Naan bread has always been one of my favorite parts of an Indian meal. I remember the first time I made it at home—I was amazed at how simple it was, yet it tasted just like the soft, chewy naan from my favorite restaurant.

If you’ve ever wanted to make your own naan bread, I’ll walk you through every step so you can enjoy fresh, homemade naan anytime you want!

What Is Naan?

Naan is a soft, leavened flatbread originating from India, often served with Indian meals. It’s traditionally cooked in a tandoor but can be made on a skillet at home.

How To Make Homemade Naan Bread – Quick & Foolproof

A simple homemade naan bread recipe that’s soft, chewy, and full of flavor. This easy naan bread recipe uses simple ingredients and can be made on a skillet, no tandoor needed!

Recipe Overview

Prep Time: 10 minutes | Cook Time: 15 minutes | Resting Time: 1 hour | Total Time: 1 hour 25 minutes
Cuisine: Indian | Course: Bread | Difficulty: Easy

Yield: 8 naans | Calories Per Serving: 200 kcal

Ingredients

¾ cup warm water
2 ¼ teaspoons active dry yeast (1 packet)

2 teaspoons sugar
2 ½ cups all-purpose flour
¼ cup plain Greek yogurt

2 tablespoons extra-virgin olive oil
1 teaspoon salt
2 tablespoons melted butter or ghee (for brushing)

Instructions

Step 1: Activate The Yeast

In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for about 5–10 minutes until it becomes foamy.

Step 2: Make The Dough

In a large mixing bowl, combine flour and salt. Add the yeast mixture, Greek yogurt, and olive oil.
Mix everything until the dough starts to come together. Knead it on a floured surface for about 8 minutes until it becomes smooth and elastic.

Put the dough in a greased bowl, cover it with a clean cloth and place it in a warm place to rise for about 1 hour or until it doubles in size.

Step 3: Shape The Naan

Punch down the risen dough and divide it into 8 equal balls.
Roll each ball into an oval shape about ¼-inch thick on a lightly floured surface.

Step 4: Cook The Naan

Heat a skillet or iron pan over medium-high heat.
Place one naan on the skillet and cook until bubbles form, about 1–2 minutes. Flip and cook for another 1–2 minutes.
Brush the hot naan with melted butter or ghee.

Repeat with the remaining dough.

Video Tutorial:

Expert Tips & Troubleshooting

For extra softness: Add a little more yogurt to the dough.
To prevent sticking: Use a well-floured surface when rolling the naan.

If the naan is too dense: The yeast may not have activated properly; make sure the water is warm (not hot) and let the dough rise fully.
For a charred effect: Cook the naan directly over the flame for a few seconds after cooking.

Problem: Dense naan?
Fix: Over-kneading or dead yeast. Test yeast first, and knead just until smooth.

Problem: Naan won’t puff?
Fix: Skillet isn’t hot enough. Let it preheat 5+ minutes—drops of water should sizzle violently.

Storage:

Keep leftovers in an airtight container for 2 days. Reheat on the skillet for 30 seconds.

Freeze uncooked dough balls for up to 3 months. Thaw, rise, and cook as needed!

Variations & Customizations

Garlic Naan: Mix minced garlic into the butter before brushing.
Cheese Naan: Add shredded cheese between two layers of dough and seal before cooking.

Herb Naan: Sprinkle fresh cilantro or parsley over the naan before serving.
Whole Wheat Naan: Use whole wheat flour instead of all-purpose for a healthier version.

Serving Suggestions

Classic Pairing: Serve with butter chicken, dal makhani, or palak paneer 6.

Snack Hack: Turn leftovers into mini pizzas—add marinara, cheese, and veggies!
Breakfast Twist: Spread with Nutella and banana slices for a sweet treat.

What Is The Main Ingredient Of Naan Bread?

The primary ingredients of naan bread are flour, water, yeast, and yogurt. The yogurt adds softness and helps the dough rise properly.

What Is The Best Flour For Naan Bread?

All-purpose flour is commonly used for naan, but you can also use bread flour for a chewier texture.

Can You Make Naan Bread In A Hot Skillet?

Yes! A hot skillet is a great alternative to a tandoor. It mimics the high heat needed to get that signature char and texture.

FAQs

Can I Make Naan Dough Ahead Of Time?

Yes, you can refrigerate the dough for up to 24 hours before cooking.

Can I Freeze Cooked Naan?

Absolutely! Store in an airtight bag and reheat on a skillet or in the oven.

Can I Make This Without Yeast?

Yes, but the texture will be different. Use baking powder and baking soda as substitutes.

There’s nothing like tearing into a warm, buttery naan you made yourself. Once you try this recipe, takeout will never compare! Tag me @NazninsKitchen when you make it—I’d love to see your bubbly masterpieces. Happy cooking!

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Naznin Aktar

Author & Recipe Developer at Naznin's Kitchen

Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.