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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 made this recipe last night, and it was really really good, thanks!
So happy you loved this! Thanks!
Can this be made with bread flour?
Fried Bread Dough!!!!! Made it for yrs. didnt know it had a proper name. We just lather with butter and sprinkle salt or garlic salt. Love it
Just made this and I can not stop eating it! Thank you!
So happy you love this naan! Thanks!
I made it and it was aweso, however it is screaming for salt. Flavor was very flat until the next batch where I added salt. I thought that with the baking soda it would be enough but it really needed salt.
How much salt did you add? It seems like many people are saying it needs salt, so I want to go ahead and add it the first time I make it. Thanks!
I would add about 1/4 teaspoon.
Made it 4 times with all purpose and whole wheat flour it was amazing
Thanx a lot for the recipe
So happy you love this. THANKS!
These look great! I’m trying to find where you reference your recipes if/when you use outside sources. Did you create this one?
Cheers, Cate
It was just me on this one. Do you have a question?
THANKS!
No question.
Just curious how your recipes are referenced. I’m new to your site but I see you’re also new-ish to cooking so I assume you have favourite cookbooks/sources that you use for inspiration or tweaking.
Keep up the good work. I’m looking forward to trying this naan.
THANKS!
Just tried this recipe this afternon and it came out perfectly. I think I could roll the dough a little thinner (personal preference) and use a slightly larger cast iron pan, but pretty darn good as is. They came out looking like your photo’s Tieghan 🙂
The next time I make these (oh yeah, there will be a next time) I’m going to put som lightly fried onions between two layers of dough, roll it flat and then cook it. Should be pretty close to Kulcha (onion) naan.
Yeah, it is waaaaay better than store bought.
thanks
Tom
So happy you loved these! THANK YOU! 🙂
can i make this dairy free? i love the doughy and crispy bread and i want to make is so badly. I looks really heaven! i hate allergies! any suggestions?
Love your na’an recipe and LOVE your writing style. Keep writing! Keep your love of life, too!
First time ive ever made naan abd I wont be looking for another recipe. It was very easy to make and tastes amazing. Thanks so much for sharing 🙂
Ya! So happy you loved it! THANKS!
I loved how you drooled over your own creation. I am going to try this recipe and I think you are a great cook at your age. You make the people around you so happy with your cooking. You’re so adorable.
I tried this recipe last weekend but somehow they did’t quite cook through – I think I might have done something wrong?
Since I don’t think there’s anything wrong with your recipe I am just gonna try it again 😉
Yeah, I would probably just try again. Hopefully the second time is the charm!
Hi Tieghan!
I gave your recipe a second try today and it turned out perfectly well (: I think I might have heated my skillet wrong the first time.
Thanks for the great recipe (it also worked very well with 10 grams of fresh yeast instead of the dry)
Ya!! So awesome!! 🙂
i must try it out in the weekend.
This looks awesome and very doable – can’t wait to make them!
Btw, just thought you should know, your recipe and photo have been stolen:
http://www.superflavorful.com/2014/04/homemade-naan-bread.html
🙁
Thanks so much for the head ups!!
I will check it out.