Go Back
+ servings
a bunch of naan on a cutting board garnished with parsley.
Print Recipe Add to Collection
4.60 from 116 votes

Naan Recipe

Nothing is better than homemade bread and that applies to this Indian-style Naan Bread, so simple to make, yet so delicious! Super easy to put together and so good you'll never have store-bought naan again!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Bread, Side Dish
Cuisine: Indian
Keyword: naan, naan bread, naan recipe
Servings: 8
Calories: 329kcal


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
  • cups all-purpose flour
  • ½ teaspoon salt


  • 12 teaspoon olive oil
  • 4 tablespoon butter melted
  • 2 tablespoon parsley chopped


  • 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. 



  1. I used active dry yeast which you have to activate first, but you may also use instant or rapid yeast which doesn't require you to dissolve the yeast in the lukewarm water and sugar, though you still need to add those ingredients.
  2. 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. 
  3. To help your dough rise faster, heat up your oven to 200 F degrees, or the lowest temperature it will go to, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes. If your oven has a proof function, use that.
  4. I usually add about a tsp of olive oil for each bread and brush it in the skillet so that it's evenly distributed.
  5. As you fry pieces of naan, keep them covered in a towel so that they don't dry out!
  6. Cool the naan first, then store it in airtight plastic bags at room temperature for up to 3 days.
  7. Naan can be frozen in airtight plastic bags for up to 2 months.


Serving: 1naan | Calories: 329kcal | Carbohydrates: 32g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 161mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg