Homemade Naan Recipe
Quick EASY Naan Recipe- a simple step-by-step guide to making authentic Indian style, pillowy naan bread in a skillet with all your favorite variations- garlic naan, onion naan and seeded naan!
How to Make the Best Homemade Naan
There’s something magical about freshly made naan bread—the way it puffs up in the skillet, the aroma of warm dough filling your kitchen, and that irresistible pillowy texture that pairs perfectly with curries, dips, or just a generous slather of butter. This homemade naan recipe brings authentic Indian flatbread to your table without the need for a tandoor oven.
The secret to great naan lies in the yogurt-enriched dough, which creates that signature soft and slightly chewy texture. The dough comes together quickly and needs just about an hour to rise, making this a surprisingly approachable recipe for a weeknight dinner. Whether you prefer classic plain naan, aromatic garlic naan, or something more adventurous with nigella seeds, this versatile recipe has you covered.
Once you’ve mastered this technique, you’ll never look at store-bought naan the same way again. Serve it warm alongside your favorite curry, use it to scoop up hummus, or simply enjoy it brushed with ghee and sprinkled with fresh herbs. This is comfort food at its finest.
Homemade Naan
Quick EASY Naan Recipe- a simple step-by-step guide to making authentic Indian style, pillowy naan bread in a skillet with all your favorite variations- garlic naan, onion naan and seeded naan!
Ingredients
Naan Dough
Optional Toppings
Instructions
Make the Dough
- In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.
- In a medium bowl, stir ¾ cup warm (100F) water with olive oil and yogurt.
- Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour.
- Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen and let rise until it almost doubles in size, 45-60 minutes.
Shape and Cook
- When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.
- Roll each piece out into a ⅛-¼ inch thick oval, about 4 by 7 inches long. They don't have to be perfect, just make sure thickness is uniform and it is not more than ¼ inch thick.
- If adding garlic or onion, press some of the finely minced garlic into the dough on one side using your fingers.
- Heat a DRY cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface and bottoms are golden (check after a couple minutes), then flip.
- Cook for a few more minutes on the other side until the bubbles are deeply golden. If you have a gas stove, you could place these cooked naan directly over the gas flame to get them to puff up even more.
Finish and Serve
- Set each naan aside and cover with a towel or foil to keep warm.
- Cook all the naan, then brush each one with ghee and a light sprinkling of salt, stacking.
- Right before serving, sprinkle with chopped cilantro, parsley, or scallions.
Notes
- You can substitute bread flour for a chewier texture or use whole wheat flour for a heartier naan.
- If using Active Dry Yeast instead of instant yeast, dissolve it in the warm water with the sugar first and let it bloom for 5-10 minutes before adding to the flour.
- The warmer the rising spot, the faster the dough will rise. Try placing it on top of the stove with the oven set to the lowest setting.
- Keep cooked naan wrapped in foil in a warm oven until ready to serve.
