Soft, warm, and slightly chewy with golden brown bubbles and a subtle crisp on the edges, naan bread is one of those irresistible staples that completes any comfort meal. This Easy Homemade Naan Bread brings restaurant-quality flatbread right to your kitchen, made with simple ingredients and no fancy equipment. Whether paired with curry, used to wrap grilled meats, or simply slathered in butter, each bite is rich with flavor and warmth.

What sets this recipe apart is its ability to deliver authentic taste and texture without requiring a tandoor oven. Made on a hot skillet, this naan is brushed with garlic butter and sprinkled with fresh herbs—giving you that signature aroma and perfect charred finish that you crave. The dough is supple and forgiving, making it ideal for first-timers and experienced bakers alike.

Why You’ll Love This Easy Homemade Naan Bread

Quick and satisfying: With no complicated steps, it’s perfect for weeknight dinners or spontaneous meals.
Deliciously versatile: Serve it with curries, dips, soups, or even turn it into pizza.
Better than store-bought: Soft, warm, and freshly made with love and no preservatives.
Customizable: Garlic naan, cheese naan, or even a touch of spice—you can adapt it however you like.

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Before diving into the dough, organizing your space and tools can make the process smooth and enjoyable. Here’s what you’ll need and why each one matters:

Mixing Bowl: A large bowl is essential for combining and kneading the dough. A deep bowl gives you room to mix without spilling flour everywhere.
Measuring Cups & Spoons: Precision matters in baking. These ensure your ingredients are accurately proportioned for the perfect rise and texture.
Rolling Pin: Helps flatten the dough into traditional naan shape. A wine bottle can be an emergency substitute, but a rolling pin gives better control.
Cast Iron Skillet or Heavy Non-Stick Pan: This is key to getting those classic blistered brown spots. Cast iron retains and distributes heat evenly, mimicking a tandoor.
Pastry Brush: Ideal for slathering on melted butter or garlic oil after cooking, giving the naan its glossy, flavorful finish.
Clean Towel or Plastic Wrap: Used to cover the dough during its resting phase, preventing it from drying out.

Preparation Tips

Use Warm Water or Milk (not hot): Liquid that’s too hot can kill the yeast. Aim for just warm to the touch—around 100°F (38°C).
Let the Dough Rise Properly: Give it at least 1 hour in a warm place. If your kitchen is cold, place the bowl in an oven with the light on or near a sunny window.
Don’t Over-Flour the Dough: When rolling, use just enough flour to keep things from sticking. Too much will make the naan dense.
Rest the Rolled Dough: After rolling out each piece, let it sit for 5–10 minutes before cooking. This encourages better puffing and a softer interior.
Cook One at a Time: Focus on one naan per batch to ensure each gets the attention it needs—especially when aiming for those charred bubbles.

Ingredients for This Easy Homemade Naan Bread

This recipe keeps things simple while delivering full flavor and that classic naan texture. Below is what you’ll need to make about 6 medium-sized naan breads.

Dry Ingredients:

2 ¼ cups (280g) all-purpose flour – the base that gives naan its structure.
1 tsp sugar – helps activate the yeast and adds subtle sweetness.
1 tsp salt – balances the flavor.
½ tsp baking powder – gives an extra lift for soft fluffiness.

Wet Ingredients:

¾ cup warm milk (or water) – helps create a tender dough and activates the yeast.
¼ cup plain yogurt – adds a slight tang and softness.
1 tsp instant dry yeast – the rising agent that makes naan pillowy.

For Cooking & Finishing:

2 tbsp vegetable oil or melted butter – enriches the dough and makes it pliable.
2 tbsp melted garlic butter – for brushing after cooking (optional, but highly recommended).
Fresh chopped cilantro or parsley – optional garnish for added freshness and color.

Feel free to adapt the flavor base—add minced garlic, grated cheese, or even a dash of chili flakes to customize it to your taste.

Step-by-Step Instructions for Easy Homemade Naan Bread

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, sugar, and instant yeast. Stir gently and let it sit for 10 minutes until it becomes frothy. This step ensures the yeast is alive and ready to lift the dough.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the flour, salt, and baking powder. Create a well in the center and pour in the yeast mixture, yogurt, and vegetable oil or melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 3: Knead and Rest

Transfer the dough to a lightly floured surface. Knead it for 8–10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 4: Divide and Roll

Punch down the risen dough and divide it into 6 equal balls. Roll each piece into a teardrop or oval shape about ¼ inch thick, dusting lightly with flour as needed.

Step 5: Cook the Naan

Heat a cast iron skillet or heavy non-stick pan over medium-high heat until hot. Place one rolled-out dough piece onto the skillet. Cook for 1–2 minutes until bubbles form and the underside is golden with some charred spots. Flip and cook the other side for another 1–2 minutes.

Step 6: Finish with Garlic Butter

Remove from the pan and immediately brush with melted garlic butter. Sprinkle with chopped herbs if desired. Repeat with the remaining dough balls, cooking one at a time.

Notes

Make It Ahead: You can prepare the dough in advance and let it rise slowly in the fridge overnight. Just bring it to room temperature before rolling and cooking.
Yogurt Matters: Use full-fat plain yogurt for a richer, more tender naan. Greek yogurt works, but you may need to slightly increase the liquid.
Skillet Heat Is Crucial: The hotter the pan, the better the bubble and char. Be patient and let it heat fully before cooking the naan.
Use a Lid for Puffier Naan: Covering the skillet while cooking helps trap steam and puff up the bread like it would in a tandoor.
Flavor Add-ins: Feel free to experiment with grated cheese, minced garlic, nigella seeds, or chili flakes mixed directly into the dough for extra flavor.

Watch Out for These Mistakes While Cooking

Using Cold Liquid: Cold milk or water can slow down or even halt yeast activation. Always use warm (not hot) liquid.
Too Much Flour While Rolling: Excess flour can make the naan dense and dry. Use just enough to prevent sticking.
Skipping the Rest Time After Rolling: Letting the rolled dough rest for a few minutes allows the gluten to relax, which helps it cook evenly and puff up.
Overcrowding the Pan: Only cook one naan at a time. Overcrowding lowers the heat and prevents proper bubbling.
Flipping Too Early: Wait until you see good bubbling before flipping. Premature flipping results in uneven cooking and less texture.
Undercooking: The golden brown and charred spots are what give naan its characteristic flavor. Don’t pull it off too soon.
Skipping the Butter Brush: Brushing with garlic butter enhances flavor and gives it that signature gloss—don’t skip it!

What to Serve With Easy Homemade Naan Bread?

Naan is incredibly versatile—it’s more than just a side. It can be a scoop, a wrap, a pizza base, or even dessert! Whether you’re planning an Indian-inspired dinner or just want a flavorful bread to go with your meal, these pairings will elevate your naan experience.

8 Delicious Recommendations:

Chicken Tikka Masala
Creamy, spiced, and bold—this classic curry pairs perfectly with soft naan to soak up the rich sauce.
Chana Masala (Spiced Chickpeas)
A vegetarian delight that’s hearty and protein-packed. Scoop it up with warm naan for a balanced meal.
Butter Chicken
Another Indian favorite, known for its velvety tomato-butter sauce. Naan is the perfect mop for every drop.
Tandoori Grilled Meats
Use naan as a wrap for skewered meats like tandoori chicken or lamb kebabs, adding chutney or yogurt sauce.
Hummus or Baba Ganoush
Soft naan works as a great substitute for pita bread when dipping into creamy Middle Eastern spreads.
Lentil Dal (Yellow or Red)
The comforting, thick texture of dal is made for tearing and dipping naan.
Paneer Butter Masala
A rich vegetarian curry that’s flavorful and filling, with naan serving as the ideal companion.
Naan Pizza
Use your cooked naan as a base—add sauce, cheese, and toppings, then broil for a quick personal pizza.

Storage Instructions

One of the best parts of homemade naan bread is that it stores well, making it perfect for meal prepping or enjoying throughout the week. Here’s how to keep your naan fresh and delicious:

Room Temperature: Store cooked naan in an airtight container or wrapped in foil at room temperature for up to 2 days. Reheat on a skillet or in the oven before serving to bring back its softness.
Refrigerator: For slightly longer storage, refrigerate naan in a sealed zip-lock or wrap for up to 4–5 days. It may harden slightly but will revive with gentle reheating and a brush of butter.
Freezer: Place cooled naan pieces in a single layer on a baking sheet and freeze for 1–2 hours. Once solid, transfer to a freezer-safe bag. Keeps well for up to 2 months. To reheat, either toast directly from frozen in a skillet or warm in the oven wrapped in foil at 350°F (175°C) for about 10 minutes.
Tip: Always reheat naan with a bit of moisture—like brushing it with water or butter before warming—to restore its original texture.

Estimated Nutrition (Per 1 medium naan)

Keep in mind values may vary slightly depending on your exact ingredients and portion sizes.

Calories: ~210 kcal
Carbohydrates: ~32g
Protein: ~6g
Fat: ~7g
Fiber: ~1g
Sugar: ~2g
Sodium: ~220mg

This makes it a relatively light, satisfying bread that fits into a variety of meal plans—from comfort food indulgence to balanced meal options.

Frequently Asked Questions

1. Can I make naan without yeast?

Yes, you can substitute yeast with 1 tsp of baking soda and increase the yogurt to help with the leavening. The naan will be slightly less fluffy but still delicious.

2. Can I use whole wheat flour instead of all-purpose?

Absolutely! Swap up to 50% of the flour with whole wheat for a nuttier flavor and more fiber. The texture will be slightly denser.

3. Why didn’t my naan puff up while cooking?

The pan may not have been hot enough, or the dough wasn’t rolled thinly and evenly. Also, letting the dough rest after rolling improves puffing.

4. Can I cook naan in the oven?

Yes! Use a pizza stone or heavy baking sheet preheated at 500°F (260°C). Place naan on the hot surface and bake for 2–3 minutes until bubbly and golden.

5. Is naan vegan-friendly?

It can be! Use plant-based yogurt, non-dairy milk, and vegan butter or oil. Just check your substitutions are unsweetened and neutral in flavor.

6. How do I reheat naan without drying it out?

Wrap naan in foil and warm in a 300°F (150°C) oven for 5–7 minutes, or heat in a covered skillet with a splash of water. Always brush with a bit of butter or oil to restore moisture.

7. Can I freeze the dough instead of the cooked naan?

Yes, after the first rise, shape the dough into balls and freeze on a tray. Transfer to a bag once frozen. Thaw at room temperature before rolling and cooking.

8. How do I make garlic naan?

Add minced garlic to the dough or mix it into the melted butter used for brushing. For extra garlicky flavor, sauté the garlic before adding to the butter.

Conclusion

Making Easy Homemade Naan Bread at home is not only satisfying, it’s a total game-changer. With its warm, chewy texture, golden-brown bubbles, and rich flavor, it effortlessly complements a wide range of dishes—or steals the show all on its own. Whether you’re using it to scoop up curry, wrap grilled meats, or reinvent it as a flatbread pizza, naan proves just how essential and versatile a good flatbread can be. Once you try this from-scratch version, you’ll never want to go back to store-bought.