Easy Homemade Naan Bread Recipe

I’m sharing my Simple Naan Recipe that proves soft, chewy naan can be made at home with simple pantry ingredients and minimal fuss.

I didn’t expect homemade naan to turn out this good, but wow. This Easy Homemade Naan Bread Recipe gives you that pillowy, chewy texture you crave, and it somehow feels fancy without fuss.

I use simple staples like all purpose flour and plain yogurt, so it never feels intimidating, just doable. There are little surprises in the crust that make it sing, and once you taste it you’ll want to serve it with everything.

Call it a Simple Naan Recipe, try it once and you might find yourself wondering why you ever bought store bought naan.

Ingredients

• All purpose flour gives structure and chew, mostly carbs with a bit of protein.
• Yeast makes the naan fluffy by producing gas, it also adds a slight tang.
• Plain yogurt keeps dough soft, adds mild tang, and gives protein and moisture.
• Brushed butter or ghee on warm naan gives richness and shine, mostly fat, very tasty.
• Minced garlic gives bold savory punch and aroma, plus some antioxidants.
• Egg adds tender crumb and color, boosts richness and a little protein.
• Fresh cilantro adds bright herb notes, a touch of vitamin K and freshness.

Ingredient Quantities

• 3 1/2 cups all purpose flour, plus extra for dusting
• 1 teaspoon instant yeast (or 2 1/4 tsp active dry)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder (optional)
• 3/4 cup warm water about 110 F
• 1/2 cup plain yogurt room temp
• 2 tablespoons vegetable oil or melted butter
• 1 large egg (optional)
• 2 tablespoons whole milk (optional)
• 2 tablespoons melted butter or ghee for brushing
• 2 cloves garlic finely minced for garlic naan
• 2 tablespoons chopped fresh cilantro optional

How to Make this

1. Stir 1 teaspoon instant yeast or 2 1/4 teaspoons active dry yeast and 1 teaspoon sugar into 3/4 cup warm water about 110 F. If using active dry let it sit 5 to 10 minutes until foamy. If using instant you can sprinkle it in and let it rest a few minutes anyway, it helps.

2. In a big bowl mix 3 1/2 cups all purpose flour, 1 teaspoon salt and 1 teaspoon baking powder if using. Make a well in the center.

3. Whisk together 1/2 cup plain yogurt at room temp, 2 tablespoons vegetable oil or melted butter, 1 large egg if using, and 2 tablespoons whole milk if using. Pour the wet mix and the yeast water into the flour. Stir until a shaggy dough forms.

4. Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly tacky. Add a little flour if it is outrageously sticky but dont overdo it or the naan will get tough.

5. Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. If your kitchen is cold this could take longer.

6. Punch the dough down, divide into 8 to 10 equal pieces depending on how big you want them, roll each into a ball and let them rest covered for 10 to 20 minutes so they relax and roll out easier.

7. On a lightly floured surface flatten each ball with your fingers then roll into an oval or teardrop about 1/4 inch thick. For garlic naan press 2 cloves finely minced garlic and 2 tablespoons chopped fresh cilantro into the tops lightly, or brush with a touch of water then sprinkle the garlic so it sticks.

8. Heat a heavy skillet or cast iron over medium high heat until very hot. Cook one naan at a time: place on the dry skillet and cook until bubbles form and the underside has brown spots about 1 to 2 minutes, flip and cook the other side about 1 minute more. For extra char you can finish briefly over a gas flame with tongs or under a very hot broiler.

9. Brush hot naan with 2 tablespoons melted butter or ghee, sprinkle more chopped cilantro or garlic if you like, and serve warm. Store leftover naan in a sealed bag to keep soft, reheat in a hot skillet or wrapped in foil in a 350 F oven.

Equipment Needed

Equipment you’ll need:

1. Large mixing bowl, for the flour and dough
2. Measuring cups and spoons, for flour yeast milk etc.
3. Whisk and a wooden spoon or sturdy spatula, for wet mix and stirring
4. Small bowl or glass measuring cup, to proof the yeast
5. Rolling pin, to roll each naan about 1/4 inch thick
6. Bench scraper or sharp knife, to divide the dough into equal pieces
7. Heavy skillet or cast iron pan, gets super hot for cooking
8. Pastry brush, to brush melted butter or ghee on the hot naan
9. Kitchen towel or plastic wrap, to cover the dough while it rises
10. Tongs, to finish over a flame or to handle hot bread safely

FAQ

Easy Homemade Naan Bread Recipe Substitutions and Variations

• All purpose flour: swap for bread flour for a chewier, puffier naan, or use a 50/50 mix with whole wheat for nuttier flavor (add 1–2 tbsp extra water, whole wheat soaks more).
• Instant yeast: if you don’t have yeast use 1 1/2 teaspoons baking powder and skip the proofing step; dough won’t be as airy but still works great for quick naan.
• Plain yogurt: replace with sour cream, buttermilk, or a dairy free coconut yogurt in equal amounts; if using buttermilk cut the warm water by a tbsp or two.
• Melted butter or ghee for brushing: use olive oil, avocado oil, or melted coconut oil instead, and toss minced garlic into the oil for easy garlic naan.

Pro Tips

– Let the dough be a little tacky, not dry. If you keep adding flour you’ll get tough naan, so knead with a light hand and trust a slightly sticky feel, it will smooth out as it rests.

– For deeper flavor try a cold ferment in the fridge overnight or up to 24 hours, then bring it back to room temp before shaping. It adds tang and complexity without changing anything in the recipe.

– Get your pan screaming hot, then cook fast. High heat gives those blistered spots and keeps the inside soft. If you want extra char, finish briefly over the flame or under a very hot broiler, but watch it, it burns quick.

– Press the garlic and cilantro onto the dough while it’s slightly damp or brush the surface with a little water so they stick, dont just sprinkle them on top or they fall off when cooking. Brush with melted butter or ghee right away so the naan stays soft.

– If you’re making ahead, stack cooled naan with parchment between them and freeze. Reheat in a hot skillet or wrapped in foil in a hot oven so they come back soft, not leathery.