Naan Bread Easy Recipe

Here's a simple and delicious naan bread recipe you can make at home with minimal effort. This soft, pillowy flatbread is perfect for scooping up curries, dipping into hummus, or even using as a base for personal pizzas.

this Recipe

I remember the first time I made naan from scratch—I was convinced it would be complicated. But after one try, I was hooked. The dough comes together quickly, and the result is warm, buttery naan that tastes better than anything store-bought.

Why You'll Love This Naan Bread

Get ready to fall in love with the easiest homemade naan recipe. This one delivers soft, fluffy bread with a hint of chew, just like your favorite restaurant-style version.

First, this recipe is truly beginner-friendly. If you've never worked with yeast before, don’t worry—this dough is very forgiving.

You don’t need a tandoor oven to get that perfect charred exterior. A simple hot skillet does the job beautifully, giving each piece that signature blistered look.

Plus, the ingredients are pantry staples. You probably already have everything you need: flour, yogurt, milk, and a touch of butter for brushing.

And best of all? You can customize it! Add garlic, herbs, or even a sprinkle of cheese to make it your own.

Ingredients Notes

Making great naan starts with the right ingredients, each playing a key role in achieving that soft, airy texture.

All-purpose flour is the base of this dough, providing structure while keeping it soft and tender. You can also use bread flour for a slightly chewier texture.

Yeast is what gives naan its light and fluffy rise. I recommend using instant yeast, which doesn’t require proofing, but active dry yeast works too—just dissolve it in warm water first.

Yogurt adds a subtle tang and helps keep the naan extra soft. Greek yogurt works well, but regular plain yogurt is just as good. If you don’t have yogurt, sour cream can be a great substitute.

Milk enriches the dough, giving it a soft, pliable texture. Whole milk is ideal, but you can use 2% or even a dairy-free alternative like almond or oat milk.

Butter or ghee is brushed over the warm naan after cooking, adding flavor and a slight sheen. For an extra burst of taste, try mixing in minced garlic or chopped cilantro.

If you have a rolling pin and a cast-iron skillet, you’re all set for making perfect naan right in your kitchen.

How To Make This Naan Bread

Making naan at home is much easier than you might think. Let’s break it down step by step.

Start by activating the yeast. If using active dry yeast, dissolve it in warm water with a pinch of sugar and let it sit for 5–10 minutes until frothy. If using instant yeast, you can mix it directly with the dry ingredients.

In a large mixing bowl, combine the flour, salt, and yeast. Stir in the yogurt and warm milk, then mix until a shaggy dough forms. Knead it for about 8–10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

Once kneaded, cover the dough and let it rise in a warm place for about an hour, or until doubled in size. This step is key for achieving light, airy naan.

After rising, divide the dough into equal portions and roll each into a ball. Use a rolling pin to flatten them into oval or round shapes, about ¼-inch thick. Don’t worry about making them perfect—rustic shapes are part of naan’s charm.

Heat a skillet over medium-high heat until very hot. Cook one naan at a time, letting it bubble and puff up before flipping. Each side should cook for about 1–2 minutes, developing golden brown spots.

Brush the hot naan with melted butter or ghee and serve immediately. If you like, sprinkle with chopped herbs, garlic, or even a pinch of flaky salt for extra flavor.

Storage Options

Freshly made naan is best enjoyed right away, but if you have leftovers, they store well. Keep them in an airtight container at room temperature for up to two days.

For longer storage, wrap the naan in foil or plastic wrap and refrigerate for up to five days. This helps maintain its softness.

To freeze, stack the naan with parchment paper between each piece, then store in a freezer bag for up to three months. When ready to eat, warm it in a skillet or toaster oven to bring back its soft texture.

Reheating naan is simple. Just place it in a hot skillet for 30 seconds per side, or wrap it in foil and heat in a 350°F oven for about five minutes.

Variations and Substitutions

This naan recipe is super versatile, making it easy to adapt to your preferences or dietary needs.

For a garlic naan variation, mix minced garlic into the melted butter before brushing it onto the warm bread. You can also press finely chopped garlic into the dough before cooking.

If you want a whole wheat version, substitute half of the all-purpose flour with whole wheat flour. The naan will be slightly denser but still soft and flavorful.

Dairy-free? Swap out the milk for a plant-based alternative like almond milk, and use a dairy-free yogurt. Instead of butter, brush the finished naan with olive oil or a vegan butter substitute.

For a cheesy twist, sprinkle shredded cheddar, mozzarella, or feta over the naan right after flipping it in the skillet. Let it melt slightly for a delicious cheesy topping.

If you like spice, add a pinch of chili flakes or ground cumin to the dough. You can also sprinkle some za’atar or sesame seeds on top before serving for extra flavor.

Homemade naan is not only easy to make but also endlessly adaptable. Once you try it, you may never go back to store-bought again!

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