Naan Bread Easy Recipe

 

🍞 Easy Homemade Naan Bread Recipe

Introduction

Naan bread is a soft, chewy, and pillowy flatbread that originates from the Indian subcontinent. It’s traditionally baked in a tandoor (clay oven), but you don’t need special equipment to make it at home. With just a few basic pantry ingredients and a hot skillet or pan, you can whip up fresh, warm naan in your own kitchen that’s perfect for scooping up curry, dipping in hummus, or enjoying all by itself with a bit of butter or garlic.

In this recipe, you’ll learn how to make naan from scratch using all-purpose flour, yogurt, yeast, and a handful of other simple ingredients. This is an easy, no-fuss method with lots of flexibility: you can cook naan in a cast iron skillet, on a griddle, or even on a grill.

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🛒 Ingredients

This recipe makes 8 medium naan breads. You can easily double or halve the recipe depending on your needs.

Basic Dough:

• 3 ½ cups (420g) all-purpose flour, plus extra for dusting

• 1 teaspoon salt

• 2 teaspoons sugar

• 1 teaspoon instant dry yeast

• ¾ cup warm water (about 110°F or 43°C)

• ⅓ cup plain yogurt (Greek or regular)

• 2 tablespoons vegetable oil (or melted butter)

• 1 egg (optional, for richer dough)

For Cooking:

• Butter or ghee, for brushing

• Optional toppings: garlic, cilantro, nigella seeds, sesame seeds, or chopped parsley

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🥣 Tools You'll Need

• Large mixing bowl

• Rolling pin

• Cast iron skillet or heavy-bottomed non-stick pan

• Pastry brush

• Measuring cups and spoons

• Clean kitchen towel or plastic wrap

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👨‍🍳 Step-by-Step Instructions

1. Activate the Yeast (if using active dry yeast)

If using active dry yeast instead of instant yeast, dissolve it in the warm water with the sugar. Let it sit for about 5–10 minutes until frothy. If you’re using instant yeast, you can skip this step and add it directly to the flour.

2. Make the Dough

In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir to mix.

In a separate bowl or measuring cup, whisk together the warm water, yogurt, oil, and egg (if using). Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Use your hands to knead the dough in the bowl for a few minutes until it starts to come together. Turn it out onto a floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Add small amounts of flour if the dough is sticky.

Shortcut Tip: You can also do this in a stand mixer with a dough hook for 6–7 minutes.

3. Let the Dough Rise

Lightly oil a clean bowl and place the dough in it. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Cold proof option: You can refrigerate the dough overnight for deeper flavor. Just bring it back to room temperature before rolling out.

4. Divide the Dough

Punch down the dough and turn it out onto a floured surface. Divide into 8 equal portions and shape each into a ball. Cover the dough balls with a towel and let them rest for 10–15 minutes. This helps relax the gluten and makes them easier to roll.

5. Roll the Naan

Using a rolling pin, roll out each dough ball into an oval or tear-drop shape, about ¼ inch thick. Don’t worry about perfection—irregular shapes give naan a rustic, homemade look.

Pro Tip: Dust lightly with flour if it sticks. Roll from the center outward for even thickness.

6. Cook the Naan

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.

Place one rolled-out naan in the hot skillet. Cook for 1 to 2 minutes, or until you see bubbles form on the surface. Flip and cook the other side for another 1–2 minutes, pressing gently with a spatula if needed.

For extra charring, press the edges and bubbles down into the pan. You may see dark spots and puffing—that's exactly what you want.

7. Brush and Serve

Immediately brush the hot naan with melted butter or ghee. For garlic naan, sprinkle finely chopped garlic and cilantro on top after brushing with butter.

Repeat with the remaining dough balls.

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🌟 Pro Tips for Perfect Naan

• Heat is key: Your pan needs to be hot enough to give naan those classic bubbles and charred spots.

• Moisture = softness: Yogurt helps tenderize the dough. Don’t skip it unless replacing with a similar dairy or non-dairy substitute.

• Don't overwork the dough after rising. Be gentle when shaping to keep it light and airy.

• Use ghee or butter generously: It enhances flavor and texture.

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🧄 Garlic Naan Variation

To make garlic naan, simply follow these steps:

• After rolling the dough, press minced fresh garlic (about 1 tsp per naan) and chopped cilantro into the surface before cooking.

• Cook as normal, and brush with butter afterward.

• For extra flavor, add garlic to the melted butter before brushing.

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🧈 Naan Flavor Variations

1. Cheese Naan: Add shredded mozzarella or paneer in the center of the dough before sealing and rolling it out. Cook as usual.

2. Herb Naan: Add dried or fresh herbs like thyme, oregano, or basil to the dough or brush with herbed butter.

3. Spicy Naan: Sprinkle red chili flakes or crushed black pepper on top after buttering.

4. Sweet Naan: Add a light dusting of cinnamon sugar over buttered naan for a dessert version.

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❄️ Make-Ahead, Storage & Freezing

Make-Ahead:

You can keep the dough in the fridge overnight after the first rise. Bring it to room temperature before rolling and cooking.

Leftovers:

Store cooked naan in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing:

• Uncooked Dough: Freeze dough balls individually in plastic wrap. Thaw and roll when ready.

• Cooked Naan: Freeze between layers of parchment paper in a freezer bag. Reheat in a dry skillet, toaster oven, or microwave.

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🔁 Scaling the Recipe

• Half batch: Use half of all ingredients to make 4 naan.

• Double batch: Double all ingredients. Dough can be split and stored or frozen.

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🧮 Nutrition Information (per naan, approx.)

Values vary based on ingredients and size

• Calories: 210

• Fat: 6g

• Carbs: 32g

• Protein: 6g

• Fiber: 1g

• Sodium: 220mg

To make it healthier:

• Use whole wheat flour for part of the flour

• Skip the butter or use a light brushing

• Use low-fat yogurt

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🍛 What to Serve With Naan

Naan is incredibly versatile and can be paired with a wide variety of dishes. Here are some favorites:

Indian Curries:

• Butter Chicken

• Chicken Tikka Masala

• Palak Paneer (Spinach and Cheese)

• Chana Masala (Chickpeas)

• Dal Tadka (Spiced Lentils)

Non-Indian Uses:

• Use as a base for flatbread pizzas

• Dip into hummus or baba ganoush

• Wrap around grilled meats or veggies like a sandwich

• Serve with soups, especially tomato or lentil

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🧠 Troubleshooting Guide

Naan isn’t puffing up?

• Pan may not be hot enough

• Dough may be too dry or over-kneaded

• Let dough rest longer before cooking

Too dry or hard?

• Overcooked or rolled too thin

• Dough wasn’t moist enough

• Not brushed with butter after cooking

Dough too sticky?

• Add a bit more flour, but only as needed

• Lightly flour hands and work surface

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📝 Printable Naan Recipe Card

Easy Homemade Naan Bread

Prep time: 15 minutes
Rise time: 1–1.5 hours
Cook time: 20 minutes
Total time: ~2 hours
Yield: 8 naan

Ingredients:

• 3 ½ cups all-purpose flour

• 1 tsp salt

• 2 tsp sugar

• 1 tsp instant yeast

• ¾ cup warm water

• ⅓ cup plain yogurt

• 2 tbsp vegetable oil

• 1 egg (optional)

Instructions:

1. Mix dry ingredients in a large bowl.

2. Stir in water, yogurt, oil, and egg. Mix to form dough.

3. Knead until smooth. Let rise for 1–1.5 hours.

4. Divide into 8 balls. Rest 10 minutes.

5. Roll each into oval shape.

6. Cook in hot dry skillet 1–2 min per side.

7. Brush with butter/ghee. Serve hot.

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❤️ Why You'll Love This Recipe

• Beginner-friendly: No oven or tandoor required

• Customizable: Make it your own with endless flavors

• Freezer-friendly: Make once, enjoy many times

• Pairs with anything: From Indian dishes to global cuisine

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Final Thoughts

Making naan at home is far easier than most people imagine. With this simple recipe, you can enjoy warm, chewy, restaurant-quality naan right from your kitchen. Whether you’re serving it with a fragrant curry or eating it straight out of the skillet with melted butter, homemade naan delivers comfort and flavor in every bite.