Homemade Naan Bread
Naan bread is easier to make than you might think, and you don’t need an oven to cook it.
Homemade naan bread is much easier than most people expect — and you don’t even need an oven to make it. This soft, chewy flatbread cooks right on the stovetop, developing those signature golden bubbles as it puffs in the skillet. All you have to do is mix, knead, let it rise, and then roll the individual loaves and briefly fry them. It is an excellent bread to serve with any Indian dish, like butter chicken or curry. Or use it as a tortilla or wrap substitute. It’s good for gyros as well.
Once you try making it from scratch, you’ll want to keep a batch in your regular rotation.
What You’ll Like About This Dish
Fast stovetop cooking. No oven required — each naan cooks in just a few minutes.
Soft and chewy texture. Yogurt and oil keep the dough tender and flexible.
Beginner-friendly. Simple ingredients and easy mixing give great results.
Versatile. Perfect for curries, wraps, pizzas, and dipping.
Ingredient Notes
- All-purpose flour: Forms the base of the dough; measure by weight for best consistency.
- Instant yeast: No proofing needed — mixes right into the dry ingredients.
- Sugar: Helps activate the yeast and lightly browns the naan.
- Salt: Essential for flavor.
- Warm water: Warms the dough and helps the yeast work quickly.
- Plain yogurt: Adds tenderness and slight tang.
- Olive oil or melted butter: Keeps the naan soft and flavorful.
- Oil for the pan: Helps the surface brown and keeps the dough from sticking.
Steps to Make Homemade Naan Bread
- Combine flour, yeast, sugar, and salt in a mixing bowl.
- Add warm water, yogurt, and oil; mix to form a smooth dough.
- Knead until elastic, about 10 minutes.
- Cover and let rise in a warm place for about 1 hour.
- Punch down the dough and divide into 8 pieces.
- Heat a lightly oiled skillet over medium heat.
- Roll each dough piece into a 6½–7 inch circle.
- Cook in the skillet until bubbly and browned, then flip to brown the other side.
- Repeat with remaining pieces.
Optional Baking Method
Heat the oven to 500°F and place an upside-down baking sheet or pizza stone on the center rack while it preheats. Roll each dough portion into a 6½–7-inch oval. Lay 2 to 3 pieces at a time on the hot surface and bake for 3 to 4 minutes, or until puffed and lightly golden. Brush warm naan with melted butter or garlic butter.
Tips
- Keep the skillet moderately hot — too hot and the naan will burn before it bubbles.
- Roll the dough evenly so each naan cooks uniformly.
- Brush warm naan with melted butter or garlic butter for added flavor.
- Cover cooked naan with a towel to keep them soft until serving.
Recipe Variations
- Garlic naan. Brush with garlic butter and sprinkle with chopped parsley or cilantro.
- Herb naan. Add dried or fresh herbs to the dough.
- Cheese naan. Add a sprinkle of shredded cheese before folding and rolling.
- Whole wheat version. Replace part of the flour with whole wheat flour.
- Spicy naan. Add crushed red pepper flakes to the dough.
Serving Suggestions
- Serve alongside Indian food, stews, or dal.
- Add toppings like garlic butter, herbs, or Parmesan.
- Pair with dips such as hummus or raita.
- Choose naan as a base for quick flatbread pizzas.
- Wrap grilled chicken, vegetables, or falafel for easy lunches.
How to Store
Refrigerate: Store cooled naan in an airtight bag for up to 3 days.
Freeze: Freeze layers separated by parchment for up to 2 months.
Reheat: Warm in a skillet or oven; wrap in foil to keep it soft.
Homemade Naan Bread
Ingredients
- 2 1/4 cups all-purpose flour, 11 ounces
- 2 teaspoons instant yeast
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 2/3 cup warm water
- 1/3 cup plain yogurt
- 3 tablespoons olive oil, or melted butter
- Oil, for the pan
Instructions
- In the bowl of a stand mixer or a large mixing bowl, combine the flour with the yeast, sugar, and salt. Add the warm water, yogurt, and oil or melted butter and mix with the dough hook or by hand to form a smooth dough. Continue kneading for 10 minutes with the dough hook in the mixing bowl or by hand on a lightly floured surface.
- Put the dough in a bowl and cover with plastic wrap. Let stand in a warm, draft-free place for 1 hour.
- Punch the dough down divide it into 8 pieces, approximately 2 1/2 ounces each.
- Heat a teaspoon or two of oil in a heavy iron skillet over medium heat.
- On a lightly floured surface, roll out one of the portions of dough out to form a circle about 6 1/2 to 7 inches in diameter.
- Place the rolled naan out in the hot pan and cook for about 1 minute, or until the dough has bubbled and the bottom has browned. Flip and brown the other side.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
