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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 kept coming across your recipe and would be like, “But I have a pizza stone. I don’t get to use my pizza stone?” After trying two other naan recipes I gave yours a shot and OMG sooooo good and easy peasy!! I put them under musakhan yesterday and they were great. Soaked up the juices without falling apart. Next time I’ll pair these with Nihari. Thank you so much for sharing Tiegan you’re amazing!
YEAHHH! So happy you love this! THANKS!!
Success!! I made this on Saturday and followed it up on Sunday with the Turkish Fried Eggs in Herbed Yogurt. Both are so delicious and it’s so exciting that you write so I can easily follow – Thanks!!
Hi. Looking forward to making this tonight!! Wondering if we can use almond milk?
Hey Alice! I think almond milk will work great. Hope you love the naan!! 🙂
How would I halve the recipe? Thank you for all your work, Tieghan!
Hi Lori, just simply cut the ingredients in half. It will work great! Let me know if you have other questions. Happy Holidays 🙂
Could you make the dough a couple days ahead of time?
Yup, just keep it in the fridge and let it come to room temp before cooking.
This is the third time I’ve made this recipe and it is the best naan recipe I have made. So light and tasty. I often make this and end up eating it all up right away. Is it best to cook the bread and store it in the freezer or should I just freeze the dough? Any tips would be much appreciated. thanks so much for sharing.
Freezer the bread already cooked works amazing! I do it all the time! 😉
Seriously the best recipe ever! Just made this today, along with the Creamy Cashew Indian Butter Paneer and it was amazing, totally loved by my family. The dough is so sticky which was tricky but totally worth it because it was delicious. Thanks Tieghan!
So happy you loved it! THANKS!
When i was growing up my grandaddy made this when we had collards and we call this flour bread. What ever we choose to call the bread its good. I like to spread butter on it while its hot yum.
Thank you!
This naan recipe looks great! Im for sure going to make this next time we do a curry! I love making my family homemade bread, we dont buy storebought, so it will be fantastic not to have to buy naan from the store either! Lovely photos as well! Wondering what brand of cast iron skillet you have that has a glass lid? if you dont mind me asking, i have Le cruset but it doesnt have a lid option for their cast iron, not that i know of anyway. – thanks
Hi!
The skillet is Staub, but the lid is just from another pan of mine.
Thanks!
So so cool! I can smell it through your pictures into my little german kitchen 🙂
Will try soon, thanks for the recipe!
Love, Virginia
This naan bread is fantastic (and fantastically easy!!)! It’s such a must for curry nights for dipping and wiping up that last bit of sauce. Love it when a recipe found online works so well – thanks!!! Looking forward to your cookbook. Hope it will be available in Austria 🙂
Thank you so much! I am THRILLED you love the recipe and thanks for the kind words about my book!
Made this tonight and it’s delicious! Thanks for sharing! One request — really loved your step-by-step photos, but had to keep scrolling up to find the measurements for each ingredient. Can you include the amounts as you describe your steps next time?
My naans cooked perfectly. I cook only the naans that we need and keep the rest of the dough in the refrigerator. It keeps up to a week and somehow it enhances the flavor of the bread. I have also tried putting rosemary in the dough and cooked minced meat on the top and my family just loves them. Thanks for a wonderful recipe.
Is nonfat greek yogurt ok to use? or does it ave to be full-fat?
WOW…. This is a very nice recipe. Looks so good. Nice picture. So tempting…
Thank you!!