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I really love homemade bread, especially this homemade naan. I put together step by step photos and instructions for you guys, so there is really no messing up this one! There is even a video…..ok, you guys have to try this!! You won’t regret it, promise!

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Well, actually my mom really loves homemade bread and I love to making her happy! I think I will always love making my mom happy, whether I am nineteen or fifty (oh my gosh, I cannot even imagine). It’s just something that makes me happy, so I guess it’s a win win!

Plus, I mean homemade Naan? Yeah, there is not much better. It’s stinkin amazing!

It’s so easy that I thought you guys would like seeing the process a little bit. The pictures are not awesome, but you’ll get the idea. So here we go!

Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread like.

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Homemade Naan (with step-by-step photos) | halfbakedharvest.comAdd the flour, baking powder and baking soda to a large bowl. Then add the warm milk and yogurt to the yeast mixture. Pour the yeast into the flour. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.

Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour. Homemade Naan (with step-by-step photos) | halfbakedharvest.comAfter one hour punch the dough down and divide into eight equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.

Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you enjoy, such as cumin and garlic. I did not flavor my Naan, but only because one, I know my family is picky and two, I knew we would be eating the leftover Naans for breakfast and well I love garlic, I do not normally want it for breakfast!

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with a bit more butter if desired and sprinkle with a little kosher salt, fresh cilantro (loved the fresh cilantro naans) or other herbs. Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans.

Done!

Pretty easy, right?

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

And so good!

It is actually very similar to this pita bread, but maybe even better. I think it is the yogurt in the dough. It adds the best flavor and oh my gosh it is so soft and those giant air pockets? Yeah they are awesome!

Seriously,

I just can’t even get over these. There are no words.

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Homemade Naan (with step-by-step photos)

Prep Time 25 minutes
Cook Time 2 minutes
resting time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 Naans
Calories Per Serving: 264 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/4 cup hot water (but not boiling just hot tap water)
  • 1 tablespoon sugar
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm milk
  • 1 cup plain greek yogurt
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • melted butter, for brushing may use olive oil
  • fresh cilantro or other herbs, for topping

Instructions

  • 1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
  • 2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
  • When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
  • Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Except expect yum!

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Comments

  1. First let me say I stumbled upon your cookbooks recently and LOVE them so much. I’m new to your blog and am quickly adding so many of your recipes to my “recipe box”!

    A quick question about this recipe, in step 2 you state, “mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading.” Am I stirring and kneading? Or, am I just stirring and stop when it comes together?

    Thank you!

  2. 5 stars
    First time naan maker here and I found this recipe super easy to follow and execute. The result was some phenomenal naan! The whole family loved it. The bread was pretty big so one per person was plenty. I’m saving this recipe for the future.

  3. If you want to prep this and hold it, so you can cook them up warm at serving time…how long is too long to let it sit out…resting time is 1 hour…but could it sit out for 2 and still be ok? Not talking long…I’m just new to working with yeast and breads….

  4. 5 stars
    Slow to the party and just made your naan this past week, delicious!!! Used a portion to make a white pizza with Italian sausage as well as a portion with red sauce, excellent! Saved two pieces to throw on the grill tonight. Equally wonderful! Next time I make this I’d like to try a breakfast pizza. Thanks for a great recipe😍

    1. Hey there,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  5. Just a quick question on the Naan bread-trying to do as much during a nap time as possible 🙂 Can I roll out the naan and stick in the fridge and then when I’m ready to cook it just throw some butter on it and throw in the skillet? Or do I need to wait to roll out before the skillet. Hard to make it all at once and with the main dish. We love this bread!!!

    1. Hey Holly,
      You can certainly roll it out in advance, you will just want to bring it back to room temp before cooking in the skillet. I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. I am dairy free & am wondering – do you think soy, oat, or almond substitutes would work best for the milk and yogurt? Thanks!

    1. Hey Dani,
      Any of those will work well for you here! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

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