Homemade Naan Recipe
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- 57 comments
This delicious, light, and fluffy Naan Bread Recipe is easy to make and is the perfect accompaniment to any Indian dish. Brush the naan with garlic butter to elevate it to another level.
Baking bread is one of the most satisfying things to do. For more tasty bread recipes, try my Banana Bread or Homemade Bagel Recipe.
Naan
Naan is a delicious East-Indian flatbread baked in a tandoor oven. It is commonly served at Indian restaurants in America and India. The traditional leavening agent for the bread is a sourdough starter, but it has recently been simplified by using baking powder in the last 10 to 15 years.
While this is a common accompaniment for scooping up food, it’s also a fantastic bread that can be served with almost any meal, as sandwich bread or even in place of pita bread. It’s fairly easy to make and is always a crowd-pleaser, especially when finished with garlic butter.
Ingredients and Substitutions
- Flour – All-purpose or bread flour will work for this recipe.
- Leavening Agents – I used baking soda and baking powder in this naan.
- Sugar – Powdered sugar is used in the dough.
- Yogurt – I used plain whole milk yogurt, but you can use a lower-fat or Greek yogurt.
- Oil – Any neutral-flavored oil will work.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Milk — I like to use whole milk for more fat and flavor. However, you can use 1%, 2%, or skim milk.
- Salt – I always use coarse salt in my cooking and baking.
- Garlic – Minced garlic is optional if you want to make garlic naan.
How to Make Homemade Naan Bread
- Mix together all dry ingredients into a large bowl.
- Form a well with the dry ingredients in the bowl.
- Add the oil and yogurt to the center of the well.
- Begin to knead the dough while slowly adding the milk.
- Knead the dough for 5-7 minutes.
- Add the dough to a container and cover with plastic wrap.
- Let the dough proof for 1 hour in a warm place or until it has risen to almost double the size. An easy way to proof the dough is to place the bowl into the oven while it is turned off but the oven light is on.
- Remove the dough and give it a quick knead.
- Separate the dough into equal-sized small bowls.
- Roll each dough ball on a clean surface dusted with flour until it is oval in shape.
- Brush with a little water on one side of the dough.
- Add the water-brushed side of them down on a large skillet on medium-high heat and cook for 1 to 2 minutes.
- Turn the pan over and cook over the flames like roasting marshmallows. Repeat until all of the dough is done and cooked.
Make-Ahead and Storage
Make-Ahead: For freshness, you can make this up to one day ahead.
How to Store: Naan should be stored at room temperature, covered in plastic, and will stay fresh for up to 3 days. For freezing, cover in plastic and keep in the freezer for up to 2 months. Thaw in the refrigerator until thawed.
How To Reheat: Wrap the desired amount if naan in foil and place in the oven at 250° for 5-7 minutes.
chef notes + Tips
- You do not have to use all of the milk, consistency of maintaining a soft dough is key.
- Brushing the dough with water helps it stick to the pan, allowing you to cook on both sides and brown it.
- Adding garlic to naan bread is traditional and nothing short of delicious. Add some butter to a small pot and some finely minced garlic, and cook until the butter is melted and the garlic is fragrant. Brush one side of the naan bread with the garlic butter and garnish with fresh chopped parsley.
More Bread Recipes
- Homemade Pita Bread Recipe
- Homemade White Bread
- Artisan Country Loaf
- French Boule with Poolish
- Kamut Flour Bread with Biga
Video
Naan Bread Recipe
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon powdered sugar
- 1 teaspoon sea salt
- 1/2 cup vegetable oil
- 1 ¼ cup plain whole milk yogurt
- 1/2 cup whole milk
- 1 stick of unsalted butter
- 5 finely minced cloves of garlic
Instructions
- Add the flour, baking soda, baking powder, powdered sugar, and salt to a bowl and mix until combined. Form a well.
- Pour the oil and yogurt to the center of the well and begin mixing with your hands. Slowly pour in the milk as needed to make a soft dough.
- Knead for 5 to 7 minutes and then add to a bowl, cover with plastic, and let sit in a warm place for 1 hour.
- Unwrap and form 12 equal-sized dough balls. Roll each dough ball out on a clean surface lightly dusted with flour. Brush 1 side with water before cooking.
- Add the water brushed side down on a large preheated saute pan at medium-high heat and cook for 1 to 2 minutes.
- Flip the pan over and roast the other side of the bread over the open flame until browned.
- Repeat until all of the bread is done cooking. Keep warm.
- In a small pot melt the butter and garlic together and cook over medium heat just until the garlic is fragrant, which takes about 2 minutes.
- Brush the bread with the garlic butter and serve garnished with optional chopped parsley.
Thank you,Billy, perfect!
My pleasure.
I made this for dinner tonight with butter chicken. It was outstanding! Although, I could not get mine to stick in the pan. When I flipped the pan over the naan fell out! No problem. I finished cooking it on the grate.
Amazing!
I’m making this to go with butter chicken tonight! I have it proofing in the oven.
I have an induction stove, so no open flame or heating element. I am getting ready to make this and plan on just flipping the bread over, much like pancakes. I hope that works.
Excellent. Made with neighbour and his grandkids.
Fantastic!
Absolutely 💯
Thank you for this easy breezy sooooo good recipe. I past it on to my sister in Montreal and it’s a hit with her family too.
You’re terrific.
Thank you!
Delicious, Thankyou
My pleasure.