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.
I too made Naan today . Super yummy and easy method too. Thanks for the receipe.
Absolutely AMAZING. Made this to go with my slow cooker chicken Marsala and my family raved about it. Will definitely be making this one again. Thanks so much for sharing!
The kids and I made this recipe during self Quarantine… It turned out fantastically! It is a simple recipe so the kids were able to do most of it except for the actual high heat cooking. Light flavorful and perfect.
My whole family loves this recipe! Thanks!
Can you please post the recipe for the simple lime-curry slaw? This sounds like an amazing meal for my husband and me during Lent!
These were awesome! Now that I’m quarantined, I have time to make some of your recipes. I followed the directions exactly and the naan came out better than the restaurant. Just wondering if you can refrigerate or freeze the dough. My boyfriend and I like it cooked fresh. Thank you for a great recipe!
Thanks for the recipe. Came out very nice!
As a girl with an ethnic background from South India, I have to say this was delicious! I was pretty iffy about it, but it turned out great. My family had no comment, cause they were too busy gobbling it down lol:)
Thanks so much for this recipe. Going to start trying out more of them on your blog.
First time making naan, and I think it turned out great, despite the fact that I didn’t follow the recipe exactly ;-). I used buttermilk instead of Greek yogurt, because that’s what I had. Also used sugar rather than honey. Still very good and fun to make during quarantine!
Cooking in tie of pandemic leads to some ingredient challenges…so I used sour cream instead of Greek Yoghurt and they turned out brilliantly! Thanks for the recipe and instruction.
So I used instant yeast and substituted sour cream (no yogurt in the house) ended up with a MUCH stickier dough. If you do end up using the instant I recommend half a cup to almost a full cup of extra flour (all purpose is what I used) on stand by incase the dough is too sticky to work with. Other than that great recipe and I plan to use it again in the future!!
The type of yeast used should not impact the perceived hydration of the dough. A more likely culprit could be the humidity, how you scooped your flour, or the fact the you used sour cream.
This looks so delicious! I am drooling! How would you make this with out the yogurt? I am lactose intolerant and want to learn how to make naan. Much appreciated! :)
Janelle, I am allergic to dairy, so I understand your pain! I make this recipe using Forager’s plain cashew milk yogurt and it is PHENOMENAL! The rest of my family loves it this way, as well.
I substituted Lactose-free sour cream for the yogurt.
Just made this. Really beautiful and easy. Can’t wait for dinner!!!
I did not have a bread mixer so I’m not sure how long to knead by hand?
You do not need a bread/stand mixer to make almost any bread. Jut go with the flow and learn from time. The dough should be silky and smooth, but not rough and dry. Usually this takes me roughly 3-5 minutes for a lower hydration dough like a naan, but the time really depends on your kneading technique and intensity. I hope this helps get you making some amazing naan.
How did yours turn out? I do not have a dough mixer as well!
I’ve tried a ton of naan recipes and this one is by far the best! It has perfect flavor and texture, and is easier to prepare than some recipes. My only small change would be to double the garlic butter, because I ran out too soon. Otherwise, it is perfect! Thank you!
I tried this and am very surprised to say that they turned out perfectly! I usually find a way to screw up breads, but this one was delicious and went together as described. Hooray!
This was my first attempt at making naan, and they turned out AMAZING! Your pictures and instructions were incredibly helpful and spot on! No tweaks needed- this recipe is perfect. Thank you!
outstanding! followed recipe, came out great…. served w/yellow split pea veggie soup. fully satisfying and delicious!!
thanks for sharing this recipe. I made this although used wheat flour and all purpose flour. And it came out PERFECT.
I made this and it’s so good! simple, soft, fluffy and not too sweet.. the garlic butter is just making it even better… thank you for sharing this recipe..
much love from Indonesia.. :)
Amazing recipe .
Great recipe . . Took some time but totally worth the roll !!. . Next time would cut each 8th dough ball into four dough balls. . . This recipe makes many naan pancakes !! . . ???????
WOW! I followed this recipe exactly and could not have been happier. It was very easy and so delicious. My family loved it! Made it with coconut curried lentils and it was so good. Thank you!
I made the naan, and pulled them into shape, rather than rolling them out. They turned out fantastic, and the dough was stretchy and wonderful. Don’t be worried about them being uneven, the thin and thick parts add texture.
I would like to make this for a side dish in advance, how is this reheated or cold.?
Love love! So easy and delicious
Fluffy and Very Tasty Naans!!! Thank you for this amazing and easy recipe! I will never buy naan in store ever again!
I have a question. Why use yeast AND baking powder? I was planning on making this today but I don’t understand that part of the recipe. What would change if I left out the baking powder? What does it add to the recipe? Thanks!
Naan often uses both forms of leavening to make a fluffier product. The yeast makes the dough airy, and the baking powder gives the dough a little extra kick while being cooked. If you exclude one part, the naan will still be delicious, but perhaps not quite as fluffy as possible.
Why is it that every bread recipe I find has directions that assume the reader has a stand mixer?
Because most people own stand mixers. If you still want to make it without one you totally could, just add the yogurt and egg to the yeast mixture before adding dry ingredients.
Amazing and simple. I will never buy naan again. It’s that good! I also did a batch on the grill and it was delish!
This is definitely a keeper! So delicious! My whole family devoured this with our butter chicken tonight. The naan is relatively easy to make and worth the time and effort. My kids all said it tasted like it’s from a restaurant. Thank you for sharing this scrumptious recipe!
Side note: this recipe made about 12 eight inch naan.
You were so right, we may never have store bought naan again! This naan is so delicious!
So good! I messed up a little bit – accidentally did 1/2 cup of yogurt instead of 1/4 cup. I added more flour until the dough wasn’t sticky, then continued as normal. I did regular butter instead of garlic, and I don’t have a cast iron pan so I just used a regular frying pan. They still came out great! I’m excited to try again without messing up the recipe :)
Flavor was good but dough was not easy to work with. Had to add more flour to get it manageable.
I also had to add more flour, but delicious none the less!
This recipe looks amazing! We love naan. Is there a way to make it if you don’t have a stand mixer with a dough attachment? (I don’t even have a stand mixer.) Thanks!
I made it in a large bowl, adding in the wet ingredients to the yeast mixture before the dry one. I mixed it until it was combined, then kneaded on a lightly floured surface. Worked really well for me!
I used my hands. It only took about 3 minutes.
Love this recipe, and so do all of our guests!
You were right – the naan was super easy and delicious. Mine was a bit tough, though. I wonder why??
Made this last night and it was amazing! Super-easy and the family loved it. Kiddo claimed it to be better than the kind we get at indian restaurants. We didn’t eat it all so I froze the remainders – can’t wait to see how they reheat.
The best naan recipe hands down!!!! Don’t bother yourself even looking for another recipe. This is it! Chewy perfectly puffy that’s how a naan should be!
It is terrific. Yum. Easy, fast. Great! Thanks.
We followed the recipe exactly, though mixing by hand, the dough was not sticky it was super dry. So dry I added a little more water. It turned out as a nice dough actually. Good flavour. This is not a naan as I know it. All the Indian places I have ever been to that naan is thin and almost flaky and wonderful. This is a pita. Yummy for a pita, disappointing for naan. I ended up rolling the last so thin that I could see the light and they tasted better, but still not right. Decent recipe, but not what I think of as naan at all.
Me and my kids loved it!! Reciepe was cery easy and easily cooked
Thank you ?
Quite good! Tasted great with some homemade butter chicken. Only thing I would change is that I couldn’t really taste much garlic flavor – maybe next time I will add more garlic to the butter.
So easy to make and absolutely delicious, it’s a winner in my house.
excellent recipe, makes the naan really fluffy and light
Love this recipe! It made a delicious flat bread as advertised. I had 4 leftover pieces and decided to let the kids make their own personal pizzas the next night and wow what a hit! Makes a great family night. Thanks for posting!
can we bake this in the oven? If so, for how long and at what temperature?
This was totally awesome!
Super easy and delicious! Thank you
I’m making this for the 3rd time! This recipe is delicious!!
I made this naan to go with dinner and it was delicious. It was fluffy and I loved it. Definitely would recommend!