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I really love homemade bread, especially this homemade naan. I put together step by step photos and instructions for you guys, so there is really no messing up this one! There is even a video…..ok, you guys have to try this!! You won’t regret it, promise!
Well, actually my mom really loves homemade bread and I love to making her happy! I think I will always love making my mom happy, whether I am nineteen or fifty (oh my gosh, I cannot even imagine). It’s just something that makes me happy, so I guess it’s a win win!
Plus, I mean homemade Naan? Yeah, there is not much better. It’s stinkin amazing!
It’s so easy that I thought you guys would like seeing the process a little bit. The pictures are not awesome, but you’ll get the idea. So here we go!
Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread like.
Add the flour, baking powder and baking soda to a large bowl. Then add the warm milk and yogurt to the yeast mixture. Pour the yeast into the flour. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.
Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour. 
After one hour punch the dough down and divide into eight equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you enjoy, such as cumin and garlic. I did not flavor my Naan, but only because one, I know my family is picky and two, I knew we would be eating the leftover Naans for breakfast and well I love garlic, I do not normally want it for breakfast!
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with a bit more butter if desired and sprinkle with a little kosher salt, fresh cilantro (loved the fresh cilantro naans) or other herbs. Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans.
Done!
Pretty easy, right?
And so good!
It is actually very similar to this pita bread, but maybe even better. I think it is the yogurt in the dough. It adds the best flavor and oh my gosh it is so soft and those giant air pockets? Yeah they are awesome!
Seriously,
I just can’t even get over these. There are no words.
Homemade Naan (with step-by-step photos)
Servings: 8 Naans
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup hot water (but not boiling just hot tap water)
- 1 tablespoon sugar
- 3/4 teaspoon active dry yeast
- 3/4 cup warm milk
- 1 cup plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- melted butter, for brushing may use olive oil
- fresh cilantro or other herbs, for topping
Instructions
- 1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
- 2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
- When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Except expect yum!
This post was originally published on September 8, 2013
Love love love! I think naan is my favorite bread of all time! This looks wonderful…authentic just like I’d order from an Indian restaurant. Pinned to make. 🙂
Thanks Tina! Hoe you love this bread!
Wow! I can’t believe naan is so easy. I always assumed you’d need a tandoori to bake it but duh… of course! My whole fam loves naan, cant wait to make some homemade now!
Thanks Allie! It really is so easy and so good!
I love naan bread but I’ve never made my own. These look so pillowy and I love the fresh herbs. Can’t wait to try your recipe!
Thank you, Laura! You have to try the homemade version, it is like nothing else!
Tieghan, I have always wanted to try naan at home! I am so glad you shared this recipe because now I have no excuse. There is nothing like homemade bread of any kind!
I could not agree more! Thanks Sally!
Great job! Your naan looks fantastic and your directions are great. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Thank you so much!
Aww yeah!! I love me some naan. High fives!
Hah! Thank Billy!
I love skillet bread! Looks awesome, Tieghan!
Thank you!
homemade bread always feel like an accomplishment…I think that’s at least part of the reason why we love it…plus, warm bread is the best!
Yes, totally! I always feel pretty cool after I baked some fresh bread! LOL!
Thanks Cindy!
Oh, Teighan! Brilliant post! My family love, love, loves Indian food – even my kinda picky daughter who always falls back on butter chicken and naan. Naan really is amazing, and your recipe is not only gorgeous (yeah – great photos!) but also easy and so clearly explained. My daughter will be so excited to help make this (and then argue with her brother over who ate more of it!).
Hah!! I love your family life…it sounds like mine! LOL!
Thanks Shelly!
yum! That looks really tasty! I’ve made naan before but I don’t have a cast iron pan. I bet that really makes the difference.
Yes, you need the cast iron. It make all the difference! It is a good investment. trust me!
This looks so easy and delicious! Thank you so much for posting this recipe! What a lovely recipe to wake up to 🙂 I will definitely be trying this this week. I love Indian food and making home-made Naan will be perfect!
Thanks Crystal! I hope you love it!
I will be making these very soon – we use naan for pizza crusts!!
Oh I hope you love it!! Thanks Kathy!
I am convinced that naan is one of the most amazing things ever!! Yours looks amazing!
Agree! Thanks Hannah!
I love homemade naan. That buttery is crust is to die for!
Thanks Pam! I could not agree more!
Who doesn’t like homemade bread! This is just perfect, too! Making naan was on my 2013 bucket list of to-do recipes. Not because I think it will be tricky, but I just keep putting it off. I don’t know why?! Yours looks delish! Pinned and ziplisted! The step by steps are super helpful, too! Thanks for taking the time!
You have to make it, Averie! You will love it! It is seriously so soft and pillowy and so much better than the store bought!
Wow can I have one for my breakfast today? It would go nicely with my chai. I will have to try this recipe this week. I attempted to make baklava the other day and found I had bought the wrong type of phyllo dough. I bought the sheets and not the dough. So I still have one sheet in my freezer and now I know what I will be doing with it. I will have to live with only making 4 and not the full 8 I suppose. Since I am the only one to eat them, the fewer the better. Right?