Ever crave that soft, chewy, slightly smoky naan bread you get at restaurants? I used to, all the time.
Until one day, I thought, “Why not make it at home?” And guess what — it turned out better than the takeout version! So today, I’m sharing my go-to naan bread recipe that’s so simple, you’ll wonder why you ever bought it.
Let’s roll up our sleeves — we’re making naan that’s warm, buttery, and melts in your mouth like a dream.
What Is Naan Bread?
Naan is a soft, fluffy flatbread that’s a staple in South Asian cuisine, especially in Indian, Pakistani, and Afghan meals. It’s traditionally made in a tandoor (a clay oven), which gives it that signature char and smoky flavor.
But here’s the good news — you can make naan right on your stovetop or in the oven, no tandoor required. The secret? A little yogurt and milk in the dough to make it tender, and a hot pan to puff it up beautifully.
Ingredients You’ll Need
Here’s what you’ll need to make naan that’s soft, golden, and downright addictive:
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast (or active dry yeast)
- 2 tbsp plain yogurt
- 2 tbsp oil or melted butter
- ¾ cup warm milk (a little more if needed)
- Extra butter or ghee for brushing
- Optional: chopped garlic, cilantro, or nigella seeds for topping
Step-by-Step: How to Make Naan Bread
Step 1: Activate the Yeast
Mix warm milk, sugar, and yeast in a small bowl. Let it sit for 10 minutes until foamy. That foam means your yeast is alive and ready to work its magic!
Step 2: Make the Dough
In a big bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture. Stir until it forms a sticky dough. Then knead it with your hands for 5–7 minutes until smooth.
If it’s too sticky, sprinkle a little more flour. The dough should be soft but not dry.
Step 3: Let It Rise
Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size. This is when the yeast puffs up the dough and makes your naan pillowy soft.
Step 4: Shape the Naan
Once the dough has risen, punch it down gently. Divide it into 6–8 balls. Roll each ball into an oval or tear-drop shape — not too thin, not too thick.
Tip: Dust your rolling surface with flour so it doesn’t stick.
Step 5: Cook the Naan
Heat a cast-iron pan or tawa on medium-high. Once it’s hot, place the naan on it. Wait until you see bubbles forming — about 30–40 seconds.
Flip it and cook the other side for another 30 seconds. You can also press it gently with a spatula to get that charred look.
For that restaurant-style look, hold the naan with tongs over direct flame for a few seconds (optional but worth it!).
Step 6: Brush with Butter or Garlic Ghee
As soon as it’s off the pan, brush it with melted butter or garlic ghee. This step gives it that irresistible glossy, buttery finish.
Sprinkle some chopped cilantro or sesame seeds on top if you like a little flair.
My Personal Touch: The Garlic Butter Naan Twist
Okay, confession — I’m obsessed with garlic butter naan. I mean, who isn’t? Here’s how I make it next level:
Mix 2 tbsp melted butter, 1 tsp minced garlic, and a pinch of salt. Brush this mixture on your naan right after cooking. The garlic sizzles on the warm bread, and the smell alone will make your mouth water.
Trust me, this tiny tweak makes all the difference.
Tips for Perfect Homemade Naan Every Time
- Don’t skip the yogurt. It makes the dough soft and tender.
- Use warm milk, not hot. Too hot and it’ll kill the yeast; too cold and it won’t activate.
- Cook on high heat. A hot pan helps naan puff up and get those signature brown spots.
- Rest your dough. Letting it rise properly gives it that chewy, airy texture.
- Serve warm. Naan tastes best fresh off the pan — don’t wait!
What to Serve with Naan Bread
This naan goes with everything, seriously. Here are my top picks:
- Butter Chicken – creamy, spicy, and perfect for scooping up with naan.
- Chickpea Curry (Chana Masala) – the hearty, tangy combo never fails.
- Garlic Lentils (Dal Tadka) – comfort food at its best.
- Yogurt Dip (Raita) – cools down the spice and adds freshness.
- Grilled Meat or Kebabs – wrap it all up in naan and enjoy!
Why You’ll Fall in Love with This Recipe
When you bite into this naan, it’s soft yet chewy, buttery yet light, and perfectly charred at the edges. It’s everything you want from naan — and it’s made with simple pantry ingredients.
The first time I made this, I couldn’t believe it came from my own kitchen. It made me realize homemade food isn’t just cheaper — it’s more satisfying because you made it yourself.
So, if you’ve ever doubted making naan at home, this is your sign to try. You’ll be amazed at how easy and rewarding it is.
FAQs About Naan Bread Recipe
Q1: Can I make naan without yeast?
Yes! Use 1 tsp baking powder and ¼ tsp baking soda instead of yeast. It won’t rise as much, but it’ll still be soft and tasty.
Q2: Can I use whole wheat flour?
You can, but it’ll make the naan a bit denser. I suggest using half all-purpose and half whole wheat for a balance.
Q3: How do I store leftover naan?
Wrap it in foil or an airtight bag and keep it in the fridge for up to 3 days. Reheat in a pan or microwave with a damp paper towel to make it soft again.
Q4: Can I freeze naan?
Absolutely! Stack with parchment paper between each naan, freeze, and reheat when needed.
Q5: Can I bake naan instead of cooking on a pan?
Yes — bake in a 475°F (245°C) oven for about 3–4 minutes until puffy and golden. Then brush with butter.
Final Thoughts
This naan bread recipe is one of those things that looks fancy but is surprisingly simple. Once you try it, you’ll never go back to store-bought.
Every time I make it, my kitchen smells like a restaurant — and my family rushes in before I can even serve it. That’s the kind of magic good homemade naan brings.
So go ahead, grab that rolling pin, and make this soft, fluffy naan today. You’ll thank yourself at the first bite.
