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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!
How long do you usually kneed the dough? I feel like I almost over worked it maybe since it never got passed super sticky! I am in the process of making it now though so we will see how it turns out overall!
Hey Lexi,
I knead until it becomes a soft ball. Let me know how the recipe turns out! xTieghan
Recipe is so good! Only issue I seem to have is I can’t get my pan hot enough without my oil smoking/burning. Tips?
Hey Jessie,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Smoking is normal, but there shouldn’t be any oil in the pan. xTieghan
I love this recipe, and I’ve made it many times!
I was wondering if you can make this recipe with almond milk? It’s usually the only kind of milk I have on hand, and I hate to buy a carton when I only need 3/4 cup.
Hey Jennifer,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Yes, almond milk will work:) xTieghan
This naan recipe is so good! I accidently went and put self raising flour into the mix and didn’t realise until I had added 2 cups so I went with it and didn’t add baking powder and soda and it was…Great!! I highly recommend this recipe 🙂 thanks Tieghan
Hey Danelle,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
This looks so tasty, I want to make it immediately. I already have self-rising flour. Can I replace the all purpose flour with self rising flour to skip the yeast process??
Thank you!
Hey Adelane,
I’ve not tested this with this recipe, but you could certainly give it a try. I hope you love the recipe, please let me know if you give it a try! xTieghan
So self-rising flour is flour that has baking powder and salt added to it, not yeast. You’d want to skip the baking powder in the recipe, not the yeast. (Though you might have already made it?)
Loved this recipe. My new favorite ?
Have you tried cottage cheese stuffed paratha, its made with whole wheat flour.
Hey there,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I love to try this recipe at home. I always thought that I can bring them from market. After a rigorous game practice, i will love to them . I want these naan in my lunch at my basketball court, will these remain good in lunch box for 3 hours?
https://www.outdoorbasketballshop.com
Yes, that is just fine to do Stacie!
my mouth is full of water after reading this super Naan Recipe. I will try and share with my co worker at https://fashionproduction.academy/
thank you
Thanks so much Margaret!
Hi! I’m excited to try this recipe! If I’m prepping this in the morning to serve with dinner, do I let it rise in a warm place and then place in the fridge for a couple of hours? Once out of the fridge, do I let it come to room temperature before dividing into 8 pieces and rolling out? Thank you!
Hey Michelle,
If you are making it for the same day, I would just cover and keep on the counter, it will be totally fine! I hope you love the recipe! xTieghan
Hey! This looks yum! How do I make this without the dairy ingredients? xx
Hi there,
You will want to use your favorite dairy free substitutes. I hope you love this recipe, please let me know if you give it a try! xTieghan
Have you made homemade Roti?
Hi Pamela,
So sorry, I have not, but will add to my list! xTieghan
This is awesome!
What would be the alternative if I don’t have fresh cilantro?
Hi Fred,
You can use another herb that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I bake it in the oven instead of cooking in a pan? And, for how long will it stay soft and eat-able because I am thinking of packing it in a tiffin box to keep it in my basketball bag. https://outdoorballpro.com/
Hi Delia,
Sorry, I would not recommend baking these in the oven, the pan is the best way to go! Please let me know if you have any other questions! xTieghan
This is my go-to naan recipe and I always have extra in my freezer since it’s easy to go straight from the freezer to the cast iron. If rolled thin enough this naan gets amazing bubbles and a nice soft texture…even better than my amazing local Indian restaurants
Hey Alexis,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Do you freeze the dough, or cook it first?
Hi Jennifer,
If you want to freeze the dough that will be just fine for you! I hope you love the recipe, please let me know if you have any other questions. xTieghan
Will gluten-free flour (that subs cup to cup) work with naan?
Hey Kimberly,
You bet! Please let me know if you give this recipe a try, I hope you love it! xTieghan
I really wish these great looking recipes would post in weights (imperial or metric) instead of mass measurements such as “cups”. There’s just too much variation between US, UK & Canadian cups to maintain any kind of consistency. Also flour volume can vary considerably depending on brand, grind & moisture. I know many cooks, including myself that will just go on to the next recipe with more precise measurements. It’s a shame because I’m sure these recipes are fantastic when they can be followed more precisely.
I just wanted to add that the only real issue is with flour and liquid measurements. Teaspoons & tablespoons are pretty standard around the world. I’m not suggesting authors change their recipes. Just include weights with the more dominant ingredients.
Hey Howard,
If you simply click “metric” below the list of ingredients, the site will switch the measurements to grams for you. Please let me know if you have any other questions! xTieghan
We absolutely love this recipe. It turns out great every time!
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan