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Naan is the ultimate sidekick for any curry or stew – soft, fluffy, and perfect for scooping up every last bit of sauce. With just a few simple ingredients, you can make this delicious flatbread right at home, and trust me, it’s better than anything you’ll find in a store.
This Naan recipe is a game-changer – soft, fluffy, and perfect for soaking up every last drop of your favorite curry. I love how easy it is to make with just a few simple ingredients, and the buttery, golden crust is absolutely irresistible. Trust me, once you’ve had homemade Naan, you’ll never want the store-bought stuff again!
Before You Start
- Use Warm Water (Around 110°F/43°C): When mixing the yeast, make sure the water is around 110°F/43°C. Water that’s too hot can kill the yeast, but this warm temperature will activate it perfectly, helping your dough rise beautifully.
- Let the Dough Rise in a Warm Spot: Find a cozy spot in your kitchen to let the dough rise. This helps the Naan become light and fluffy, giving you that perfect texture.
- Knead for a Soft Dough: Take the time to knead the dough for about 5-7 minutes. This helps develop the gluten, which makes your Naan nice and chewy.
- Get the Skillet Really Hot: When cooking the Naan, make sure your skillet or griddle is hot. This creates those classic bubbles and gives the Naan a beautifully charred, golden-brown surface.
Ingredients You’ll Need
- Active Dry Yeast: Helps the dough rise and gives the Naan its fluffy texture. Instant yeast works too; just skip the proofing step.
- Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
- Warm Water: Activates the yeast and brings the dough together. Make sure it’s warm, around 110°F/43°C, to get the yeast working.
- All-Purpose Flour: Forms the base of the dough, giving it structure. You can substitute with whole wheat flour for a heartier Naan.
- Plain Yogurt: Adds moisture and a slight tang, making the Naan soft and flavorful. Greek yogurt works too.
- Olive Oil: Keeps the dough tender and adds richness. You can use melted butter instead for a richer flavor.
- Salt: Enhances the overall flavor and balances the sweetness.
- Butter: Brushed on the Naan after cooking for extra flavor and a beautiful sheen. Ghee is a great alternative for a more traditional touch.
- Fresh Cilantro (optional): Adds a pop of color and fresh flavor when sprinkled on top. Feel free to skip it if you’re not a fan or use parsley instead.
In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ½ cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. Tip: If the mixture doesn’t foam up, the yeast might be old or the water too hot. Start again with fresh yeast and properly warm water.
Add 2 ½ cups of all-purpose flour to the bowl of your stand mixer and 1 teaspoon of salt, then pour in the frothy yeast mixture. Attach the dough hook to your stand mixer. Add ¼ cup of plain yogurt and 2 tablespoons of olive oil, then start mixing on low speed until the ingredients come together into a dough. Increase the mixer speed to medium and let it knead the dough for about 5-7 minutes until it’s smooth and elastic. Tip: Keep an eye on the dough; if it looks too sticky, you can add a little more flour, a tablespoon at a time.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Tip: A warm oven (turned off) or a sunny window is a great spot to let the dough rise.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick. Tip: If the dough is sticky, lightly flour your rolling pin and surface.
Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces. Tip: Keep the skillet hot to get those beautiful charred spots on the Naan.
Once cooked, brush each Naan with melted butter and garnish with chopped fresh cilantro if desired. Serve the Naan warm and enjoy with your favorite dishes. Tip: If you prefer, you can use ghee instead of butter for a more traditional flavor.
How To Serve
Naan is incredibly versatile and pairs perfectly with so many dishes. Here are some great ideas to serve with Naan:
Frequently Asked Questions
Can I make Naan ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and cooking.
How do I store leftover Naan?
Store leftover Naan in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
Can I freeze Naan?
Absolutely! Once the Naan is cooked and cooled, you can freeze it. Stack the Naan with parchment paper between each piece and place it in a freezer-safe bag. It will keep well for up to 2 months.
How do I reheat frozen Naan?
Reheat frozen Naan by placing it in a hot skillet for 1-2 minutes on each side, or wrap it in foil and warm it in the oven at 350°F for about 10 minutes. You can also microwave it for a quick option, though it may lose some of its crispiness.
Can I make Naan without a skillet or griddle?
Yes, you can cook Naan in the oven on a preheated baking stone or directly on an oven rack at 450°F. Keep an eye on it, as it cooks quickly!
More Delicious Bread Recipes
- No Knead Olive Bread
- Honey Beer Bread
- Focaccia Bread
- Amish White Bread
- Roti/Chapati (Indian Flat Bread)
Naan
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- 2 ½ cups all-purpose flour
- ¼ cup plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons butter melted, for brushing
- fresh cilantro chopped (optional, for garnish)
Instructions
- In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- In the bowl of your stand mixer, combine the flour and salt. Add the yogurt and olive oil, and then pour in the yeast mixture. Attach the dough hook to your stand mixer. Mix on low speed until a dough forms. Increase the mixer speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball.
- On a lightly floured surface, roll out each ball of dough into an oval or round shape, about ¼ inch thick.
- Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.
- Brush the cooked naan with melted butter and garnish with chopped fresh cilantro if desired. Serve warm.
Tips & Notes:
- Use warm water (around 110°F/43°C) to activate the yeast for the best rise.
- Knead the dough until smooth and elastic to achieve a soft, chewy texture.
- Let the dough rise in a warm spot for about an hour, or until it doubles in size.
- For a traditional touch, brush the Naan with ghee instead of butter.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
