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This Easy Homemade Naan recipe is easy, soft and pillowy. Five simple ingredients is all you need and the best part is that you don’t need yeast to make it. Get naan in your own kitchen within 30 minutes to accompany your Indian weeknight dinner or any meal!
You are going to love this Easy Homemade Naan recipe. It will remind you of the naan you get in indian restaurants. This recipe uses five simple ingredients and doesn’t involved yeast. There is something so great about homemade bread because you can control the ingredients you put in it. It actually uses yogurt which adds fat, keeping the dough soft and tender, and stopping it from becoming too hard. You can have this naan ready in under 30 minutes!
If you are feeding a big crowd you can double or triple this recipe easily. This easy naan bread recipe is one of my favorites things to serve with our meals if I am not serving pita bread. I love making this to serve alongside our meals especially soups like this Moroccan Carrot Red Lentil Soup, Lebanese Lentil Soup and this Lemon Lentil Soup. It also pairs really nicely with this Slow Cooker Butter Chicken, Mediterranean Orzo or this Red Lentil Curry.
Why You Will Love this Homemade Naan
This is such an easy naan bread to make and pairs great with so many meals!
• Easy to Make: This delicious homemade naan bread uses simple ingredients most of you will have in your stores at home. No need for fancy equipment either, the naans are cooked in a regular skillet.
• Versatile Recipe: I’ve kept the flavors simple, finishing the naan bread with some garlic butter. You can also leave the garlic out and have a plain naan, or feel free to add other fresh herbs and dried spices to the butter.
• Double the Recipe: This recipe can be easily doubled if you are feeding a larger group of diners. Leftover naan also stores really well, just warm up the next day in a hot skillet.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Flour – I use all purpose flour to make homemade naan breads. This is one of the main dry ingredients.
- Yogurt – I use a cup of plain yogurt to made the naan. The yogurt mixture adds fat, keeping the dough soft and tender, and stopping it from becoming too hard. You also can use greek yogurt.
- Raising agent – I add a tablespoon of baking powder to help the dough rise and the bread to puff up.
- Seasoning – I add a little sea salt to season the bread dough. You could make this a cheese naan by adding shredded Parmesan cheese or cheddar cheese to the dough.
- Garlic butter – I add some melted butter infused with fresh garlic to the bread once cooked.
- Oil – I brush the dough with olive oil before cooking it.
How to Make This Recipe:
Step 1. Prepare the naan bread dough: Mix flour, yogurt, baking powder and salt in a large bowl. Mix all together until you get a dough. Knead for 3 minutes.
Step 2. Roll and shape the dough: Divide into 6 equal pieces. Roll into dough balls then flatten the dough with a rolling pin to about 6 inch diameter.
Step 3. Cook the naan: Heat a cast iron skillet or a skillet until hot and brush naan dough with oil. Cook for 3 minutes until golden brown spots appear and it puffs in a hot skillet. Brush the other side and flip. Cook for 1-2 minutes. Repeat until no more naan is left. If you have a wood fire you could also cook this naan in that way.
Step 4. Add the garlic butter: In a bowl, stir together butter and garlic. Brush naan with the garlic butter if you want to create garlic naan. Serve and enjoy. Store remaining naans in an airtight container for up to 4 days.
Recipe Tips and Modifications
- Plain Naan: To make plain naan bread, simply omit the garlic and brush with melted butter only.
- Fresh Herbs: Add some chopped cilantro, basil, oregano, dill or parsley to the garlic butter.
- Spices: You can add spices to the garlic butter, try red pepper flakes, cayenne pepper, or smoked paprika for something a little different. This adds lots of flavor!
- Peshwari Naan: Peshwari naan is a sweet naan bread, made by adding sweeter ingredients like slivered almonds, sultanas, or shredded coconut into the bread dough. Omit the garlic and only brush with melted butter to finish.
- Get the Pan Hot: You need to get the skillet nice and hot on high heat before adding the naan. The hotter the pan, the quicker the bread will puff up with bubbles and blisters and have a fluffy texture. To make a more smoky flavor you can cook this on the grill to get those nice charred spots.
- Use a Dish Towel: Place the cooked naan breads onto a dish towel to rest, while you use up the remaining bread dough. The cloth stops the bread from sweating and becoming soggy.
Storage Instructions
- Leftovers – Store leftover naan bread in an airtight container for up to 5 days.
- Freeze – Once cooked and cooled, place into an airtight container, or Ziploc bag for 1 month.
- Reheating – To reheat the naan breads, place in a skillet and warm up on the stovetop over medium heat until warmed through. You also can slowly heat in the oven.
What to Serve with Homemade Naan
- Homemade naan bread is great served alongside a variety of Indian inspired dishes. Try serving it with chicken tikka masala, or Slow Cooker Butter Chicken.
- This delicious soft bread is ideal for mopping up sauces try it with my Easy Eggplant Curry, Chickpea Curry, Easy Shrimp Curry, Curry Meatballs, Slow Cooker Chicken Curry or Slow Cooker Beef Curry.
- Don’t limit yourself to just thinking curry! Swap regular bread for homemade naan bread with spiced and curried soups like my Curried Butternut Squash Soup, Instant Pot 15 Bean Soup, or Chicken Lentil Soup.
- Nothing goes to waste in my kitchen, so use any leftover naan breads and make my Mediterranean Naan Bread Pizza.
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Easy Homemade Naan
Ingredients
- 1 1/2 cups + 3 extra tablespoons all purpose flour
- 1 cup plain yogurt
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons melted butter
- 1 tablespoon garlic
- olive oil , for cooking
Instructions
- Mix flour, yogurt, baking powder and salt in a large bowl. Mix all together until you get a dough. Knead for 3 minutes.
- Divide into 6 equal pieces. Roll in a ball then flatten the dough with a rolling pin to about 6 inch diameter.
- Heat a pan until hot and brush naan with oil. Cook for 3 minutes until golden spots appear and it puffs. Brush the other side and flip. Cook for 1-2 minutes. Repeat until no more naan is left.
- In a bowl, stir together butter and garlic. Brush naan with it if you prefer. Serve and enjoy.
Notes
- Plain Naan: To make plain naan bread, simply omit the garlic and brush with melted butter only.
- Fresh Herbs: Add some chopped cilantro, basil, oregano, dill or parsley to the garlic butter.
- Spices: You can add spices to the garlic butter, try red pepper flakes, cayenne pepper, or smoked paprika for something a little different. This adds lots of flavor!
- Peshwari Naan: Peshwari naan is a sweet naan bread, made by adding sweeter ingredients like slivered almonds, sultanas, or shredded coconut into the bread dough. Omit the garlic and only brush with melted butter to finish.
- Get the Pan Hot: You need to get the skillet nice and hot before adding the naan. The hotter the pan, the quicker the bread will puff up.
- Use a Dish Towel: Place the cooked naan breads onto a dish towel to rest, while you use up the remaining bread dough. The cloth stops the bread from sweating and becoming soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
