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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
I was looking for a bread recipe that gave me a healthy vehicle to park my peanut butter on in the morning – think Starbucks Protein Box – and boy did I just ruin Starbucks with this recipe. It’s amazingly simple and the final product is DELICIOUS. I don’t like plain naan. So I boosted mine with micro-planed garlic and butter for one half the recipe and orange zest and trader joe’s mixed berry medley for the other. MY GOD they are both amazing. Never buying store bought again. Thanks so much for sharing this recipe, Tieghan!!
I am so happy you love this recipe!! Thank you so much Stacia!
I just made this and it is AMAZING!! Thank you so much for sharing! I used half white whole wheat and had to add a little extra water to bring the dough together, and I brushed olive oil microwaved with garlic on the naan instead of the butter. Can’t wait to have it again!
Thank you so much Claire!
I love this recipe! I prefer Naan made with yogurt and yeast. I made Kabli Naan with minced dried fruit. Delicious!
Thank you so much Carol!
Hi Tieghan! First let me tell you I just love your recipes and website and have made something different from it nearly every day over the past couple of weeks! Thank you for your work~
I’m wondering if this could be made with gluten-free flour and alternative dairy products like almond milk and coconut yogurt? I’d like to try it but tend to avoid these foods. Please let me know~
Kindly~
B
Hi Barbara!! Thank you so much! I have not tried this with GF flour, but I think it should work just fine. I would try coconut yogurt, but again I have not tried this. Please let me know if you have any other questions. Hope you love this recipe! 🙂
very nice post thanku for sharing with us
Thanks!
If you don’t have Greek yogurt, what do you recommend as a sutible substitute?
Hi Sheena, unfortunately the greek yogurt is a key ingredient to this recipe, so I dont have a sub for you. Sorry.
Can you use a low fat Greek yoghurt? perhaps strained first? thanks
Hi Nina, I think low-fat and or strained yogurt will be fine. Let me know if any other questions. Hope you love the naan!
is it possible to make it healthy and wholesome using healthier flour?
I have use whole wheat flour with great result, but have not tried another flour. Let me know if you have questions.
Thanks for the recipe! I’m trying to become adept at cooking Indian food because it’s my favorite cuisine, but it’s expensive at restaurants. I usually buy Naan at Walmart. It’s time I learned how to do it on my own.
Well I hope it turns out great for you Teralyn! Thanks!
Teighan, this looks fantastic! I have a quick question, how do you store leftover naan bread?
Thank you! I store it in a ziplock bag on on the counter for a couple days or in the freeze for longer and then thaw as needed. Let me know if you have questions. Hope you love this recipe!
I have been trying to make a half decent naan bread for years without any luck, I couldn’t get anywhere near as good as my favourite Indian restaurant, and the poor excuses for naan bread from the super market are generally terrible. I saw the pictures on you site and had a go, wow I was amazed and so was my wife, these are light and possibly even better than my fav. Indian restaurant! Thank you, the search is over, I will never look for another recipe for naan again this does it for me!!
This naan was great with our meal (we only do from scratch) vegetable biryani, aubergine, mushroom, spinach and chickpea curry, tarka dal, onion & carrot pakoras. Now just looking for an excuse to eat the 6 over that are in the freezer
ready for next time!
Thanks again!
Steve
AH!!! YES this is what I like to hear! Its one of my favorite recipes to make too! So happy you like them Steve!
The meal sounds amazing! Thanks!
Hi Teighan, that looks a great Naan, have you tried making Naan from a sourdough culture rather than yeast – it’s kinder on the stomach and environmentally better than commercially prepared yeast. I’m interested to know how much culture to use?
have not but I love the sound of that idea! Let me know if you give it a try!
Hi there, My mother always made this minus the herbs when I was a kid. We called it “flitters”. But then she was from Newfoundland. We could hardly wait for it to cook. While warm we would pour molasses over it. Oh gosh, I can taste it now.
Wow, so funny! So excited for you to have it again!
Made it with the crock pot butter chicken! Both big hits at my house. Making the naan again tonight. Thanks for sharing!
Let me kno0w what you think! The naan is one of my favorites!
We stumbled over here coming from a different page and
thought I might as well check things out. I like what I see so i am just following you.
Look forward to looking at your web page
repeatedly.
Thanks!