There's nothing quite like pulling warm, golden naan bread straight from the skillet, watching the steam rise as you tear into that first soft, pillowy bite. I still remember the first time I made naan at home I'd been craving something warm to dip into my curry, and I thought, why not try making it myself? Turns out, this flatbread is easier than you'd think, with ingredients you probably already have in your kitchen.
If you love fresh homemade bread, you'll also want to try my Japanese Souffle Pancakes for a buttery breakfast treat, or my Bisquick Sausage Balls for something sweet and comforting. This naan bread recipe comes together quickly and tastes better than anything you'd buy at the store.
Why You will Love This Naan Bread Recipe!
This recipe creates the softest, most flavorful naan you've ever tasted. The yogurt keeps the bread tender and adds a subtle tang, while the egg gives it a beautiful golden color and rich texture. Each piece puffs up perfectly in the skillet, creating those signature bubbles and char marks that make naan so irresistible.
It's versatile too. Serve it alongside soups and stews, use it as a base for flatbread pizzas, or split it open for the most delicious sandwich bread. My kids love tearing off pieces and dipping them into marinara sauce for an easy snack.
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Naan Bread Ingredients
Here's what you'll need to make this soft homemade naan from scratch.
See Recipe Card Below This Post For ingtedient Quantites
- Dry active yeast: Helps the dough rise and creates that soft, airy texture inside each piece of naan. You can also use instant yeast if that's what you have on hand.
- Sugar: Feeds the yeast and helps it activate, giving you that frothy mixture that means your dough will rise beautifully.
- Warm water: Activates the yeast. Make sure it's warm to the touch but not hot, or it might kill the yeast.
- All-purpose flour: Forms the structure of the naan and gives it that tender, soft crumb. You'll add it gradually until the dough feels just right.
- Salt: Balances the flavors and keeps the bread from tasting flat.
- Olive oil: Adds moisture and richness to the dough, helping create that soft texture you want in fresh flatbread.
- Plain yogurt: This is the secret ingredient that makes naan so tender and gives it a slight tangy flavor. It also helps the dough stay soft even after cooking.
- Egg: Binds everything together and adds richness. It also gives the naan a beautiful golden color when it cooks.
How to Make Naan Bread
Follow these simple steps for perfect homemade naan every time.
- Activate the yeast: In a small bowl, combine the yeast, sugar, and warm water. Stir gently to dissolve everything, then let it sit for a few minutes until it gets foamy and frothy on top. This tells you the yeast is alive and ready to work.
- Mix the wet ingredients: Once the yeast mixture is frothy, whisk in the olive oil, yogurt, and egg until everything is smooth and evenly combined.
- Start the dough: In a separate medium bowl, combine 1 cup of the flour with the salt. Pour the wet ingredients into the flour mixture and stir until you have a thick, sticky batter.
- Add more flour: Gradually add flour, about half a cup at a time, stirring after each addition. Keep going until the dough becomes too thick to stir with a spoon, usually after adding 1 to 1.5 cups more flour.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 3 minutes, adding small amounts of flour as needed to keep it from sticking to your hands. The dough should feel smooth, soft, and just slightly tacky but not sticky.
- Let it rise: Place the dough in a clean bowl, cover it loosely with a kitchen towel, and let it sit in a warm spot until it doubles in size. This usually takes about 1 hour.
- Shape into portions: After the dough has risen, gently press it down and flatten it into a disc. Cut it into 8 equal pieces and shape each piece into a smooth ball.
- Heat your skillet: Place a large, heavy-bottomed skillet over medium heat and let it get nice and hot while you roll out the first piece of dough.
- Roll out the naan: On a lightly floured surface, roll each ball into a circle about 6 inches across and roughly ¼ inch thick. Don't worry if they're not perfectly round—rustic shapes are part of the charm.
- Cook the naan: Place a rolled piece of dough into the hot skillet. Cook until the bottom turns golden brown and you see bubbles forming on the top surface, then flip it over and cook the other side until it's golden and lightly charred in spots.
- Keep warm: Stack the cooked naan on a plate and cover with a clean kitchen towel to keep them soft and warm while you cook the rest. Brush with melted butter and sprinkle with fresh herbs if you like.
Substitutions and Variations
Yogurt: If you don't have plain yogurt, you can use Greek yogurt (it'll make the naan slightly denser but still delicious) or even sour cream in a pinch.
Egg: For an egg-free version, replace the egg with 3 tablespoons of milk or water. The texture will be slightly different but still tasty.
Yeast: Instant yeast works just as well as active dry yeast. If using instant yeast, you can mix it directly with the dry ingredients instead of activating it first.
Garlic naan: Brush the cooked naan with melted butter mixed with minced garlic and chopped fresh cilantro for a restaurant-style garlic naan.
Whole wheat: Replace up to half the all-purpose flour with whole wheat flour for a nuttier, heartier flatbread.
Equipment
You don't need much to make this easy naan bread recipe at home.
- Small bowl: For activating the yeast and mixing the wet ingredients.
- Medium bowl: For combining the flour and building the dough.
- Rolling pin: To roll out each piece of dough into thin, even circles.
- Large, heavy-bottomed skillet: A cast iron skillet works beautifully here because it holds heat well and creates those perfect golden-brown spots.
- Plate and towel: To stack and cover the finished naan so they stay warm and soft until you're ready to serve.
Storage and Reheating Tips
Store any leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze the cooled naan in a freezer bag with parchment paper between each piece for up to 3 months.
To reheat, warm the naan in a dry skillet over medium heat for about 30 seconds on each side, or wrap it in a damp paper towel and microwave for 15 to 20 seconds. The skillet method brings back that fresh-from-the-pan texture, while the microwave is quick and convenient.
You can also make the dough ahead of time and refrigerate it overnight. Just let it come to room temperature before rolling and cooking.
Expert Tips
Don't skip the rise. That hour of waiting is what creates the soft, airy texture inside each piece of naan. If you rush it, the bread will be dense and heavy.
Get your skillet hot enough. You want medium to medium-high heat so the naan cooks quickly and develops those beautiful golden-brown spots without drying out. If the pan is too cool, the naan will take too long to cook and turn out tough.
Roll them thin enough. About ¼ inch thick is perfect. Too thick and the naan won't puff up properly or cook through evenly.
Keep the cooked naan covered. Stacking them and covering with a towel traps steam, which keeps the naan soft and pliable instead of drying out.
Adjust the flour as needed. Humidity, flour brands, and even how you measure can affect how much flour you need. Add it gradually and stop when the dough feels smooth and just slightly tacky.
FAQ
The secret is using yogurt in the dough, which keeps the naan incredibly soft and tender. Also, don't skip the rise time—it's what gives you that light, airy texture. Cook the naan in a hot skillet so it puffs up and gets those characteristic golden spots.
Traditional naan is made with flour, yeast, yogurt, water, salt, and a bit of sugar. This recipe also includes egg and olive oil for extra richness and softness. It's a simple ingredient list that comes together beautifully.
For a super simple version, you can make naan with just self-rising flour, yogurt, and a pinch of salt. Mix 2 cups self-rising flour with 1 cup yogurt and a bit of salt, knead until smooth, then roll out and cook in a hot skillet. It won't have the same rise and texture as yeast naan, but it's quick and still tasty.
The easiest two-ingredient naan uses self-rising flour and Greek yogurt in equal parts (about 1 cup each). Mix them together, knead briefly, divide into portions, roll out, and cook in a skillet. It's perfect when you need bread in a hurry and don't want to wait for dough to rise.
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Pairing
These are my favorite dishes to serve with Naan Bread
Naan Bread
Ingredients
Method
- In a small bowl, combine the yeast, sugar, and warm water. Stir to dissolve, then let it sit for a few minutes or until frothy. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, mix 1 cup of flour with the salt. Add the wet ingredients to the flour mixture and stir until combined. Gradually add more flour, ½ cup at a time, until it becomes difficult to stir with a spoon.
- Transfer the dough to a lightly floured surface and knead for about 3 minutes, adding small amounts of flour if needed to prevent sticking. The dough should remain soft and smooth.
- Cover the dough loosely and let it rise for about 1 hour or until doubled in size.
- After rising, gently flatten the dough into a disc and cut it into 8 equal portions. Shape each piece into a small ball.
- Heat a large, heavy-bottomed skillet over medium heat. Roll out one dough ball at a time into a ¼-inch thick circle, about 6 inches in diameter. Place it onto the skillet and cook until golden brown with large bubbles forming on the surface. Flip and cook the other side until golden brown.
- Stack the cooked naan on a plate and cover with a towel to keep warm. Repeat with the remaining dough balls. Serve plain or brush with melted butter and sprinkle with herbs.
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