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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
SO GOOD!!! My whole family loved it!!!! Will def be making again <3
Love to hear this, Hajar! Thanks so much for trying this recipe and sharing your feedback! xx
Yup! Absolutely delicious! Made them again tonight! So easy, a little sticky, but I rolled in a bit of flour and all good! Thanks!
Hey Tara,
Amazing! Thank you so much for trying this recipe, I am so glad it turned out well for you! xxT
This recipe is delicious and i’ve made it twice in one week, but it def needs some more flour in the dough, and lots of flour on the bench it’s verrry sticky. Don’t skip the butter!
Hey Christie,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
This is really a great naan, and I’ve made it twice…both times with no issues whatsoever. I just follow the directions. This time I made it with a little less yogurt, but it tasted just fine. Eight nice pieces goes a long way and there is plenty to freeze for the next dish. SO good. I never thought I’d be able to make this sort of bread at home, and I’m really happy to have found this recipe. It does help to have my husband turning the breads while I’m rolling and buttering the dough pieces. Thank you so much!
Hi Teresa,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
All the recipes I have tried by you are delicious. This one was not good, I followed all the steps. I did something wrong I had to throw it out.
Hi Gail,
So very sorry to hear this. Was there anything you adjusted in the recipe? What kind of yeast did you use? Did the dough rise properly? Let me know how I can help! xx
Can I use oat milk instead of cows milk?
Thanks
Hi Jen,
Sure, that would be just fine for you to do. I hope you love this recipe! xT
I dont understand the complaints. This recipe works for me every time. It’s so good and my husband won’t eat naan from the grocery store anymore! Just don’t change it. Follow the steps as written.
Thanks so much, Taniya:) Love to hear this recipe is always enjoyed! Have a great weekend! xT
Can this be made using gluten free flour or something like almond flour?
Hi Jami,
I know many readers have had great luck using a gluten free flour like Bob’s Red Mill. I hope you love this recipe! xT
Can I use regular plain yogurt instead of Greek?
Hi Nat,
Yes, that would be just fine for you to do. I hope you love this recipe, please let me know if you give it a try! xx
Could this be made with whole wheat flour?
Hi Lacee,
Yes, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
I love this recipe, but each time I make it my water/yeast/sugar combo NEVER gets as foamy as yours in the photo. Any advice?
Hi Piper,
So glad to hear you have enjoyed this recipe! Any chance your water is too hot? Maybe try that next time! xx
Piper, use a digital thermometer to verify that your water is no hotter than 110 degrees. Body temperature is 98.6, so the water should feel lukewarm. Hot water will kill the yeast which is a living organism and give it at least 10 mins to activate. The sugar is there to “feed” the yeast, so it’s important.
Terrible sticky mess! After getting flour everywhere trying to work with the dough I was able to get 3 onto the skillet until I gave up and threw the rest of the raw dough out. Beware when the recipe says it should be sticky , it really should be barely sticky or not sticky.
Can the Naan be made without brushing on butter?
Hi Toni,
I highly recommend the butter, but yes, that will be just fine. I hope you love this recipe! xT
SO good, so easy and so satisfying to make! i will never buy naan again!! absolutely love this recipe
Thanks so much, Julia! Glad to hear this recipe turned out well for you! Have a great day:) Xx
So many thanks for sharing your amazing recipes. This is a fam favorite! Can you freeze this dough?
Hi Jill,
Thanks so much for your kind message:) Yes, you can definitely freeze this dough! Please let me know if you have any other questions! xx
Is there anything different I should do differently being in high altitude?
Hey Sydney,
You can follow this recipe as written, that should work well for you! Please let me know if you have any other questions! xT