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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
Hello! I finally got a cast iron skillet so I can now try this recipe, which I’ve been eyeing for ages! I’m having trouble figuring out when I’ll be able to do it based on timing, though. . . is there any point at which the dough can sit longer than it is supposed to (e.g., could I wait significantly longer than 10 minutes before mixing up the dough after getting the yeast/water ready? or could I leave the dough to rise for significantly longer than an hour?) Thanks for any advice and for the recipe!
Hey Lynn! You can keep the dough in the fridge for up to one week. Let me know if you have questions. Hope you love the naan and enjoy the skillet!
Hi Teighan,
Your naan bread looks so appetising. My girlfriend cannot have sugar, are there any alternatives,? or can you just leave the sugar out altogether?
Thanks
T
Hey Tari! I think you can just leave the sugar out. Can she eat honey? if so use an equal amount of that. Let me know if you have questions. Thank you! 🙂
Best NAAN-Bread ever! And so easy to make! I made it with your Simple Coconut Quinoa and Lentil Curry with Lime Mango and the whole family loved it. My mother directly asked me for the recipe. Thanks for sharing.
Sounds so amazing! Thank you so much, I am beyond thrilled that you and your family loved this!
Hi there! This recipie looks amazing! One question though, if you refrigerate the dough overnight, how long before you want to cook it do you take it out of the fridge? Does it affect the end result (taste, texture) at all keeping it overnight? Thanks
Hey Debbie! The dough can be kept in the fridge for up to four days. It will actually develop flavor as it sits, so keeping it in the fridge is a great option. Just let it come to room temperature before cooking. Let me know if you have questions. Thanks!!
My first time making homemade naan, and this recipe was so good! It was really pretty simple to make, so I don’t think store bought naan will be in future purchases much anymore. Thanks for this great recipe!
That is so great, I am so happy you loved it!! Thanks Mariel!
HAVE to try this! We LOVE Butter chicken and found a way to make it at home with Kitchens of India brand Butter Chicken Sauce packet….I figured it had a gazillion ingredients and we’ll probably always keep some of the Kitchens of India on hand as it’s sooooo fast to cook up. Great to find your recipie and I’m inspired to try my own home cooked version, too! We LOVE Naan, too, gotta try that out, too!
WOW! Sounds so good!! So happy your making so much!! Thats so fun!! Hope you love them both Mary!! Thanks!! (:
Good dough, however, i had difficulty regulating the medium temperature so the bubbles burned when flipped over. Anyone have this problem. Suggestions?
Hi! I have trouble with this sometimes too. You just have to keep adjusting the heat as best you can throughout cooking, it’s kind of a pain. I tend to keep mine around medium heat once the pan gets pretty hot.
Hi,
Can I use whole wheat flour?
Hey Vanessa! I would recommend half whole wheat, half white, but all whole wheat will work too. Let me know if you have questions. Thanks!
I made the naan bread tonight and I enjoyed the flavor. The only problem I had was I didn’t see bubbles when I was cooking the bread on the cast ironpan. I followed the recipe but I’m sure I was missing something:-) Could you give me some advice? Thank you so much.
Hi Akiko, with this recipe it is really important that your skillet is screaming hot. If the skillet is not hot enough, you will not get those bubbles. Let me know if you have other questions. Thanks so much! ?
Hi Tieghan,
I followed your instruction but my naan bread turned out so nice. It’s fluffy but crusty at the same time. My husband kept asking me to make me more naan bread. It’s great to have with Indian curry and we also use this for pizza dough:-) It’s like a Napolitan pizza dough. Anyway, I just want to say thank you for sharing this recipe and I always enjoy your new recipes. I can’t wait to see more recipes for holidays. Happy Holidays!!
Thanks for this recipe, the naan turned out amazing! I have tried other recipes – whole wheat bread and banana nut cake which too turned out great. I no longer buy off the shelf bread, please keep posting excellent healthy recipes.
AH Thank you so much!! Im so happy they are all going well for you!! ?
Oh my gosh! This is fantastic! I made this exactly as instructed and topped with fresh herbs out of my garden. This was also my first attempt at making naan. Thank you sooo much!
Hello :). I’m going to attempt your cashew chicken recipe on Wednesday (I’m venturing from your butter chicken crockpot recipe I love!) and was eyeing up the homemade naan. Yum!
I love making bread, but am usually a bit of a cheat when it comes to dough and will throw it in the bread machine on the ‘dough’ setting. Think it might work or is there anything I should adapt?
Hmm, I have never tried the dough in a bread machine. I can’t say for sure, but I think you could give it a try. Let me know how it goes. Thanks!
Thanks Tieghan! I made this last night (with your butter chicken curry) – both were amazing. I will be cooking a lot of naan bread from now on – so easy and delicious! Love the blog
THANK YOU!
Hi Tieghan, really excited to truth is recipe. Do you think it’s possible to leave the uncooked dough in the fridge overnight? So cook half one night and cook the rest the following day? I don’t have a freezer. I thought this might make the naan fresher (rather than cooking then chilling) – what do you think?
Hi! Yes, you can leave the dough fridge, that works great!
Made this again tonight – practices makes perfect! Everyone thought I bought them. I baked them instead of doing it on the stovetop. Great, great, great. Thanks, Teighan!
So happy you love this Naan! Thank you!