There’s something incredibly satisfying about making your own bread, especially when it’s as soft, chewy, and delicious as homemade naan. I remember the first time I tried making naan from scratch—it was on a quiet weekend, and I was craving something warm and comforting to pair with a pot of creamy chicken curry. The moment I pulled that first piece off the skillet, perfectly puffed and slightly charred in spots, I knew I had found a new favorite in my kitchen. Ever since, naan has been a go-to in my home, and I’m thrilled to share this recipe with you today.
You’re going to fall in love with this homemade naan recipe. It’s the kind of bread that turns a simple meal into something special. Soft on the inside with just the right amount of chew, and blistered on the outside for that authentic, tandoor-like finish—it’s incredibly satisfying. Unlike store-bought naan, which can sometimes be dense or overly dry, this version is light, tender, and full of flavor. Whether you’re making a curry, a stew, or even just enjoying it with some garlic butter or a dip, this naan will elevate your meal.
One of the best things about this recipe is how versatile it is. You can serve it with so many dishes—curries, soups, grilled meats, or even use it as a base for wraps and sandwiches. You can brush it with butter and sprinkle it with herbs, or add some garlic or cheese before cooking to switch things up. It’s also great for dipping into hummus or yogurt-based sauces.
Another reason I love this recipe is how budget-friendly it is. The ingredients are simple, pantry staples that most of us already have on hand—flour, yeast, sugar, yogurt, milk, and a touch of oil. No fancy equipment is needed, and the dough comes together easily with just a bit of kneading and patience.
Ingredients for Homemade Naan:
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2 ¼ teaspoons active dry yeast (1 packet)
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1 teaspoon sugar
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½ cup warm water (not hot)
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2 ½ to 3 cups all-purpose flour (plus extra for kneading)
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½ teaspoon salt
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¼ cup plain yogurt
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2 tablespoons oil (vegetable or olive oil)
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¼ cup warm milk
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Optional: melted butter or garlic butter for brushing after cooking
How to Prepare This Homemade Naan Recipe – Step-by-Step Guide
Making naan at home is much easier than you might think. With a little bit of planning and the right technique, you’ll have warm, soft, and perfectly puffed naan in no time. This recipe is quick to prepare, requires only basic ingredients, and is incredibly flexible depending on your preferences.
Step-by-Step Instructions for Preparation:
Step 1: Activate the Yeast
Start by combining the yeast, sugar, and warm water in a small bowl. Stir gently, then let it sit for about 10 minutes until it becomes frothy on top. This is how you know the yeast is active. If it doesn’t bubble, the yeast may be expired—start over with fresh yeast.
Step 2: Make the Dough
In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour and the salt. Make a well in the center, then add the activated yeast mixture, plain yogurt, warm milk, and oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes until the dough is smooth and elastic. If it feels too sticky, add a tablespoon of flour at a time, but avoid over-flouring. The dough should be soft and pliable.
Step 4: First Rise
Place the kneaded dough into a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This step allows the dough to develop flavor and texture.
Step 5: Divide and Shape
Once the dough has risen, punch it down gently to release the air. Transfer it to a floured surface. Divide the dough into 8 equal portions. Roll each portion into a ball, then cover them with a damp towel and let them rest for 10–15 minutes. This resting period makes them easier to roll out.
Step 6: Roll Out the Naan
Using a rolling pin, roll each dough ball into an oval or teardrop shape, about ¼ inch thick. Dust with flour as needed to prevent sticking, but don’t overdo it—too much flour can make the naan tough.
Step 7: Cook the Naan
Heat a heavy skillet or cast iron pan over medium-high heat until hot. Place one rolled-out dough onto the hot skillet. Cook for 1–2 minutes until bubbles form and the underside is golden and blistered. Flip and cook for another 1–2 minutes. Press down gently with a spatula for an even char.
Step 8: Optional Butter Finish
Once the naan is cooked, brush it immediately with melted butter or garlic butter for extra flavor. Repeat the process with the remaining dough.
Quick and Easy
This recipe is simple enough for beginners. The dough comes together quickly, and the steps are easy to follow. Even if you’ve never made bread before, you’ll find this naan surprisingly approachable. Most of the prep time is passive (letting the dough rise), so you can prepare other parts of your meal in the meantime.
Customizable
One of the best things about homemade naan is that it’s completely customizable. Want a touch of spice? Add cumin seeds or chili flakes into the dough. Prefer a cheesy version? Sprinkle shredded mozzarella on the rolled-out dough before cooking. You can even mix in herbs like chopped cilantro or parsley to elevate the flavor.
Popular With Many People
Homemade naan is a crowd-pleaser. It pairs well with so many dishes that it often becomes the favorite part of the meal. Whether served with lentils, stew, grilled meats, or simply enjoyed on its own, everyone loves it. It’s soft, slightly chewy, and the lightly charred spots bring out a rich, toasty flavor that’s hard to resist.
Not only does it make the perfect companion for Indian cuisine, but it also doubles as a fantastic wrap for sandwiches, a pizza base, or even a dipping bread for party platters. Once you try it fresh off the skillet, it’s nearly impossible to go back to store-bought options.
PrintHomemade Naan Recipe – Soft & Chewy
This homemade naan recipe yields soft, chewy, and flavorful flatbreads that are perfect for pairing with a variety of dishes. Made from simple ingredients and cooked on a skillet, these naans bring the authentic taste of Indian bread right to your kitchen without the need for a tandoor oven.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- ½ cup warm water (not hot)
- 2 ½ to 3 cups all-purpose flour (plus extra for kneading)
- ½ teaspoon salt
- ¼ cup plain yogurt
- 2 tablespoons oil (vegetable or olive oil)
- ¼ cup warm milk
- Optional: melted butter or garlic butter for brushing
Instructions
- In a small bowl, mix yeast, sugar, and warm water. Let sit for 10 minutes until frothy.
- In a large bowl, combine flour and salt. Make a well in the center.
- Add the yeast mixture, yogurt, warm milk, and oil into the well. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Punch down dough and divide into 8 equal balls. Cover and rest for 10–15 minutes.
- Roll each ball into a ¼-inch thick oval or teardrop shape.
- Heat a skillet over medium-high heat. Cook each naan for 1–2 minutes per side until golden and blistered.
- Brush cooked naan with melted butter or garlic butter if desired.
Notes
Use warm water and milk to activate the yeast effectively.
Do not over-flour the dough to keep the naan soft.
Resting the dough balls before rolling makes shaping easier.
Cooking on a hot skillet helps achieve the signature charred spots.
For garlic naan, brush with garlic butter immediately after cooking.
FAQs about Homemade Naan
Q: Can I make naan without yeast?
A: While yeast gives naan its characteristic texture and flavor, you can make a quicker version using baking powder as a leavening agent. However, the texture will be slightly different—less chewy and more like a flatbread.
Q: How do I store leftover naan?
A: Allow the naan to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently on a skillet or in the oven before serving.
Q: Can I freeze naan?
A: Yes, naan freezes very well. Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw at room temperature and warm on a skillet or in the oven.
Q: What can I use instead of yogurt?
A: You can substitute plain yogurt with buttermilk or sour cream. These alternatives will keep the dough tender and flavorful.
Q: How do I get those classic charred spots on the naan?
A: Cooking on a very hot skillet or cast iron pan and flipping the naan quickly helps create those desirable charred bubbles. Avoid cooking on low heat to prevent a pale, soft naan.
Q: Can I add garlic or herbs to the dough?
A: Absolutely! Adding minced garlic, chopped cilantro, or parsley into the dough or brushing garlic butter on top after cooking adds wonderful flavor.