Learning how to make naan bread at home doesn’t need to be complicated.
This homemade naan bread recipe is so easy to make, and you can use it in so many different ways. You will never want to buy it again.
This wonderfully soft and easy-to-make naan bread is a delight to prepare.
It's not only ideal for serving with traditional Indian meals but also makes a fantastic choice for sandwich wraps, pizza bases, and more.
With its irresistibly pillowy soft texture and straightforward preparation, this naan is a must-try for anyone looking to enhance their meals with flavor and flexibility.
Give this recipe a try and explore the various ways you can enjoy this freshly made bread, cooked to perfection in a skillet.
Jump to:
Cost To Make
Estimated cost = $2.70 or $0.23 a serve
Why You'll Love This Recipe:
- The naan is soft, puffy and dotted with dark golden specks just like the ones you get at Indian restaurants.
- The recipe is so simple to make, all you need to do is combine the ingredients into a stand mixer bowl and let the machine do the kneading.
- We also show a number of different ways use naan bread from sandwiches to pizzas and more.
Are You A Yeast Bread Beginner?
All our yeast bread recipes use instant yeast. If you've never used it before, check out our guide on How to Use Instant Yeast. It covers many common questions.
Ingredients In This Recipe
You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.
- Yeast – This yeast does not require activation and can be added in with the other dry ingredients.
- Water – Use warm water, you don’t want to use hot water because, you can kill the yeast. If in doubt use cold tap water.
- Flour – I like to use all purpose (plain) flour for making naan. It has less gluten and protein than bread flour (bakers’ flour) which will result in a nice soft flat bread. However, if all you have is bread flour you can use that. The bread will still be soft but, it will be a little chewy.
- Sugar – adds a little sweetness to the flat bread and it also feeds the yeast.
- Salt – is a must in bread making, it adds flavor to the bread and without it you will find the bread can be a little bland.
- Baking soda also known as sodium bicarbonate is a leaving agent and will produce carbon dioxide when it comes in contact with moisture. It will to rise the dough along with the yeast.
- Oil – use a natural flavored oil like vegetable or canola oil. If you use stronger flavored oils, you will get the taste of these in the naan.
- Yogurt – adds flavor and also helps to give tenderness to the flat bread.
Step By Step Instructions
KNEADING
Step 1 – Place all the ingredients into a large stand mixer bowl. Use the dough hook to knead the dough on low speed for 30 seconds.
Stop the machine and scrape down the sides of the mixing bowl, then knead for 5 minutes more on medium speed.
The dough will be wet and sticking to the sides of the bowl (refer to image 1 above).
The slightly higher moisture content in the dough will give you a soft and fluffy bread when cooked.
Climate and the flour you use can affect the moisture content of the dough. So, if your dough happens to be a little drier and doesn’t stick as much to the bowl, this is fine too.
PROOFING
Step 2 & 3– After kneading leave the dough in the mixing bowl, scrape the dough from the hook and the sides of the bowl.
Tightly cover the bowl with plastic food wrap, place in a warm area and allow to double in size.
DIVIDE AND SHAPE
Step 4 – Scrape the dough from the mixing bowl onto a lightly floured surface and divide into 12 even size balls. Use a rolling pin to roll out each ball into 18 cm (7 inch) rounds.
To stop the dough from sticking to the bench and rolling pin, keep the dough dusted on the top and bottom with flour.
Make sure that the dough is of an even thickness and not rolled out too thin. It needs to be about 3-5mm (0.12 – 0.19 inch) thick, otherwise is won’t puff up properly.
Roll out about 3- 4 flat breads then start cooking. While one flat bread is cooking, roll out another while keeping an eye on the one in the pan.
COOKING
Step 5 – Cook the flat bread in a hot dry cast iron skillet, don’t fry it in oil or butter because, that’s not how traditional naan is made. Naan is traditionally cooked dry on the inside wall of a hot tandoor.
You want to heat the skillet over a high heat and when hot turn the heat to medium.
Tip: This dough is very soft and stretches when picked up and can leave thin patches of dough (these thin patches won’t puff up). If you are having trouble moving the dough from the bench to the skillet, carry it to the pan on a clean dry chopping board.
Cook the first naan in hot skillet over a medium heat. You should see it start to bubble soon after putting into the pan, leave it for a minute or two.
Then take a peek at the bottom, if it is patchy brown and looks cooked, turn it over and cook the other side for 1 -2 minutes more or until it is cooked.
Remove from the pan and place the cooked naan onto a clean tea towel and wrap to keep warm. Continue to cook the remaining naan, stacking each cooked one on the plate as they are done, keep them warm by wrapping in the tea towel.
Occasionally wipe the pan clean to remove any excess flour in the skillet which will burn and discolor the naan.
We use an old damp folded clean tea towel to wipe the skillet, if you do this be careful not to get burned by steam. You could even hold the damp tea towel with tongs when you wipe the pan.
Recipe Tips
Even Sized Naan – Use kitchen scales to get the total weight of the dough then divide into 12. Then use this weight to weigh the dough into smaller portions.
On average the total weight of the dough is about 1.10 kg (2.4 lb) when divided into 12 the weight of each dough ball is about 90 grams (3.2 oz).
Dust With Flour – This dough is sticky, to make handling easier dust the bench and lightly coat the dough pieces in flour.
Skillet Size – The cast iron skillet I use is about 20 cm (7.9 inch) in diameter which is ideal for the 18 cm (7 inch) rolled out flat breads.
If your skillet is smaller, make the naan a little smaller to accommodate the size of the skillet.
To make smaller naan you could either:
- Roll out the dough into smaller circles and make them slightly thicker or
- make a few more naans by weighing out smaller pieces of dough.
Dust Off Excess Flour – Before cooking remove any excess flour, this will help to keep the pan and flat breads clean. If you get flour in the pan the tiny bits tend to burn and can discolor the naan. If this happens wipe the pan clean with a damp tea towel.
Wrap To Keep Warm – Line a plate with a clean tea towel and stack the naans on top after they are cooked, keep covered with another clean tea towel to keep warm.
Yogurt Alternatives – You could use either cream, sour cream or buttermilk. These are not in a traditional naan recipe but, are good alternatives if you don’t have yogurt.
Make Mini Naan Bread these are great for kids, small eaters or for when you want to serve these at a party.
Instead of making 12 naan as outlined in the recipe make dough balls that weigh about 60 grams (2 ounces) each.
As mentioned early the average total weight of the dough for this recipe is about 1.10 kg (2.4 pounds). If you make each dough ball around 60 grams (2 ounces) you would get about 18 mini naan from this recipe. Roll them out to about 10 – 12 cm (4 inches) in diameter.
Variations
Turn This Into A Garlic Naan Bread Recipe by adding two minced garlic cloves to the dough.
Brush With Plain Butter – Hot plain or garlic naan can be brushed with melted butter.
Brush with Flavored Butter – If you like fresh garlic, mix in two minced garlic cloves into the butter and brush this over the hot naan.
Alternatively, you can make garlic butter by mixing in a little garlic powder into melted butter.
One of our favorite combinations is to mix garlic powder and onion powder into melted butter.
You could also spread melted butter over the naan and sprinkle on garlic powder or a mix of garlic and onion powder. Don’t be heavy handed with the garlic powder, if too much is used the garlic flavor is too strong.
How To Use
Naan is typically torn into small pieces and used to scoop up food so, any boneless meat curries, vegetable or lentil style dishes will be good with naan.
Basically, any dish that has a thick gravy style sauce would be ideal, for example; Balti chicken, mixed vegetable curries, Rogan josh, chicken tikka masala, beef madras, something else here, simple chickpea curry, something else here and Dum aloo.
However, you can use naan to make other things like wraps, pizzas or sandwiches see below for ideas.
Things To Make With Naan
The ideas below are a great way to use up any leftover fresh or frozen naan you may have.
Naan Wraps
Use this easy naan bread recipe to make naan wraps, especially when you have some left over thick curry like our Balti chicken or with tikka or tandoori chicken pieces as a filling.
Here’s how to make a naan wrap:
- Warm the naan until soft and pliable using a grill, microwave or dry skillet.
- Arrange a layer of lettuce or finely shredded cabbage down the center of the wrap.
- Add your choice of other fillings like; finely sliced red onion, sliced tomato, grated carrot, diced cucumber, slices of fresh chili, cucumber raita, plain yogurt, squeeze of lemon juice or coriander.
- Add a hot meat or meatless filling then roll up to up to enclose and enjoy.
Tip: Eating a naan wrap can be messy especially when using a curry filling. To make it easier to eat, wrap it tightly in a piece of grease proof paper or foil.
Naan Pizza Ideas
To make naan flatbread pizzas you will first need to preheat the oven 220°C (425°F).
Making a naan pizza is easy, all you need to do is place the naan on tray lined with baking paper, spread on a thin layer of pizza sauce, our Napoli sauce or our easy marina sauce would also be great for this.
Next, add your desired toppings and cheese. Place into the hot oven and cook until the cheese has melted.
If you already have a favorite pizza topping you could use that. If you’ve never made a pizza before try one of these simple but tasty naan pizza toppings.
Naan margherita pizza – Evenly spread a thin layer tomato pizza sauce on the naan, then scatter over some mozzarella cheese. Bake in a hot oven until the cheese has melted.
Remove from the oven, grate some parmesan cheese and sprinkle over the top with a few torn basil leaves.
Pepperoni naan pizza – Spread an even thin layer tomato pizza sauce on the naan base, sprinkle over some grated mozzarella cheese, arrange a single layer of pepperoni slices over the top. Bake in a hot oven until the cheese has melted.
Veggie naan pizza – Spread an even thin layer tomato pizza sauce on the naan base. Top with a thin layer of; drained and chopped sundried tomatoes, drained roasted bottled capcium, thin slices of mushrooms, slices of red onion, sliced black olives and spinach leaves.
Crumble over some feta cheese. Scatter on some roughly chopped cashews or pinenuts and top with grated mozzarella. Bake in a hot oven until the cheese has melted.
Naan Sandwich
Make mini naans as outlined in our recipe tips section to make naan sandwiches. These are great as a breakfast sandwich or for grilled sandwiches.
Egg and cheese breakfast naan sandwich – Warm two pieces of mini naan in the oven, microwave or toaster.
Top one naan with 2 scrambled eggs, slices of cheese and tomato, season with salt and pepper. Top with the remaining naan, cut in half and enjoy.
Bacon and cheese grilled naan sandwich – Place slices of cooked bacon and cheese between two mini naans, then place in a sandwich press, cook until the naan becomes brown and the cheese melts.
If you don’t have a sandwich press, use a skillet and cook over a low medium heat. Cook one side first until brown, then carefully turn over to cook the other side.
Serving Suggestions
Tips for serving naan at a party.
- These are great to serve at party as a side to Indian food but don’t make these on the day, because you will be too busy with other things. Instead make the naan a week or two before and freeze.
- Get more from the recipe by making mini naan, these are an ideal size for parties. See the recipe tips section above for detail on how to make mini naan bread.
- After making the naan allow them cool completely, if you like brush the tops with melted plain or garlic butter.
- Arrange in stacks of 6 or 8 or 10 and wrap tightly in foil paper, then seal in plastic wrap and freeze until needed.
- Several hours before the start of the party, take the naan from the freeze, remove and discard the plastic but keep the foil on.
- About 30 minutes before serving, put the naan still in foil on a baking tray and into a preheated 180°C (360°F) oven to warm through. After these are warmed all you need to do is carefully open the foil and serve the naan.
Why Use A Cast Iron Skillet
The characteristic golden specks that are dotted over the bread is traditional made in a tandoori oven.
A tandoor oven is essentially a clay oven that is fired by charcoal or wood and can reach temperatures as high as 480°C (900°F). It is used to cook and bake many different foods.
When used to make naan bread, the dough is slapped to the inside of the clay, the high heat inside the oven makes the dough puff and expand giving it the distinctive blistered look.
To achieve this at home the easiest and most convenient way is to use a cast iron skillet.
Using a cast iron skillet is not only quicker than making naan bread in the oven, it looks closer to ones that are made in a tandoor.
The reason I like using a cast iron skillet is that it is thicker and better at retaining heat than the average skillet, making it easier to control the temperature.
If you do use a normal skillet, use one with a thick bottom and pay attention to the heat and adjust the heat often during cooking to avoid burning.
FAQ
Naan bread is traditionally served as a side dish to Indian main meals and can be used as a wrap to a variety of savory fillings.
Yes, it can be frozen. Allow the naan bread to cool completely then wrap tightly in plastic food wrap and place into a freezer-safe bag. Label, date, and freeze flat. It can be frozen for up to six months.
When you need it, remove it from the freezer and leave it on the bench still in its packaging for a few hours to defrost.
Freezing bread is the best way to keep it fresh. Freeze any left-over naan the same day it has been made.
However, you can keep it on the bench, covered in plastic for a few days. To freshen it up, warm the naan in either a dry skillet over medium heat or in the microwave oven.
Naan bread can be made in the oven, and it can be cooked exactly the same way we cook pita bread.
Pre-heat the oven to around 200°C, place one or two pieces of flatbread dough onto an up-turned cake rack and then bake in a hot oven.
I use a cake rack so that hot air will circulate around the bread giving it an even heat all around.
The dough will puff and rise in places and will color only slightly with very few if any golden specks.
Be careful not to leave the bread in the oven for too long, otherwise, you could end up with crispy naan bread instead – which, by the way, is delicious when brushed with melted butter and garlic powder.
You might also like this recipe for no knead bread rolls, or this easy focaccia bread recipe, or this soft flour tortilla recipe or these easy bread recipes:
Now that you know how to make naan bread at home, give it a try! And if you do make, please come back and leave a comment below, because we would love to know how you went.
Recipe
How To Make Naan Bread At Home
EQUIPMENT
- Kitchen scales
- Measuring spoons and cups
- Stand mixer with a dough hook
- Rolling pin
- Cast iron skillet or a skillet with a heavy base
INGREDIENTS
- 2 teaspoon dry active yeast
- 375 grams (1 ½ cups) water
- 600 grams (1.3 lb) plain flour / all-purpose
- 2 teaspoon sugar
- 2 teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoons canola oil
- 5 tablespoons natural yogurt
INSTRUCTIONS
- Place all the ingredients into a stand mixer bowl. Using the dough hook knead on low speed for 30 seconds the scrape down the sides of the bowl, then knead for up to 5 minutes.
- Leave the dough in the bowl, scrape the sides clean and shape the dough into a ball, tightly cover the bowl with plastic food wrap and allow to double in size.
- Scrape the dough from the mixing bowl onto a lightly floured surface and divide into 12 even size balls. Use a rolling pin to roll out each ball into 18 cm (7 inch) rounds. To stop the dough from sticking to the bench and rolling pin,keep the dough dusted on the top and bottom with flour.Make sure that the dough is of an even thickness and not rolled out too thin. It needs to be about 3-5 mm (0.12 - 0.19 inch) thick,otherwise is won’t puff up properly. Roll out about 3- 4 flat breads then start cooking. While one flat bread is cooking, roll out another while keeping an eye on the one in the pan.
Cooking Naan
- You want to get the skillet nice and hot before placing the first naan in. When you are ready to cook the naan, turn down the heat to medium and add the first naan, make sure you dust of any excess flour before you do so. You should see it almost instantly start to bubble and start to puff up, when this happens turn the bread over and cook the other side. You may have to adjust the heat from time to time to prevent burning. Stack the naan on top of each other once they are cooked and keep wrapped in a clean tea towel to keep warm until ready to serve.
Notes
- Roll out the dough into smaller circles and make them sightly thicker or
- make a few more naans by weighing out smaller pieces of dough.
Jules says
Hi , can I use Greek yogurt to make these naan bread?
Thanks Jules .
Harriet says
Yes, Greek yogurt can be used in this recipe.
Susan l Fannon says
Love this recipe! I got more than 12 pieces out of the recipe, but that’s okay because we will eat it in various ways. The only issue I have is the measurements, I had to look up the flour and oil, but other than that, everything is perfect! Thank you!❤️
Kathy says
Delicious! Best recipe I’ve tried for Naan, so much so that I’m going to delete all my other recipes for Naan.
John says
First try and Voila a wonderful treat. Very sticky working with but the outcome and flavor…… Amazing. Well done recipe I only changed oils went with garlic infused olive oil nice addition. Thank you take care.
Emily says
Love, love this recipe.
Eileen Dusek says
I'm looking forward to making the bread
Can I use flavored olive oil instead of canola oil on the recipe.
Harriet Britto says
You are best to use a neutral-flavored oil. If you use a flavored oil, you might be disappointed because it will change the flavor of the bread.
Carol says
So glad to find your blog. I made the naan bread today. Absolutely excellent! I must admit that I had about 1/2 cup of sourdough leftover so I added it in. I wouldn't hesitate making this again and I'm sure it would be great without the sourdough. I'm looking forward to trying more of your recipes.
Harriet Britto says
Thank you so much for taking the time to leave a comment. I love it when I hear back from my visitors!
I've never made the naan with sour dough starter but, I am sure it would have been very nice.
diane says
Is there an alternative ingredient to the yoghurt? We have a dairy allergy in the houshold.
Harriet Britto says
You can replace the yogurt with a dairy free yogurt or use water or a plant based milk.
erika vilchez says
what is 375 grams water in cups
Harriet Britto says
Assuming you are using metric cup measures, 375 grams of water is equal to 1 1/2 cups.
Kat says
My dough was so stiky I couLd not roll it even after adding flour ? It was almost a sticky batter i cooked a li an it Was tasty
Harriet Britto says
I'm so glad that you liked it. Thanks for trying the recipe.
Kat says
My dough was so stiky I couLd not roll it even after adding flour ? It was almost a sticky batter
Max says
This recipe is Very easy to follow with perfect results.I was sceptical about cooking them in my cast iron frypan but They turned out light fluffy and AMAZINGLY good/Tasty.This was My first attempt at naan bread and my whole family loved them.I’ll definitely be making these again and Will Try adding garlic into mix next time
Thank you
Harriet Britto says
Max, thank you for your lovely comment. I so glad you enjoyed the recipe.
Bahareh says
How many cups appro would you say is 600grams of flour?
Harriet Britto says
Hi Bahareh,
Use 4 (250 ml) cups to get about 600 grams of flour.
One (250 ml) measuring cup is equal to about 150 grams of flour.
When measuring flour in a cup, use the cup to scoop up the flour, then use a knife to level to top.
Don’t press the flour into the cup. If you do you could end up using more flour, which could make the dough too dry.
shakela segaran says
I tried your recipe and the naans turned out to be BEAUTIFULLY soft and fluffy. I made them for a birthday dinner and everyone was commenting on how soft and tasty the naans were. thank you very much
Harriet Britto says
Hi Sakela,
Thank you so much for trying my naan bread recipe, I’m glad to hear that you enjoyed them so much.