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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: 404 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

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

Except expect yum!

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Comments

  1. Hi Tieghan!
    I just made this with my girls and it turned out awesome! Quick question- will only one side have bubbles, or did I do something wrong when placing the naan in the pan?

    My 3.5 year old loves to help in the kitchen and your recipes have been some of our favorites! Thanks so much

    1. Hey Shayna,
      Happy Monday!! Thanks a lot for making this recipe and sharing your review, I am so glad it was enjoyed! Yes, only one side will have the bubbles. Have a great week! xx

    1. Hey Donna!
      Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan

  2. Great recipe but please note that your description for the method in the post does not match your instructions in the directions section.

    You note to mix the yogurt and milk with the yeast mixture then add that to a bowl with the dry ingredients. In the recipe instructions you say to add everything to the yeast mixture.

    Could be a bit confusing for some!

    1. Hi Amiee,
      Thanks for sharing your feedback, please note this recipe is extremely old, I have much newer and updated versions of this recipe:) xx

  3. 5 stars
    Good grief, so yummy. I had to use a bit more flour on my board as my dough was still very sticky, but then it rolled out nicely. I brushed mine with olive oil mixed with a couple of minced garlic cloves and it was so tender and delicious. I did have to lower the heat closer to medium to get the right color but it was so perfect with your Crockpot Butter Chicken!

    1. Hey Lucy,
      Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! 🌸Tieghan

    1. Hi Emily,
      Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan