespoons, plus more for cooking): Infuses richness and keeps the dough supple.
- Warm milk (1/4 cup): For extra softness and a hint of sweetness in the dough.
- Melted butter (2 tablespoons, for brushing): Brings a glossy finish and deep, buttery flavor to the finished naan.
- Chopped fresh cilantro or minced garlic (optional): Sprinkle on top for a burst of freshness or a punch of garlicky flavor—totally up to you!
How to Make Homemade Naan Bread
Step 1: Activate the Yeast
Start by combining the active dry yeast, sugar, and warm water in a small bowl. Give it a gentle stir and let it sit for about 5 to 10 minutes until it becomes foamy. This step ensures your yeast is alive and ready to work its magic, so if you don’t see bubbles or foam, it’s best to start again with fresh yeast and water.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt. This makes sure the salt is evenly distributed throughout the dough and gives your Homemade Naan Bread a uniform flavor in every bite.
Step 3: Combine Wet Ingredients
Pour the foamy yeast mixture into the bowl with the flour and salt. Add the plain yogurt, olive oil, and warm milk. Stir everything together with a wooden spoon or spatula until a shaggy dough forms—don’t worry if it looks a little messy at this stage!
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead by hand for about 5 to 7 minutes, adding a sprinkle of flour if it’s too sticky. You’re aiming for a smooth, elastic dough that feels soft and slightly tacky but not wet. This kneading develops the gluten, which gives your naan that wonderful chew.
Step 5: Let the Dough Rise
Place your kneaded dough in a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth and set it in a warm, draft-free spot. Let it rise for about 1 hour, or until it has doubled in size. This is when all that pillowy magic happens!
Step 6: Shape the Naan
Once the dough has risen, punch it down gently to release excess air. Divide into 6 equal pieces. Roll each piece into a ball, then flatten and use a rolling pin to shape into oval or tear-shaped rounds, about 1/4-inch thick. Don’t stress about perfection—those rustic edges are part of Homemade Naan Bread’s charm.
Step 7: Cook the Naan
Heat a lightly oiled skillet over medium-high heat. Place one piece of dough in the skillet and cook for 1 to 2 minutes, until bubbles form and the bottom is golden. Flip and cook the other side for another minute or two. Adjust the heat as needed to prevent burning. Working in batches, repeat with the remaining dough.
Step 8: Brush and Garnish
While each naan is still hot, brush generously with melted butter. For extra flavor, sprinkle with chopped cilantro or minced garlic if you like. Serve the Homemade Naan Bread warm and watch it disappear!
How to Serve Homemade Naan Bread
Garnishes
A simple brush of melted butter is classic, but don’t hesitate to go bold. Try scattering fresh cilantro for a pop of color and herbal freshness, or sprinkle minced garlic over the warm bread for an aromatic kick. Homemade Naan Bread is endlessly adaptable, so make each batch your own with your favorite finishing touches.
Side Dishes
Homemade Naan Bread is a natural companion for saucy curries, lentil stews, and grilled meats. It also pairs beautifully with hummus, raita, or a crisp salad. The soft, chewy texture is perfect for mopping up every last bit of sauce, making it an essential side for any Indian-inspired feast.
Creative Ways to Present
Think beyond the usual! Use naan as a base for flatbread pizzas, fold around grilled veggies for a quick wrap, or cut into triangles and toast as dippers for your favorite dips. Homemade Naan Bread can be the highlight of a simple lunch or the star of your next dinner party spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover naan in an airtight container at room temperature for up to 2 days. To keep them soft, you can wrap them in a clean kitchen towel before sealing in a container or zip-top bag.
Freezing
Homemade Naan Bread freezes like a dream! Stack the cooled naans with a piece of parchment paper between each one, then seal in a freezer bag. They’ll keep well for up to 2 months, ready to refresh at a moment’s notice.
Reheating
To revive your naan, simply warm it in a dry skillet over medium heat for a minute or two on each side. Alternatively, you can wrap it in foil and pop it in a 350°F oven until heated through. A quick brush of butter after reheating brings it right back to life.
FAQs
Can I make Homemade Naan Bread without yogurt?
Yes! If you don’t have yogurt on hand, you can substitute with sour cream or even a bit of buttermilk. The goal is to add a little tang and moisture for that soft, tender crumb.
What if I don’t have a cast iron skillet?
No worries—a nonstick skillet or even a griddle works well. Just make sure it’s preheated and lightly oiled to achieve those beautiful bubbles and golden spots.
Can I add herbs or spices to the dough?
Absolutely! Feel free to knead in chopped herbs like cilantro or parsley, or sprinkle in cumin seeds, nigella seeds, or chili flakes to infuse your Homemade Naan Bread with extra flavor.
How do I know if my dough has risen enough?
The dough should double in size and feel airy when pressed with a finger. If your kitchen is cold, consider placing the bowl in a turned-off oven with the light on to help it rise more quickly.
Is Homemade Naan Bread vegan?
This recipe contains dairy (yogurt, milk, and butter), but you can make it vegan by using plant-based yogurt, non-dairy milk, and vegan butter. The results are still wonderfully soft and tasty.
Final Thoughts
Once you experience the aroma and warmth of freshly made Homemade Naan Bread, there’s no turning back. It’s a recipe worth making again and again, whether you’re serving a crowd or just treating yourself. Give it a try—your kitchen will smell incredible, and your taste buds will thank you!
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Homemade Naan Bread Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 naan breads 1x
- Diet: Vegetarian
Description
This Homemade Naan Bread recipe offers an easy way to make soft, fluffy Indian flatbreads right on your stovetop. With simple ingredients like yogurt, flour, and olive oil, this naan is perfect as a side dish for curries, stews, or enjoyed on its own. The dough requires a brief rising time to develop perfect texture, and optional garnishes like garlic or cilantro add extra flavor.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1/2 cup warm water (about 110°F)
Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons olive oil (plus more for cooking)
- 1/4 cup warm milk
Finishing
- 2 tablespoons melted butter (for brushing)
- Chopped fresh cilantro or minced garlic (optional for garnish)
Instructions
- Activate Yeast: In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Wet and Dry Ingredients: Add the yeast mixture, plain yogurt, olive oil, and warm milk to the flour mixture. Stir with a spoon or spatula until a rough dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5–7 minutes until the dough is smooth and elastic, which develops gluten for the best texture.
- First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size, to allow the dough to ferment and expand.
- Divide and Shape: Once risen, punch down the dough to release air bubbles. Divide it into 6 equal pieces, roll each into a ball, then flatten and roll out each piece into oval or tear-shaped rounds about 1/4-inch thick.
- Cook Naan: Heat a lightly oiled skillet over medium-high heat. Place one rolled-out dough round onto the skillet and cook for 1–2 minutes per side. Flip when bubbles start to form, cooking until puffed and golden brown spots appear.
- Finish and Garnish: Remove the cooked naan from the pan and brush immediately with melted butter. Optionally, garnish with chopped fresh cilantro or minced garlic. Serve the naan warm.
Notes
- For garlic naan, add minced garlic directly to the dough or sprinkle on top of the naan before cooking for extra flavor.
- Cooked naan can be stored in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze naan bread in a sealed bag and thaw before reheating.
- Use a cast iron skillet or heavy-bottomed pan for best heat retention and even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
