My Homemade Naan Bread Recipe is easy to make and is so much better than the store-bought variety. Tender, soft, and buttery, my naan bread is as good as your favorite Indian restaurant.
I was surprised by how easy it was to make Naan Bread and how much I enjoyed the chewy texture of the cooked naan. I thought it would be the same as pita bread, and while there are similarities, I think my naan bread recipe makes a much better flatbread.
My Indian Naan Bread recipe is the perfect accompaniement to Butter Chicken or my Chicken Tikka Masala.
Traditionally, naan bread is cooked in a tandoor oven (cylindrical clay oven) fired by wood or charcoal at a very high temperature. Using this method the high temps cause the flatbread to cook quickly, only taking 2-3 minutes to achieve a golden brown color with charred spots.
These days naan bread is usually made stovetop using a cast iron pan to replicate the appearance you get from the authentic tandoor cooking process.
Ingredients to make Naan Bread
Let’s start by gathering the ingredients we need to make Naan Bread. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Simple Pantry Ingredients
- all-purpose flour
- active dry yeast
- granulated sugar
- water
- olive oil (or vegetable oil)
- Greek yogurt
- salt
- butter
How to make Naan Bread
- Add the sugar, warm water, and yeast to a small mixing bowl.
- Stir to combine. Let the mixture set for 10 minutes to activate the yeast. It will be foamy when activated.
- Place the flour on a clean flat surface and make a well in the middle.
- Add the yeast mixture, yogurt, salt, and oil to the center of the flour.
*If you want to make Garlic Naan, add two teaspoons of minced garlic to the wet ingredients before mixing it into the dough.
Knead the dough until the surface becomes smooth and shiny, about 10 minutes. Then cover the dough with a damp cloth and let the dough rise in a warm place for one hour. The dough should double in size.
- Dump the dough out onto a lightly floured surface.
- Divide the dough into 8 equal portions.
Using a rolling pin, roll the dough out to make an 8” circle.
- Place a cast iron skillet ( or regular skillet) over high heat and lightly grease the surface with an oiled paper towel, to keep the dough from sticking.
- When the skillet is hot, place the dough on the skillet. The dough will puff up as it cooks, and air bubbles will form along with blackened spots, on the golden brown first side.
- At this point flip over the naan and let the other side cook.
Brush the naan with the melted butter and serve warm. Naan bread goes well with curries, hummus, kebabs, grilled vegetables, soups, stews, and rice dishes.
For Garlic Naan, add one tablespoon of finely minced garlic to the melted butter and let it cook for one minute over medium heat. Brush the naan with the garlic butter.
This buttery homemade naan is extremely versatile and makes a delicious addition to your dinner table.
Wouldn’t you love to surprise your family with delicious homemade naan bread? I know they’re going to love it, and it’s a good way to introduce Indian dishes to your friends and family.
Recipe FAQ’s
According to experts, naan bread is more nutrient-dense than pita or white bread. Although it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its high amounts of protein and fiber compared to bread or pita.
Naan is more tender and moist than pita bread, and this is due to the oil and butter used to make the bread. The fat content of naan is twice that of pita, which makes a big difference in the flavor and tenderness of the bread.
If you want to make Garlic Naan, add two teaspoons of minced garlic to the wet ingredients before mixing it into the dough.
After baking, add one tablespoon of finely minced garlic to the butter and let it cook for one minute over medium heat. Brush the naan with the garlic butter.
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Naan Bread
Equipment
- Cast Iron Skillet
Ingredients
- 1 teaspoon sugar
- ½ cup warm water
- 2 ¼ teaspoon active dry yeast
- 2 ¼ cups all-purpose flour
- ½ cup Greek yogurt plain
- ½ teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- olive oil for the skillet
- 3 tablespoon melted butter
Instructions
- Add the sugar, warm water, and yeast to a small mixing bowl. Stir to combine.Let the mixture set for 10 minutes to active the yeast. It will be foamy when activated.
- Place the flour on a clean flat surface and make a well in the middle.
- Add the yeast mixture, yogurt, salt, and oil to the center of the flour.
- Knead the dough until the surface becomes smooth and shiny, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place for one hour. The dough should double in size.
- Divide the dough into 8 equal portions.
- Using a rolling pin, roll the dough out to make an 8” circle.
- Place a cast iron skillet ( or regular skillet) over high heat and lightly grease the surface with an oiled paper towel, to keep the dough from sticking.
- When the skillet is hot, place the dough on the skillet. The dough will puff up as it cooks, and air bubbles will form along with blackened spots on the surface of the naan bread.
- At this point flip over the naan bread and cook the other side.
- Brush the naan with the melted butter and serve warm.
Notes
After baking, add one tablespoon of finely minced garlic to the butter and let it cook for one minute over medium heat. Brush the naan with the garlic butter.
Fatima DeChaves says
I will be making the Naan bread soon.It sounds absolutely delicious!!!
Chef Dennis Littley says
I hope you enjoy it as much as we do!
Debbie Russell says
I would like to try this recipe. But due to time constraints I would like to try it with fast rising yeast. Any suggestions on how that would modify the procedure? Thanks Chef Dennis!
Chef Dennis Littley says
I have never used fast rising, so I’m not sure how it would work with this recipe.
Michelle says
Question: I know ghee is often used in Indian dishes instead of butter. Is there a reason you went with butter instead? Would ghee be as good or better? Also, could the recipe be enhanced by topping the naan with some some chopped fresh corriander (cilantro)?
Irv says
We really enjoy your recipes and website. I have made many of your dishes and am going to try the Naan.
Quick question, if we wanted garlic naan would we simply add minced fresh garlic to the dough?
Thank you
Chef Dennis Littley says
Good Question, Irv. I’ve added it to the post.
If you want to make Garlic Naan, add two teaspoons of minced garlic to the wet ingredients before mixing it into the dough.
After baking, add one tablespoon of finely minced garlic to the butter and let it cook for one minute over medium heat. Brush the naan with the garlic butter.
Emily says
We really enjoyed this recipe! It was so easy to follow!