I’m so excited to share my homemade naan bread recipe with you.
If you love that warm, fluffy naan you get at Indian restaurants, you’re in the right place.
And guess what? It’s surprisingly easy to make right in your own kitchen, no special tandoor needed!
I’ve made this countless times, and it’s always a hit.
Let’s make one tegother!
Why This Naan Recipe Works So Well
This isn’t just another basic flatbread. This recipe gives you that real Indian restaurant naan texture.
- It’s Easy: Even if you’re new to yeast, you can nail this. I’ve made sure the steps are super clear.
- Amazing Texture: You’ll get that perfect combination of soft, chewy, and bubbly.
- Great Flavor: It’s delicious on its own or with your favorite Indian food.
What You’ll Need: Simple Naan Ingredients
Good naan starts with good ingredients. Here’s a quick rundown of what goes into our naan dough:
- Flour: I prefer bread flour because it makes the naan extra soft and fluffy naan. But all-purpose flour (or plain flour) works great too, so use what you have.
- Yeast: You’ll need instant yeast (or rapid-rise). We’ll activate it first, which I’ve found gives the best texture. Dry active yeast can also be used.
- Fat: Ghee (clarified butter) is traditional and adds wonderful flavor. Melted unsalted butter is a fine substitute. Some folks use olive oil, which is okay, but ghee or butter is my top pick for that authentic taste.
- Dairy & Egg: A little milk (full-fat is good) and a small amount of egg make the naan tender. Now, about yogurt: many recipes use plain yogurt. In my experience, for home kitchens without a super-hot tandoor, skipping the yogurt actually helps make the naan fluffier and less gummy. But if you like that tang, you can try adding a tablespoon or two.
- Sugar & Salt: A bit of white sugar helps the yeast, and salt is key for flavor.
How to Make Naan Bread Dough
Making the naan dough recipe is simpler than you think. You don’t even need to knead it much!
- Activate Yeast: First, mix your instant yeast with warm water and a pinch of sugar. Let it sit for about 5-10 minutes until it’s foamy. This shows your yeast is alive and kicking.
- Mix Ingredients: Next, in a big bowl, combine your flour and salt. Then, add the foamy yeast mixture, melted ghee (or butter), milk, and the egg. Mix it all together until a soft dough forms. If it’s too sticky, add just a tiny bit more flour.
- First Rise: Cover the bowl and let the naan dough rise in a warm spot for about 1 to 1.5 hours. It should double in size. This is called proofing.
- Divide & Rest: After it rises, gently punch the dough down. Then, divide it into 6 or 8 equal pieces. Shape each piece into a ball. Let these balls rest, covered, for another 15 minutes.
- Roll Out: Finally, take one ball at a time and roll it out on a lightly floured surface. You can make it an oval shape or a circle, about 1/8 inch thick. (The thickness affects the bubbles, so aim for this).
Cooking Your Homemade Naan
This is the fun part! You’ll use a skillet to cook your naan.
- Pan Choice: A cast iron skillet is best because it gets really hot and holds heat well. This helps create those nice bubbles and a bit of charring. If you don’t have one, a heavy-bottomed frying pan will also work. Just try to avoid non-stick pans for this, as the high heat isn’t good for them.
- Heat it Up: Get your skillet very hot over medium-high heat. You want it hot enough so the naan cooks quickly.
- Cook the Naan: Place one rolled-out naan in the hot skillet. It will start to bubble up! Cook for about 60-90 seconds on the first side until it’s golden and bubbly. Then, flip it and cook the other side for about 45-60 seconds.
- Brush with Butter: As soon as it’s done, take the naan out and brush it with more melted ghee or butter. This makes it extra delicious.
Easy Naan Variations
Want to try something different? These are easy and tasty:
- Garlic Naan: This is a favorite! Just mix some minced fresh garlic into melted butter or ghee. Then, brush this garlic butter on the hot naan. So good! You can also make garlic butter naan this way.
- Cheese Naan: For a cheesy treat, make homemade cheese naan. Place some shredded melting cheese (like Monterey Jack or cheddar) in the middle of a rolled-out dough piece. Fold the dough over to seal the cheese inside. Then, gently roll it out again and cook it like plain naan. This is a really popular cheese naan recipe.
Quick Tips for the Best Naan
- Hot Pan: A very hot skillet is key for those signature bubbles.
- Don’t Overcrowd: Cook one naan at a time so the pan stays hot.
- Keep Warm: Stack cooked naan on a plate and cover with a towel to keep them soft.
- Make Ahead: You can make the naan dough a day ahead and keep it in the fridge after the first rise. Or, freeze cooked naan. It’s a great freezer-friendly naan option!
What to Serve with Naan Bread
Naan is so versatile naan!
- It’s perfect with Indian curries like Butter Chicken, Palak Paneer, or Tikka Masala.
- Use it for homemade naan for wrap sandwiches.
- It’s great for dipping in hummus or other sauces.
- You can even use it to make homemade naan for mini pizzas.
Storing and Reheating Naan
If you have leftovers:
- Store: Let the naan cool completely. Then, keep it in an airtight bag at room temperature for 1-2 days, or in the fridge for 4-5 days. You can also freeze it.
- Reheat: Warm it in a dry skillet, in the oven, or even in a toaster.
Naan vs. Pita Bread: What’s the Difference?
People often ask about naan vs. pita bread.
- Naan is usually softer and chewier, often made with dairy or egg. It comes from South and Central Asia.
- Pita bread is simpler, often has a pocket, and is common in Mediterranean and Middle Eastern cooking.
FAQs
Can I make naan without yeast?
For that classic fluffy, bubbly texture, yeast is really important.
Why isn’t my naan bubbling?
Your skillet might not be hot enough, or the dough could be too thick.
Can I use whole wheat flour?
You can try using some, but 100% whole wheat will make it denser.
Conclusion
Making homemade naan is a really satisfying and fun thing to do in your kitchen. The smell alone is amazing! I hope you feel ready to try this naan bread recipe.
So, what do you think? Are you excited to bake some fresh naan? And what’s the first curry or dish you’ll serve it with? I’d love to hear about it in the comments below!
More Ideas You May Like:
Homemade Naan Bread
Make delicious, fluffy, and bubbly naan bread at home with this simple recipe! It’s perfect for dipping into curries or enjoying on its own. You'll love these restaurant-style results.
Equipment
- Large mixing bowl
- Small bowl
- Rolling Pin
- Measuring cups and spoons
- Cast iron skillet (or heavy-bottomed skillet)
- Tongs
- Pastry brush
Ingredients
- 1 tsp instant / rapid-rise yeast
- 1 cup warm water (about 105°F / 40°C)
- 1 tbsp white sugar
- 1 3/4 cups bread flour (or all-purpose/plain flour)
- 1/2 tsp salt
- 2 tbsp milk (full-fat preferred)
- 1 1/2 tbsp whisked egg (about 1/2 of a large egg)
- 2 tbsp ghee or unsalted butter, melted (plus more for brushing)
- 1-2 cloves fresh garlic, minced (mixed with 2 tbsp melted butter/ghee for brushing) Optional for Garlic Naan
- 1/2 – 3/4 cup shredded melting cheese (like cheddar or Monterey Jack) Optional for Cheese Naan
Instructions
- Activate Yeast: In the small bowl, mix the yeast, warm water, and sugar. Let it sit for 5-10 minutes until foamy.
- Mix Dough: In the large bowl, mix the flour and salt. Add the yeast mixture, milk, egg, and 2 tbsp melted ghee/butter. Stir until a soft dough forms. Add a tiny bit more flour if it's too sticky.
- First Rise: Cover the bowl. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.
- Divide & Rest: Gently press the air out of the dough. Divide it into 6 or 8 pieces. Shape into balls. Cover and let them rest for 15 minutes.
- Roll Out: On a lightly floured surface, roll each ball into an oval or circle, about 1/8 inch thick.
- Heat Skillet: Heat your cast iron skillet (or other heavy skillet) over medium-high heat until it's very hot.
- Cook Naan: Place one naan in the hot skillet. Cook for 60-90 seconds, until bubbles form and the bottom is golden.
- Flip: Flip the naan and cook the other side for 45-60 seconds until golden.
- Brush & Serve: Remove from the skillet. Immediately brush with more melted ghee or butter (or garlic butter if making). Keep warm under a towel while you cook the rest.
- For Cheese Naan: Before cooking, place cheese in the center of a rolled-out dough piece. Fold dough over, seal, and gently roll out again. Cook as above.
Notes
- Flour Choice: Bread flour gives the best fluffiness, but all-purpose is also great.
- Hot Pan: Make sure your skillet is properly hot before adding the naan. This helps create the bubbles.
- Storage: Store cooled naan in an airtight bag for 1-2 days, or freeze for longer.