Soft Naan Bread Recipe
Soft, pillowy, and beautifully blistered with golden brown spots, homemade naan bread is a beloved staple in Indian cuisine that’s surprisingly easy to make from scratch.
This warm, chewy flatbread is perfect for scooping up curries, wrapping around grilled meats, or simply enjoying brushed with melted butter and herbs.
Ingredients
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon sugar
¾ cup warm water (110°F)
2 ½ cups all-purpose flour
¼ cup plain Greek yogurt (or regular plain yogurt)
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons melted butter (for brushing)
Fresh parsley or cilantro, chopped (optional garnish)
Optional: minced garlic, for garlic naan
Instructions
1. Activate the yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for about 10 minutes, or until the mixture becomes frothy on top. This step ensures your yeast is alive and ready to leaven the dough.
2. Make the dough
In a large mixing bowl, combine the flour and salt. Add in the yogurt, olive oil, and the activated yeast mixture. Stir until a rough dough begins to form, then turn it out onto a lightly floured surface and knead for about 8–10 minutes until the dough becomes smooth and elastic. If the dough is sticky, add a tablespoon of flour at a time until it becomes workable.
3. Let it rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
4. Divide and roll
Punch the dough down and divide it into 6–8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into an oval or teardrop shape, about ¼-inch thick.
5. Cook the naan
Heat a large cast iron skillet or non-stick pan over medium-high heat until very hot. Place one rolled-out piece of dough onto the dry skillet. Cook for 1–2 minutes, until bubbles form and the underside develops golden brown spots. Flip and cook for another 1–2 minutes. Repeat with remaining dough.
6. Brush and garnish
As soon as each naan is done, brush it with melted butter and sprinkle with fresh chopped herbs. For garlic naan, you can mix minced garlic into the butter before brushing.
Cooking Tips
Pan heat is crucial: For authentic-looking bubbles and char, make sure your pan is hot before cooking the dough. A cast iron skillet works best to mimic a traditional tandoor oven.
Dough hydration: The dough should be soft but not too sticky. If it sticks to your hands while kneading, dust lightly with flour, but avoid adding too much or your naan may become tough.
Yogurt matters: Greek yogurt creates a slightly tangier flavor and a denser dough. If using regular yogurt, reduce the water slightly so the dough doesn’t get too wet.
Freeze for later: Cooked naan freezes well. Let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in a pan or directly over a flame for a fresh taste.
Serving Suggestions
Serve warm naan alongside butter chicken, tikka masala, or lentil dal for a classic pairing
Use it as a base for naan pizza—just add sauce, toppings, and broil until bubbly
Pair with hummus, baba ganoush, or spinach artichoke dip for a fusion-style appetizer
Enjoy it for breakfast with scrambled eggs and herbs tucked inside like a wrap
Brush with garlic butter and a sprinkle of sea salt for an irresistible side to any meal
Homemade naan is one of those recipes that instantly elevates a meal, and the chewy texture and fresh-from-the-pan flavor simply can’t be beat. Once you try it, you may never go back to store-bought again.
