There’s something deeply comforting about pulling a warm, chewy naan straight from the pan. The first time I tried making naan at home, I expected it to be fussy, but this easy naan bread recipe surprised me—it felt almost effortless and tasted far better than anything from a store package. If you’ve ever wanted that restaurant-style softness without special equipment, you’re in the right place. This version is approachable, freezer-friendly, and honestly… kind of addictive once you brush on the butter.
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Why You’ll Love This Recipe
- Soft and Chewy Every Time: The yogurt-based dough creates that pillowy texture you usually only find in restaurant naan.
- Quick to Master: No fancy equipment, no tandoor oven—just a simple skillet and a few pantry staples.
- Freezer-Friendly: Make a big batch, freeze the extras, and you’ll have fresh naan ready whenever dinner needs a boost.
- Versatile and Crowd-Pleasing: Serve it with curries, soups, or even as a wrap—kids and adults both love it.
- Customizable Flavors: Brush with garlic butter, sprinkle herbs, or keep it plain—it’s your canvas.
Ingredients You’ll Need
- Warm water (½ cup) – Helps activate the yeast and kickstart the dough.
- Instant yeast (2 teaspoons) – Gives naan its airy lift. Active dry yeast works too, just bloom it a bit longer.
- Granulated sugar (1 teaspoon) – A touch of sweetness to feed the yeast.
- Olive oil (3 tablespoons) – Adds softness; vegetable oil or melted coconut oil also work.
- Plain yogurt (¼ cup) – The secret to chewy texture. Sour cream or Greek yogurt are fine swaps.
- Egg (1 whole) – Enriches the dough, but you can use a flax egg for a vegan twist.
- Salt (½ teaspoon) – Balances flavor.
- All-purpose flour (2½ to 3 cups) – The backbone of the dough. Bread flour makes it extra chewy.
- Butter (2 tablespoons, melted) – For brushing on top; salted or unsalted both work.
- Minced garlic (2 teaspoons, optional) – Stir into the butter if you want garlic naan magic.
- Fresh herbs (optional) – Cilantro or parsley for garnish.
How to Make Naan Bread
Step 1: Activate the yeast
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes, or until the mixture turns foamy.
Step 2: Mix the dough
Add olive oil, yogurt, egg, and salt. Stir in the flour gradually until a soft dough forms. If it feels sticky, sprinkle in a little extra flour.
Step 3: Knead and rise
Knead the dough gently on a floured surface until smooth. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size—about 1 hour.
Step 4: Shape the naan
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into circles about 6 inches wide and a few millimeters thick.
Step 5: Cook on the skillet
Heat a skillet over medium heat and lightly oil it. Place one dough circle on the skillet and cook for 2–3 minutes, until bubbles form and the bottom is golden. Flip and cook another 2–3 minutes. Repeat with remaining pieces.
Step 6: Finish with butter
Brush the hot naan with melted butter right off the pan. For garlic naan, stir minced garlic into the butter before brushing.
Variation Ideas for Easy Naan Bread
Garlic Butter Naan
Mix minced garlic into melted butter and brush it over the hot naan as soon as it comes off the skillet. Sprinkle with chopped parsley for extra flavor.
Cheese-Stuffed Naan
Before rolling the dough flat, tuck in a spoonful of shredded mozzarella or paneer. Seal the edges well and roll gently before cooking.
Herb Naan
Add fresh cilantro, parsley, or even dill directly into the dough. This gives every bite a burst of flavor.
Whole Wheat Naan
Swap half the all-purpose flour with whole wheat flour for a nuttier taste and a bit more fiber.
Spiced Naan
Brush the naan with butter and dust lightly with spices like cumin, chili flakes, or za’atar for a bold, aromatic twist.
Pro Tips from My Kitchen
Keep the skillet hot – A hot pan is key to those signature bubbles. If the pan is too cool, the dough will cook flat and dry.
Watch the thickness – Roll the dough circles about 3–5 mm thick. Too thin and they crisp up like crackers; too thick and they won’t bubble properly.
Try bread flour for extra chew – When I want that restaurant-style stretchiness, I swap half the flour for bread flour—it makes a noticeable difference.
Batch and freeze – Double the recipe and freeze half the dough balls. That way, you can pull out a few anytime you want warm naan without starting from scratch.
Frequently Asked Questions about Naan Bread
Yes, but the texture changes. You can swap the yeast for 1 teaspoon of baking powder. The bread will still puff slightly, but it won’t have the same airy chew.
Absolutely. Preheat your oven to 475°F, place rolled naan on a baking sheet or pizza stone, and bake for 3–4 minutes. Keep in mind, skillet cooking gives a softer finish with more bubbles.
For dough: freeze the portioned balls on a baking sheet, then transfer to a freezer bag. For cooked naan: let them cool completely, stack with parchment between each piece, and freeze. Reheat in a hot skillet or toaster oven.
Plain Greek yogurt, sour cream, or even dairy-free alternatives like coconut yogurt work well. The goal is to keep the dough soft and slightly tangy.
Fresh naan is best the same day, but it keeps in an airtight container at room temperature for 1–2 days, in the fridge up to 5 days, or in the freezer for 2–3 months.
Homemade Naan Bread Recipe
Ingredients
Dough
- 0.5 cup warm water to activate yeast
- 2 teaspoons instant yeast active dry yeast can also be used
- 1 teaspoon granulated sugar feeds the yeast
- 3 tablespoons olive oil or vegetable/coconut oil
- 0.25 cup plain yogurt or sour cream or Greek yogurt
- 1 whole egg use flax egg for vegan version
- 0.5 teaspoon salt
- 2.5 cups all-purpose flour use up to 3 cups if needed
Finishing
- 2 tablespoons butter melted; use garlic butter for garlic naan
- 2 teaspoons minced garlic optional, for garlic naan
- 1 handful fresh herbs optional garnish; cilantro or parsley
Instructions
- Activate the yeastIn a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until the mixture turns foamy
- Mix the doughAdd olive oil, yogurt, egg, and salt. Stir in the flour gradually until a soft dough forms. If sticky, sprinkle in more flour.
- Knead and riseKnead the dough gently on a floured surface until smooth. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Shape the naanPunch down the dough and divide into 8 pieces. Roll each into a ball, then flatten into circles about 6 inches wide and a few mm thick.
- Cook on the skilletHeat a lightly oiled skillet over medium heat. Cook each dough circle for 2–3 minutes per side until bubbly and golden. Repeat.
- Finish with butterBrush hot naan with melted butter. For garlic naan, stir garlic into butter before brushing.
Notes
- Double the recipe and freeze dough balls for fresh naan anytime.
- Try adding spices like cumin or za’atar for a twist, or mix in fresh herbs for herby naan.
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