This post may contain affiliate links. Please read my disclosure policy.
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
- â…” 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
Coconut Chicken Soup
Don't let the long list of ingredients scare you off – this is a simple soup with lots of spices and amazing flavor!
View this RecipeChicken Tikka Masala
An incredibly popular dish made with tender chunks of yogurt marinated chicken, folded into a richly spiced tomato sauce with just a hint of heat from the cayenne
View this RecipeIndian Butter Chicken Recipe
Indian Butter Chicken ~ also known as Chicken Makhani, is a classic, flavorful Indian dish
View this Recipe
Roz P.
My favorite item to shoot photos of is a platter of fresh fruit or vegetables in their original shapes, un-cut or prepared. I think that they are just natural objects (foods) of beauty. I love my Canon, but if I could afford one, I'd buy a Nikon. I would love to win this book because I truthfully would love to shoot photos as beautiful as yours and need all of the help that I can get!
Anna and Liz Recipes
HI Tricia! We love your recipes! And your photos are amazing! Keep them coming!! What subject do we love to shoot the most? Hmmm, well.. I know Liz loves to shoot the kids first, then food. I really don't have a favorite, I love to photograph beautiful things, anything really. And that book would come in handy since Liz uses a Canon and I use the Nikon. We like you on facebook.
TLady
You know how I take pictures when everyone wants to eat & I'm just not done? I get EVERYONE to HELP ME!!!!! LOL My Hubby is my TASTE TESTER so that helps! 🙂 I DO know what you mean about people standing there wanting to eat though! My hubby just jumps in to help me! There ARE TIMES when things are put on the table though, that don't belong there! :/ BUT, that's just how life is!
Alex
Thank you! I love naan bread but have never looked for the recipe. Love the photos!<br /><br />Favourite subject matter to photograph? Definitely desserts. The sweeter, the better.
The Café Sucré Farine
Tricia, we love naan and yours look delicious! I totally "get" your dilemma. I have gotten to the point where I don't even plan to get pictures when the family is around. <br />To answer your question, it seems my favorite thing to shoot keeps changing. I'll think a certain thing is easy and then the next time we try to do it, it's a big flop. I love to cook soups and salads
Patricia @ ButterYum
I liked you on facebook – would LOVE it if you returned the favor. My poor fb page is new and doesn't have very many likes yet.<br /><br />http://www.facebook.com/ButterYum.ATastyLittleFoodBlog
Patricia @ ButterYum
Oh my could I use a copy of that book. I have the same problem trying to get good photos just before meal time. I have probably 100 or more posts that were never published because I don't have a good photo of the recipe to share, so the posts wait until the next time I make that recipe (and yes, one of the recipes is for Naan – a Dorie Greenspan recipe). Along the way I've learned to try
Jane
I think your naan looks just fabulous! I know what you mean, though, about the problem of photographing food at the same time that you're trying to prepare it. It can create ridiculous situations, at least in my kitchen! I made naan once in an artisan breads class, but I've never tried it at home. You've given me courage to give it a whirl!
SavoringTime in the Kitchen
Oh, I liked you on Facebook too 🙂
SavoringTime in the Kitchen
You Naan bread does look delicious. I can understand why it was hard to get a shot before it was devoured. I've never made it before and will try your recipe. <br /><br />I think we all struggle with photos. If it's a dessert or something that can be made ahead of time it's easy. But with dinner items it's so hard. Not only is lighting not the best but the food is getting
Inside a British Mum's Kitchen
I would LOVE to make this naan bread – it looks SO good. I actually have that book – it's fabulous – although I really struggle to get good pics!<br />Mary x
Sarah @ The Smart Kitchen
Oh YUM! I have been trying to come up with something for the Meatless Mondays A-Z, Y is for Yeast week in a couple of weeks, and maybe I need to think a little bit about naan…<br /><br />You KNOW I need help with food photography…seriously, I fail constantly. Thanks for turning me on to this giveaway. :)<br /><br />Favorite subject matter to shoot? Bright fruits and veggies, outdoors at the
Sue/the view from great island
Great giveaway Tricia, I haven't seen this book and boy do I need it. My favorite things to shoot, I think, are cookies because they don't fall apart, ooze, wilt, topple, sag, dry up, fade, coagulate, or otherwise lose their looks minutes after plating!
Kari Lindsay
Tricia, you're photo of the Naan is what lured me in. I hear you though; my husband is always looming over my shoulder, and I feel the pressure just to quickly get some kind of a photo to blog.<br /><br />My favorite subject to shoot are my cats.<br /><br />I am actually looking to get a blog worthy camera, and have no idea what kind of camera I'll get.
Chatty Crone
I found you on Facebook and I already had liked you! YEAH! sandie
Chatty Crone
I love the look of that bread.<br />My favorite thing to shoot – grandkids.<br />And I would buy a cannon rebel.<br />I looked up Facebook and there are many Saving Rooms for Dessert – which one is yours?<br />I would LOVE that book.<br />Love, sandie
Big Dude
We use Naan quite often and it's usually in our fridge – yours looks very good. While in Afghanistan with the army, our son said that it was the best part of every meal. Making it sounds simple enough and we'll give it a try sometime. My best photos don't look as good as your on-the-fly ones so I probably need the how-to book.
Tanna at The Brick Street Bungalow
Okay, the photos you are claiming are on-the-fly and not-so-good look better than any I EVER take!! LOL! And, I could tell you, that looks so good I wouldn't have gotten ANY photos! LOL! <br /><br />You know I love photographing knits… I keep wanting to go to a class on that… they have 'em. But, I'm pretty sure the techniques must be the same. 😉 My poor little Canon is
Angie's Recipes
Ooops, forgot to answer the question<br />What is your favorite subject matter to shoot? <br />Composition and lighting<br />I have a canon, and if I didn't own one, I might consider to get a Nikon.
Angie's Recipes
Fantastic! These homemade naan are so professionally baked, Tricia.<br />And I would love to win the copy..well, I guess everybody wants it!<br />So wish me good luck!