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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!
This looks amazing…. Can whole wheat flour be substituted for this recipe?
Hi Christine,
Sure, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Hi! I was wondering if I can make this without baking soda/powder or if theres a substitute? Thanks!! XX
Hi Eva,
So sorry, you are going to need both the baking soda and powder for this recipe. Please let me know if you give it a try, I hope you love it! xx
I love naan and I can’t wait to try your recipe! Any thoughts on whether a milk alternative (e.g. almond milk) would work? We don’t always have cow’s milk on hand so curious if another milk would work. Thanks!
Hey Celina,
Yes, any other milk that you enjoy will work for you! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
It’s a big hit at my house paired with something “Thai”, the absolute best Naan recipe for sure!
Hey Jessica,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
I cannot stop with this. The naan is chewy and perfect. We cook it on a hot cast iron skillet and BOOM. I cannot say enough about this stuff. I need to make it more often.
Hey Katie,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
Easy and pairs lovely with the sheet pan gyros (https://www.halfbakedharvest.com/chicken-gyros-with-feta-tzatziki/)
I think this is the one that T uses in that recipe
Hey there,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Amazing. So light and yummy. I used with the HBH chicken and tzatziki recipe and was soooo good. Dough was also sticky for me but used flour to handle and roll and worked out great
Hi Lesley,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Looks delicious l! But I’m so sorry to bother you but I’m unable to locate the video link for this Naan recipe. Can you please reply with the link? Thank you so much!
Hi there,
So sorry, I no longer have access to the video, but if you follow me on Instagram, I make my naan pretty often in videos! Please let me know if you give the recipe a try! xTieghan
I’ve been eyeing this recipe for a while and finally decided to give it a try. I definitely burnt the first one, but after that I adjusted things and they turned out great!
Hey Kari,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
I don’t have a cast iron pan, would an AllClad non stick work?
Hi Francine,
Yes, that should work well for you. I hope you love this recipe, please let me know however it turns out! xx
dough was very sticky and impossible to work with. i gave up and baked the dough as rolls, they turned out great but we wanted naan, not rolls
Hi Donna,
So sorry to hear this. Was there anything you may have adjusted in the recipe? What kind of yeast did you use? Did you try adding more flour? Let me know how I can help! xTieghan
Would this work if I substituted equal parts whole wheat or glutton free flour? Thanks!
Hi Paige,
You can use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Where is the video??? Am I just missing it or is it not there? Because the title of this post is “Homemade Naan Video”…
Hi Morgan,
So sorry, this recipe is very old and the video has been removed. Please let me know if you give it a try! xTieghan
Hi! If I freeze the dough how soon should I take it out before making it? Excellent recipe by the way! Absolutely love it.
Hey Kay,
I would remove the dough about 12 hours in advance. Please let me know if you give the recipe a try, I hope you love it! xTieghan
These were so easy and delicious, thank you!
Hi Miranda,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
LOVE this recipe. The naan is delish- I made it with her Feta dip and it’s awesome.
My dough was really sticky so I added some additional flour for handling. I also rolled mine out in Saran rap sprayed with some olive oil and it worked really well to get them think but keep them from sticking.
Hi Joyce,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Hi Tieghan,
I just made these for dinner and they were fabulous! I don’t eat pasta, much to my Italian husband’s dismay, so I layered some homemade sauce, sliced homemade meatballs, mozzarella, fresh grated parmesan and fresh basil – they were delicious! Have you ever used this dough for pizza? I was thinking of trying it this weekend. Since my husband had pasta, I only made two naans and wondering if I wrap the leftover dough balls individually would they freeze well?
Donna
Hey Donna,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Sorry, I’ve never used this for pizza. Yes, you can totally freeze the dough. Have the best day:) xx