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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 have seen many naan recipes but this one s very easy n has the exact method thanks for sharing!!!!!!
Thanks! So happy you love it!
I just made this bread. The final result is superb!!! So soft and yummy:) Thanks for sharing
Awesome! So happy you loved this! Thanks!
Dear Tieghan,
I just found your blog by accident, but I wanted to congratulate you. It looks gorgeous, full of heart warming stories, and really tasty recipes. (I already printed out 10 to try the comming weeks.)
Best wishes from Paris,
Orsolya
this is awesome! may i know if i can just half the recipe for a smaller batch?
Thanks so much!! You can halve the recipe.
BEST Naans I have ever made. Hands down! I added garlic to the tops of ours and just threw it on top when I brushed them down with oil 🙂 So much deliciousness!
Ya! Thanks Amy!
I found this recipe because I wanted to see what other people do to make naan bread. My own recipe uses only water, sugar, yeast, flour, salt, and oil, and needs no long rising period. I can make a batch of six in less than 45 minutes. Of course, my version of naan is just a pizza dough recipe that I fry. I might try adding some yogurt and see what happens. Your recipe gives me all kinds of ideas on how to make my naan ‘better’.
Thank you so much for this recipe! Im married to a fiji indian man who is very skeptical of people making indian food besides his dad. luckily his dad only knows how to make one indian dish so ive been able to get more creative with my cooking & venture out into food of different cultures. Thanks to you I was able to shock & impress my hubby with these restaurant quality naan…whether it was for curry, chicken wraps, steak gyros, or naan pizza like tonitght. Now im able to whip out some awesome food that leaves my guests drooling & in awe. I will definitely be back to see what other genius recipes you have to offer.
Hi, Thanks for this great recipe.Tried this last night and it did taste so good. Everyone just loved it. I still have 4 balls(uncooked) left in the refrigerator. Can I use cook them after 2-3 days?
Can you brush them with coconut oil instead of butter? Or does that completely change the way they cook and taste?
Hey Nicole, I think coconut oil would work great!
Hope you love this Naan!
I can not wait to make this!!! Quick question, can we use whole milk yogurt instead of greek yogurt? Thank you!
Hey Anel! I think whole milk yogurt would work, but make sure to drain off any excess liquid. Thanks so much and I hope you love this bread!
I had never made naan before and used your recipe a few nights ago. It was a huge success, the whole family loved it! Can’t wait to try some more of your recipes : )
YAY! So happy everyone loved it!
i made this and it turned out great! I don’t have a great cast iron so I did it in my regular non stick and it worked fine. I plan to make it again tonight as my pizza dough. 🙂
So happy you loved this! Thanks Julie!
Hey cherie, using a floured surface is fine and I normally use a little flour too. Also, rolling the dough thin is fine if that is what was working for you. I personally liked mine around a 1/4 of an inch, but things can cook differently in different areas. You want the pan hot, but not so hot that it starts to smoke. If it begins smoking turn the heat down and wait a little before adding the naan. All stoves are different, so you will need to adjust according to you stove. Oh and I do not think this would work in anything other than cast iron, but I have never tried. Let me know if this helps and if you have any other questions. I am happy to help!
I tried this tonight, and had a few problems. Part of it may have been problems with my cast iron, but I’m not sure.
First, when you roll it do you use a floured surface at all? the dough was quite sticky so I chose to use a floured surface, but it still stuck to my table.
Second, the first Naan I cooked never bubbled, it stuck really bad. I cleaned it out and added more oil to the skillet and tried again. Long story short, by the time I got to the last one, it was starting to look a little more like naan, but i turned down the heat from med high to med and I rolled the dough thinner with each one. My question on this one is what happens for you when you cook them a little lower? You said I want the pan hot, how do you know when it’s hot enough or too hot? Why do you want the dough no thinner than 1/4? I got it pretty thin by the last one and it seemed to work better, but maybe I’m expecting the wrong thing?
Finally, have you ever had this work in something other than a skillet? Thanks in advance!
This looks wonderful, I just added it to pintrest. I can’t wait to try it out!
Thanks Brandy!