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The Best Easy Homemade Naan Bread (Soft, Chewy, No Tandoor Required)

A stack of four freshly cooked homemade naan bread rounds with beautiful golden-brown spots and charring.
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You deserve soft, chewy, restaurant-style naan bread made right in your kitchen. This easy homemade naan recipe delivers fluffy results using a simple skillet method, perfect for serving with your favorite curry.

Ingredients

Scale
  • 1 cup warm water (about 105-115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt, full fat
  • 2 tablespoons milk
  • 2 tablespoons olive oil, plus more for brushing
  • For topping: 4 tablespoons melted butter, 2 cloves garlic minced (for Garlic Naan variation)
  • For cooking: Extra oil or ghee for the skillet

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine wet and dry: Add the yogurt, milk, olive oil, and the yeast mixture to the flour mixture. Mix until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should be soft but not overly sticky.
  5. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Divide and shape: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball. On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape, about 1/8 inch thick.
  7. Prepare the topping (Optional Garlic Butter): While the dough rests briefly, mix the melted butter with the minced garlic in a small bowl.
  8. Cook the naan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan yet.
  9. Cook the first side: Place one rolled naan into the dry, hot skillet. Cook for about 1 to 2 minutes until large bubbles form on the surface and the underside has golden brown spots.
  10. Cook the second side: Flip the naan and cook the second side for another minute until it puffs up and develops more charred spots. If the bread is cooking too fast, reduce the heat slightly.
  11. Brush with butter: Immediately transfer the cooked naan to a plate. Brush the top generously with the melted butter mixture (or plain melted butter). Cover the stack with a clean towel to keep them warm and soft while you cook the remaining bread.
  12. Serve immediately with curry or dips.

Notes

  • For the softest texture, ensure your yogurt and milk are at room temperature before mixing them into the dough.
  • If you skip the yeast for a quicker dough, you will need to add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to the dry ingredients, but the rise time will be eliminated.
  • Achieving those signature charred spots requires a very hot skillet. Do not overcrowd the pan.

Nutrition

Find it online: https://epicureempire.com/easy-homemade-naan-bread-recipe/