Homemade Naan

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This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I’ve included a garlic naan recipe option below too!

Homemade Naan

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Homemade Naan Recipe | 1-Minute Video

Homemade Naan Dough Cut Into Wedges

Homemade Naan Bread Ingredients:

Before we get to the full recipe below, here are a few quick notes about the ingredients you will need to make this homemade naan bread recipe:

  • Warm water: In order to properly activate the yeast, the water will need to be around 110°F.  (I recommend measuring the temperature with a cooking thermometer, but it should feel warm but not hot to the touch.)
  • Honey: To add just a touch of sweetness to the bread.  (Alternately, you can an equal amount of sugar or another sweetener if you prefer.)
  • Active dry yeast: You will need one quarter-ounce packet.  Or if you buy your yeast in bulk, approximately 2 1/4 teaspoons.
  • Flour: I use plain all-purpose flour for this recipe.  But if you decide to test with an alternate flour, please leave your feedback in the comments below.
  • Baking powder: To give the naan some extra rise and softness.
  • Salt: A hint of salt is added to the bread dough, but then I also like to sprinkle a bit of flaky sea salt on top of the naan just before serving.
  • Yogurt: Any type of plain yogurt (including plain Greek yogurt) will work.
  • Egg: To bind the ingredients together and make the dough a bit richer.
  • Garlic butter sauce (optional): Melted butter sautéed briefly with garlic and parsley, which you can brush on the warm dough after baking.

Homemade Naan with Garlic Butter

Naan Bread Tips:

Full instructions for how to make naan are included below, but here are a few quick tips to keep in mind for this recipe:

  • Measure the temperature of your water: In order for the yeast to properly activate, the water/honey mixture needs to be around 110°F.  This temperature should feel warm but not hot to the touch.  But just to be sure, I recommend using a thermometer to check the water so that it is not too hot (which would kill the yeast) or too cold (which would not allow the yeast to activate).
  • Be sure that the yeast is fresh: If the yeast does not bubble up and foam in the first steps of the recipe, it may be a bad batch or expired.
  • Don’t worry about making perfectly sized (or shaped) naan: It’s ok if the dough isn’t divided into eight perfectly equal-sized pieces.  Just eyeball it and try to roll them out to the same thickness, more or less, and they will cook evenly.  Also don’t stress about making perfectly-shaped ovals unless you want to. ;)
  • Thinner vs thicker pieces: I prefer my naan to be fairly thick and chewy, so I typically roll the dough out to be around 1/4-inch thick.  But if you would like thinner naan with even more bubbles, you can roll yours out even thinner.

Homemade Garlic Naan In A Stack

Possible Naan Recipe Variations:

There are about a million variations (both traditional and non-traditional) that you can try when it comes to homemade naan, so please feel free to get creative and have fun with this recipe!  A few of my favorite options are to…

  • Add garlic butter: I honestly never make this recipe any more without it — the garlic butter option included below adds so much flavor!
  • Add fresh herbs: Fresh cilantro or parsley are traditional herbs often used in naan.  But feel free to experiment with any other fresh or dried herb blends that sound good!  I’m partial to occasionally sprinkling some everything bagel seasoning or za’atar onto my naan, which I highly recommend.
  • Add cheese: This is definitely more non-traditional, but I love occasionally adding a handful of shredded cheddar cheese to the naan dough, or sprinkling on some freshly-grated Parmesan just before serving.

Stack of Homemade Naan Bread

Ways To Use Naan Bread:

There are so many great ways that you can put this recipe to use!  For example, feel free to…

  • Serve it solo: As a simple side dish or for dipping in curries, soups, stews, dips…you name it.
  • Flatbreads or pizzas: Use the naan as your base and load it up with your favorite toppings to make naan pizzas.
  • Sandwiches or paninis: Use the freshly-baked naan to make sandwiches or grill them to make paninis.
  • Wraps or tacos: Fill the naan with fillings (falafel and chicken souvlaki are two of my faves) to make naan wraps or tacos.
Print
Homemade Naan Wrapped In Towel

Homemade Naan

  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x

Description

This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I highly recommend adding the garlic butter option listed below!


Scale

Ingredients

Naan Ingredients:

(Optional) Garlic Butter Ingredients:

  • 1/4 cup salted butter
  • 3 cloves garlic, peeled and minced
  • finely- chopped fresh cilantro or parsley
  • (optional) flaky sea salt

Instructions

  1. Activate the yeast: Briefly stir together the warm water and honey in the bowl of a stand mixer.  (Or see notes below about how to make the dough by hand.)  Sprinkle the yeast on top of the water and give it a quick stir, then let the mixture rest for 5-10 minutes until the yeast is foamy.
  2. Mix the dough: Add the flour, yogurt, salt, baking powder, and egg.  Using the dough attachment, mix the dough on medium-low speed for 2-3 minutes until smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.  If it’s too sticky, add a bit more flour.)
  3. Let the dough rise. Remove dough from the mixing bowl and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) lightly with cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place the bowl in a warm location (I set mine by a sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
  4. (Optional) Make the garlic butter: During the last 10 minutes of the dough’s rise time, heat the butter in a small sauté pan over medium heat until melted.  Add the garlic and cook for 1-2 minutes until fragrant.  Remove the pan from heat and stir in some chopped herbs, if desired.  (You can also strain out the garlic chunks if you prefer the garlic butter to be completely smooth.)
  5. Roll out the dough. Once the dough is ready to go, transfer it to a floured work surface and shape it into an even(ish) circle.  Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands.  Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick.  (I recommend multi-tasking this process — rolling out the next dough ball while you cook one on the stove.)
  6. Cook the dough. Heat a large cast-iron skillet or non-stick sauté pan over medium-high heat.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then transfer the dough to a clean plate.  (If you are making garlic naan, brush one or both side(s) of the dough with the garlic butter once the naan has cooked.)  Sprinkle the naan with a pinch of flaky sea salt, if desired. Then lightly cover the naan with a towel so that it stays warm.  Repeat with remaining dough until all of the naan pieces are cooked.
  7. Serve. Serve warm and enjoy!

Notes

To make the dough by hand: Instead of using a stand mixer, complete step 1 in a large mixing bowl. Add the flour, yogurt, salt, baking powder, egg, and stir the mixture until combined.  Then turn the dough out onto a floured surface and knead by hand for 3 to 4 minutes, until smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.  If it’s too sticky, add a bit more flour as you knead.)

Source: Recipe adapted from All Recipes. I also updated the photos and recipe (making the garlic butter optional; everything else is the same) in November 2020.

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273 comments on “Homemade Naan”

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  1. I definitely agree with you – if you post a vegan recipe, it does not mean you are vegan. As a vegetarian, I posted a vegan recipe and my friends thought I was vegan! These naans look amazing – so fluffy and delicious, pinned. 

    • True! Some of my favorite recipes are vegan, or vegetarian, or gluten-free, you name it. I enjoy them all! And thank you! :)

  2. I totally get what you are saying, after I started blogging I was forced to think more about my diet, however I figured that I don’t fall into a specific one but now am much more interested in what I cook and have been experimenting with gluten free, dairy free and vegetarian diets. These naans look TO DIE FOR. I love Indian cooking and would love to try and make it from scratch at home x

    • Yes! With blogging, diet is definitely something I think about regularly, and probably something (I’m sure) that I’ll continue to tweak and experiment with over the years. Cheers to Indian cooking!

  3. Ahh this dish is right in my wheel house! I LOVE naan bread! So delicious, I even use it as a substitute for pita bread when I make greek food.  I just feel this bread is so much more chewy and moist than pita bread (but secretly, I love all bread). Could you freeze the dough after you cook it? Great recipe!

    • Hey Heather! I know — I think the chewiness of naan is one of my favorite things about it. (Plus the tiny bit of “tang” from that yogurt.) And yep, you can definitely freeze the naan after it has baked!

  4. Oh good Heavens!!!! Naans are my favorite! We just ate my favorite caprese ‘pizza’ on naans last night which is a consistent dinner in our house when warm weather is here :) Cant wait to cut the preservatives and expense and make our own at home! Thank you so much!

  5. We eat meatless a few times a week around here, and I love the idea of making it an intentional commitment when dining out too. I also love the idea of homemade naan. I always demolish the basket when we go out for Indian food, and I bet this is even better!

    • Agreed!! I feel like I always go for the meat when I eat out, but I would love to be intentional about trying some other options. Cheers to naan demolishing! :)

  6. I seriously can’t wait to make this naan for #allthethings!!! So yummy!

  7. I LOVE naan!! It’s so delicious and goes with just about everything. Thank you for the recipe and tutorial, I’ll be sure to start making some.

    p..s I really love your blog photography, always crisp and really tasty and clean looking- inspiring for me. I don’t have a food blog, but that’s the look I love in photos- clean, bright and warm feeling.

  8. Homemade Naan. I literally want to reach through my screen right now to grab it!!

  9. I never realized that Morningstar made Indian veggie burgers. I think me + the wife would love these so going to look out for them the next time I’m at the store!

  10. This looks so good! I love homemade naan! I’m with you on the eating everything in moderation. Great post!

  11. I have to try this Ali. I love naan! Sometimes we make little pizzas/flatbreads on store-bought naan. So, so good.

    • I love naan pizzas! And totally — I still keep some storebought naan in my freezer, but I have turned into a total fan of the homemade stuff too. Nothing beats fresh bread! :)

  12. Never thought I’d be able to make Naan at home, and you just went and proved me wrong! Can’t wait to get this a go, and these sandwiches look/sound like a nice alternative for a traditional burger this time of year. 

    Josh – The Kentucky Gent
    http://thekentuckygent.com

  13. Garlic Naan is the BEST. Absolute best. I can only imagine what homemade tastes like! Can’t wait to find out – PINNED! :) Thanks, Ali for another amazing recipe!! I’m semi-scared to jump on a once-a-night-vegetarian train but am going to attempt to do so!

  14. I would love to try this recipe but I am allergic to eggs. Do you know if a flax egg replacement would work in this recipe?

    • Hey JoAnne! In place of 1 egg, you can do: 1 TBS flaxseed meal, mixed with 2 1/2 TBS water. Let it sit for about 5 min so it will thicken. I hope that was helpful!

  15. I LOVE Naan bread. I seriously could eat it every day and never get tired of it. I’ve made it a couple different ways, but never like you did. I have to try this!

  16. We’ve made homemade naan before, in the oven and with the aid of our bread machine but we did not make sandwiches. We should. Yours looks yummy.

  17. YUM these look amazing!  Thanks for sharing!  I’ve never tried much vegetarian stuff, but willing to try!

  18. Haha totally with you on the afraid-of-working-with-yeast thing ;)

  19. I’m very excited to see this recipe for naan.  I’ve been giving consideration to buying or making naan, and since I already make tortillas, why not naan?  Thanks for posting this.  I’ll be checking out the Morningstar Farms recipe, too.   I like to eat meat for the protein, and I’m with you on the cheese (and Greek yogurt), and I’m married to a meat-eating man, but I have been working in some vegetarian dishes.  Good recipes are inspiring, whether vegetarian or meat-based.

  20. Yes! I’ve been looking for a healthy homemade naan recipe for so long! My family loves naan but I try not to purchase processed food if I don’t *have* to. Can’t wait to try this and I WILL be sharing it on my blog and referencing your recipe. Thanks a bunch. :)

  21. I just posted a recipe recently for skillet Naan bread as it is a favorite side dish in our home, but I never thought to make wraps from it.

    Thanks for sharing! 

  22. Oh Ali, this looks delightful! Just like you last fall I started to make the change to eat more plant based meals and I’m loving it! (This coming from a girl who couldn’t imagine going even ONE day without eating meat! lol) I realized that I’m much more energized and “weightless” when I don’t eat meat. I haven’t become a vegetarian yet, sometimes I can’t resist to have a grilled bacon in my sandwich, but just like you I’m challenging myself. So thanks for the lovely recipe and drawing my attention to the VegOfAllegiance ;-)

  23. This naan looks so delicious and easy to make! I’ve never made my own, only used store bought so in excited to try this recipe!

  24. I completely agree with incorporating a few plant-based main dishes into your diet each week (even though I, too, have no intentions of going completely vegetarian). We’ve been doing that in my house — and the more I incorporate plant-based main dishes, the more I crave them. So fresh and flavorful!

  25. Ugh, why do people do that?  Food is food – you don’t need to be labeled by your diet.  I have two friends who are PKU, which means no dairy, gluten, or sugar (so sad)… so I try to be conscious of the presence of those things in my recipes, but that doesn’t mean I don’t eat those things, ya know? Pfft.

    This naan looks pretty tasty though. :)

  26. Ali!!! I totally understand what you mean about food bloggers being put in a little box and categorized. I decided to go with it, not against it, so I almost exclusively blog about vegan food, since that’s mostly what I eat, but I refuse to be personally defined by a vegan label. Eat what you love! So, if you eat vegan but won’t say no to that bacon you love, why not!? I say let them eat cake!

    It’s wonderful that you incorporated a little more wheat than the usual naan recipe calls for…my “label” is no white flour, so, wish me luck when I try this out! ;p Thanks for this great recipe. I love making Indian food so this will definitely get made.

  27. Hello. First I really like your site!  Second there’s a grammatical error in the fourth paragraph.
    It says “I food blogging…”
    I’m sorry…I was born with a proofreaders eye. 

  28. I love nasm, and I could eat it all by itself, but the veggie burger looks really tasty.  I’m a vegetarian who doesn’t eat chicken or fish and everyone thinks I’m vegan, but I still can’t let go of cheese, oh how I love cheese. In fact I counld make a cheese pizza with the nasm.

  29. Wow…. a GREAT recipe! Will be doing this again, and again, for gyros, falafel, hummus, pizzas, etc.! Think that they will freeze well too. Off to make more!! Many thanks!

  30. Made it. Or, didn’t make it in my case. Only two came out edible, but that’s after I rolled it to 1/8″ thickness.

  31. Thoughts on using greek yogurt ?

  32. man that looks tasty!

  33. Now the question is… How do you get the carnivorous men in your life to opt for a couple meatless meals a week? :) 

  34. Only a hand mixer, can I make this with a portable mixer?

  35. I will definitely have to try this recipe! :)

  36. Where can I find these patties?  I’ve looked at several groceries and have not seen them and they do not appear in the search feature on the Morningstar site.

  37.  Help!  I love your recipes but every time I try to pin one  or follow the link to one on Pinterest I get a message saying “Oops! Sorry! We blocked this link because it may lead to spam.”   

    • Hey Paula, unfortunately there’s an issue right now with Pinterest, and we’re trying to work it out. Hopefully it will be resolved soon!

  38. Tonight I made a batch of this naan bread, and it was SO good! I had been wanting to try making naan for years. I’m so glad to have this recipe in my collection now, so I can have delicious, fresh naan any time!

  39. Hi!  This recipe is so intriguing!  Very excited to try my hand at it. Can you tell me if I will I be ok using Greek yogurt?  Thank you :)

  40. This is the absolute best naan recipe I have found. I’ve been trying different ones out and this one is going to be my keeper! Much better than the naan in the market, too. Thank you for sharing this recipe with all of us!

  41. This recipe is delicious! I swapped out the garlic butter for olive oil, and I topped it with homemade pesto. I will be making this again!

  42. I have always used the naan from costco to serve with my homemade Indian food.  This was so much better! (and cheaper too!)  I may never buy naan again.  Thank you for sharing!  PS…you said you still keep store bought naan.  I bet you could make several batches of this and freeze it and just pop one in the oven when you want it!  

    • Thank you, Alyssa, we’re so glad you liked it! And yes, making several batches and freezing is probably the better way to go! : )

  43. This stuff was delicious! The perfect soft texture. With Tzatziki sauce, lemon basil feta rice, and crockpot Mediterranean beef, it was quite the meal! Thanks!

  44. Yikes! I just made this. I have the dough rising, but totally left out the egg by accident. Any thoughts on how much this will affect the recipe?

  45. Update: First off I have to say that I almost never leave a comment. It’s just not my style. But I felt I just had to come back to give an update. I noticed at least one person commented on an egg allergy and was looking for a substitute, well I can say for certain that the egg in this recipe is not even needed. By accident I left the egg out and did not realize it until I had it rising. I was worried that I had totally just wasted my time and all of the ingredients only to have to throw it out. I was so thrilled when I made the first loaf and it turned out perfect. And once I tasted it, I was blown away. I will never spend those high prices for naan at the store when I can now make my own and have it turn out better than anything store bought. I am a Pinterest addict and have made so many different types of bread (pita, flat bread, artisan ,french bread) but this is by far the best!!! And NO EGG required!!

    • Thanks so much for sharing Lisa! We’re so glad you enjoyed it, and we’re happy to know the egg is not necessary! :)

  46. Great recipe.  My husband kept eating the bread as I was making it – plain.  I left out the garlic as I was making chicken gyros that have quite a bit of garlic.  Thank you for this simple and tasty recipe.

  47. Hi Ali,
    I don’t often have yogurt in the fridge.  Can I substitute sour cream?

    • Hey Nicole, good question! We actually haven’t tried making it with yogurt, but we do think that would work as a close substitute. Give it a try, and let us know what you think! :)

  48. Hi, thank you for the recipe!minhave made it and it is very moist, but I am puzzled why I get black spots on the naan and not light brown?..I even adjusted the heat thinking my heat was too high. Many thanks and am looking forward to your expert advice!

    • Hi Naghma! Where was the rack placed in your oven? Maybe it was too close to the top? Some ovens are different, so it could also be that the heat was a little too high. What did you adjust it to, and how far into the baking process?

  49. Hey! thank you for the recipe! Love it. One question, I noticed on the instructions that we need to add an egg (Step 3) but it doesn’t ask for one in the ingredients. Do i add it or not?

  50. This naan is so delicious!  It freezes wonderfully…just thawed and rejected in toaster oven.  My daughter is vegan so she used the recipe too but eliminated the egg and used soy plain yogurt and her naan was super yummy too!  Thanks….this is a keeper recipe!!??