Would you like to save this?
We'll email this post to you, so you can come back to it later!
Naan Bread Recipe
Soft, pillowy flatbread, ready in under two hours—an easy homemade Naan Bread Recipe that feels like Indian cuisine magic in your kitchen. You know what? No tandoor, no fuss. A simple dough enriched with yogurt yields a fluffy, soft bread that sweeps up curry like nobody’s business. Whether you’re new to flatbread or have mastered pizza crusts, this traditional treat is a must-try.
Full Recipe Introduction
Naan bread is a staple in Indian cuisine, often cooked in a blazing hot tandoor oven until it puffs up with those signature charred spots. This homemade version brings the same soft, cloud-like texture to your stovetop or grill. I first tried this recipe on a crisp autumn evening, inspired by a cooking demo at my friend Priya’s house. The tang of yogurt, a hint of sugar to wake up the yeast, and a quick spin in a hot cast-iron pan—suddenly I was back in Rajasthan. Low on oil and big on flavor, it’s a healthier twist on a traditional flatbread that’s perfect for weeknight dinners or special gatherings.
Why You’ll Love This Recipe
• No tandoor needed—stovetop or grill do the trick
• Uses pantry staples: flour, yeast, yogurt
• Soft, fluffy texture every time
• Ready in about 75 minutes—ideal for busy evenings
• Yogurt adds a subtle tang and tender crumb
• Versatile: pairs with curries, soups, salads or dips
• Kid-approved—watch them gobble it up
• Customizable: garlic, herbs or cheese
Ingredients
• 2 cups (250 g) all-purpose flour (or swap 1 cup AP + 1 cup whole wheat for a nuttier note)
• 1 teaspoon active dry yeast (or instant yeast—no proofing needed)
• ½ teaspoon sugar (white or brown, just enough to feed the yeast)
• ½ teaspoon fine sea salt
• ¾ cup (180 g) plain yogurt (whole-milk Greek yogurt gives extra creaminess)
• 2 tablespoons warm water (about 110 °F/43 °C—should feel like a warm bath)
• 2 tablespoons melted butter or ghee (plus more for brushing)
• Optional topping: 2 cloves garlic, minced, and 1 tablespoon chopped cilantro
Tip: Let yogurt come to room temperature so it blends smoothly and speeds the rise.
Directions
1. Bloom the yeast. In a small bowl, whisk yeast, sugar, and warm water. Rest 5–10 minutes until foamy—your yeast is alive!
2. Mix dry ingredients. In a large bowl, stir flour and salt.
3. Combine. Add yogurt and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
4. Knead. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. (Stand mixer with dough hook works nicely here.)
5. First rise. Lightly oil the bowl, place the dough ball inside, cover with a damp towel, and let rise 45–60 minutes until doubled.
6. Portion. Punch down, divide into 6–8 balls, and keep covered to prevent drying.
7. Shape. Roll each ball into a ¼-inch-thick oval or tear-drop shape—rustic is charming!
8. Heat the skillet. Warm a cast-iron pan over medium-high until just smoking; you won’t need oil.
9. Cook. Lay dough in the pan, cook 1–2 minutes until bubbles form, flip, and cook 1–2 minutes more until golden with char spots. For extra blistering, hold briefly over your gas flame.
10. Brush and garnish. Remove from heat, brush with melted garlic butter (or plain butter), sprinkle with cilantro, and serve warm.
Quick tip: If dough sticks, dust sparingly—too much flour makes the naan dense, and we want those lovely air pockets.
Servings & Timing
Makes 6–8 naan
Prep Time: 15 minutes
Rise Time: 45–60 minutes
Cook Time: 15 minutes
Total Time: About 1 hour 15 minutes (plus savoring a cup of chai while it rises!)
Variations
• Garlic-Cilantro Naan: Knead minced garlic and cilantro into the dough.
• Cheesy Naan: Press shredded mozzarella or cubed paneer inside before rolling.
• Whole Wheat Naan: Use 1 cup whole wheat flour for an earthier flavor.
• Vegan Flatbread: Swap in plant-based yogurt and vegan butter.
• Spiced Naan: Stir in ½ teaspoon cumin or nigella seeds for warmth.
• Sweet Dessert Naan: Brush with honey and dust with cinnamon sugar.
Storage & Reheating
Store cooled naan in an airtight container at room temperature for up to 2 days. Freeze flatbreads in zip-top bags for up to a month. To reheat, warm on a skillet or briefly over low flame—watch them puff back up. Make-ahead hack: Shape dough balls, freeze on a tray, then bag; thaw and roll when hunger strikes.
Notes
• Climate matters: In dry kitchens, add water by teaspoon until the dough feels tacky but not wet. In humid spots, dust with extra flour.
• Patience pays: I rushed the rise once and ended up with dense disks—lesson learned!
• High heat is key: A properly hot pan gives those signature charred bubbles.
• Flavor secret: Infuse melted butter with garlic and a pinch of salt for brushing—it’s a game-changer.
FAQs
Q: Can I skip the yogurt?
A: You’ll lose tang and softness; sour cream works in a pinch but yogurt is ideal.
Q: Why isn’t my naan puffing?
A: Likely the pan isn’t hot enough or the dough didn’t rest long enough—check both.
Q: Is naan gluten-free?
A: Traditional naan uses wheat; gluten-free blends exist but yield a different texture.
Q: Can I bake it instead?
A: Absolutely—preheat oven to 500 °F with a pizza stone and bake 2–3 minutes.
Q: What’s the best flour brand?
A: King Arthur and Bob’s Red Mill are reliable; choose unbleached for best flavor.
Q: Why is my dough too sticky?
A: Add flour sparingly; stickiness helps create bubbles, but a touch of extra flour won’t hurt.
Conclusion
This homemade Naan Bread Recipe brings the joy of soft, fluffy flatbread straight to your table—no specialized equipment needed. It’s quick, versatile, and endlessly customizable for every taste. Give it a go, then come back and share your triumphs (or questions) in the comments below. Happy baking—and even happier dipping!
Naan Bread Recipe
Ingredients
- 2 cups all-purpose flour (or swap 1 cup AP + 1 cup whole wheat for a nuttier note)
- 2 cloves garlic minced
Instructions
- In a small bowl, whisk yeast, sugar, and warm water. Rest 5–10 minutes until foamy—your yeast is alive!
- In a large bowl, stir flour and salt.
- Add yogurt and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
- Lightly oil the bowl, place the dough ball inside, cover with a damp towel, and let rise 45–60 minutes until doubled.
- Punch down, divide into 6–8 balls, and keep covered to prevent drying.
- Roll each ball into a ¼-inch-thick oval or tear-drop shape—rustic is charming!
- Warm a cast-iron pan over medium-high until just smoking; you won’t need oil.
- Lay dough in the pan, cook 1–2 minutes until bubbles form, flip, and cook 1–2 minutes more until golden with char spots. For extra blistering, hold briefly over your gas flame.
- Remove from heat, brush with melted garlic butter (or plain butter), sprinkle with cilantro, and serve warm.
