Homemade Naan
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Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.
Naan is a soft, pillowy flatbread traditionally baked in a tandoor. This cylindrical clay or metal oven, prevalent in restaurant kitchens across the Indian subcontinent, the Middle East, and Central Asia, reaches scorching temperatures, imparting a distinct smoky flavor to foods. Naan dough, enriched with yogurt and olive oil and flavored with anise seeds, is rolled out and slapped against the tandoor’s inner walls, where it adheres and bakes swiftly over open flames. Once done, it’s brushed with melted butter.
In this recipe, I’ve replicated the tandoor’s high heat and charred flavor using a very hot cast iron skillet or nonstick pan. Making naan at home is so worth the effort—aside from the rising time, it’s quick to prepare, and the taste is leagues above store-bought versions! Paired with saucy dishes like chicken curry, butter chicken, or chicken tikka masala, homemade naan truly shines.
“The dough came together easily, was nice to work with and cooked up beautifully… My search for the perfect naan bread is over—this recipe is the best!”
What You’ll Need To Make Naan
As you can see, the ingredients are very basic. The yogurt and olive oil add a bit of tang and richness. The anise seeds add just a hint of licorice flavor; feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds, or sesame seeds.
Step-by-Step Instructions
Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine.
Whisk together the yogurt, olive oil, and warm water.
Add the liquid mixture to the dry ingredients.
And stir with a fork until the dough comes together.
Dust your hands with flour and knead into a soft, sticky ball.
Cover with plastic wrap.
Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise.
Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour.
Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick.
Then, divide into six equal portions.
Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into an oval about 1/8-inch thick.
Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.
Flip the naan and cook a few minutes more.
Brush the cooked naan with melted butter, and repeat with remaining dough balls.
Sprinkle with parsley, if using, then serve warm.
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Frequently Asked Questions
A: Depending on how far ahead you want to make the naan, you have a few options. If serving within one day, store the naan in resealable plastic bag at room temperature. For longer storage, wrap each piece of cooled naan securely in plastic wrap and put all the rounds in a sealable plastic bag, then freeze for up to 3 months. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.
A: Instant yeast and active dry yeast are both types of yeast used in baking, but they have distinct differences. Active dry yeast has larger granules surrounded by a protective shell, which often requires it to be dissolved in warm water (a process known as proofing) before mixing with other ingredients. In contrast, instant yeast features finer granules without this protective layer, allowing it to dissolve and activate more rapidly. This means that instant yeast can typically be mixed directly into dry ingredients without the need for proofing.
A: Active dry yeast may be used instead of instant/rapid-rise yeast in this recipe, however, the dough will take longer to rise. To give active dry yeast a “head start” and speed things up, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
A: Sure! I’d add some minced garlic to some melted butter and brush it on the bread after it’s cooked.
Video Tutorial
Homemade Naan
Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.
Ingredients
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note)
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast/rapid-rise yeast (see note)
- 1 teaspoon salt
- Heaping ½ teaspoon anise seeds (optional)
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- ¾ cup warm water (about 100°F)
- 2 tablespoons melted salted butter, for brushing on finished naans
- 1 tablespoon chopped fresh Italian parsley (optional), for serving
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
- In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
- Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
- Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
- Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
- To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
- Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
- Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.
Nutrition Information
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- Serving size: 1 naan
- Calories: 241
- Fat: 9 g
- Saturated fat: 3 g
- Carbohydrates: 35 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 323 mg
- Cholesterol: 11 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made naan bread, your naan bread for the first time. As I sit here my husband is commenting how amazing this meal was. He feels like he has been to an East Indian restaurant. I am also thrilled with the naan bread taking this meal to the next level. I am sure to share it with family and friends. Thanks!
My husband is from India and loved this recipe! We have been making chapatis for years and avoided naan because we thought it would be difficult. This was so easy and turned out amazing!
I have made naan Five or six times now all using different recipes and this is the first one I’ve made where the dough did not rise. I followed all the directions to a T so makes no sense. Nothing was expired made another recipe after and it came out perfect.
My husband and I are obsessed with this Naan bread! I use active dry yeast, so I always mix it with warm water to let it activate before adding it to the rest of the recipe. It works for me every time! Sometimes, depending on my flour, I need to add a bit more to be able to work with the dough. As stated in the recipe you want it a little bit sticky!
I always finish my Naan off with melted garlic butter, a sprinkle of coarse salt, and a sprinkle of parsley. I serve it along side Shakshuka and we absolutely devour it.
We love to cook, but baking isn’t our forte. I made tikka masala tonight and made this naan bread to go with it. It was easy for me, and came out delicious! Every recipe we’ve made of yours has ended up being a keeper.
Review from the UK. As a person of Asian Heritage I’m use to naans/flatbread/roti etc, but my mom cooked by instinct- no scales or measuring cups or measuring spoons, which I cannot do. I used your recipe for the amounts to use which I converted to metric & used a scale( always more accurate). Excellent results. This is what I did for the dough & it makes 10 or 12- only 1 leftover- daughter will eat these all day- now have to make more! Will have to try more of your recipes- thank you.
I’ve made a multitude of your recipes, all of them have been scrumptious. But this Naan, let me tell you, … I almost cried, it was so divine! Took one bite and didn’t save the rest my piece for dinner😂
Do you have a Youtube channel?
No, sorry!
Italian parsley for naan bread?
What was wrong with leaving it plain or add cilantro.
Good recipe otherwise.
Hi, how big should the rectangle of dough be please as you did not say?
Thank you,
Gerard.
Hi Gerard, the dimensions of the rectangle really don’t matter. As long as you cut it into 6 even pieces after shaping it, you’d good to go! 🙂
I’ve made this several times now. I used King Arthur whole wheat flour the last two times and added garlic powder to my mix. With my food processor it is literally ten minutes of mixing from start to finish. Oh my, we can’t keep our hands off of it. Soft and pillowy and chewy. We love the yeastiness of it also. My figures show it’s about $.72 a batch. While its about $4.00 for four medium loaves at the grocery store. This is a keeper for sure.
I don’t understand how this recipe has five stars. I had to add at least a cup of extra flour to this liquid. At first, I thought I read the recipe wrong, that maybe it stated 1/4 cup instead of 3/4. But I read it correctly, and my cup of flour is 140 grams, on the higher side. I can’t imagine what happened to the folks that used a standard 120 grams in a cup. They most likely had soup, not dough.
The type of flour you use is a contributing factor to how much you will need. When I use the Great Value Brand Organic White Flour I almost always need to use more flour than the recipe calls for. But when I use Rogers Brand All Purpose Flour I almost always have to add more water because 2 cups of flour is too much.
Dough can be a finicky thing. I’m curious, how did your Naan Breads turn out after you baked them?
After making many batches of naan with this recipe – using bread flour – yesterday I used 1/4 LESS water and had great results. There are so many factors to consider when working with dough – but certainly this recipe is fantastic and more than well deserving of the 5-star rating.