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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 super excited to try this recipe! However mine came out tasting more like thick deli pancakes. I didn’t have a cast-iron pan but the rest I was pretty spot on. I’m not really sure what I should do differently to make them taste more like naan and not pancake-like… any hints as to what could have gone awry?
Hi Gabriela! It sounds like you did not roll out your naan thin enough…I roll mine out until it is almost transparent haha. Also is there anything that could have gone wrong while making it? Please let me know! xTieghan
Super excited to make this! Can I use instant yeast instead of active dry? It’s all I have currently, and stores seem to be out of it around me 🙁
Hi Irene! Yes that will work great! I hope you love this recipe! xTieghan
I only have instant yeast. Can I still use it? How does that change the directions?
Hi Holly! Instant yeast will work great! No need to change. I hope you love this recipe! xTieghan
I love this recipe, I’ve been using it for years – it’s so nice to have dough just waiting for you in the fridge!
Now that I’m stuck in home office, I’m playing with sourdough again – I saw someone asked awhile ago if you’d tried this naan with sourdough starter – you hadn’t back then, but have you tried since? It’d be really fun to try to adapt it… Thanks!
Hi!
So glad you are enjoying this recipe! I still have not tried this with sourdough starter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this recipe twice in the last few weeks. So good!! Do you think it would be okay to freeze the dough?
Hi Ashley! I am so glad you have been enjoying this! Yes, you can freeze the dough! xTieghan
Can I use whole milk? And what % fat fit the yogurt?
Hi Melissa! Yes, whole milk will work great. Also, I use full fat greek yogurt. I hope you love this recipe! xTieghan
Can you use sour cream
If you don’t have yogurt
Yes that will work great! I hope you love this Bev! xTieghan
Hi Bev,
Yes, you can use sour cream in place of the yogurt. I hope you love the recipe, please let me know if you have any other questions!
I was only able to find instant yeast at the store, rather than active dry. Is there a way to convert one to the other and use instant in this recipe? Thanks!
Hi Abigail! The instant yeast should work great as is! I hope you love this! xTieghan
can I make this with gluten free flour, are there considerations or changes I would need to make?
Hi Heather! I have not tried it, but I would recommend cup4cup! I hope you love this recipe! xTieghan
This is the best recipe! Hard not to eat them all in one sitting. Do you think you could also use this dough for cinnamon rolls?
Hi Julia,
I haven’t tested this recipe with cinnamon rolls but try using this dough! Please let me know if you have any other questions! xTieghan
https://fett-weg.today/easiest-cinnamon-crunch-knots/%3C/a%3E%3C/p%3E
made this today! so easy & so tasty!
Thank you so much Kathleen! xTieghan
Hi there!
I am so obsessed with your blog! I have been trying a few of your recipes each week.
I am wondering what the difference is between “active dry yeast” and “quick rising yeast” is? Could I use quick rising yeast with this recipe?
Thank you,
Katie 🙂
Hi Katie,
Thanks so much for your kind message. For this recipe I would recommend using either active yeast or instant yeast. If you do the instant yeast you can just mix it right in with the rest of the ingredients you do not need to activate it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would you be able to provide this recipe without yeast? It’s impossible to find. I just made your indian butter cauliflower and luckily had some frozen naan in the freezer. That recipe is AMAZING. I would love to do this too.
Hi Maggie! I did make a non yeast version! I will link it below. Please see the notes under the recipe for no yeast! I hope you love it! xTieghan
https://fett-weg.today/cheesy-herb-stuffed-naan/%3C/a%3E%3C/p%3E
Can coconut-milk & cashew-yogurt be substituted for dairy ingredients in the recipe?
Hi Patricia! I have not tried it with these ingredients, but I am sure it will work well! Please let me know if there is anything else I can help with! xTieghan
Hey Tiegan, is this recipe possible to make using instant yeast instead of active? Thanks!
Hi Sarah! Yes you can make this using instant yeast! You should add the instant yeast with the flour and skip the first step. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan