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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!
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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.
Add 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. 
After 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!
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?
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)
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Except expect yum!
We made these tonight, they come together so quick and easy! Added desiccated coconut and sultanas to make a peshwari-ish naan and loved it! They are so light and pillow-y I’m officially obsessed 🙂 Made it with the butter chicken meatballs!
I love that! And I am so glad you enjoyed this and the meatballs! Thank you!
Oh. My. Goodness. This stuff is awesome! I was a little surprised at just how good it turned out because (a) I’ve never used yeast before and was always a little scared of it and (b) my dough never really looked quite right. It was kind of craggy and sticky and I’m not sure if the yeast foamed right. It sure turned out great though. We all LOVED it. So quick to cook too. I will definitely make again and again. Dangerously yummy. Made it with the butter chicken meatballs and it was a fantastic meal. Thanks!!!
Thank you so much Lynn! I am so glad you loved this recipe and hope you continue to love other recipes on my blog!
I made these delicious naan breads and they were
Absolutely delicious !!! Soft , pillowy and I so wished I had made more ….
my family finished them all in just one sitting !!!
Super yummy with butter chicken !!
Thank you for the recipe and the inspiration !
I am so happy to hear that! Thank you so much Faeeza!
Absolutely amazing and dangerously easy. The first time we made it, we found it a tad sweet, so now we double the salt or use salted butter to brush. We had a dinner party and while we had made plenty of everything to have leftovers, the one thing that was completely eaten: this naan.
That is so amazing! I am so glad you and your guests loved this recipe Allie! Thank you!
For anyone wondering about a vegan/dairy free option, I have made this several times successfully using coconut yogurt and almond milk and brushing the naan with olive oil instead of butter. In fact, the vegan version I made for friends this past weekend produced the best naan I’ve ever made and I’ve been making this one for years.
Thank you so much Jacqui! I am so glad you loved this!
Oh my goodness this looks amazing! But question— do you think I could use plain full fat yogurt instead of Greek? I don’t have any on hand! Thanks!
HI! I have not tried this with regular yogurt and worry it might be too runny. That said, I don’t think it could ruin the recipe, so I’d say to give it a try. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Can you sub almond milk for the milk? Or half n half? Just trying to get away with what I have on hand 🙂
Almond milk will be great! I think half and half would work too, but I’d use almond milk first! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
the naan video is frozen – it does not move. the music plays just fine and it tracks on the time bar but no image on the big screen. please fix this want to see it ~~ also for those of us with not-to-good eyes it’s really hard to see the light colored type face please please darken it. thanks
Hi Jane! Thank you so much for letting me know and for your feedback! I will figure out what is going on!
Hi!!
I’m after a decent naan recipe and love the look of yours! I’m not able to have cows milk though and I find goats milk overpowers everything. Do you think I could use coconut milk for a peshwari naan?
I’d rather use fresh/carton milk than canned but it’s a lot thinner, do you think there’s a milk alternative that’ll work?
Thanks!!
HI! I think coconut milk from the carton should be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thanks for the information you brought to us. They are very interesting and new. Look forward to reading more useful and new articles from you!
Thank you!
Although I have made all different breads, rolls, and pretzels; I have never made Naan. Since it’s snow day number 2 here, I thought, “why not?” Oh boy, it was so easy and delicious; I could be in carb trouble now. Thanks, guess we’ll be having Indian food tonight.
That is so great! Thank you Maria!
I can eat naan everyday for breakfast ,lunch,dinner it’s the best and now I can. Make my naan?happy happy happy yes I am happy
Haha I am right there with you! I love naan, so glad you like my recipe!
Hoping to make this to go along with your butter chicken recipe! I’m curious how long would be too long to leave the dough in the fridge – you mentioned overnight – but would a full 24 hours or a bit longer be too long? I’d like to prep the dough on Sunday and then have it ready to quickly roll out and cook on Monday after work so they’re fresh!
HI! You can leave the dough in the fridge for up to 4 days. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These look so tasty! I love your blog! Definitely an inspiration for us newbies
Glad you like this!
Would you please advise what brand of AP flour you used to make the Naan?
King Arthur? While Lily? Pillsbury? Gold Medal?
Can you also provide the flour weight in oz or grams?
thanks so much!
HI! I use King Arthur or Bob’s Red Mill. And it is about 512 grams of flour. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂