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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
These were as delicious as they look. We ate entirely too many!! The only tricky part for me was rolling dough and cooking the Naan all at the same time. I need a bigger kitchen and another set of hands. Worth the effort.
Thank you so much Deb! I am so glad this turned out so well for you! xTieghan
I made it today! It turned out perfect! I made some plain, and did a few with rosemary and garlic butter. Definitely, I will make it again! Thank you! Barb xo
Thank you so much Barb! I am so glad this turned out so well for you! xTieghan
This was excellent and very easy to. make. I ended up smelling like toasted bread after! I think I had the skillet too hot as it almost burnt the bread so I had to moderate it, which can take some time in a cast iron skillet. The entire family could not stop eating it! Thank you!
That is so great! Thank you so much for trying this Beth! xTieghan
Hi! I’ve tried the recipe a few times now and I’m struggling with the yeas part of the recipe. I am using active dry yeast (Kroger brand) and I’ve tried a lot of different packets to make sure it’s not an issue with the packet. When I follow what you instruct to get the yeast to activate, it’s doesn’t do much? I eventually followed the instructions on the yeast packet which call for less yeast and less sugar, but I’m worried that now the ratio will be off with the rest of the ingredients since I use less sugar and yeast when I follow the packet instructions. Can you provide some help/hints on this? Thank you so much!
Hi Iliana,
So sorry you are having issues with the naan. I would highly recommend following this updated recipe and the video that goes with it! Hope this helps. Please let me know if you have any other questions. xTieghan
https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E%3C/p%3E
Can you sub whole wheat flour in this recipe? Thanks!!
Hi Carrie,
I have had the best results using all purpose flour in the naan!
Hope this helps!
This came out great– brushing both sides with butter is a great tip, works way better than putting oil or butter in the hot pan, since it seems less likely to scorch.
I am so glad this turned out so well for you Emily! Thank you! xTieghan
Can you use fat free yogurt?
HI! Yes, that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can I use a milk substitute? Right now I have coconut milk and almond milk.
Hey Brianna! Yes, coconut milk or almond milk will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
SOOOO GOOD!!!
Thank you so much Lyndee! xTieghan
Tieghan, these were fabulous (no surprises there!) planning on making them to go with your Thai peanut chicken & pumpkin curry for my dinner party. If I make them earlier in the day so I’m not cooking while guests are here can I warm in oven? Wrapped in foil maybe and then brush with garlic & cilantro butter before serving? Thanks so much for replying ? x
Hi Maxine! Yes, that will be perfectly fine! I hope you have a wonderful dinner party and please let me know if you have any other questions! xTieghan
This looks awesome – i’m trying to think about meal prepping for the week. Is the naan good if it’s a couple days old?
Yes, it will still be great! I hope you love this recipe Annie! xTieghan
Do you think I could use GF flour to make this and it would turn out?
Hi Aimee! I have not tried it personally, so I would not know how it would turn out! Some people have used cup4cup GF flour and it works well for them! Let me know if you try! xTieghan
Can I use my kitchen aid for this recipe?
Hi! Yes, of course you can!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Is there a substitute for the yogurt? If I use oat milk in place of whole milk, can the yogurt also have a sub? Soaked and ground cashews maybe? I’m wondering what it does for the recipe? Extra milk wouldn’t work the same would it?
HI! I would use coconut yogurt and coconut milk for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe is one of my staples. I’ve made it 5 or 6 times already and it’s always delicious. So soft and pillowy! I do add a bit more salt to the dough to give it more flavor 🙂
Love it! Thank you so much Lindsay! xTieghan