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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!
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)
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.
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.
Except expect yum!
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!
Hi there! Thank you so much! And for that step you are stirring, sorry for the confusion! 🙂 xTieghan
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.
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
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….
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?
Hey there,
Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan
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!!!
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
I am dairy free & am wondering – do you think soy, oat, or almond substitutes would work best for the milk and yogurt? Thanks!
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
I made the naan tonight. Any idea why it tastes a little like pancakes?
Hey Diana,
Thanks for giving the recipe a try. Hmmm, I’ve never heard this. Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
My favorite recipe! I always do cast iron but was wondering- would it work to cook them on a grill?
Hey Julie,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Sorry, I’ve never tried these on a grill. Have the best week! xTieghan
I have made these on the grill and they are fantastic!!
Hey Anita,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan
I love this recipe. It’s easy, but tedious to cook them one at a time. You need to plan for the time to cook them, but so worth it!
Hey Kinder,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Traditional Naans are baked in a special oven. I love them and I’m glad I came across your recipe. They look so delicious and easy to make. However I only have cooking ware in stainless steel, do you think it would work out?
Hey there,
Yes, stainless steel should work just fine for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
First time making it and it delicious! Very easy and can’t wait to make again.
Hey Jenna,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
Hurrah for naan! I’ve not used yogurt in my naan recipe before – are you using non-fat Greek yogurt or full fat-? Thanks in advance!
Hey Jessica,
I like to use full fat greek yogurt. I hope you love the recipe, please let me know if you give it a try! xTieghan
If I don’t have a cast iron skillet, can I use a non stick fry pan?
Hey Heather,
Yes, that should work just fine for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
I am a Nan Love and after Reading the Recipe I am Going to Make it Today.
Thanks so much!
Just made this and it was amazing! My husband and son were raving. Tasted better than any Naan we have ever had. Super easy to make and it was so delicious.
Hey Alisa,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
Hi! I’ve made this and love it! Think it will work to prep dough, refrigerate for two days, and then cook? Will the dough hold for a day or two in the fridge?
Hey Meghan,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Yes, that is totally fine to do, just bring it back to room temp before using! xTieghan