Naan bread is pure magic. It’s soft, buttery, and the perfect sidekick for curries, soups, or even a quick snack. Every bite feels like a warm hug, especially with those golden, charred spots that bring just a hint of smokiness. While it traditionally comes from the Indian subcontinent and is cooked in a tandoor (a super-hot clay oven), you don’t need fancy equipment to make amazing naan at home.
In this recipe, I’ll show you how to achieve that soft, chewy texture with a simple skillet. I’ve added yogurt to keep it extra tender, and if you’re feeling adventurous, you can toss in some anise seeds for a hint of aromatic flair. Ready to take your homemade bread game to the next level? Let’s get started!
Quick Recipe Breakdown
What to Expect
- Prep Time: 15 minutes
- Rise Time: 1–1.5 hours
- Cook Time: 20 minutes
- Total Time: About 2 hours
This recipe makes 6 naan breads—perfect for sharing or freezing for later.
How Hard Is It?
Beginner-friendly. Even if you’ve never touched a packet of yeast, you’ve got this! Just follow along step by step.
Gear You’ll Need
- A big mixing bowl
- A rolling pin (or, honestly, an empty wine bottle works!)
- A cast iron skillet or a sturdy non-stick pan
- Something to cover the dough while it rises—plastic wrap or a damp towel
- A pastry brush for butter (or just a spoon if you’re winging it)
Ingredients
What You’ll Need
- 2 cups all-purpose flour (plus more for rolling)
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ½ teaspoon anise seeds (optional)
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- ¾ cup warm water (not hot; about 100°F)
- 2 tablespoons melted butter (for brushing)
- Fresh parsley for garnish (optional)
Swaps and Substitutes
- Flour: Want a nuttier taste? Use half whole wheat flour.
- Yeast: Only have active dry yeast? No problem—just dissolve it in warm water with sugar first.
- Butter: Ghee adds authentic flavor, or use vegan butter for a plant-based option.
- Anise Seeds: Skip them or swap with sesame or nigella seeds.
How to Make Naan
Here’s the fun part. Let’s break it down step by step:
1. Mix the Dry Stuff
In a big bowl, mix your flour, sugar, yeast, salt, and anise seeds (if you’re using them). Why mix first? It makes sure everything’s evenly combined before the liquids hit.
2. Add the Wet Ingredients
In another bowl, whisk your yogurt, olive oil, and warm water. The result? A smooth, creamy mix.
3. Make the Dough
Pour the wet mixture into the dry ingredients. Stir it together with a fork (or your hands) until it starts forming a dough. Once it’s shaggy and sticky, dust your hands with flour and knead it until smooth and soft.
Pro Tip: Don’t overdo it. Knead just enough to bring it together. Overworking makes the bread less tender.
4. Time to Rise
Pop the dough into a lightly oiled bowl and cover it up. Let it chill out in a warm spot for about an hour or until it doubles in size.
How do you know it’s ready? When it’s puffed up and looks airy.
5. Divide and Roll
Once the dough has risen, plop it onto a floured surface and divide it into six pieces. Roll each one into a ball, then flatten them out with a rolling pin (or wine bottle). Aim for an oval shape about ⅛-inch thick.
6. Cook It Up
Heat a skillet over medium-high heat until it’s hot—like sizzling hot. Place a flattened dough piece on the dry skillet. Cook until bubbles form and golden spots appear (2–3 minutes). Flip it and cook the other side for another minute or two.
Pro Tip: If the skillet gets too hot, turn the heat down to medium. You want charred spots, not burned bread.
7. Butter, Butter, Butter
As soon as a naan comes off the pan, brush it with melted butter. Sprinkle a little parsley on top if you want to get fancy.
Make It Your Own
Diet-Friendly Adjustments
- Vegan? Use coconut yogurt and vegan butter.
- Gluten-free? Sub in a good gluten-free all-purpose flour blend.
Add More Flavor
- Garlic naan? Yes, please—mix minced garlic into the dough or brush garlic butter on top.
- Like it spicy? Add chili flakes to the dough.
- Feeling bold? Stuff the naan with cheese before cooking.
Serving Tips and Storage
How to Serve It
Pair it with curries like butter chicken or dal. Or use it to scoop up hummus, tzatziki, or even leftover pasta (don’t knock it till you try it).
Leftovers?
- At Room Temp: Store in a zip-top bag for up to 2 days.
- Freezer-Friendly: Stack naan with parchment paper in between, pop it in a freezer bag, and freeze for months.
Reheating
- Wrap in foil and heat in a 350°F oven for 10 minutes.
- Or toss it directly on a hot skillet for a quick refresh.
And there you have it—homemade naan without the fuss. It’s soft, delicious, and endlessly customizable. Trust me, once you try this, store-bought naan just won’t cut it anymore. Happy cooking!
PrintHomemade Naan Recipe
Naan bread is a soft, pillowy flatbread with charred edges and a chewy bite. Traditionally cooked in a tandoor oven, this simple recipe shows you how to make restaurant-style naan at home using your skillet. Whether it’s paired with curries, soups, or simply brushed with butter, it’s a crowd-pleaser every time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: ~2 hours (Rising Time: 1–1.5 hours)
- Yield: 6 naan breads 1x
- Category: Bread
- Cuisine: Indian
Ingredients
For the Dough
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 1 teaspoon instant yeast (or rapid-rise yeast)
- 1 teaspoon salt
- ½ teaspoon anise seeds (optional)
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- ¾ cup warm water (about 100°F)
For Finishing
- 2 tablespoons melted butter (salted or unsalted)
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
In a large bowl, combine the flour, sugar, yeast, salt, and anise seeds if using. Mixing ensures even distribution of ingredients.
Pro Tip: Use a whisk to break up any clumps in the flour.
In a separate bowl, whisk together yogurt, olive oil, and warm water until smooth.
Common Mistake: Avoid hot water—it can kill the yeast. Aim for warm water around 100°F (it should feel like bath water).
Gradually pour the wet mixture into the dry ingredients. Stir with a fork or your hands until the dough starts coming together. Knead on a floured surface for about 3–4 minutes until the dough is soft and slightly sticky.
Pro Tip: Add a sprinkle of flour if the dough sticks too much, but don’t overdo it—soft dough makes for soft naan.
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise for 1–1.5 hours in a warm spot until doubled in size.
Visual Cue: Look for a puffy, airy dough.
Turn the dough onto a floured surface. Divide into 6 equal portions and roll each into a ball. Use a rolling pin to flatten each ball into an oval, about ⅛-inch thick and roughly 9 x 4 inches.
Pro Tip: Shake off excess flour when rolling to avoid burning it in the skillet.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one rolled-out dough piece onto the dry skillet. Cook for 2–3 minutes until bubbles form on top and the bottom develops golden, charred spots. Flip and cook the other side for 1–2 minutes.
Common Mistake: If the skillet gets too hot, the naan may burn. Adjust the heat as needed.
Remove the naan from the skillet and immediately brush with melted butter. Garnish with parsley if desired. Repeat with the remaining dough pieces.
Notes
Serving Suggestions
- Serve naan warm with dishes like butter chicken, dal, or tikka masala.
- Use it as a wrap for sandwiches or dip it in hummus or tzatziki.
Storage & Reheating
- Fridge: Store in an airtight bag for up to 2 days.
- Freezer: Freeze naan with parchment paper between each piece in a zip-top bag for up to 3 months.
- Reheating: Warm in a skillet or wrap in foil and heat at 350°F for 8–10 minutes.
Tips & Tricks
- To add extra flavor, mix garlic or chili flakes into the dough.
- For a vegan version, use coconut yogurt and vegan butter.
