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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
Could this Naan Bread Recipe be made successfully with Gluten Free Flour?
Thanks
Hi Elle, I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
I have never been much of a bread maker but after making the ultra easy and tasty beer bread I thought I would give this a try. This was THE BEST naan recipe I have made….and I have made many! My husband is my biggest food critic and he agrees! My 2 year old helped roll, brush with butter and polish off half of the entire batch. It was even good the next day! I will never buy naan again, so easy!
YES! I am so glad this turned out so well and easy for you Dominique! Thank you! xTieghan
My co-worker just sent me the link to this recipe, and it looks amazing! I’d love to try it; however, my husband is gluten free. Will this work using gluten free flour? I can’t use nut flour because I’m allergic to nuts. Thanks!
Hi Kristy, I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
Can you use fat free Greek yogurt or will that alter the outcome?
Hey Jamie, yes fat free works just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan!
Just a couple of questions. 1) Could I substitute cashew milk for the whole milk or will that mess this up? 2) Could I use a tortilla comal or does covering the cast iron skillet aid with cooking? I have both. Thank you for your advice.
Hi Liz! I think cashew milk should works just fine. I do recommend the skillet for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I found this recipe the other day when I was searching through my insta for recipes to make with our fresh farmers market purchases (I made the pumpkin and chicpea curry and this naan)! OMG this is the best naan I have ever had! so pillow-y and light (and I used wholemeal flower and almond milk and it was still surprisingly light and fluffy!)! We had leftovers with our poached eggs and beans for breakfast! delicious!
Hi Viktoria! I am so glad you loved this recipe! Thank you so much for trying it! xTieghan
I will try this as I love naan and wanted a good recipe. Just made homemade yogurt and think I’ll use it for making these today. I couldn’t find the video but the directions seem straight forward enough. Can’t wait to try.
Thank you Mary! I hope you love this one! xTieghan
Just made this recipe today. I love making recipes that make me question my abilities and then I remember, this is Tieghans recipe, it’ll be delicious. Delicious and so easy! I just used what I had in my pantry, and all I had was Bobs Red Mill whole wheat flour, it didn’t turn out as pretty as Tieghans, it was a bit more rustic and almost sweet because of the whole wheat. So now, I need to get the right flour and a ‘rolling pin’ and make another batch. Thank you Tieghan for making recipes that encourage me to step out a try something so different…..I cant wait to make the Indian Pumpkin Butter Chickpeas now!
We’re so happy to hear you’re trying new things! That’s wonderful and you’re doing great! Enjoy again Cindy!
I would only like to make half the recipe. Would I simply halve all the ingredients? Thanks!
Hi Lori! Small batches work wonderfully. Yes just simply half the recipe ingredients and you should be okay. Let us know if you have any other questions. Enjoy!
Can’t use white all purpose flour. Do you know if this recipe would work with any gluten free flours or sprouted flours? Thanks for all the wonderful recipes and advice. I enjoy your weekly newsletter.
Hi Karen! Thank you! Yes you could swap for a GF all purpose substitute such as Cup4Cup or Bob’s Red Mill GF Flour Blend. Let us know if you have any other questions as you go. Enjoy! X Kelly
Tried to make these twice and followed instructions carefully but the yeast did nothing. I brought yeast today bro it wasn’t old. Why did nothing happen ?
Hi Kathy! I’m sorry this didn’t work out for you. I’m wondering if the water is too warm? When you mix the water and yeast are you getting that frothy stage first? Let me know if you have any other questions as you go. X Kelly
This Naan is the best to eat. I LOVE the recipe!! I would make it more, alas…..
Unfortunately due to my husband’s recent cardiac issues he has to replace butter with non-hydrogenated magarine.
Not sure how , if , this would work.
Hi Susan! Thank you so much! Yes you could replace with that but it may not be as tasty. Let us know if you have any other questions. Enjoy! X Kelly
I’ve made this a few times. It’s fairly easy to make and tastes delicious!
Thank you Kristine! xTieghan
This is super easy and super delicious everyone loved this naan!
Thank you Carol! xTieghan
This Naan looks delicious, can’t wait to make it!
Thank you Linda! I hope you love this! xTieghan