I used to order Indian food just for the bread. Seriously. The curry was nice, but I'd eat three pieces of naan and pick at everything else. After spending way too much money on mediocre takeout, I figured out how to make better naan at home. This recipe uses stuff you probably already have - no special flours, no overnight rising, no fancy equipment. My kid asks for "naan night" more than pizza night now, which is saying something.
Why You'll Love This Recipe
This naan beats takeout every single time. The bread comes out soft and chewy with those brown spots that make it look like it came from a real tandoor. Takes about an hour total, but most of that is just waiting - the actual hands-on work is maybe 20 minutes. My family goes through a whole batch in one sitting.
The ingredients are basic stuff you probably have right now. No hunting down special flours or yeast packets that might be expired. The dough is forgiving - if you add too much flour, add more yogurt. Too sticky? More flour. It's hard to really mess up. Even beginners get decent results on the first try, and by the third piece you'll have it figured out.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Naan Bread Recipe
- How to Make Naan Bread
- How to Make Naan Bread Step by Step
- Smart Swaps for Different Needs
- Delicious Twists on Naan Bread Recipe
- Equipment
- Storing Your Naan Bread
- The Dish My Grandmother Taught Me to Love
- Top Tip
- What to Serve With Naan Bread
- FAQ
- Fresh Bread, Made Simple!
- Related
- Pairing
- naan bread recipe
- To do:
Ingredients for Naan Bread Recipe
The Basics:
- 2 cups all-purpose flour
- ¾ cup plain Greek yogurt (room temperature)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon sugar
- 2-3 tablespoons warm water
- 2 tablespoons oil (for cooking)
For Serving:
- 3 tablespoons butter (melted)
- 2 cloves garlic (minced)
- 2 tablespoons fresh cilantro (chopped)
Optional Extras:
- Pinch of garlic powder
- Nigella seeds or sesame seeds
- Extra butter for richer flavor
See recipe card for quantities.
How to Make Naan Bread
Mix Everything Up:
- Dump flour, baking powder, salt, and sugar in a big bowl
- Make a well in the middle, add yogurt, warm water, and a little oil
- Stir until it looks shaggy, then get your hands in there and knead for about 5 minutes
- Should feel soft and slightly sticky - add more flour if it's too wet
Let It Chill:
- Stick dough in an oiled bowl, cover with a damp towel
- Wait 20-30 minutes - not for rising, just so it relaxes and rolls easier
- Heat up your heaviest pan while you wait - cast iron works best
- Get it hot but not smoking
Roll and Shape:
- Cut dough into 6 or 8 pieces depending on how big you want them
- Roll each piece into an oval shape, about as thick as a magazine page
- Don't stress about perfect shapes - wonky ovals look more real anyway
- Keep the ones you're not using covered so they don't dry out
Cook Them Hot:
- Slap each naan into the hot dry pan - no oil in the pan itself
- Cook for 1-2 minutes until bubbles pop up and the bottom gets spotted brown
- Flip it over, cook another minute or two until the other side spots up
- Brush with melted butter while it's still hot in the pan
Keep Them Warm:
- Eat them while they're warm - cold naan is sad naan
- Stack finished pieces on a plate under a clean towel
- Brush each one with garlic butter if you want
How to Make Naan Bread Step by Step
Prepare Your Workspace:
- Clear a large area for kneading and rolling
- Heat your heaviest pan or cast iron skillet over medium-high heat
- Have all ingredients measured and ready - no time to hunt once you start
- Dust work surface lightly with flour for rolling later
Make the Dough:
- Mix flour, baking powder, salt, and sugar in large bowl with whisk
- Create well in center and add Greek yogurt, warm water, and 1 tablespoon oil
- Stir with wooden spoon until shaggy dough forms - don't worry if it looks messy
- Turn onto floured surface and knead 5-8 minutes until smooth and soft
Rest and Develop Flavor:
- Shape dough into ball and place in oiled bowl
- Cover with damp kitchen towel - not plastic wrap which makes it sticky
- Let rest 20-30 minutes at room temperature while pan heats
- Dough will become easier to roll after resting period
Shape Individual Breads:
- Divide rested dough into 6-8 equal portions using knife or bench scraper
- Keep pieces covered while working to prevent surface from drying
- Roll each piece into oval or teardrop shape about ¼ inch thick
- Don't stress about perfect shapes - irregular looks more traditional
Cook to Golden Perfection:
- Test pan temperature by sprinkling water drops - should sizzle immediately
- Place shaped naan in hot dry pan - no additional oil needed
- Cook 1-2 minutes until bubbles form and bottom develops brown spots
- Flip with spatula and cook another 1-2 minutes until spotted on second side
Finish Like a Pro:
- Serve within 30 minutes for best texture and taste
- Brush each hot naan immediately with melted butter while still in pan
- Stack finished breads on plate and cover with clean towel to keep warm
- Mix minced garlic into remaining melted butter for extra flavor
Smart Swaps for Different Needs
Dairy-Free Options:
- Greek yogurt → Thick coconut yogurt or cashew yogurt
- Butter → Vegan butter or olive oil for brushing
- Note: Coconut yogurt makes slightly denser naan but still tastes good
Gluten-Free Version:
- All-purpose flour → Cup-for-cup gluten-free flour blend (one with xanthan gum)
- Add 1-2 extra tablespoons yogurt if dough seems too dry
- Cook a minute longer per side - gluten-free takes more time
No Yogurt Available:
- Greek yogurt → Sour cream (use same amount)
- Greek yogurt → Buttermilk (reduce to ½ cup and add extra flour as needed)
- Plain yogurt works but use less water since it's thinner
Flour Alternatives:
- All-purpose → Whole wheat flour (use ¼ less, add more water)
- Regular → Self-rising flour (skip the baking powder and salt)
- White → Bread flour works but makes chewier texture
Different Flavors:
- Plain → Mix 1 teaspoon garlic powder into flour
- Basic → Add 2 tablespoons chopped herbs to dough
- Regular → Replace water with milk for richer taste
Baking Powder Substitute:
- 1 teaspoon baking powder → ½ teaspoon baking soda + 1 teaspoon lemon juice
- Mix the lemon juice with wet ingredients
Delicious Twists on Naan Bread Recipe
Garlic Naan:
- Mix minced garlic into melted butter
- Brush over cooked naan while still warm
- Sprinkle with fresh parsley or cilantro
- Most popular variation at our house
Cheese Naan:
- Sprinkle shredded mozzarella on rolled dough
- Fold edges over to seal cheese inside
- Roll gently to distribute filling
- Creates gooey, melted center
Herb Naan:
- Add dried oregano, basil, or Italian seasoning to dough
- Mix fresh herbs into butter for brushing
- Creates flavorful bread
- Great with Mediterranean dishes
Sweet Naan:
- Add honey to the dough
- Brush with butter and cinnamon sugar
- Serve as dessert or breakfast treat
- Kids love this version
Whole Wheat Naan:
- Still soft and delicious
- Replace half the flour with whole wheat
- Add extra yogurt for tenderness
- Slightly denser but more nutritious
Equipment
- Large mixing bowl for dough
- Clean kitchen towel for covering
- Rolling pin for shaping
- Large skillet or cast iron pan
- Pastry brush for butter
Storing Your Naan Bread
Counter Storage (2-3 days):
- Cool completely before storing
- Wrap in clean kitchen towel
- Keep in airtight container or plastic bag
- Reheat in dry skillet for 30 seconds per side
Freezer Storage (2-3 months):
- Cool completely before freezing
- Wrap individually in plastic wrap
- Store in freezer bags
- Thaw at room temperature before reheating
Reheating Tips:
- Dry skillet works best to restore texture
- Microwave makes naan chewy and tough
- Oven at 350°F for 2-3 minutes wrapped in foil
- Brush with butter after reheating
Make-Ahead Strategy:
- Dough can also be frozen for up to 1 month
- Make dough and let rise, then refrigerate up to 24 hours
- Roll and cook fresh when ready to serve
The Dish My Grandmother Taught Me to Love
My grandmother never made naan bread - she was from a small Italian village where pasta ruled the kitchen. But she taught me something more valuable than any specific recipe: how bread connects people across cultures. Every Sunday, she'd make focaccia from scratch, and while the dough rose, she'd tell stories about how bread was sacred in her childhood, how families shared loaves when times were hard, and how the smell of baking bread meant home.
When I first tried Naan Bread at an Indian restaurant years later, I understood what she meant. The way it brought everyone to the table, how we all reached for warm pieces to share with our curry, the satisfaction of tearing off chunks with our hands - it was exactly what she'd described about her focaccia Sundays. She would have loved watching me roll out naan dough, probably laughing at how I fussed over getting the thickness just right when she always said the best bread comes from hands that aren't afraid to make mistakes. The recipe might be different, but the joy of breaking bread together is exactly what she taught me to cherish.
Top Tip
- The secret to soft, pillowy Naan Bread lies in getting the dough hydration just right - it should be slightly sticky but not wet enough to stick to your hands. Too much flour makes tough, dense bread, while too little makes dough that's impossible to roll. The yogurt does more than add tang - its acidity breaks down proteins in the flour, creating that tender texture that makes naan so different from regular bread. Don't skip the resting time either, as it allows the flour to fully hydrate and makes rolling much easier.
- Heat control makes the difference between restaurant-quality Naan Bread and disappointing flatbread. Your skillet should be hot enough that a drop of water sizzles and evaporates immediately, but not so hot that the outside burns before the inside cooks. Look for those signature charred spots and bubbles forming on the surface - that's how you know it's cooking properly. Most importantly, brush with butter immediately after cooking while the naan is still hot, so it absorbs into the bread instead of just sitting on top.
What to Serve With Naan Bread
This versatile Naan Bread shines alongside so many different dishes and cuisines. The classic pairing is with Indian curries like butter chicken, dal, or saag paneer - the soft texture makes it perfect for scooping up rich sauces and creamy gravies. But Naan Bread works beautifully beyond Indian food too. Try it with Mediterranean spreads like hummus, baba ganoush, or tzatziki for easy appetizers, or use it as a dipper for any hearty stew or soup that needs good bread alongside.
The mild flavor and tender crumb make Naan Bread incredibly adaptable for creative uses as well. It works as a pizza base when you want something different from regular dough, makes excellent sandwich wraps for lunch, or can even replace garlic bread when you're serving pasta. For breakfast, try it with scrambled eggs or as a base for avocado toast. The key is serving it warm - the heat makes it more pliable and brings out the subtle tang from the yogurt in the dough.
FAQ
What are the ingredients for naan?
Traditional naan contains all-purpose flour, yogurt, yeast or baking powder, salt, and often a bit of sugar and oil. The yogurt is key - it makes the bread tender and adds that slight tang. Some recipes use milk instead of water for extra softness.
what are the common mistakes when making naan?
The biggest mistakes are making the dough too dry, not letting it rest long enough, and cooking at the wrong temperature. Dry dough creates tough Naan Bread, while insufficient resting makes it hard to roll. Too-low heat won't create those signature charred spots.
Is naan bread healthier than bread?
Naan isn't necessarily healthier than regular bread - it's often higher in calories due to the yogurt and oil. However, it can provide probiotics from the yogurt and tends to be more filling, so you might eat less overall. The nutrition depends on specific ingredients used.
How to make 2 ingredient naan bread?
Two-ingredient Naan Bread uses just self-rising flour and Greek yogurt in equal parts. Mix them together, knead briefly, roll out, and cook in a hot skillet. It's quicker than traditional naan but has a slightly different texture and flavor.
Fresh Bread, Made Simple!
Now you have all the secrets to making perfect naan bread - from getting the dough consistency just right to achieving those signature charred spots on the skillet. This homemade version proves that restaurant-quality bread is possible in your own kitchen with just a few basic ingredients and some practice.
Craving more homemade bread recipes? Try our Easy Focaccia Bread Recipe that uses similar techniques for another soft, pillowy result. Want to explore more Indian flavors? Our Easy Creamy Smothered pairs perfectly with fresh Naan Bread for an complete meal. Looking for another versatile bread? Our Pita Bread Recipe delivers that same satisfying homemade texture with different serving options!
Share your naan bread success! We love seeing your golden, bubbly Naan Bread straight from the skillet!
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Pairing
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naan bread recipe
Ingredients
Equipment
Method
- Mix flour, yogurt, and water to make a soft dough
- Let dough rest covered for 20 to 30 minutes before rolling
- Divide dough into equal parts and roll into thin oval shapes
- Cook naan in a hot skillet until bubbles form and brown spots appear
- Brush each naan with melted butter immediately after cooking
- Stack naan under a towel and serve hot and fresh
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