Naan
Published Sep 10, 2025
Homemade naan recipe made easy! Just mix the wet and dry ingredients together, let rise, portion, and cook in a skillet.
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Make your Own Naan
The best part of Indian food takeout for me is always the naan, so I finally decided to learn how to make a homemade naan recipe and it turns out it’s easier than you’d think!
Naan is a simple yeast bread that comes together pretty quickly with just a 45-minute rise time and a few pantry ingredients. The naan dough is super soft, pliable, and delicious, and is great for scooping up Butter Chicken, Red Lentil Curry, and Coconut Curry Chicken.
Happy Cooking!
– Yumna
Naan Bread Ingredients
- Wet Ingredients: Warm water (make sure it’s not too hot or it will kill the yeast), granulated sugar, instant yeast, plain whole milk yogurt (room temperature blends better), and avocado oil.
- Dry Ingredients: All-purpose flour and salt mix together before adding to the wet mixture.
- For Finishing: Melted unsalted butter for brushing the naan after cooking.
How to Make Homemade Naan
Naan Recipe
Ingredients
- ½ cup warm water
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 cup plain whole milk yogurt room temperature
- 2 tablespoons avocado oil plus more for bowl
- 3 ¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted unsalted butter for brushing
Instructions
- Combine warm water, sugar, and yeast in a large bowl and let stand until foamy, about 5 minutes.
- Whisk in the yogurt and oil until smooth. Add flour and salt; mix with a sturdy spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, 3–4 minutes; it should feel slightly tacky but not stick to your hands.
- Lightly oil the bowl, place the dough inside, cover, and let rise in a warm spot until nearly doubled, about 45 minutes.
- Punch down the dough, divide into 8 equal pieces, roll each into a ball, and flatten to ovals about ¼-inch thick.
- Heat a cast-iron or heavy non-stick skillet over medium-high. Lightly brush the hot skillet with oil. Cook one naan at a time until bubbles form and the underside is deeply golden, 1–2 minutes; flip and cook 1 minute more, adjusting heat to avoid burning.
- Place the naan on a plate and cover with a towel to keep warm. When ready to serve, brush with melted butter and serve warm.
Equipment
Notes
- Skillet: Warm on a dry skillet over medium heat for 30–60 seconds per side. This brings back the soft, chewy texture.
- Oven: Wrap naan in foil and heat at 350°F for 8–10 minutes.
- Microwave (quickest): Wrap in a damp paper towel and heat for 20–30 seconds. It won’t crisp but will soften nicely.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
FAQs
Let the naan cool completely, then stack it with parchment or wax paper between each piece so they don’t stick together. Wrap the stack in foil or place it in an airtight container. It will keep at room temperature for 2 days or in the fridge for up to 5 days.
To reheat:
Skillet: Warm on a dry skillet over medium heat for 30–60 seconds per side. This brings back the soft, chewy texture.
Oven: Wrap naan in foil and heat at 350°F for 8–10 minutes.
Microwave (quickest): Wrap in a damp paper towel and heat for 20–30 seconds. It won’t crisp but will soften nicely.
Yes, naan freezes very well. Wrap each piece individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months. When ready to use, thaw at room temperature for 30–40 minutes, or warm directly from frozen.
Comments
Simple, easy and delicious recipe!!! I wanted mine to be garlic, so I seasoned it up that way and it was wonderfully delicious ๐น Thanks for sharing this recipe with me and the world ๐ฅณ
So glad you liked it, Dana! Thank you!!