Homemade Naan Recipe

Introduction

Homemade naan is a soft, fluffy Indian flatbread that’s perfect for scooping up curries or enjoying on its own. This recipe uses simple ingredients and a yeast-based dough for authentic texture and flavor.

Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water (not hot)
• 2 ½ to 3 cups all-purpose flour
• ¼ cup plain yogurt
• ¼ cup warm milk
• 1 tablespoon oil (vegetable or canola)
• 1 teaspoon salt
• Melted butter or ghee for brushing

Instructions

1. Step 1: In a small bowl, stir the sugar into the warm water, then sprinkle the yeast over the top. Let it sit for about 10 minutes until bubbles and froth appear, indicating the yeast is active.
2. Step 2: Pour the foamy yeast mixture into a large bowl. Add the warm milk, yogurt, oil, and salt. Stir to combine, then gradually add 2 ½ cups of flour. Mix until it forms a shaggy dough, adding more flour if too sticky.
3. Step 3: Knead the dough by hand for 8–10 minutes until smooth and soft. Cover the bowl with a damp towel or plastic wrap and place it in a warm spot to rise until doubled in size, about 1 to 1.5 hours.
4. Step 4: Punch down the risen dough gently. Turn it onto a lightly floured surface and divide into 6–8 equal pieces. Shape each into a ball and cover with a towel to rest for 10 minutes.
5. Step 5: Roll each ball into an oval or tear-drop shape about ¼ inch thick.
6. Step 6: Heat a pan over medium-high heat. Place one piece of dough in the pan and cook for 1–2 minutes until bubbles form. Flip and cook another minute until both sides have dark brown spots and the bread is cooked through.
7. Step 7: Brush the hot naan with melted butter or ghee before serving.

Tips & Variations

• For softer naan, substitute whole milk yogurt and use warm whole milk in the dough.
• Add minced garlic or chopped cilantro to the dough for extra flavor.
• If you don’t have a stove-safe pan, naan can be baked at 475°F (245°C) on a hot baking stone or tray for 4–5 minutes.

Storage

Store leftover naan wrapped tightly in foil or a sealed container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 1 month. To reheat, warm in a hot skillet or oven until soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make naan without yeast?

Yes, you can make quick naan using baking powder or baking soda as a leavening agent, but the texture will be different—less fluffy and chewy compared to yeast-raised naan.

What’s the best way to cook naan at home?

Cooking naan on a hot, dry skillet or cast iron pan gives the best results with authentic bubbles and charred spots. Using high heat and flipping quickly helps mimic traditional tandoor cooking.

Homemade Naan Recipe

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★★★★★

4.8 from 116 reviews

• Author: Rafael
• Total Time: 1 hour 30 minutes
• Yield: 6–8 naan breads 1x

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Description

This Homemade Naan Recipe guides you through creating soft, fluffy Indian flatbreads from scratch using simple ingredients like yeast, yogurt, and warm milk. Perfect for pairing with curries or enjoying with butter, this recipe features a stovetop cooking method and yields delicious, restaurant-quality naan at home.

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Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 ¼ teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water (not hot)

Dough

• 2 ½ to 3 cups all-purpose flour
• ¼ cup plain yogurt
• ¼ cup warm milk
• 1 tablespoon oil (vegetable or canola)
• 1 teaspoon salt

For Cooking

• Melted butter or ghee for brushing

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Instructions

1. Activate the yeast: In a small bowl, stir the sugar into the warm water, then sprinkle the yeast over the top. Let it sit for about 10 minutes until bubbles and froth form, indicating the yeast is alive.
2. Prepare the dough: Pour the foamy yeast mixture into a large mixing bowl. Add the warm milk, yogurt, oil, and salt. Stir to combine, then gradually add 2 ½ cups of flour. Mix until a shaggy dough forms, adding more flour if too sticky. Knead the dough by hand for 8–10 minutes until smooth and soft.
3. Let the dough rise: Cover the bowl with a damp towel or plastic wrap. Set it in a warm place and allow the dough to rise until doubled in size, about 1 to 1.5 hours.
4. Divide and rest the dough: Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide into 6–8 equal pieces, roll each into a ball, then cover with a clean towel and rest for 10 minutes.
5. Roll out the dough: Roll each dough ball into an oval or tear-drop shape about ¼ inch thick.
6. Cook the naan: Heat a pan over medium-high heat. Place one piece of rolled dough on the pan. Cook for 1–2 minutes until bubbles form on the surface. Flip and cook the other side for about another minute until both sides have dark brown spots and are cooked through.
7. Finish and serve: Brush cooked naan with melted butter or ghee. Repeat for remaining pieces. Serve warm alongside your favorite dishes.

Notes

• Ensure the water temperature for yeast activation is warm, not hot, to prevent killing the yeast.
• Adjust flour quantity as needed; dough should be soft but not sticky.
• Resting dough balls before rolling helps achieve a better texture.
• Cooking naan on a hot dry pan mimics traditional tandoor cooking.
• Brush with ghee or butter immediately after cooking for authentic flavor and softness.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Keywords: naan, homemade naan, Indian flatbread, yeast bread, soft naan, stovetop naan, Indian bread