Naan is a delicious soft but chewy Indian bread, perfect to serve with curries and all Indian foods. It’s a yeast bread but really easy to make, and can be garnished with different toppings such as garlic and herbs. This recipe makes the best naan, better than what you get at Indian restaurants!
Homemade Naan Bread
Traditionally, naan is baked in a hot tandoor oven but to make it possible for everyone to make it at home, I’ve changed this recipe up a little so it bakes perfectly over the stovetop.
What you will love about this bread is its pillowy soft and fluffy texture! This bread is pliable, perfect for soaking up all the curries and sauces, and can also be used to make wraps. As the bread is being baked, it forms bubbles. Unlike its cousin which is the Middle Eastern flatbread that forms one large pocket, naan tends to create lots of smaller bubbles and that’s what makes it so special.
And of course, the flavor of this naan is incredible especially if you brush it with herb garlic butter. I always recommend that you eat it fresh as soon as it’s baked, and you will definitely fall in love with it!
What is The Difference Between Naan and Pita Bread?
Both of these breads are flatbreads and they’re made with leavened dough. Pita can be made with yeast or baking powder/soda, and same applies to naan. The texture is quite different, since naan is made with yogurt and butter, the amount of fat in the recipe makes the bread richer and softer than pita. Also, pita usually has a one large pocket, but naan forms many smaller bubbles as it’s being baked.
It is also important to note that Naan is an Indian bread, and pita is a Middle Eastern bread, but can also be found in the Mediterranean countries.
Check out my simple pita flatbread recipe.
How To Make Naan Bread From Scratch
- In a bowl of a stand mixer, combine flour, salt, and yeast.
- Add yogurt, butter, and water, and knead on medium speed until a smooth and elastic dough ball forms (about 10 minutes).
- Drizzle the dough ball with oil, turn it so it is coated with oil and it does not stick to the bowl, and cover with a damp cloth or plastic wrap. Allow it to rise in a warm place until it doubles in size (about 1 and half hours).
- Divide the dough into 8 pieces and roll into balls. Then on a lightly floured surface, roll out each ball into an oval shape that is around 10 inches long, and ¼-⅛ inch thick.
- Heat a large cast-iron skillet on medium-high heat.
- Brush both sides of the naan with melted butter, and place on a hot cast-iron skillet. Cover with a lid, and cook for 45-60 seconds, and bubbles will form. Remove the lid, and flip the naan to the other side then cook for another minute uncovered. Repeat with the rest of the naan breads. Cover the ready ones with a towel as you work with the rest of the naans.
If desired, with a pastry brush, brush the ready naan with melted butter mixed with garlic and herbs. And you will have the most delicious garlic naan ready to be served!
Success Tips
- This is a yeast bread recipe, so it’s important to make sure that you’re using active yeast that has not expired. If you’re not sure about the yeast, combine it with the water and add sugar and let it sit for 5-10 minutes. If it bubbles then it’s working fine, if not, then it should be tossed and you need a new one.
- The cast-iron skillet MUST be hot (more like medium-hot) to let the bread rise and create the air bubbles, but not too hot as that can burn the bottom. If you don’t have a cast-iron, non-stick, ceramic, or stainless steel pan can be used might need a little brushing of oil.
How to Store Naan
Store naan for up to 2 days in a Ziploc bag at room temperature, or for up to 5 days in the fridge.
How to Freeze Naan
Allow the naan to cool down completely, then store in Ziploc bags in the freezer for up to 3 months. Reheat in the microwave, or in the oven until warmed through and soft.
What Do You Eat Naan Bread With
Naan makes a perfect side to ANY dish! I eat it mostly with curries, and Indian dishes but I also love making hummus veggie wraps and falafel wraps with it! Or make 5-minute flatbread pizzas. You can use it in place of tortilla bread in burritos or quesadillas, or with dips like hummus and baba ganoush.
- Butter chicken or Instant Pot butter chicken, I also have a vegan butter chicken recipe using cauliflower.
- Instant Pot chicken tikka masala
- Kidney bean curry (Rajma)
- Chickpea and potato curry
- Creamy coconut curry
- Mushroom bhaji
- Creamy vegetable korma
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Naan Bread Recipe
Ingredients
- 4 cups (480 g) bread flour or all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2¼ teaspoons active dry yeast
- 1 ½ cups (360 g) plain yogurt at room temperature
- ¼ cup (60 g) unsalted butter melted
- 1-2 tablespoons lukewarm water or a bit more, adjust as needed
For garnish:
- ¼ cup (60 g) salted butter melted
- 2 cloves garlic minced
- ½ cup fresh mixed herbs parsley, cilantro, chives
Instructions
- In a bowl of a stand mixer, combine flour, sugar, salt, and yeast.
- Add yogurt, butter, and water, and knead on medium speed until a smooth and elastic dough ball forms (about 10 minutes).
- Drizzle the dough ball with oil, turn it so it is coated with oil and does not stick to the bowl, and cover with a damp cloth or plastic wrap. Allow it to rise in a warm place until it doubles in size (about 1 and half hours).
- Divide the dough into 8 pieces and roll into balls. Then on a lightly floured surface, roll out each ball into an oval shape that is around 10 inches long, and ¼-⅛ inch thick.
- Heat a large cast-iron skillet on medium-high heat.
- Brush both sides of the naan with melted butter, and place on a hot cast-iron skillet. Cover with a lid, and cook for 45-60 seconds and bubbles will form. Remove the lid, and flip the naan to the other side then cook for another minute uncovered. Repeat with the rest of the naan breads. Cover the ready ones with a towel as you work with all of the rest.
- If desired, with a pastry brush, brush the ready naan with melted butter mixed with garlic and herbs and serve.
Notes:
- It’s important to make sure that you’re using active yeast that has not expired. If you’re not sure about the yeast, combine it with the water and add sugar and let it sit for 5-10 minutes. If it bubbles then it’s working fine, if not, then it should be tossed and you need a new one.
- Yogurt can be substituted with buttermilk.
- The cast-iron skillet MUST be hot (more like medium-hot) to let the bread rise and create the air bubbles, but not too hot as that can burn the bottom. If you don’t have a cast-iron, non-stick, ceramic, or stainless steel pan can be used might need a little brushing of oil.
- Store at room temperature in a Ziploc bag for up to 2 days, or in the fridge for up to 5 days.
- Freeze in Ziploc bags for up to 3 months, then reheat in the microwave or in the oven.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jess says
Can I use a regular pan or does it have to be cast iron? I have an enamel coated pan Le cruset pan
Little Sunny Kitchen says
Hi Jess! I recommend a cast iron pan because of its ability to hold heat, and I think that the enamel coated Le Cruset will work just as well. Enjoy your homemade Naan!