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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
My yeast sugar water mix isn’t frothing. Am I doing something wrong?
What kind of yeast are you using?
I love this recipe and have made it several times with coconut milk…delicious! I have a question about using instant yeast…should I just omit the step of adding the hot water and sugar to the instant yeast? Will the texture be altered?
HI! Yup, just omit that that step (but use the water and sugar!). Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
HI! Yes, just skip the first rising of the yeast, but make sure to add the water! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this last night. My second attempt at homemade naan. First recipe didn’t go so well. This recipe worked and was so easy. I see a lot of naan in my future. Thanks for the recipe.
I am so glad you loved this! Thank you Nancy!
These were so simple! It was about as difficult as making pancakes. I want to get more adventurous with flavors and toppings next time. The only issue I had was that they cooked much faster than the recipe said, I only needed about 20 seconds per side and I did burn the first couple, but they were still good!
I am so glad you enjoyed these Anna! Thank you!
Hello! Love this recipe! Do you think I could substitute plain yogurt for plain Greek yogurt? I live in a remote part of Costa Rica and don’t easily have access to Greek yogurt. Much appreciated!
HI! I have not tied with plain yogurt, but I am sure it would be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hey, Tieghan! I know this one’s an oldie but goodie, and man it is good! I made this last night with my own carrot ginger soup recipe, and it came out perfect. I was so proud that I actually got it right that I had to send pics to everyone. 😀
That is so amazing! I am so glad these turned out so well for you, Aline! I hope you share the photo with me, I would love to see it! Thank you!
Just made this… Why haven’t I made my own naan before? So good.
I found The dough didn’t rise much in the bowl but then in the pan it suddenly tripled in thinness so I had to role them out super thin. It also only gave very slight bubbling. Could you also please clarify on the kneeding? I was a bit unsure reading through the recipe as it only mentions to stop. Still tasted great but do you know what happened here so I can improve next time (there WILL be a next time!)
Hey Carly! What is it you’d like more detail on? Did you knead by hand or with a mixer? How long? It sounds as though you completed the recipe properly! It is super important to use a really, really hot pan t get the bubbles. Please let me know if you have any other questions. Very glad love this recipe. Thanks so much and happy Thanksgiving! xTieghan
For those of you curious how this recipe fairs with gluten free flour I have good news!
I have made this recipe twice no: once with only whole wheat flour the other with Bobs Red Mill Gluten Free flour.
When I used GF Flour the “dough” was dry and after an hour of sitting, it did not rise. This didn’t surprise me but I REALLY had my doubts. The “dough” couldn’t be rolled because it was so flakey and presumably because of the lack of gluten.
What I did instead was make small patties by pressing the dough with my hands. This worked well! I continued with the recipe and brushed with garlic infused olive oil and pan fried them. Once they were lightly on the hot pan, the flakey-ness disappeared. After we had our first bite, my boyfriend and I smiled and both said how good it was! We loved them! The end result was super tasty and I actually preferred the texture of the naan with the GF flour. Are they as visually appealing as gluten naan? No, but when you need a GF option this is a good one!
Perhaps I would have had better luck if I added more milk, but honestly, you certainly don’t need to adjust the measurements. Just know that during the sitting time and patty forming you might think the end product will be a disaster but I bet you will be pleasantly surprised like we were!
Hi Maclean! I am so glad you loved this recipe with gluten free flour! Thank you so much for commenting and letting everyone else know how it will turn out!
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Thank you!
Great overall on texture. I like mine with more flavor, so definitely will be adding probably 1tsp of salt to the dough. That’s about the amount I use for my pizza crusts.
Thank you so much Crystal!
I see that you just recently featured this on your Instagram but I have a making your non-bread recipe for years it is my absolute favorite people always flip out over it! I just have to say I’m a huge fan of yours I wish I could come hang out with you and cook with you for a couple days!! I’m sorry you have snow already! ?
I am so happy to hear that! Thank you so much Kiera!
These look amazing! Do you know if they would work with spelt flour?
I don’t recommend using only spelt flour. I would use a mix of spelt and all-purpose. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I love your posts and recipes. I have made the apple butter and pumpkin butter, next is the oatmeal latte. But I do have a question. Can I substitute nonfat milk for whole milk for the naan recipe?
First off, I LOVE your recipes and presentation!
I looked for this question to have been already answered but I didn’t see one… do you have to use whole milk? Or can you use non fat? Just wondering
Lori
Hey Lori! Non-fat milk works as well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hello! Can I sub the active dry yeast for fresh yeast? quantity? Thanks! as everyone else, I love your recipes!
Sure! They are actually the same thing, so no changes are needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan