If you’re craving soft, pillowy, and slightly charred bread to accompany your favorite curry or dip, homemade Naan Bread is the way to go. This traditional Indian flatbread is incredibly easy to make and has the perfect balance of chewiness and fluffiness. With its crispy edges and soft, warm center, naan is the ideal side dish for soaking up sauces or spreading with butter and garlic. Plus, it only takes a few simple ingredients to whip up this delicious treat.
Why You’ll Love This Recipe?
- Soft and fluffy texture with a slightly crispy crust
- Easy to make with minimal ingredients
- Perfect for dipping into curries or serving with grilled meats
- Can be customized with garlic, herbs, or cheese
- Made in a pan, so you don’t need a tandoor oven!
Ingredients
- All-purpose flour
- Warm water
- Active dry yeast
- Sugar
- Salt
- Plain yogurt
- Baking powder
- Ghee or melted butter (for brushing)
Full list of ingredients and measurements below.
Activate the Yeast
Start by dissolving the sugar in the warm water and sprinkling the active dry yeast over the top. Let it sit for about 5-10 minutes, or until the mixture becomes frothy and bubbly. This step ensures that the yeast is activated and ready to help the dough rise.
Make the Dough
In a large bowl, combine the flour, salt, and baking powder. Once the yeast mixture is ready, add it to the dry ingredients along with the yogurt. Stir everything together until it forms a dough. Knead the dough for about 5-7 minutes on a lightly floured surface until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Let the Dough Rise
Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. The rising time may vary depending on the temperature of your kitchen, but the dough should look soft and puffed up.
Shape the Naan
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 6-8 equal portions, then roll each portion into a ball. Using a rolling pin, roll each dough ball into an oval or teardrop shape, about ¼-inch thick. Don’t worry about making them perfect—naan is rustic and forgiving!
Cook the Naan
Heat a cast-iron skillet or non-stick pan over medium-high heat. When the pan is hot, place one naan in the pan. Cook for about 2-3 minutes, or until bubbles start to form on the surface. Flip it over and cook for another 2-3 minutes on the other side, or until you get some golden brown spots. If you like your naan a bit charred, you can cook it for a little longer.
Brush with Ghee or Butter
Once the naan is cooked, remove it from the pan and immediately brush it with melted ghee or butter. This step adds flavor and helps keep the bread soft.
Serve and Enjoy
Serve the naan warm with your favorite curry, dip, or grilled meats. You can also wrap it in a clean towel to keep it warm until ready to serve.
Expert Tips and Tricks
- To get the naan extra soft, make sure to use yogurt in the dough. It helps to tenderize the bread and gives it that perfect texture.
- If you don’t have a cast-iron skillet, any non-stick or heavy-bottomed pan will work. Just make sure it’s hot before adding the naan.
- For extra flavor, you can brush the naan with garlic butter after cooking. Simply sauté some minced garlic in melted butter and brush it over the bread.
- If you prefer your naan a little more crispy, let it cook for an extra minute or two in the pan.
Recipe Variations and Possible Substitutions
- Garlic naan: Add minced garlic to the dough or brush the finished naan with garlic butter.
- Cheese naan: Sprinkle shredded cheese (such as mozzarella or cheddar) onto the naan before folding it, then cook as usual.
- Whole wheat naan: Swap half or all of the all-purpose flour for whole wheat flour for a healthier twist.
- Vegan naan: Use non-dairy yogurt (like almond or coconut yogurt) and brush the naan with olive oil instead of ghee or butter.
Serving and Pairing Suggestions
This naan is perfect with any Indian curry, such as butter chicken, chicken tikka masala, or dal. It also pairs wonderfully with hummus, tzatziki, or a yogurt-based dip. You can even use it as a wrap for grilled vegetables or meats.
Storage and Reheating Tips
Store any leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, place it in a dry skillet over medium heat for about 1 minute on each side, or microwave it for 10-15 seconds. To freeze naan, wrap each piece tightly in plastic wrap and store them in a freezer bag. Reheat by thawing and heating in a skillet.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead. After kneading, cover the dough and place it in the fridge. Let it come to room temperature before rolling it out and cooking.
Can I cook naan in the oven?
Yes, you can bake naan in a preheated oven at 500°F (or the highest temperature your oven allows). Place the naan on a baking sheet and bake for 3-4 minutes, or until golden brown.
Can I freeze naan?
Yes, naan freezes beautifully! After baking, let it cool completely, then wrap it in plastic wrap and freeze for up to 3 months. Reheat in the microwave or skillet when ready to serve.
Can I use a different kind of flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour to make a more wholesome version. However, the texture may vary slightly.
Conclusion
Making your own naan bread is easier than you might think, and the result is far superior to store-bought versions. With its soft, fluffy interior and crisp, golden exterior, this homemade naan is the perfect accompaniment to any meal. Give it a try, and it’s sure to become a staple in your kitchen!
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Fluffy Homemade Naan Bread Delight
- Prep Time: 10 minutes (plus 1-2 hours for rising)
- Cook Time: 2-3 minutes per naan
- Total Time: 1 hour 15 minutes (including rising time)
- Yield: 6–10 naan (adjusted to include extra servings) 1x
- Category: Side Dish, Bread
- Method: Stovetop or Griddle
- Cuisine: Indian, Mediterranean
- Diet: Vegetarian
Description
This Naan Bread is soft, fluffy, and perfect for serving with curries, stews, or any dish that calls for a delicious flatbread. Made with simple ingredients, it’s a breeze to prepare and cook. The addition of yogurt and a touch of butter gives it a rich, tender texture that’s irresistible. Whether you make it on the stovetop or in the oven, this naan bread will be a hit at your next meal.
Ingredients
- 2 tsp dry active yeast
- 1 tsp sugar
- 1/2 cup warm water
- 2.5–3 cups flour, divided
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/3 cup plain yogurt
- 1 large egg
Instructions
- In a small bowl, combine the yeast, sugar and warm water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
- At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
- Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!
Notes
TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
Nutrition
- Serving Size: 1Serving
- Calories: 221kcal
- Sugar: 2g
- Sodium: 161mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
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