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Easy Homemade Naan Bread Recipe

Featured in Freshly Baked Breads.

This homemade naan bread combines yogurt and milk for a tender texture, requires just one hour of rising time, and cooks quickly in a hot skillet for those signature charred spots.
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Clare Greco
Updated on Sat, 22 Mar 2025 16:01:25 GMT
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Easy Homemade Naan Bread Recipe | recipesbyclare.com

I discovered this naan bread recipe last year, aiming to replicate restaurant naan. This recipe delivers chewy, charred naan with perfect air bubbles. It fills the house with an amazing aroma.

My friend from Delhi loved these naan. My kids request 'dad's bread' for curry nights, always fighting over the last piece.

Naan Bread Basic Ingredients

  • All-purpose flour: Regular supermarket flour works.
  • Yogurt: Adds tang and tenderness. Full-fat preferred.
  • Milk: Warm milk activates leavening and aids rising.
  • Baking powder and soda: Create air bubbles.
  • Sugar: Feeds leavening, adds complexity.
  • Olive oil: Eases dough handling, adds richness.
  • Butter or ghee: Glossy finish, flavor. Ghee for authenticity.
  • Toppings: Garlic and cilantro are optional but enhance flavor.
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Naan Bread Preparation

Mixing:
Combine wet and dry ingredients until just mixed. Avoid overmixing.
Kneading:
Knead with the heel of your hand for five minutes, until smooth.
Rising:
Allow dough to rise slowly for flavor, up to two hours.
Heating:
Use a hot pan, cast iron preferred, before adding naan.
Rolling:
Roll to 1/4 inch thickness, irregular shapes are fine.
Cooking:
Cook quickly until brown spots and bubbles form. Flip when charred patches appear.
Finishing:
Brush with melted butter immediately after cooking.

My first attempt failed with cold milk. Now, I warm all ingredients. Rolling too thin makes crackers, too thick makes doughy naan. Quarter-inch thickness is ideal.

Naan Bread Serving Ideas

Use naan for scooping curry, as pizza bases, or with hummus. Fill with eggs for wraps. Brush with cinnamon sugar for dessert.

Naan Bread Flavor Variations

Add garlic and cilantro to dough. Use nigella seeds for traditional flavor. Stuff with cheese. Add raisins and cardamom for sweet naan. Include jalapeños for heat.

Naan Bread Storage Tips

Cool completely before storing in an airtight container for up to two days. Freeze with parchment paper between layers for up to three months.

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Easy Homemade Naan Bread Homemade | recipesbyclare.com

I've made this naan dozens of times, improving with each batch. The charred exterior and soft interior are satisfying. My curry nights are incomplete without it. Friends ask for the bread before other dishes. Simple things bring joy.

Frequently Asked Questions

→ Can I make the dough ahead of time?
Yes! You can make the dough up to 24 hours ahead and store it in the refrigerator. Just bring it to room temperature for about 30 minutes before rolling and cooking.
→ How do I store leftover naan?
Store cooled naan in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a warm oven or briefly on a hot skillet.
→ Can I use whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture. The bread will be slightly denser but still delicious.
→ What if I don't have yogurt?
Sour cream makes an excellent substitute for yogurt in this recipe. You can also use buttermilk, though you might need to reduce the amount of milk slightly.
→ Why isn't my naan puffing up?
Make sure your skillet is very hot before adding the naan. Also, roll the dough thin enough (about 1/4 inch) but not too thin, and ensure your dough has properly risen before cooking.

Easy Homemade Naan Bread Recipe

Soft, pillowy naan bread with a buttery finish that's surprisingly easy to make at home. Perfect for scooping up your favorite curry or as a side to any meal.

Prep Time
20 Minutes
Cook Time
70 Minutes
Total Time
90 Minutes


Difficulty: Intermediate

Cuisine: Indian

Yield: 8 Servings (8 naan breads)

Dietary: Vegetarian

Ingredients

→ Dough

01 2 1/4 cups all-purpose flour, plus extra for dusting
02 1/2 teaspoon baking powder
03 1/2 teaspoon baking soda
04 1/2 teaspoon salt
05 2 teaspoons sugar
06 1/4 cup plain yogurt
07 1/2 cup warm milk
08 1 tablespoon olive oil, plus extra for greasing

→ Toppings (Optional)

09 2-3 tablespoons butter or ghee, melted, for brushing
10 2 cloves garlic, finely minced (optional)
11 2 tablespoons fresh cilantro, chopped (optional)
12 1 tablespoon sesame seeds (optional)

Instructions

Step 01

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk together until well incorporated.

Step 02

Make a well in the center of the dry ingredients. Add the plain yogurt, warm milk, and olive oil to the well. Gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms.

Step 03

Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Step 04

Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover with a damp kitchen towel or plastic wrap. Let the dough rest in a warm place for 1-2 hours, or until it doubles in size.

Step 05

Once the dough has risen, punch it down gently and turn it out onto a floured surface. Divide the dough into 8 equal portions and roll each portion into a ball.

Step 06

Using a rolling pin, roll each ball into an oval or round shape, about 1/4 inch thick. Don't worry if they're not perfectly shaped - rustic is good!

Step 07

Heat a large cast iron skillet, griddle, or non-stick pan over medium-high heat until very hot. Place one rolled naan onto the hot surface and cook for 1-2 minutes until bubbles form on the surface and the bottom develops golden-brown spots. Flip and cook the other side for another 1-2 minutes.

Step 08

As each naan comes off the heat, brush with melted butter or ghee if desired. Sprinkle with minced garlic, chopped cilantro, or sesame seeds while the butter is still warm. Stack the cooked naan on a plate and cover with a clean kitchen towel to keep warm while cooking the remaining breads.

Notes

  1. For a vegan version, substitute the plain yogurt with non-dairy yogurt and use olive oil instead of butter or ghee for brushing.
  2. To make garlic naan, mix 1-2 minced garlic cloves with the melted butter before brushing onto the warm bread.
  3. Naan is best enjoyed fresh and warm, but leftovers can be reheated in a warm oven or briefly on a hot skillet.

Tools You'll Need

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling pin
  • Cast iron skillet, griddle, or non-stick pan
  • Pastry brush (for butter)
  • Kitchen towel

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)
  • Contains dairy (yogurt, milk, butter/ghee)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 6 g
  • Total Carbohydrate: 30 g
  • Protein: 4 g