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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 I made them but I’m at a total loss because I don’t even know what its supposed to taste like or what the texture is supposed to be like but my kids LOVED it! I’ll definitely make these again. Thanks for sharing!
Haha! So happy you loved these! Thanks for making them!
I have never had naan and yet I grew up around
indian food. Tonight I’m going to attempt it with chicken curry and I hope it comes out great because my husband actually fancies it. I also wanted to ask would instant yeast make a difference? I’ve never used active dry yeast ever my pizza bases and pita breads all use instant yeast your advice would be great!
I think instant yeast will be fine. Hope you love this!!
My Indian mother was more than impressed with these! BETTER than restaurant quality- AMAZING AMAZING AMAZING! Thank you for giving me the perfect go-to naan recipe! The others I’ve used do not hold a flame to yours! GET IT GIRL!
Umm!! Yay! Thanks so much! I am thrilled you guys love this bread! 🙂
I made this today and it turned out really well! Thank you for the recipe 😀
You are a god kid, you want to make you momma happy. Keep it up.
I tried Naan once when I ate in the Indian restaurant. It did not occur to me to even make one because I thought it was complicated. Seeing this process, it was not as difficult as I thought.
Hello!! Thanks for this recipe. I’ll try it tomorrow with Chicken Tikkamasala. I just have one question. Can I cook a bunch and then put them in the freezer, to eat them few days after? When to freeze them, before ir after the cast iron? Thank you very much, and sorry about my english. Regards from mexico!
Hey Borja! Yes, these are a great bread to freeze. I would freeze them once cooked.
Hope you love these!
I love this recipe – we made similar Peshwari Naan:
http://www.youtube.com/watch?v=b22Xygzn-Os
Thank you!
Tried this tonight. The texture is so good but I thought it needed some salt. Thank you for sharing.
Thanks Joan!! So happy you like these!
Just a question before I make this, what temperature did you have your oven preheated to? It doesn’t say in your recipe. I’d really like to make it today for my husband. Thank you.
HI Rose!
You do not use the oven at all for these, just the stove. Let me know if you have anymore questions and I hope you love them!
I made this yesterday and it came out perfectly !
Though I rolled it bit thinner than mentioned everybody loved this Naan. Thanks for sharing.
Thank you!! SO happy you loved this!! These are my favorite!
Did you omit the salt? I made this as per the recipe and it seemed to me to really need some salt! Will make it again and add 1 teaspoon of sea salt…otherwise it is a great recipe!
Thanks…
Hey Holly, I did not omit the salt, but I do use salted butter. Maybe that adds some salt?
Glad you loved this!
Made this tonight- yum! Thank you for the recipe! I tried the half whole wheat half white bread flour and the dough did not rise well- probably needed 1 part whole wheat 2 parts reg flour. But they still puffed in pan! For those of us poor souls without a cast iron, the naan was quick to burn in a nonstick pan so tone down the heat and watch them like a hawk, mine cooked in less than a minute per side.
So happy you loved this bread! It is honestly my very favorite bread recipe on the site!
These recipes look awesome! I’ve been searching and searching for a easy but still good butter chicken recipe. I was wondering where you got your forks (shown in the recipe pictures)? I LOVE the pattern!
Thanks Claire!! I actually have no idea where the forks came from. They are really old and not mine. They were my parents and I asked my mom and she does not know. I am SO sorry. Wish I could help!
Made this along with your buttered chicken recipe. Both were great! Keep posting great recipes!
YAY!! So happy you love it! Thanks for reporting back!
Made naan for the first time using this recipe, came out absolutely fabulous 🙂 I patted on some sesame seeds, black seeds (kalonji) and sprinkled some salt as toppings before I put it on the pan. Loved it! Thanks for the recipe Tieghan!
YAY!! So happy you love this! The black sesame seeds sound awesome!