This homemade Naan Bread recipe brings big, bubbly flavor right to your weeknight table. Seriously, achieving that perfectly soft, chewy texture usually needs a fiery clay oven. Yet, we manage spectacular results using just a simple skillet on your stovetop. These golden rounds are incredibly versatile. Good flatbread elevates any meal, frankly.
I often whip up a batch when we have last-minute curry leftovers waiting. They freeze beautifully too, which is a huge win for busy schedules. Then you have warm Naan Bread ready whenever flavor strikes.
Why I Love This Recipe
I simply adore making this yeast dough from scratch. It transforms so quickly into wonderful bread. Honestly, my friends always rave about how restaurant-quality it tastes. It is perfect for busy weeknights, truly.
- It comes together fast enough for a quick weeknight treat.
- The flavor is unbelievably fresh and authentic.
- So versatile, scooping up every bit of sauce.
- It puffs up magically right on the hot skillet.
Homemade Naan Bread Ingredients
The magic here comes from simple pantry staples working together beautifully. Transforming flour and water into soft, pliable flatbread feels like a kitchen miracle. We are building flavor and that wonderful fluffy texture step by step.
Substitutions and Tips
Let us look at what makes this Naan Bread so special. Yeast is our leavening power, giving us that essential rise. Warm water wakes that little yeast up. Sugar feeds the yeast, helping it bubble happily. Flour and salt form the structure, naturally.
Now for the moisture agents. Yogurt adds a wonderful tanginess and richness to the dough. Plus, olive oil keeps everything supple and tender while we knead. You absolutely want to use full-fat yogurt for the best results here. For a flavor boost, try brushing your finished skillet naan with ghee instead of just oil. If you need an alternative to dairy yogurt, use a dairy-free plain yogurt substitute. We also include optional minced garlic and fresh cilantro for famous garlic naan.
See recipe card below for a full list of ingredients and measurements.
Kitchen Tools You’ll Need
- Large mixing bowl for creaming the dough.
- A cast iron skillet works best here.
- Alternatively, use any heavy-bottomed pan.
- Measuring cups and spoons are essential tools.
- Plastic wrap or a clean kitchen towel for rising.
How to Make Homemade Naan Bread
Crafting this wonderful Naan Bread starts with waking up the yeast immediately. This is the foundation for our fluffy flatbread.
Activate the Yeast
First, combine warm water, yeast, and sugar gently. Let this mixture sit quietly for about ten minutes. You should see a nice foamy layer forming on top. If nothing bubbles, your water was likely too hot or too cold.
Mix the Dough
Next, grab a large bowl for the dry components. Whisk your flour and salt together thoroughly. Pour the activated yeast mixture right into the flour. Now, add the yogurt and the olive oil. Stir everything together with a wooden spoon well. Stop when a shaggy dough starts to appear.
Kneading and Rising Time
Turn the dough onto a lightly floured counter surface. Knead this yeast dough vigorously for five to seven minutes. You want it smooth and quite elastic. If it sticks too much, add flour slowly, just a bit at a time. Lightly oil a clean bowl next. Place the dough inside, turning to coat it evenly. Cover the bowl with plastic wrap or a towel. Let it rise in a warm spot for maybe 90 minutes. The dough needs to double in size before moving forward.
Shape the Flatbread
Gently punch down the risen dough firmly. Divide it carefully into eight equal pieces now. Roll each piece into an oval or a teardrop shape. Try making them about a quarter-inch thick for cooking.
Cooking the Skillet Naan
Heat a heavy-bottomed pan or cast iron skillet now. Get this pan very hot over medium-high heat. This high heat helps the Naan Bread balloon up nicely. Cook one piece only at a time carefully. Place the dough right into that sizzling hot pan. Cook each side for about two to three minutes. Look for beautiful golden brown spots emerging. The dough should puff up nicely too. If you are making garlic naan, brush it now. Use melted butter mixed with garlic and cilantro. Flip and cook the second side well. Move the cooked naan onto a clean plate. Keep them covered loosely with a towel to stay warm.
Serve Warm
Serve all of your amazing homemade naan immediately. They are simply best when served warm straight from the pan.
how to store homemade naan bread
Storing your fresh Naan Bread is quite simple, really. If you have leftovers, keep them in an airtight container at room temperature. They should stay nice for about two days this way. For longer storage, refrigeration is best. Wrap them tightly before putting them in the fridge.
Freezing works wonderfully for meal prep, too. Cool the cooked naan completely first. Stack them with parchment paper in between. Store the frozen flatbread for up to three months. Reheat quickly in a toaster oven or a dry hot skillet.
Tips for Success
- Make sure your water temperature is perfect for the yeast. Too hot kills it quickly.
- Using a cast iron skillet provides the best heat retention. This is key for puffing the Naan Bread.
- Do not overload your pan when cooking these flatbreads. Cook them individually.
- Keep your dough balls covered while you shape the others. This prevents a tough crust.
- Always brush the cooked naan immediately with oil while hot. This keeps them soft.
Serving Suggestions
- Serve this Naan Bread alongside your favorite curry or daal.
- They are excellent for dipping into hummus or baba ghanoush.
- Try them smeared with herbs and yogurt for a quick appetizer.
- A glass of iced mango lassi pairs beautifully with warm naan.
- Present them stacked high on a warming plate for guests.
Naan Bread
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes (including rise time)
- Yield: 8 Naan breads
- Category: Bread
- Method: Stovetop Cooking (Skillet)
- Cuisine: Indian
- Diet: Vegetarian
Description
A recipe for homemade Naan Bread, a soft, leavened flatbread traditionally cooked in a tandoor oven, adapted here for stovetop cooking.
Ingredients
- 1 cup warm water (105-115°F / 40-46°C)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup plain full-fat yogurt (or Greek yogurt)
- 2 tablespoons olive oil, plus more for brushing
- Garlic, minced, and fresh cilantro, chopped (optional, for garlic naan)
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- Pour the yeast mixture into the flour mixture. Add yogurt and 2 tablespoons olive oil. Mix with a spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If too sticky, add a little more flour, one tablespoon at a time.
- Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once risen, gently punch down the dough and divide it into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/4 inch thick.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Cook one naan at a time: Place a piece of naan dough in the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the naan puffs up. If making garlic naan, brush with a mixture of melted butter, minced garlic, and chopped cilantro after flipping.
- Transfer cooked naan to a plate and cover with a clean towel to keep warm while you cook the remaining pieces.
- Serve warm.
Notes
- Ensure the water temperature is correct (105-115°F) to properly activate the yeast.
- For best results, use a cast iron skillet or heavy-bottomed pan to achieve high heat necessary for puffing the naan.
- If using for garlic naan, prepare the garlic/cilantro butter mixture while the dough is rising or cooking.
