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!
Have you ever tried making homemade naan? ♡
This soft, pillowy, buttery, irresistible flatbread has long been one of my favorite sides to order out at Indian restaurants. But while naan bread is traditionally baked inside blazing-hot Tandoor ovens in India, a homemade version is actually quite easy to make on the stovetop in a hot skillet!
My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread. And if you feel like making garlic naan, I’ve included an (optional, yet oh-so-highly recommended) garlicky butter sauce that you can brush on the warm bread immediately after baking, plus I always like to sprinkle on some fresh parsley and a pinch of flaky sea salt too.
I’ve also gone back and revised this recipe to include full instructions for how to make it either 100% by hand or with with the help of a stand mixer. And I have also included options for adding in extra herbs, cheese, and/or nigella seeds to your naan bread too.
Thousands of our readers have made and loved this homemade naan recipe over the years. So if you haven’t tried it yet, grab a skillet and let’s make a batch together!
Homemade Naan | 1-Minute Video
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.
Naan Bread Tips:
Full instructions for how to make naan bread 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.
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.
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.
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.
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.)
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.
(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.)
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.)
Cook the dough. Heat a large cast-iron skillet or non-stick sauté pan over medium-high heat until it is nice and hot. 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 clean towel so that it stays warm. Repeat with remaining dough until all of the naan pieces are cooked, adjusting the heat of the pan if needed to keep it hot (but not overly-hot so that it burns the bread).
Serve. Serve warm and enjoy!
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.
Oops NOT rejected but REHEATED in the toaster oven!
Made these today and they are lovely! thank you
We’re so glad to hear that, thanks for sharing! :)
Lovely! Made these as written last week. Today I’m making them again, sans garlic butter, as a base for homemade hummus and roasted veggies. The recipe makes a LOT of naan for my family of two, so I’m keeping the flavor neutral so we can have them with breakfast and for Thanksgiving leftover sandwiches. Thank you for sharing this delightful recipe!
Thanks Kay, we’re happy you and your family enjoyed this! :D
I have tried flatbreads before, but never had any success until I read this post! What a revelation. The whole family loved this bread so much they were fighting over it…who doesn’t love a carb, right? I was hoping to link to your recipe on my weekly meal planning blog, if that’s ok with you. Thank you :)
Thanks Vicki, we’re so glad this was a hit with you and your family! And yes, we are quite the carb fans. ;) You can most certainly link this recipe on your blog, thanks for asking! :)
I am making this for the 2nd time tonight. My kids and I love it! I used Greek yogurt and froze a bunch. To reheat I simply tossed in microwave with a damp paper towel. For us, it’s a meal by itself with some veggies on the side (tonight is edamame!). Amazing recipe – thank you!!
Aww, we’re so glad this is a hit with your family! Thanks for sharing with us. :)
Made exactly like the recipe and my second attempt was a huge success! Thank you!!
Thanks Insherah, we’re so happy you liked it! :)
Made homemade butter chicken with rice last night, egg bhurji this morning for breakfast, and I am going to try your naan recipe tonight with paneer tikka masala! Thanks for this recipe!
Oh man, we think all of that sounds so delicious Kathryn – you’re making us hungry! :D We hope you enjoy the naan!
I love your attitude. You have tried lots of different eating styles and still think a little bit of everything is good. I too, have the cholesterol issue and love to have a variety of foods in my diet. And yes, beans are cheap – meat, not so much. Making some naan tonight to go with a dish of leftover butter chicken I pulled out of the freezer. Being single, planning is paramount and the freezer is my friend. Good thing I am a decent cook. You like the pre-made veggie burgers. Watch out for the salt that most of those have. I am on the lookout for a good veggie burger recipe that freezes well. You know what it’s like – some things you might as well make a dozen as one as you will have just as much mess
Thanks for sharing with us Judy — we hope you love the naan! :)
Made this tonight and it was incredible! I used whey (leftover from homemade paneer-making) in place of the water. DELISH all around!
Awesome, we’re so glad you enjoyed this! :)
I always feel like I’m being bad for not choosing one particular diet but I like everything too much! I haven’t tried making naan yet but I’m going to have to because store bought just isn’t cutting it. Thanks for sharing!
We hope you enjoy it Megan! :)
This!! So easy yet so amazing. I follow this recipe to a t (well I used light sour cream instead of yogurt but it’s close enough). I’ve made this twice and each time they turn out perfect. I made it for company last night with some curry. They were impressed I made my own naan. I told them it was so easy and they just didn’t believe me. Thanks!
Awesome Faith! We’re so glad you enjoyed this! :)
Is it possible to make this recipe without an electric dough mixer? I’m dying to make it, but I don’t own one of those appliances.
Hi Karly! You could try to mix everything in a bowl with a wooden spoon, you will just have to work a little harder, and it will take a bit longer. But it’s possible! We hope you enjoy the recipe!
This turned out awesome. Great recipe. Thanks for sharing.
I made a double batch for my daughters baby shower tonight. They turned out amazing! They were soft and chewy and went quite well with the hummus I made. Because I was in a hurry, I heated the oven to 190, turned it off , I put the dough in covered with a wet paper towel, and it doubled in size within 30 minutes. I was so impressed with the flavor and texter. This will definitely be a “go to” for a staple in my home. I will use it for sandwiches, breakfast. And any other time it sounds good. Thank you for the recipe!
We’re happy to hear that Natasha! We appreciate you giving this a try! :)
Just wanted to say I have made this recipe numerous times with and without a stand mixer and they come out consistently fluffy and chewy and delicious EVERY SINGLE TIME. Recently made with a Butter Chicken recipe I love, they’re just perfect together.
We’re so glad to hear that Staci — thanks for sharing! :D
This has become our favorite thing to make for all of our dipping foods. Thank you so much for this amazing recipe.
Thank you for sharing with us, Jennifer — we’re so glad to hear that! :)
Do you know if this recipe would work if I substituted non-dairy yogurt? (My son is allergic to dairy.) We buy either soy yogurt or almond milk yogurt for him. Would either of those work?
Hi Susan! We haven’t tried this with non-dairy yogurt, so that’s hard to say. However, here’s a non-dairy Naan recipe you could try. We hope this helps!
What is the carb count and nutrients in this recipe? Can you make it,with coconut or along flour?
Hi Susan! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
We haven’t experimented with other flours in this recipe, though you certainly could. If you’re gluten-free, we’d suggest trying an all-purpose gluten-free flour blend before anything else. Coconut flour can be great in certain things, but it tends to make things pretty dense and in this case with naan, you wouldn’t want that.
Just wanted to say thanks for the fantastic recipe! I’ve been using this one for over a year now and it is delicious every time. My husband and I really like Indian food. We have a favorite Indian restaurant that we go to every so often but we both think that this naan is even better than what they serve there.
You’re very welcome, Justine — we’re so glad you and your husband enjoy the recipe!
Awesome recipe I used ghee in place of butter!
Thank you! We’re so glad you enjoyed it!
Im dying to try this.. does the dough work if i use a regular mixer? I dont have thenone with the dough piece to be attached to t.. thank you for an awesome blog!! Every recipe i’ve tried from ur blog turned out magically great!
Hi May! Unfortunately you really need a mixer with a paddle attachment, not a beater attachment. Your best bet if you don’t have one would be to try this by hand. It will take a bit longer, but you can still do it! :) We hope you enjoy!
The hint of honey is what makes this recipe extra sepcial! And I wasn’t even sure I would like the honey component! Thank you for this. The only thing I did differently was mix the flour, salt, and baking powder together before adding to the mixer since the dough comes together so quickly.
Thanks, heather — we’re happy to hear you enjoyed the recipe!
Quick question: is there a difference between using regular yogurt versus Greek yogurt? And have you discovered a vegan-friendly alternative to the yogurt? We finally got our 12 year old to try Indian food and *surprise!* he loves it. So I am thinking if I make some naan at home and have it on hand for those more questionable meals that make him raise his eyebrows and quickly excuse himself from the table, I may in fact be able to trick him into eating something that does not come from a paper sack or a pizza box. ;) Thank you!
Hi Erin! Authentic naan is made with plain yogurt, and that’s what we’ve found has worked best. You’re certainly welcome to still try this with Greek yogurt though if you prefer. We haven’t experimented with a vegan-friendly alternative, though you could try experimenting with one. We hope this is helpful and that you and your son enjoy the recipe!
Can this be halved? I do have a food scale and I understand that I can freeze leftover naan, but I’d really rather just halve the recipe.
Definitely! We hope you enjoy!
Absolutely AMAZING recipe!! I never even thought to make Naan at home, and I detest the store bought Naan we can get here in Sweden. This will now be a staple in our home as both Naan for Indian dished and flatbread for our Mediterranean / Greek meals!! THANK YOU!!!
We’re so happy you enjoyed it, Susan — we appreciate you giving the recipe a try!
My 13 year old son and I made this over the weekend. It was easy to make and so
delicious! Thank you for a keeper of a recipe. I’ve shied away from bread in the past as it always seems so intimidating but this was so easy. I’m sure it will show up frequently in our meal rotation.
Thanks for sharing with us, Ilene — we’re so glad you guys enjoyed it!
What is the oven setting for the naan?
Hi April, we actually cook this on the stovetop, in a cast iron skillet!
I am a vegetarian that why I love this post of yours. I am always searching for best veggie Indian food recipes for my collection,
I find it interesting that you guys added yogurt in the naan.
Thank you, Rachel — we hope you enjoy the naan! :)
OMG yum!!!! Made these last night for me and my boyfriend to go with the lentil curry I made….seriously delicious!!!!! The garlic infused butter was a really nice addition!!! I ended up having to use more flour (I used the recommended amounts for whole wheat and white) to get the right consistency but wow!!! I still feel full as I think I ate my monthly allotment for bread in one go hahah thanks for the great recipe!!
We’re so glad you and your boyfriend enjoyed these, sammi! :)
I am a food lover, and as I am looking at your “NAAN” pardon my french, my mouth is watering.
Would you know how to replace the wheat with a mixture of Almond, coconut flour, linseed and others
Can’t wait to make this!
FYI, printable recipe is grabbing the video also.
Such a great recipe. The dough was sticky but it meant plenty of moisture so after I it needed and left it, it rose perfectly and was easy to roll out with some flour for dusting. Family enjoyed the naans. Thank you for sharing this recipe it’s definitely one I will be using for years to come!
Hi, Can’t wait to try this recipe. The link to the veggie wrap is not working.
so easy and so delicious!!! Best hour and a half I ever spent – so worth it!!
Made this Naan Bread today for lunch and had it with traditional North Indian curries. The bread was a huge hit! Soft and pillowy on the inside but garlicky and toasted on the outside. Our weather makes the dough stickier but it proofs beautifully. I worked entirely with my hands and no machine but it still turned out perfect. I made tear dropped shaped naan after cutting the wedges and one thing I tweaked was that I didn’t strain the garlic out of the butter before applying. We love garlic here and all the garlic bits on the naan just added to the perfection. Thank you so much for this. First time making naan bread from scratch and it worked a treat!
Fabulous!! I used the electric griddle to cook it and it barely made it through dinner! For three of us!!!!!
This recipe has become a family favorite and is often requested by friends who enjoy dinners with us. I usually double it so that we have naan to snack on for several days. I have also frozen leftover naan, and it tasted great after thawing and warming in the oven. My favorite way to eat it is with grilled chicken quacamole. Thank you for this fabulous recipe!
Hi, I absolutely love this recipe! I’ve made it several times and each time my family goes crazy for it! Unfortunately I don’t have any honey. Could I substitute sugar for honey or do I need to make a run to the store?
I absolutely love this recipe! I’ve made this naan several times for my family as. They go crazy for it! Unfortunately I don’t have any honey. Could I substitute sugar for it?
I remember eating naan and butter paneer made by my grandmother back in days when I used to visit our native home in summer vacation. Now she is no more. But I can still remember the taste of the food cooked by her.
Hi can I leave the dough overnight and cook it the next day? Thank you
Like your recipe but as I have to give it to my wife hence if you have any printed matter for the same or Veg recipies may it be pasta and others also it will help mr.
About to make this today. You said your sister grilled it. I imagine cooking time is just as quick on grill?
This was easy peasy to make and so delicious. Would be great sprinkled with some za’atar. I wish I had some. Next time – and there WILL be a next time. The left overs will make yummy little flatbread pizzas. I LOVE this recipe!!
Mine came out a little chewy. Any ideas on why that happened?
This was a wonderful experience – simple yet so flavorful. I’d like to know how to replace the egg and avoid animal proteins (I usually use tapioca flour and may experiment with this recipe). Ghee makes a perfect accompaniment for cooking these.
Another recipe used 1/8 tsp cardamom and 1/8 tsp turmeric powder to the mix which I did as well here, and was very pleased with the result.
Do you use whole or non-fat yogurt?
I don’t have a stand mixer so I did this by hand. I kneaded it for like 5 minutes. I ended up needing to add extra flour for that, probably a few tbsps but idk if that would have been an issue in the mixer.
I followed the recipe exactly, except I added a dash of garlic powder. I realized afterward that I brushed garlic butter on the cooked naan rather than the dough, so they were a touch buttery cause apparently it doesn’t soak in.
I don’t care though, cause these were freaking fantastic!
We ate them with vegetable tikka masala, and they just really made all the difference.
Thanks so much for this recipe!
Made it and found it just as good as you said! Easy and quick to make. Am going to try and make up some dough, then freeze it in balls which will hopefully allow me to cook one piece at a time on demand. I’ll let you know how that works.