Naan Bread Easy Recipe

There's something magical about warm, pillowy naan fresh from the pan. Soft and slightly chewy with a hint of charred crispness, it's the perfect companion to curries, stews, or even as a snack with butter and garlic.

this Recipe

I first learned to make naan during a lazy weekend when I was craving restaurant-style Indian food but didn’t want to leave the house. After a few trials, I landed on this easy method that requires no tandoor or special equipment—just a hot skillet and a few pantry staples.

Why You'll Love This Naan Bread

Get ready to make the best homemade naan with minimal effort!

This recipe is unbelievably simple and quick. Unlike traditional bread recipes that require hours of rising, this naan dough is ready to cook in under an hour.

It's made with common ingredients you probably already have—flour, yogurt, yeast, and a bit of oil. No fancy flours or hard-to-find ingredients needed!

The texture is light, fluffy, and slightly chewy, just like authentic naan. A hot skillet gives it those signature bubbles and golden brown spots without needing a tandoor.

You can customize it easily. Whether you love garlic butter, fresh herbs, or even a cheesy twist, this naan adapts to whatever flavors you crave.

Ingredients Notes

The beauty of naan lies in its simple yet essential ingredients, each playing a key role in achieving that perfect texture and flavor.

Flour is the foundation of this bread. All-purpose flour works best, giving naan a soft but sturdy texture. You can use bread flour for a chewier bite, but avoid whole wheat flour unless you mix it with white flour to maintain softness.

Yeast helps create the light, airy texture. I recommend using instant yeast for faster rising, but active dry yeast works too—just dissolve it in warm water with a pinch of sugar first.

Greek yogurt gives naan its signature tenderness and slight tang. If you don’t have Greek yogurt, regular plain yogurt works just as well. For a dairy-free option, coconut yogurt is a great alternative.

Olive oil or melted butter adds richness and keeps the dough from drying out. If you prefer a more traditional taste, ghee is a fantastic substitute, bringing an extra depth of flavor.

Warm water and sugar help activate the yeast, ensuring the dough rises properly. The sugar feeds the yeast and gives the naan a subtle hint of sweetness that enhances its flavor.

How To Make This Naan Bread

Making naan from scratch is easier than you think! Here’s how to do it step by step.

Start by combining warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until it turns frothy—this means the yeast is active and ready to work its magic.

In a larger bowl, mix flour, salt, yogurt, and olive oil, then pour in the activated yeast mixture. Stir everything together until a sticky dough forms. Knead it on a floured surface for about 5-7 minutes until smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time. If it's too sticky, sprinkle in a little extra flour.

Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 45 minutes. It should puff up and nearly double in size.

Once risen, divide the dough into equal-sized balls—around 6-8 pieces. Roll each one out into an oval or circle, about ¼ inch thick. Don’t worry about making them perfectly round; the rustic shapes add character!

Heat a dry skillet or cast-iron pan over medium-high heat. When hot, cook each piece of naan for about 1-2 minutes per side, until you see bubbles form and golden-brown spots appear. Flip it with tongs and press down lightly for an even char. If desired, brush with melted butter or garlic butter as soon as they come off the pan.

Storage Options

Homemade naan is best enjoyed fresh, but it can be stored for later!

To keep it soft, wrap naan in a clean kitchen towel once cooled and store it in an airtight container at room temperature for up to 2 days.

For longer storage, place naan in a zip-top bag and freeze for up to 3 months. When ready to eat, reheat directly on a skillet or in the oven at 300°F for a few minutes.

If naan starts to dry out, a quick steam reheat works wonders. Simply place it in a damp paper towel and microwave for 15-20 seconds to restore softness.

Variations and Substitutions

This naan recipe is super adaptable, so don’t be afraid to experiment!

For garlic naan, mix minced garlic into melted butter and brush it over the cooked naan while it’s still warm. Add chopped cilantro for extra flavor.

If you're a fan of cheesy naan, sprinkle shredded mozzarella or cheddar onto one side before cooking. Fold the dough over like a pocket, seal the edges, and cook as usual.

For a gluten-free version, use a gluten-free all-purpose flour blend with xanthan gum. The texture will be slightly different, but still delicious!

Want a vegan naan? Swap the yogurt for coconut yogurt and use olive oil instead of butter. The results are just as soft and fluffy.

If you're feeling adventurous, try spiced naan by adding ground cumin, coriander, or nigella seeds to the dough for extra depth of flavor.

Making naan at home is not only easy but incredibly rewarding. Once you taste the warm, fresh bread straight from your skillet, you’ll never want store-bought naan again! Enjoy it with your favorite dips, curries, or even as a sandwich wrap.

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