This is the best Naan Bread Recipe I’ve ever made. Soft, fluffy, buttery and super easy to make even without a tandoor oven.
The Best Homemade Naan Bread Recipe
If you’ve never made naan bread from scratch, you’re missing out! Naan is a soft and tasty flatbread that is common in Asian countries. I have enjoyed naan bread many times when I order Indian takeout. The texture is perfect. It’s fluffy but slightly chewy and it’s great for soaking up sauce or soup. Traditionally, it’s made in a tandoor, which is a clay oven. I make mine in a cast iron and it comes out pretty close to the real thing. It can also pair with any cuisine. My kids love naan as a pizza crust!
Why You’ll Love This Naan Bread Recipe
- Great to make ahead. This naan bread recipe is very freezer-friendly and it reheats well. It’s perfect for making ahead of time or making large batches to store for later.
- Pairs with any meal. You don’t have to only eat naan bread with tikka masala or curry. Try it with whatever you want like sandwiches, pizza, dipping into soups and sauces, and more.
- Budget-friendly. The ingredients for this recipe are very inexpensive. Many are pantry staples.
What You’ll Need
You will need some simple, cheap ingredients to make this naan bread. For measurements, scroll to the recipe card below.
- Active dry yeast: This is a crucial ingredient needed for your bread to rise. It’s similar to instant yeast and is activated with warm water.
- Warm water: Make sure the water is warm and not hot when added to the yeast for best results.
- Sugar: A hint of sweetness from the granulated sugar helps all of the other flavors come together.
- Butter: The butter will add fat and flavor to your naan. It adds just the right amount of richness. I use unsalted butter for this recipe. Part of the butter is melted and brushed onto the cooked naan bread.
- Egg: This is a normal ingredient needed to make bread.
- Greek yogurt: One of the most important ingredients in traditional naan bread is yogurt. It makes the naan tender and moist while adding a hint of tanginess.
- Flour: All-purpose flour is used in this recipe but bread flour works as well.
- Seasonings: I keep it simple with salt, garlic powder, and fresh parsley. They help make the melted butter on top extra delicious.
How to Make Naan Bread
Here are the directions on how to make successful homemade naan bread. It’s easier than you think!
- Make yeast mixture. Combine the yeast with warm water and 1 teaspoon of sugar in a stand mixer bowl.
- Let it bloom. Allow it to sit and bloom for 5-10 minutes. It will be nice and foamy when ready.
- Add remaining wet ingredients. Melt the butter and mix it into the yeast mixture. Add the Greek yogurt as well and mix on low until combined.
- Gradually add dry ingredients. Slowly add flour and salt while mixing on low, using a dough hook. Mix until a soft dough forms, adding additional flour if needed.
- Knead the dough. Knead the dough in the mixer for 5-7 minutes or until it becomes smooth and elastic.
- Let it rise. Lightly grease a separate bowl, place the naan dough in it, and cover it with a clean kitchen towel. Let it rise for 1-2 hours or until it doubles in size.
- Divide and roll. Dump the dough onto a lightly floured surface and divide it into 8 equal portions. Roll them into ¼-inch thick ovals.
- Preheat the cast iron. Heat a cast iron skillet over medium-high heat.
- Cook the naan. Cook one piece of naan at a time for 1-2 minutes or until bubbly and golden brown on the bottom. Flip and brown the other side. Repeat this process until all naan is cooked.
- Make garlic butter. Melt the remaining butter and add garlic powder and parsley. Mix until combined.
- Brush naan. While warm, brush each piece of naan bread with the garlic butter.
- Garnish and serve. Sprinkle with extra fresh parsley and enjoy with your favorite meal.
Tips and Variations
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- Rise in a warm environment. Make sure the naan dough has a place to rise in the kitchen that is room temperature and draft-free to help activate the yeast.
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- Add cheese. Go traditional and add paneer to the dough which is an Indian cottage cheese or add parmesan.
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- Regular yogurt. You can use regular yogurt instead of Greek yogurt but the naan will have a less tangy flavor.
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- Roll the dough thinner. For a crispier texture, roll the naan dough a little bit thinner before cooking
Serving Suggestions
For a traditional Indian meal, try this Naan bread recipe with Slow Cooker Butter Chicken, Chicken Marsala or Instant Pot Coconut Chicken Curry Soup. We also love to serve this with Tzatziki Sauce or Layered Hummus Dip.
This recipe is also delicious when paired with Crockpot Chicken and Gravy or Potato Soup.
Storage and Freezing
- Refrigerate: Place leftover naan in an airtight container or zip-loc bag and store it in the refrigerator for up to 4 days.
- Reheat: For best results, reheat naan bread in a skillet or the oven until warm.
- Freeze: Store naan in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Easy Bread Recipes
In the bowl of your mixer, combine the Instant yeast, warm water, and 1 teaspoon of sugar. Let it sit for about 5-10 minutes until foamy.
Meanwhile, melt 1/4 cup of butter and add it to the yeast mixture along with the egg and Greek yogurt. Mix on low speed until combined.
Gradually add 3 cups of flour and the salt to the wet ingredients while mixing on low speed with the dough hook attachment. Continue mixing until a soft dough forms. Adjust the flour as needed until the dough comes together and is slightly tacky but not overly sticky.
Knead the dough in the mixer for about 5-7 minutes, or until it becomes smooth and elastic. You can also knead it by hand on a lightly floured surface ( this may take longer).
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
Once the dough has risen, empty it onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a thin oval or round shape, about 1/4 inch thick.
Preheat a cast iron pan over medium-high heat. Once hot, place a piece of naan in the pan and cook for 1-2 minutes, or until bubbles form and the bottom is golden brown. Flip the naan and cook for an additional 1-2 minutes on the other side, until cooked through and lightly charred in spots. Repeat with the remaining dough.
In a microwave-safe bowl, melt the remaining 1/4 cup of butter. Add the garlic powder and fresh chopped parsley to the melted butter and stir to combine.
Brush each piece of cooked naan with the garlic-infused melted butter.
Garnish the naan with extra parsley.
Serve warm and enjoy your homemade naan bread with your favorite dishes!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Water Temperature: The ideal temperature for the water used to activate the yeast is crucial for proper yeast activation. Water that is too hot (above 120°F/49°C) can kill the yeast, while water that is too cold (below 100°F/37°C) may not activate it properly. Using a kitchen thermometer can ensure accuracy.
- Yogurt Options: Greek yogurt adds a tangy flavor and richness to the naan bread. However, if you don’t have Greek yogurt on hand, you can use an equal amount of regular yogurt. The texture may vary slightly, but the flavor will still be delicious.
- Kneading Technique: While kneading the dough, it’s important not to overdo it. Over-kneading can lead to tough naan bread. Stop kneading once the dough is smooth and elastic. If kneading by hand, lightly flour the surface to prevent sticking.
- Rising Environment: Providing the dough with the right environment for rising is essential for successful fermentation. Place the covered bowl in a warm, draft-free area of your kitchen. You can create a warm environment by preheating your oven to the lowest setting, then turning it off and placing the bowl inside.
- Rolling Out the Dough: Aim for a thickness of about 1/4 inch when rolling out the dough. Thinner dough will result in a crispier naan, while thicker dough will yield softer naan. Experiment with different thicknesses to find your preferred texture.
- Preheating the Pan: Preheating the cast iron pan or skillet before cooking the naan ensures even cooking and helps achieve those characteristic golden brown spots. Allow the pan to heat up over medium-high heat for a few minutes before adding the naan.
Calories: 295kcal | Carbohydrates: 38g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 308mg | Potassium: 99mg | Fiber: 2g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
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