Naan Recipe
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Get ready to elevate your meal with this irresistible homemade Naan Recipe! Soft, fluffy, and perfectly golden, these naan breads are incredibly easy to make and will take your dining experience to new heights. Prepare to savor each bite as you indulge in the warm, buttery goodness that will complement any dish.
The Best Naan Recipe
I love fresh bread, there’s nothing better. The smell is what gets me every single time. Over the years, I’ve certainly baked my share of breads and while I may have some favorites, in general I love all bread!
I’m what they call an equal opportunist when it comes to fresh bread. I’ve made many bread rolls and flatbreads, but sometimes I just love a good old piece of naan to dip in some good homemade hummus or butter chicken.
Why You’ll Go Nuts For Naan
- Easy To Make
- Simple Ingredient List
- Extremely Versatile
- Delicious & Better Than Store Bought!
The dough for this naan bread is actually quite simple and requires just a handful of ingredients. It’s also one of those breads that pair well with just about anything! Perfectly soft, chewy, and always so delicious, you must give this naan a try, I guarantee you will love it!
- Active dry yeast – You can use active dry yeast or instant yeast in this recipe. If you use instant yeast then you won’t need to activate the yeast, just add it to the rest of the ingredients along with the water.
- Sugar – This is needed for the yeast, combine it with the yeast and water to activate it. You’ll need this even if you use instant yeast.
- Vegetable Oil – Any vegetable oil will work.
- Egg – I use large eggs.
- Yogurt – I recommend using a good plain Greek yogurt for this because I like the consistency of it. The yogurt will add a bit of mild acidity.
- Flour – You need all-purpose flour. Gluten free flour can be used as well, however the recipe may differ a bit.
- Olive Oil – You need olive oil to fry the naan.
- Butter – For brushing over the naan. This is optional.
- Parsley – This is optional if you want to sprinkle some over the naan.
Making homemade Naan is easier than you think, and the result is incredibly delicious. Get ready to enjoy warm, fluffy, and buttery naan bread right in your own kitchen!
In a medium bowl, combine yeast, sugar, and lukewarm water. Give it a light whisk and let it sit until the yeast dissolves and starts foaming.
To the same bowl, add vegetable oil, yogurt, and an egg. Whisk it all together until everything is nicely combined and set it aside.
Now it’s time to work that dough! In the bowl of your mixer, throw in your all-purpose flour and salt. Pour in that yeast mixture we made earlier and let the mixer do its magic. Mix it until the dough comes together and no longer sticks to the sides of the bowl. If it’s feeling a bit too wet, sprinkle in some more flour until it becomes soft and easy to handle. Find a warm spot and let the dough rise for about 30 minutes to an hour, until it doubles in size.
Take that beautiful dough and cut it into 8 equal pieces. Roll each piece into a small ball – just picture those fluffy, irresistible naan breads we’re about to create.
Now, let’s heat up our cast iron skillet. It’s time to give those naan a nice cook! Roll out one dough ball at a time into a round shape, about 1/3 inch thick and 5 inches in diameter. Place it in the hot skillet and let it cook for about a minute until you see those amazing bubbles forming on the surface. Flip it over and cook it a little longer until it turns golden and gets those lovely char marks.
As you finish cooking each naan, keep them warm and cozy by covering them with a towel. Now comes the fun part – brushing each naan with melted butter and sprinkling some chopped parsley on top for that extra flavor boost.
Frequently Asked Questions
What Is Naan?
Naan is an Indian-style bread usually baked in a tandoor oven, which are cylindrical clay or metal ovens. The great thing about tandoor ovens is that the temperatures can reach 900ºF which means these naan cooks almost instantly!
How many Naan should I cook at a time?
One at a time! You can either roll and fry, roll and fry, or roll out all the pieces at beforehand. If you are going to roll out all the pieces all together, I would keep them in between parchment paper so they won’t dry out or stick to each other. The naan should cook fairly quickly, about a minute per side, but again it depends on how hot your skillet is. You will notice that the dough will bubble up nicely as you cook it.
Why isn’t my dough rising?
It most likely has to do with your yeast! Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
How do you serve naan?
There are so many great things you can serve this naan with. I personally love it with some good homemade hummus. I’ve also served it with an amazing butter chicken. But beyond these recipes, you can use to the naan to make gyros, wraps, curries, the sky’s the limit. Another option? Brush it with garlic butter to enhance the flavors even more.
Expert Tips
- Use a Hot Skillet or Grill: For that authentic, restaurant-style naan, make sure your skillet or grill is well heated before cooking each piece of dough. A hot surface helps create those beautiful bubbles and charred marks, giving your naan that irresistible texture and flavor.
- Temp Your Water: Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105°F degrees and 110°F for proofing. While 95°F degrees is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.
- Add Flavors to the Dough: Customize your naan by incorporating additional flavors into the dough. Consider mixing in minced garlic, chopped herbs like cilantro or parsley, or even a pinch of ground spices such as cumin or turmeric. These additions will infuse your naan with extra aromatic goodness.
- Keep the Naan Warm: To ensure your naan stays warm and soft, stack them on a plate and cover them with a clean kitchen towel or foil while you finish cooking the remaining naan. This helps retain their moisture and warmth until you’re ready to serve.
Storage
Cool the naan first, then store it in airtight plastic bags at room temperature for up to 3 days.
Freezing
Naan can be frozen in airtight plastic bags for up to 2 months.
Other Delicious Recipes To Try
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Naan Recipe
Video
Ingredients
For Dough
- 2 teaspoon active dry yeast
- 1 teaspoon sugar
- ½ cup water (lukewarm)
- ¼ cup vegetable oil
- 1 egg (large)
- ¼ cup yogurt (plain)
- 2½ cups all-purpose flour
- ½ teaspoon salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: If your oven has a proof setting, preheat it to the proof option, otherwise turn on your oven to the lowest heat, mine is around 170°F. Turn it off once it's come to that heat.
- Activate Yeast: In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam.
- Add Ingredients: To the same bowl, add the oil, yogurt, egg and whisk well. Set aside.
- Make Dough: To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky.
- Rise: Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl inside the preheated oven and allow the dough to rise for about 30 minutes to 1 hour or until doubled in size. I use this trick all the time to speed up the rising time. Mine only took about 40 minutes, so the time depends on your yeast and your environment.
- Cut & Shape: After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball.
- Cook: Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil. Roll out one ball at a time until it's about 1/3 inch thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute. The skillet should be very hot, so you'll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden.
- Repeat: Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn't dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley.
Equipment
Notes
- Yeast Activation: Ensure that the yeast is fresh and active for a successful rise of the dough. The yeast should dissolve and create a foamy layer on top of the water-sugar mixture. If the yeast doesn’t activate, it may be expired or the water temperature might be too hot or too cold.
- Dough Consistency: While kneading the dough, adjust the flour amount as needed to achieve a soft and smooth dough. If the dough is too sticky, gradually add more flour. Be mindful not to add too much flour, as it can result in dry and tough naan. The dough should be pliable and slightly tacky to the touch.
- Cooking Variations: Experiment with different cooking methods to achieve varied textures. Besides using a skillet, you can cook the naan on a preheated grill for a smoky flavor or directly on a baking stone in a hot oven for a slightly crisp exterior.
- Customization Options: Feel free to customize your naan by adding herbs, spices, or other seasonings to the dough. You can also try different toppings like sesame seeds, garlic, or even grated cheese to add extra flavor and visual appeal.
- Serving Suggestions: Naan pairs wonderfully with a wide range of dishes, such as curries, kebabs, or lentil soups. It’s also fantastic for making wraps or sandwiches. Serve it warm for the best taste and texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have a glass top stove and I cannot use cast iron pots. Will another type of pan work to fry the dough?
Yeah, use a nonstick pan if you have.
How would you reheat the naan that has been frozen?
You can thaw it at room temperature or just pop it in the microwave for a few seconds.
I dont have a stand mixer, can I just use a wooden spoon ?
For sure, you might have to knead it by hand a bit too.
Hi Jo. Can I use almond or coconut flower, also what about a sugar substitute?
You can definitely choose the type of flour you’d like, keep in mind the coconut flour will add a sweeter flavor to them. And as for sugar substitute you can try honey or maple syrup as well.
Let us know how it turned out! 🙂
If proofing in the Instant Pot, how long should you set it for?
I’ve never actually proofed dough in an instant pot, but I did a quick search for you and it seems about 30 minutes.
Thank you very much for your quick response.
We love this recipe in my house! We make a double batch when we have chicken shawarma (also give that recipe five stars! ). I turn the leftovers into personal pizzas. Brush the top with melted butter and minced garlic. Add marinara and your favorite toppings. Bake at 400 until bubbly and browned. (8-10 minutes).
Delicious naan bread and I found the instructions very easy to follow. Will save this one for future
Just made my first batch and it is so easy to make. Hand kneaded the dough as it was easier. My fianceé loved them
Hi, can i use instant yeast? If so, please assist with how.
Yes you can! Use the same amount and mix it straight in with the flour.
Hey there quick question, can I use gluten free all purpose flour to make these?
You’ll need a gluten replacement such as xanthan gum 🙂
Great recipe and so easy. I brushed it with butter and sprinkled it with zahtar.
Hi Jo.
I just finished making your naan bread and my kitchen smells amazing.
I had so much fun making these and they taste beautiful.
Thank you for your in depth explanations and also the video was a great help to me.
Im so glad 🙂 Thanks Julie!
HAVEN’T YET TRIED BUT HAVE A QUESTION … COULS WHOLE WHEAT FLOUR BE USED ?
You can, you might have to add a bit more flour though.
very good, easy to make. Liked the oven rising trick
Glad you liked it!
Could I use the griddle on my stove (non-stick surface) rather than a cast iron skillet?
Thanks – the recipe sounds yummy!
Yes for sure!
Keeper!
Is it possible to store the dough balls until the next day to cook them? Just to make sure the bread is as fresh as possible for when I need it. Or will it ruin the dough?
The dough will rise quite a lot, this recipe is best made fresh.