As a food blogger, I share a Simple Naan Recipe that uses only common pantry ingredients and one unexpected trick that makes homemade naan straightforward to pull off.

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I love the little thrill of pulling warm naan from a hot skillet, its edges puffed and that chewy pull that makes you forget takeout. This Easy Homemade Naan Bread Recipe is ridiculously doable with pantry basics like all purpose flour and a touch of garlic if you want garlic naan, and yeah it gets oddly addictive.

I use it when I need a Simple Naan Recipe that actually works, or when dinner needs saving so I make a Quick Garlic Naan on the fly. It feels a bit fancy but is zero drama, you’ll wanna try it tonight.

Ingredients

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All purpose flour gives carbs and structure, it’s not very high in fiber.
Active yeast adds rise, tiny protein and B vitamins, keeps bread fluffy.
Plain yogurt adds tang, tender crumb and some protein, it’s a calcium boost.
Garlic gives bold savory flavor, has antioxidants, and isn’t caloric.
Melted butter or ghee adds richness, fat for flavor and better browning.
Warm milk brings moisture and a mild sweetness, plus protein and calcium.
Fresh cilantro brightens flavor, adds little vitamins, optional but nice.
Salt enhances flavor, controls yeast activity, adds sodium so use sparingly.

Ingredient Quantities

3 cups all purpose flour, plus extra for dusting

2 1/4 teaspoons active dry yeast (one 7 g packet)

1 teaspoon sugar

1 teaspoon salt

1/2 cup warm water (about 110 to 115 F)

1/2 cup warm milk

1/4 cup plain yogurt, room temperature

2 tablespoons vegetable oil or melted ghee

2 tablespoons melted butter or ghee for brushing

3 to 4 cloves garlic, minced, for garlic naan

2 tablespoons chopped fresh cilantro, optional but nice

How to Make this

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1. Stir the yeast and sugar into the 1/2 cup warm water (about 110 to 115 F) and let sit 5 to 10 minutes until foamy, if it doesnt foam the yeast might be dead so start over.

2. In a large bowl whisk together 3 cups all purpose flour and 1 teaspoon salt. Make a well in the center.

3. In a smaller bowl mix the foamy yeast, 1/2 cup warm milk, 1/4 cup room temperature plain yogurt and 2 tablespoons vegetable oil or melted ghee, then pour into the flour.

4. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly sticky, add just a dusting of extra flour for handling but dont overdo it.

5. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place about 1 to 1 1/2 hours or until doubled in size. Tip: the oven with just the light on is a good warm spot.

6. Punch down the dough and divide into 6 to 8 equal pieces, roll each into a ball and let rest, covered, for 10 to 15 minutes so the gluten relaxes.

7. On a lightly floured surface roll each ball into a teardrop or round about 1/4 inch thick, press 3 to 4 cloves minced garlic and 2 tablespoons chopped cilantro onto the surface if making garlic naan, press gently so they stick.

8. Heat a heavy skillet or cast iron pan over medium high heat until very hot. Cook each naan 1 to 2 minutes on the first side until bubbles form and char spots appear, flip and cook the other side 1 to 2 minutes. For extra char you can hold the naan with tongs over an open flame for a few seconds, or put under a hot broiler briefly.

9. Brush hot naan with 2 tablespoons melted butter or ghee, sprinkle any extra cilantro and serve warm.

Equipment Needed

1. Measuring cups and measuring spoons, for the flour milk sugar salt and yeast
2. Large mixing bowl, for mixing and letting the dough rise
3. Small bowl, to proof the yeast and mix the wet ingredients
4. Whisk, to combine flour and salt and to mix the yeast liquid
5. Wooden spoon or sturdy spatula, to stir the shaggy dough before kneading
6. Rolling pin, to roll each ball into a 1/4 inch flat naan
7. Bench scraper or sharp knife, to divide the dough into equal pieces
8. Heavy skillet or cast iron pan, gets very hot for cooking and charring the naan
9. Tongs and a pastry brush, tongs for holding over flame if you want extra char and brush to spread melted butter

FAQ

Q: Can I make this without active dry yeast? A: Yes, you can do a quick version with 1 1/2 teaspoons baking powder instead of yeast, skip the warm water proofing step and mix it right into the flour. It wont get quite as airy as the yeast version but it still tastes great, and it saves time.

Q: My dough is too sticky, what do I do? A: Dust your work surface with a little extra flour and oil your hands, not too much flour though or the naan will be dense. Let the dough rest 10 to 15 minutes it will relax and be easier to handle, also sticky dough often means you used a little more liquid than usual so just adjust while shaping.

Q: How do I cook the naan for best results? A: A very hot cast iron or heavy skillet is ideal, cook each piece 1 to 2 minutes per side until puffy and charred in spots, brush with melted butter or ghee right after cooking. If you like big bubbles press lightly with a towel or spatula while it cooks so it puffs more, and you can finish under a hot broiler or on a preheated pizza stone for oven baked naan.

Q: Can I add garlic and cilantro like in the ingredient list? A: Yes, mix minced garlic into the melted butter or ghee and brush it on right after cooking, that keeps the garlic flavor bright. Sprinkle chopped cilantro on top after brushing, don't cook the cilantro or it will lose its fresh taste.

Q: How do I store and reheat leftover naan? A: Keep cooled naan in an airtight container or zip top bag in the fridge for up to 48 hours, for longer freeze flat with parchment between pieces for up to a month. Reheat in a hot skillet for best texture or wrap in foil and warm in a 300 F oven, microwave will work but it can turn a bit chewy.

Q: Can I use whole wheat flour or gluten free flour? A: You can swap half the all purpose flour for whole wheat but you may need a touch more water and the breads will be denser, let the dough rest longer to soften. Gluten free flours are trickier, use a cup for cup blend made for yeast breads and expect different texture, adding an extra egg or xanthan gum often helps.

Easy Homemade Naan Bread Recipe Substitutions and Variations

All purpose flour: Use bread flour 1:1 for a chewier naan, or swap up to 50% with whole wheat (add about 2 Tbsp extra water and knead a bit longer, it will be a touch denser).
Active dry yeast: Replace with instant (rapid-rise) yeast, use about 25% less and you can mix it straight into the flour, no proofing needed. For fresh (cake) yeast use roughly 3x the weight (so ~21 g for this recipe) and dissolve in the warm liquid first.
Warm milk: Any unsweetened plant milk works 1:1 (oat, soy, almond), just add 1 tsp sugar if it’s unsweetened so the yeast has food. Or use water plus a tablespoon of melted butter for a lighter, dairy-free option.
Plain yogurt: Greek yogurt is a direct 1:1 swap, or use buttermilk thinned with a bit of milk for similar tang and softness. If you need non-dairy, choose a thick coconut or soy yogurt and whisk until smooth.

Pro Tips

1) Let the dough chill overnight in the fridge if you can. A slow, cold ferment adds lots more flavor and a better texture. Bring it back to room temp before shaping so it rolls out easier.

2) Don’t keep adding flour while kneading. Aim for a slightly tacky dough; a little stickiness makes softer naan. Use lightly oiled hands or a bench scraper instead of dumping extra flour.

3) For garlic naan, avoid laying raw minced garlic on the hot dough before it hits the pan or it will burn and taste bitter. Press a few pieces on gently or better yet mix minced garlic into melted butter and brush it on right after cooking.

4) Get the pan really hot, then lower to medium high once you cook so the naan puffs and chars without burning. If you want extra char, finish briefly over an open flame or under the broiler, and always brush with melted butter or ghee right off the pan.

Easy Homemade Naan Bread Recipe

Recipe by Nicky Smith

0.0 from 0 votes

As a food blogger, I share a Simple Naan Recipe that uses only common pantry ingredients and one unexpected trick that makes homemade naan straightforward to pull off.

Servings

servings

Calories

237

kcal

Equipment: 1. Measuring cups and measuring spoons, for the flour milk sugar salt and yeast
2. Large mixing bowl, for mixing and letting the dough rise
3. Small bowl, to proof the yeast and mix the wet ingredients
4. Whisk, to combine flour and salt and to mix the yeast liquid
5. Wooden spoon or sturdy spatula, to stir the shaggy dough before kneading
6. Rolling pin, to roll each ball into a 1/4 inch flat naan
7. Bench scraper or sharp knife, to divide the dough into equal pieces
8. Heavy skillet or cast iron pan, gets very hot for cooking and charring the naan
9. Tongs and a pastry brush, tongs for holding over flame if you want extra char and brush to spread melted butter

Ingredients

3 cups all purpose flour, plus extra for dusting
2 1/4 teaspoons active dry yeast (one 7 g packet)
1 teaspoon sugar
1 teaspoon salt
1/2 cup warm water (about 110 to 115 F)
1/2 cup warm milk
1/4 cup plain yogurt, room temperature
2 tablespoons vegetable oil or melted ghee
2 tablespoons melted butter or ghee for brushing
3 to 4 cloves garlic, minced, for garlic naan
2 tablespoons chopped fresh cilantro, optional but nice

Directions

Stir the yeast and sugar into the 1/2 cup warm water (about 110 to 115 F) and let sit 5 to 10 minutes until foamy, if it doesnt foam the yeast might be dead so start over.
In a large bowl whisk together 3 cups all purpose flour and 1 teaspoon salt. Make a well in the center.
In a smaller bowl mix the foamy yeast, 1/2 cup warm milk, 1/4 cup room temperature plain yogurt and 2 tablespoons vegetable oil or melted ghee, then pour into the flour.
Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly sticky, add just a dusting of extra flour for handling but dont overdo it.
Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place about 1 to 1 1/2 hours or until doubled in size. Tip: the oven with just the light on is a good warm spot.
Punch down the dough and divide into 6 to 8 equal pieces, roll each into a ball and let rest, covered, for 10 to 15 minutes so the gluten relaxes.
On a lightly floured surface roll each ball into a teardrop or round about 1/4 inch thick, press 3 to 4 cloves minced garlic and 2 tablespoons chopped cilantro onto the surface if making garlic naan, press gently so they stick.
Heat a heavy skillet or cast iron pan over medium high heat until very hot. Cook each naan 1 to 2 minutes on the first side until bubbles form and char spots appear, flip and cook the other side 1 to 2 minutes. For extra char you can hold the naan with tongs over an open flame for a few seconds, or put under a hot broiler briefly.
Brush hot naan with 2 tablespoons melted butter or ghee, sprinkle any extra cilantro and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.