Homemade Naan Recipe

Homemade naan is easier to make than you think. This warm, buttery garlic naan is perfect with comforting curries, or even enjoyed on its own as a snack! You can also change up this naan bread recipe to incorporate any of your favorite flavors.

Notes from Amanda's Kitchen

As someone who loves bread, naan is at the top of my list of the best breads in existence. It is fluffy, chewy, and the perfect accompaniment to just about any meal or on its own as a snack. I think you will also love this recipe because it is flavorful and simple. It keeps the essence of a traditional naan recipe, but makes a few tweaks to make it more accessible to more home kitchens and skill levels. 

You're going to love eating it with some butter chicken, chicken tikka masala, and all of your favorite curries 

It is a great recipe for anyone who wants to learn more about using yeast and want a versatile homemade bread you can use for many other recipes and meals.

If you want a taste of your favorite Indian restaurant right from your own kitchen, this is the place to start! 

What is Naan

Naan is a delicious flatbread that is popular in South Asia and the Middle East. There are variations of it in many of the surrounding areas as well! It originated in Persia (modern day Iran), but is widely known as a popular accompaniment to Indian food. It is thick, fluffy, and slightly chewy in texture. 

Traditionally, naan is made in a tandoor which gives it the signature charred bubbles and light smoky flavor it is known for having. We substitute that with a cast iron skillet which is more readily accessible in most kitchens.

In some cultures, it is used in place of utensils like forks or spoons. Instead, pieces are ripped and used to scoop up food. You can also find naan the base of many modern fusion recipes like naan pizza, wraps, and even nachos. 

Key Ingredients & Substitutions

• Yogurt - Yogurt is one of the secret ingredients to amazing naan. You can use regular plain yogurt or Greek yogurt. It is important to note that plain Greek yogurt, since it is more dense, has more protein, and less moisture, will give you a more dense and chewy naan. Regular plain yogurt is recommended if you prefer your naan fluffier and less chewy.
• Yeast - I prefer active dry yeast for all of my yeasted dough, but you can use instant yeast. Nervous about baking with yeast? Read my beginner's guide on yeast!
• Flour - In many cases, using bread flour is important to making good bread. In this case, it is actually better to use the lower-protein all-purpose flour. 

Note: You will often find some recipes call for ingredients like butter or ghee and eggs. However, the best and most authentic recipes do not incorporate these into the dough itself, but coating the naan in garlic butter or is very common!

Instructions Broken Down

1. Proof the yeast. Activate the yeast by introducing it to warm water and sugar in a small bowl. You'll know the yeast is active when there is a layer of froth on top of the water. 
2. Mix dry ingredients. Add the flour, salt, sugar, and baking powder to a large bowl or the bowl of a stand mixer. 
3. Add wet ingredients to yeast mixture. Whisk in the milk and yogurt into the activated yeast and stir until fully combined.
4. Assemble the dough. Add the yeast and yogurt mixture in with the dry ingredients and mix until it comes together.
5. Knead. Use a dough hook on medium-high to knead the dough for 10 minutes, or knead by hand until the dough is smooth, yet still tacky.
6. Proof the dough. Cover the dough with plastic wrap and leave in a dry, warm spot to let the dough rise for about two hours. 
7. Portion and shape. Divide the dough into 12 equal portions, then cover the dough balls with more plastic wrap and allow the pieces to rise in a warm place for another hour. Shape each portion on a lightly floured surface into and oval shape or more traditionally a teardrop using a rolling pin. 
8. Cook and season. Cook each portion on both sides on a hot skillet for 1 - 2 minutes per side until golden brown. Brush with butter and finish with any flavorings and seasonings you prefer, or leave them plain and unbuttered. 

Amanda's Expert Tips

The dough should be slightly sticky yet still manageable without it sticking to your hands too much. You may need to adjust the amount of flour you need depending on the temperature and humidity in your home. If the dough feels too sticky, knead in one tablespoon of flour at a time. 

A large cast iron pan heated over medium-high heat will give you the most consistent results every time due to its incredibly even heat distribution.

Make sure your ingredients are at room temperature. You can even heat them up slightly as warm milk and yogurt will help the dough to rise faster and potentially lessen the rise time. 

Tasty Variations

Garlic - Garlic naan is one of the most popular variations to make. Finely dice garlic and quickly sauté in melted butter. Optionally stir in some herbs and then brush the garlic butter over the naan while it is still warm

Cheese - You can use any of your favorite melty cheeses you can shred or buy pre-shredded. Traditionally, Indian restaurants will slice open the made naan and stuff it with cheese while the naan is still hot. It is tricky and not the best for your hands, so I recommend Rolling out the naan dough, filling the center with cheese, and closing the dough around it before rolling it out again to cook. This way you don't get burnt hands and your cheese gets super melty

Herbs - Top buttered naan with herbs (extra virgin olive oil also works here) like cilantro, parsley, chives, or dill for a light and delicious bread

Pairing Suggestions 

Recipe FAQ

Recipe Card

Homemade Naan Recipe

Amanda Powell

Fluffy homemade naan great for all your meals

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Bread

Cuisine Persian

Servings 12 naan

Calories 57 kcal

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Ingredients

  

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• 1 teaspoon active dry yeast
• ¼ cup warm water
• ¾ cup milk room temperature
• ¾ cup plain yogurt room temperature
• 5 cups 5 cups unbleached all-purpose flour (620 grams)}
• 1 ½ teaspoons salt
• 2 teaspoons granulated sugar
• ½ teaspoon baking powder
• 4 tablespoons unsalted butter room temperature
• 3 cloves finely grated garlic
• 2 teaspoons finely chopped parsley
• coarse salt

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Instructions

 

• Mix together the yeast and the water together in the bowl of your stand mixer for 5 minutes, or until it becomes frothy.
• Add the milk, and yogurt to the yeast and stir until fully combined.
• Add in the flour, salt, sugar, and baking powder. Mix until it comes together and then knead with the dough until smooth and still tacky - about 10 minutes.
• Roll into a ball shape and place in a greased bowl. Cover and allow to rise for 2 hours or until doubled in size.
• Turn out onto a lightly floured surface and divide into 11 - 12 equal pieces. Cover and allow the pieces to rise for an hour.
• Roll out each piece into an oblong shape (a rough teardrop shape is preferable). Heat a cast iron skillet on medium - high.
• Place one shaped naan on the skillet and cook for 1 - 2 minutes, flip and cook for an addition 1 - 2 minutes. Allow to cool on a clean white cloth.
• Add the butter to the skillet while it is still hot from making the naan and melt. Add in the garlic and cook until fragrant and translucent. Remove from heat. Toss in the parsley and brush the naan liberally with the garlic butter. Sprinkle with salt and serve warm

Nutrition

Calories: 57kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 322mgPotassium: 53mgFiber: 0.1gSugar: 2gVitamin A: 157IUVitamin C: 0.3mgCalcium: 50mgIron: 0.05mg

Keyword garlic, naan

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