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Irresistible homemade Naan Bread is perfect served with soups, stews or your favorite Indian dishes like curries, Chicken Tikka Masala or Butter Chicken. Naan is traditionally made in Indian restaurants in a super hot tandoor oven. However, I think you’ll find this chewy, tender Naan can be nicely charred in an cast iron skillet as well.
Naan Flat Bread at Home
This simple yeast bread is a great place to start for beginner bread makers. It’s practically fail-proof and comes together in minutes and is ready to eat in just a few hours. The end result is a nice soft, chewy flat bread with plenty of structure and flavor.
This particular recipe can be made with whole milk, buttermilk or full-fat Greek yogurt. I find the buttermilk to be especially nice because of the added tangy flavor. But no worries if you don’t have any on hand. Whole milk works beautifully and tastes great too!
Ingredients overview:
- instant or rapid rise yeast
- warm water
- granulated sugar
- all-purpose flour
- salt
- whole milk, buttermilk or full-fat plain Greek yogurt
- vegetable or canola oil
- large egg yolk
- fresh chopped parsley or cilantro
- melted butter for brushing on the finished naan
- coarse salt for sprinkling (optional)
Equipment:
- large cast iron skillet
How to make homemade Naan Bread
1. First, combine the wet ingredients
In a large measuring cup combine the water, sugar and yeast. Set aside until frothy, about 10 minutes. Add the milk and oil. Stir gently to combine.
2. Sift the dry ingredients
In a large bowl sift together the flour, salt and remaining granulated sugar.
3. Combine the wet and dry
Pour the milk mixture into the flour and mix with a fork just until incorporated. Continue mixing the dough with your hands or a spatula until combined. The dough may seem a little wet but will come together in a slightly sticky, pliable dough. Cover the bowl with plastic wrap and let rise for about 2 hours.
4. Divide the dough into balls
Turn the dough out onto a lightly floured surface. Divide the dough into 6 pieces and shape each into a small, smooth, tight ball. Place the balls on a lightly oiled baking sheet then cover with plastic wrap. Set aside for 15 to 20 minutes.
While the naan dough is resting melt the butter and combine with the parsley or cilantro. Set aside.
Continued below…
5. Cook the Naan flatbreads
Warm a cast iron skillet over medium-high heat. Add 1 teaspoon oil and heat until shimmering. Carefully wipe the oil out of the skillet using paper towels.
Lightly coat the work surface with flour. Press or roll out a piece of dough into a 6 to 9-inch round (depending on how thick you want your naan). Wet your hands lightly with water then flip-flop the dough from one hand to the other to lightly dampen the surface.
Place the naan in the hot skillet and cover with a lid. Cook until the bottom of the naan bubbles and is browned in spots, about 2 to 4 minutes. Flip the naan, cover and continue cooking until lightly browned, about 3 minutes more. Once browned flip the naan one more time and brush the top with melted butter. Transfer to a baking pan, cover and keep warm.
Repeat with the remaining dough balls.
Serving and storing Naan Bread
Naan is best served immediately while it’s still warm and fresh. However, leftovers can be refrigerated in a sealed container.
Reheat leftover Naan gently in a microwave or wrap in foil and place in a warm oven.
Variations for Naan Bread
- Add minced garlic to the butter while melting in the microwave. Brush on as instructed creating a delicious garlic Naan.
- Sprinkle with a little of your favorite cheese.
- Sprinkle coarse salt on the finished Naan.
- Use leftover Naan to make a quick and easy pizza.
Homemade Naan Bread
Equipment
- Large cast iron skillet (with a lid large enough to fit)
Ingredients
- 1 teaspoon instant or rapid rise yeast
- ⅔ cup warm water (100 to 105 degrees F)
- 2 teaspoons granulated sugar divided
- 2 cups all-purpose flour (252g) plus extra for rolling
- 1 teaspoon salt
- 3 tablespoons whole milk buttermilk or plain Greek yogurt (full fat)
- 2 tablespoons vegetable oil plus extra for skillet
- 1 large egg yolk
- 1 tablespoon finely chopped cilantro or parsley
- 1 ½ tablespoons melted butter for brushing on the finished Naan
- coarse salt for sprinkling (optional)
Instructions
- In a large measuring cup combine the water and 1 teaspoon of sugar. Add the yeast and set aside until frothy, about 10 minutes.
- Sift together the flour, salt and remaining sugar in a large bowl.
- Once the yeast is bloomed and bubbly add the milk and oil stirring gently to combine. Add the egg yolk and whisk until blended. Pour the milk and yeast mixture into the dry ingredients. Mix with a fork just until incorporated. Once the dough starts to come together, start mixing with you hands. The dough will seem a little wet but keep folding and working it until you have a soft, slightly sticky, pliable dough. Cover the bowl with plastic wrap or a damp tea bowl and let rise for 1 to 2 hours or until doubled in size.
- Lightly oil a small baking sheet and set aside.
- Turn out the dough onto a lightly floured work surface. Divide into 6 equal pieces and shape each into a smooth, tight ball. Place the dough balls on the prepared baking sheet at least 2-inches apart. Lightly coat a piece of plastic wrap with vegetable cooking spray. Cover the dough loosely with the plastic wrap, oil side down. Set aside for 15 to 20 minutes while preheating the pan.
- Heat the remaining two tablespoons of butter until melted. Add the parsley or cilantro and stir to combine. Set aside.
- Warm a cast iron skillet over medium high heat. Add 1 teaspoon of oil and heat until shimmering. Carefully wipe the oil out of the skillet with paper towels.
- Lightly coat the work surface with flour again. Using your hands and a rolling pin, press and roll each piece of dough into a 6 to 9-inch round depending how thick you prefer the naan. Dampen your hands lightly with water. Flip-flop naan from one hand to the other to lightly dampen the surface on both sides. Alternately use a clean water sprayer or mister. Spray one side, place wet side down in the skillet, then mist the top.
- Cover the skillet and cook until the bottom of the Naan in browned in spots, about 2 to 4 minutes. Flip the naan, cover and continue cooking until lightly browned, 2 to 3 minutes more. If the naan puffs up, gently deflate the bubble with a fork or the tip of a small, sharp knife. Once browned, flip the naan one last time and brush the top with melted butter. Transfer to a baking pan, cover and keep warm.
- Repeat rolling and cooking the remaining 5 dough balls. Serve immediately.
Recipe Notes
- Recipe originally and slightly adapted from America’s Test Kitchen
Nutrition
Originally published February 2013, updated February 2024
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Stephanie
What is your favorite subject matter to shoot? <br />Cookies! (definely after people though)<br /><br />And if you don't have a camera which would you pick – a Canon, Nikon or iPhone? I am currently using a Nikon. I wouldn't change! Although I would love to upgrade my lense!
Mary Younkin
How on earth did I not comment on this yet? I clicked over within minutes of you publishing it, because I happened to be working on my blog at the same time. Weird. I could have sworn I left a comment. At any rate, the naan looks awesome!! I attempted a GF version of naan last week and whoa, was it a far cry from the goal. It was actually bad enough that I won't be attempting it again anytime
Hungry Jenny
Hey Tricia, the photos of your naan bread look so good, I can't believe you think they are 'not-so-great'! I'm rubbish with shooting photos under pressure, but it's mainly me getting annoyed with myself taking loads of pics at different angles whilst the food is getting cold! So I like shooting desserts or anything that has a bit of colour – and ideally in a good light, haha.<
Stacey @notcrocker
I love to shoot breakfast foods and baked goods! And I love to shoot them in the morning, it's when my apartment has the best light! I have an old point-and-shoot Canon but would love to upgrade within Canon, I like their cameras.
e.s.
love to shoot food most of all;also roads (hows that for an interesting combo? lol)
e.s.
liked on facebook
Mary
I think your photos are fine! I, too, cook and photo as I go along and understand the scramble required to both photograph and serve the feature of the next day's post. You've risen to the challenge. Your naan looks delicious. Have a wonderful day. Blessings…Mary
Gerry @Foodness Gracious
Joined you on FB, can't believe I didn't already!!
Gerry @Foodness Gracious
I like to shoot anything that's not "live" and I don't mean animals or such..I mean like ice cream or a cheeseburger, anything that limits my time and puts me under pressure to get a decent pic. So that leaves me cookie, brownies, loaf cakes, bread..anything that wont change no matter how long I want to snap away for 🙂 Love the book btw!
Roz P.
I've already 'liked' and been a follower of Saving Room for Dessert on Facebook for some time now and I love it.. Thanks again! <br />Roz