Homemade 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.
Find it online: https://indianrecipe.info/homemade-naan/