I’ve made a lot of bread over the years, but there’s something about homemade naan that always keeps me coming back. It’s that pillowy softness, the golden bubbles that blister up on a hot pan, and the way it soaks up every bit of curry or stew you pair it with. The process of making naan from scratch is deeply satisfying—kneading, resting, rolling, and finally seeing it puff up with charred spots is such a rewarding kitchen moment.
This Easy Homemade Naan Bread Recipe came to life during a dinner night when I needed something warm and chewy to go alongside a spicy chicken tikka masala. I wanted a bread that didn’t require a tandoor oven or complicated ingredients, just pantry staples and a hot skillet. The result was better than I could’ve imagined: soft, tender naan brushed with melted butter and sprinkled with fresh herbs.
Even when I don’t have a full meal planned, I still find excuses to whip up this naan. It doubles as a snack, a wrap, even a flatbread pizza base. And once you try it fresh off the stove, I promise you’ll never reach for the store-bought version again.
Why You’ll Love This Easy Homemade Naan Bread Recipe
This naan bread is incredibly easy to make, even if you’ve never worked with yeast before. It requires just a handful of ingredients and a little bit of resting time to develop that perfect soft chew. The dough is forgiving and adaptable, making it a great introduction to bread making for beginners. Plus, it cooks quickly on a stovetop, meaning you can have warm, fluffy naan on your table in under an hour.
You’ll love how this recipe works with everything from hearty Indian dishes to Mediterranean spreads or even a simple hummus dip. It’s a beautiful complement to saucy recipes like Creamy Ground Beef Alfredo Pasta or Cheesy Baked Tortellini with Meat Sauce. Versatility is one of its best features, and the buttery finish just takes it to the next level.
How to Make the Easy Homemade Naan Bread Recipe
Step 1: Activate the yeast
In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy. This step ensures your yeast is alive and will help the dough rise.
Step 2: Make the dough
Add plain yogurt, oil, salt, and flour to the yeast mixture. Mix until a sticky dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for convenience.
Step 3: Let it rise
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Step 4: Divide and roll
Punch down the dough and divide it into equal pieces (about 8 for medium-sized naan). Roll each piece into an oval or tear-drop shape, about 1/4 inch thick.
Step 5: Cook the naan
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Cook each naan for 1-2 minutes on one side, until bubbles form and the bottom is golden and charred in spots. Flip and cook another 30 seconds to 1 minute.
Step 6: Finish with butter
Brush the hot naan with melted butter or garlic butter, and sprinkle with fresh chopped parsley or cilantro for added flavor.
Recipe Variations and Possible Substitutions
If you’re dairy-free, you can substitute the yogurt with a plant-based yogurt or even coconut cream. Olive oil or melted coconut oil works in place of traditional cooking oil.
For a more indulgent version, stir minced garlic and chopped cilantro directly into the dough. You can also stuff the naan with cheese for a cheesy naan twist. A sprinkle of nigella seeds or sesame seeds before cooking gives it a more authentic flair.
For whole grain lovers, you can replace half of the all-purpose flour with whole wheat flour, just be aware it will slightly change the texture and flavor.
Serving and Pairing Suggestions
Homemade naan is incredibly versatile. I love serving it alongside saucy curries like butter chicken or chickpea tikka masala. It’s also fantastic with hearty soups, creamy stews, or even as a base for flatbread pizzas topped with roasted vegetables and cheese.
For a casual snack, warm naan with a side of hummus, baba ghanoush, or garlic herb cream cheese is unbeatable. At breakfast, try it with a fried egg, avocado, and hot sauce for a spicy morning treat.
It’s perfect for wraps, too—just layer it with grilled chicken, lettuce, and tzatziki for a delicious, homemade gyro-style meal.
Storage and Reheating Tips
Once cooked, naan keeps well at room temperature for up to two days in an airtight container or zip-top bag. For longer storage, you can refrigerate it for up to a week or freeze it for a month.
To reheat, sprinkle the naan lightly with water and warm it in a skillet over medium heat for about a minute on each side. You can also microwave it wrapped in a damp paper towel for 15-20 seconds. Frozen naan should be thawed at room temperature or microwaved directly for a soft and warm result.
Frequently Asked Questions
Can I make this naan dough ahead of time?
Yes! You can prepare the dough and let it rise, then refrigerate it for up to 24 hours before rolling and cooking.
Do I need a cast iron skillet to make naan?
No, but it helps. A heavy-bottomed non-stick skillet or even a griddle will work. You just want high, even heat to create those classic bubbles and charred spots.
Can I bake naan in the oven instead?
Absolutely. Preheat a baking stone or sheet at 500°F and cook each naan for about 4-5 minutes. Finish under the broiler for a more traditional look.
What’s the best flour to use?
All-purpose flour is perfect for soft and tender naan. Bread flour gives a chewier texture, while whole wheat will be denser and more nutty in flavor.
Can I skip the sugar in the recipe?
You can reduce it, but a little sugar helps activate the yeast and gives the naan a beautiful golden color when cooked.
Related Recipe You’ll Like
If you loved making this Easy Homemade Naan Bread, you should definitely check out some of my other cozy and satisfying recipes. The Creamy Beef and Shells Recipe is one of my favorite comfort food dinners, and it pairs wonderfully with warm naan to soak up all that luscious sauce. Another hearty companion is the Stovetop Creamy Ground Beef Pasta — it’s creamy, savory, and comes together quickly for a weeknight win.
If you’re looking for more baked goodness, try the Cheesy Baked Tortellini with Meat Sauce. It’s loaded with flavor and perfect for when you’re craving a cheesy, saucy meal.
Save and Share This Easy Homemade Naan Bread Recipe for Later
Don’t forget to save this Easy Homemade Naan Bread Recipe to your Pinterest board so you can come back to it any time. It’s a reliable go-to for busy weeknights or special occasions when you want something a little extra. Sharing is caring, so be sure to send this recipe to your friends and family via text, email, or social media. The more, the merrier at the dinner table!
Easy Homemade Naan Bread Recipe
This Easy Homemade Naan Bread Recipe is a soft, chewy flatbread that cooks up beautifully on a skillet—no tandoor needed. Made with pantry staples like flour, yeast, and yogurt, this naan is brushed with melted butter and garnished with fresh herbs for extra flavor. It’s the perfect side to soak up saucy curries, scoop up dips, or serve as a wrap or flatbread base. Great for busy weeknights or when you want that fresh, fluffy bread fix in under an hour.
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- ¼ cup plain yogurt
- 2 tablespoons oil (vegetable or olive oil)
- 1 teaspoon salt
- 2 cups all-purpose flour (plus more for dusting)
- 2 tablespoons melted butter (for brushing)
- Optional: chopped cilantro or parsley, garlic, nigella seeds
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until frothy.
- Add yogurt, oil, salt, and flour to the yeast mixture. Mix until a sticky dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Punch down and divide the dough into 8 equal pieces.
- Roll each piece into a teardrop or oval shape about ¼ inch thick.
- Heat a skillet over medium-high. Cook each naan for 1-2 minutes until bubbles form and bottom is golden. Flip and cook another 30 seconds to 1 minute.
- Brush hot naan with melted butter and sprinkle with herbs or toppings of choice.
Notes
- For dairy-free, use plant-based yogurt and oil.
- You can refrigerate the dough after the first rise for up to 24 hours.
- Reheat naan in a skillet or microwave with a damp towel for best texture.
- Add garlic or cheese to the dough for extra flavor.
- Great as a side, wrap, or even for naan pizza!
