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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’ve made this before with yogurt, it’s delicious! Could I sub sour cream if I need to use some up?
Thank you!
Hi Erica,
Yes you can use sour cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you give a dairy free alternative… maybe coconut milk instead of milk?
Hi Amanda,
I would do an almond or oak milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made up this dough, plan on cooking tonight. Should I let it rise at room temp 1 hr then out in fridge to cook tonight or just stick in fridge? Also, do I need to let it sit our from fridge before rolling and cooking? Hoping I get answer soon since it’s sitting out right now. Thanks,
Hi Kayla,
You can simply cover and leave this dough on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use almond milk?
Hi Michele,
Yes almond milk will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Oh yeah, the recipe resulted in the best naan we ever made ourselves. This is pinned on @evernote forever!
We love your blog, not only the recipes, but also the design and the quality of phots and videos! 🙂
Cheers
Marcus
That is so great! Thank you Marcus! xTieghan
Super easy, really really good and freezes well
Thank you! I am really glad this naan turned out so well for you! xTieghan
Would instant yeast work too? If so, would I use the same amount?
Hi Paige,
You bet! Just add it right in with the dry ingredients. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use almond milk or any other substitute for the milk in this recipe? Can’t wait to try it tomorrow!!
Hi Avi,
Yes that is okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is fantastic! I’ve made this naan several times now and it keeps getting better. Thank you HBH!
Thank you Sunita! That is really amazing to hear! xTieghan
The title of this article is “homemade naan video” which is what led me to this page and had me scrolling up and down multiple times to find the video. I can’t seem to find a video about how to make naan in this article???
Hi Victoria,
Try following this updated recipe and there is a video there too!
https://fett-weg.today/herbed-garlic-butter-naan/#bo-recipe%3C/a%3E%3C/p%3E
Hope this helps!
xTieghan
Hi! Question: how would you adjust this naan recipe to use sourdough starter instead of the dried yeast? Have you tried that yet? Thanks!
Hi Rheanna,
I have not tested this recipe with sourdough starter. I would just leave the yeast out and follow the recipe that way since I know it works. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yikes. I don’t know what happened to my dough but it is so sticky I can’t even handle it. I’ve added yet about another cup of flour and it’s still so sticky! Ratios seem off for me.
That is so odd! Is there something else you could have forgotten to add? Please let me know! I would love to help! xTieghan
This was my first time making naan and it was a hit! The instructions were easy to follow and everyone enjoyed it. Can’t wait to try out more recipes with half baked harvest!
Thank you so much Kaitlyn! I hope you love all of the recipes you try of mine! xTieghan
Wanted to live this, but found it bland 🙁
Hi Macy! I am sorry to hear that! Please let me know if there is anything I can help with! I also have garlic herb naan on my site! xTieghan
This looks great! Naan have been a staple in my household my entire life! Due to some health issues, I ended up being gluten-free. I haven’t been able to find a good gluten free naan/roti in a long time. So I’m wondering what you would suggest for making gluten free naan?
Hi Sukh! I am so glad you would like to make this! I have not tried it with GF flour, but some others have and I will leave their comments below! I hope this turns out amazing for you! 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!