Homemade Naan Recipe

Naan is one of those breads that instantly makes any meal feel cozy and satisfying. Soft, chewy, and slightly charred from the skillet, it’s the perfect side for curries, soups, or even eaten on its own with a smear of butter or garlic.

While naan is often associated with restaurant meals or takeout, it’s surprisingly easy to make at home. With a little patience and a hot pan, you can have warm, fluffy naan on the table that rivals anything you’ve had before.

Ingredients You’ll Need

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water
• ¼ cup plain yogurt (whole milk works best)
• 2 tablespoons olive oil (plus more for cooking)
• 2 tablespoons melted butter (for brushing)

Optional add-ins: minced garlic, fresh herbs, or sesame seeds

Why Naan Works So Well

Naan is special because of its balance of softness and chew. The yogurt gives the dough tenderness, while the yeast provides a gentle rise that makes the bread light without being airy. When cooked in a hot skillet, the dough puffs slightly, forming those signature bubbles and golden spots.

What I love most is how versatile it is. You can serve it alongside a saucy curry, wrap it around roasted vegetables, or even use it as a base for quick flatbread pizzas. Once you learn how to make it, naan becomes one of those recipes you’ll return to again and again.

Activating the Yeast

Start by combining warm water, sugar, and yeast in a small bowl. Let it sit for about 5–10 minutes until it turns foamy. This step ensures the yeast is alive and ready to help the dough rise. If it doesn’t foam, your yeast may be old, and it’s best to try again with a fresh packet.

Mixing the Dough

In a large bowl, combine the flour and salt. Stir in the activated yeast mixture, yogurt, and olive oil. Mix until the dough comes together, then transfer it to a floured surface.

 Knead for about 6–8 minutes until smooth and elastic. The dough should be soft but not sticky—if needed, add a touch more flour as you knead.

Letting the Dough Rise

Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1–1 ½ hours. By the end of this rest, the dough should double in size. This rise is what gives naan its soft, pillowy texture.

I usually place my bowl in the oven with just the light turned on—it creates the perfect warm environment for yeast doughs.

Shaping the Naan

Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into an oval or teardrop shape about ¼ inch thick.

Don’t worry if the shapes aren’t perfect. In fact, naan looks more authentic with slightly uneven edges.

Cooking the Naan

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Brush one side of the rolled dough lightly with water and place it wet-side down in the skillet.

Cook for 1–2 minutes until bubbles form on the surface and the bottom develops golden brown spots. Flip and cook for another 1–2 minutes.

Keep stacking the cooked naan in a towel to keep them warm and soft as you finish the batch.

Adding Flavor

Plain naan is delicious on its own, but you can add simple flavor variations to make it even better:

• Garlic Naan – Brush warm naan with melted butter mixed with minced garlic and parsley.
• Herb Naan – Sprinkle fresh cilantro, chives, or dill over the dough before cooking.
• Cheese Naan – Stuff shredded cheese into the dough balls before rolling out.
• Sesame Naan – Sprinkle sesame seeds on the wet side of the dough before cooking for a nutty flavor.

These small changes turn a simple recipe into something unique every time.

Tips for Success

• Use a hot pan. A properly heated skillet is key to those charred bubbles.
• Keep the dough soft. Don’t add too much flour or the naan will be tough.
• Brush with butter. A quick brush after cooking adds flavor and keeps the bread soft.
• Cover after cooking. Stack the naan in a towel to trap steam and prevent drying out.
• Make ahead. Naan freezes beautifully—just reheat in a skillet or toaster.

A Homemade Tradition

The first time I made naan, I couldn’t believe how much it tasted like the restaurant version. Warm, chewy, with that irresistible buttery finish—it instantly became part of my regular cooking routine.

Now, whenever I make a pot of curry, naan is always on the menu too. It’s one of those recipes that feels comforting and special, yet is simple enough for any night of the week.