Naan Bread Easy Recipe

There’s nothing quite like the warm, pillowy softness of homemade naan bread fresh off the skillet. Slightly chewy with a golden-brown char, this Indian flatbread is the perfect companion for curries, stews, or even as a base for creative toppings. Once you make naan at home, you’ll never want to go back to store-bought!

I first started making naan when I realized how easy it was to whip up with just a few pantry staples. No fancy equipment or extensive kneading required—just a simple dough, a hot pan, and a few minutes of cooking time. Whether you’re an experienced baker or a total beginner, this easy naan recipe will become your go-to!

Why You’ll Love This Naan Bread Recipe

Get ready to fall in love with the easiest homemade naan bread you’ll ever make. This recipe is simple, quick, and absolutely foolproof.

First, it’s beginner-friendly. Unlike traditional bread recipes that require hours of proofing and a perfect rise, this naan dough comes together quickly and is incredibly forgiving.

Second, it’s versatile. Whether you want classic naan, garlic naan, or even a sweet version, this recipe is easy to tweak based on your cravings.

Plus, it’s budget-friendly. With just a handful of inexpensive ingredients, you can make a batch that rivals any restaurant naan for a fraction of the cost.

Finally, it cooks fast. No oven needed—just a hot skillet, a little butter or ghee, and a few minutes per piece. You’ll have warm, soft naan ready to serve in no time!

Ingredients Notes

The beauty of this naan bread recipe is in its simplicity. You only need a few basic ingredients, but each one plays an important role in creating the perfect texture and flavor.

All-purpose flour is the backbone of this recipe. It provides the right balance of gluten to keep the naan soft and pliable. If you want a slightly chewier texture, you can substitute half of the flour with bread flour.

Greek yogurt adds moisture and tenderness to the dough. It also gives naan that slight tangy flavor. If you don’t have Greek yogurt, you can use plain regular yogurt or even sour cream in a pinch.

Instant yeast helps the dough rise quickly without the need for extensive proofing. If you only have active dry yeast, just dissolve it in warm water with a pinch of sugar before adding it to the flour.

Milk makes the dough extra soft and gives the naan a rich, slightly sweet flavor. You can use whole milk for the best results, but a non-dairy alternative like almond milk will also work.

Butter or ghee is brushed onto the naan after cooking to enhance the flavor. For garlic naan, you can mix minced garlic into the melted butter before brushing.

How To Make This Naan Bread

Making homemade naan is easier than you think! Follow these simple steps for the softest, fluffiest naan bread.

Start by mixing the flour, yeast, sugar, and salt in a large bowl. Create a well in the center and add the Greek yogurt, milk, and a little melted butter. Stir everything together until a rough dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but don’t overdo it—soft dough makes soft naan!

Cover the dough with a damp towel and let it rest for 30-45 minutes. It won’t double in size like traditional bread dough, but it will puff up slightly.

Once rested, divide the dough into small balls and roll each one out into an oval or round shape about ¼ inch thick. Don’t worry about perfect shapes—rustic naan is part of the charm!

Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a rolled-out naan onto the dry pan. Cook for 1-2 minutes, until bubbles start to form and the bottom develops golden-brown spots. Flip and cook for another minute, pressing down slightly with a spatula.

Remove from the pan and immediately brush with butter or ghee. Serve warm and enjoy!

Storage Options

Homemade naan is best enjoyed fresh, but you can store leftovers easily.

If keeping for later, wrap naan in a clean kitchen towel and store at room temperature for up to 2 days. For longer storage, place in an airtight container in the refrigerator for up to 5 days.

To freeze, stack naan with parchment paper between each piece and store in a zip-top bag for up to 3 months. When ready to eat, simply reheat in a dry pan over medium heat or pop in the oven at 350°F (175°C) for 5 minutes.

Variations and Substitutions

This naan bread recipe is incredibly flexible, so feel free to experiment with different flavors!

For garlic naan, mix minced garlic and chopped cilantro into the melted butter before brushing onto the hot naan.

Want a cheesy version? Sprinkle shredded mozzarella or cheddar on top of the naan while it's still warm so it melts beautifully.

For a spicy kick, add chili flakes or finely chopped green chilies into the dough before rolling it out.

If you prefer a vegan naan, swap out the Greek yogurt for coconut yogurt, use plant-based milk, and brush with olive oil instead of butter.

Whether you enjoy it with curry, hummus, or just on its own, this homemade naan will become a staple in your kitchen. Try it today and discover just how easy and delicious it is!

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