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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!
I love making this naan. What size pan are you making it in? I need to up my pan game.
Hi there! I usually use an 11 inch staub skillet! xT
I have made is Naan bread about eight times and I am in love with it. My family can’t wait for me to make it every weekend.
The only problem I have is that when I mix it up, it is extremely sticky and most of it ends up on my hands. It doesn’t really form a complete ball. It’s kind of shaggy. Can you give me any pointers? I’ve only had it one time where I actually formed a soft ball
Hi there! I would maybe just add a little bit of flour! xT
I made these last night. They were wonderful. Still felt a little heavy, maybe? Question, during the resting period, should the dough rise like bread? Mine was just mostly a poofier ball of dough. Ha. I still loved them though! Making your naan breakfast sandwiches tomorrow morning!
Thanks for responding
This was so easy and good. Cooked them in a cast iron skillet which worked beautifully. Served with coconut crockpot meatballs. Will definitely be making this again.
Love to hear this! Thank you so so much! xT
Hello! I made these last night and they were delicious, however, they didn’t bubble as much as you had mentioned or i see in your photos. Did I do something wrong with the dough?
Hey Heidi! Is there anything you did differently? xT
Just made this and it was perfect!!!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
I want to refrigerate to make the naan the next day, but do I refrigerate before or after a rise? And then when I take it out of the refrigerator, how long do I let it warm up before cutting up into balls to roll out Individual naans?
Hi Susan,
You can pop the dough in the fridge after the rise and then you’ll want the dough to come to room temp before making the naan so I would say at least a few hours. I hope you love this recipe! xx
This is an absolute favorite in our home. Especially my daughter with intolerance. I make this for her once every 3 months and she just goes wild! So easy to make so absolutely delicious ❤️
Hey Shezy,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! Have a great weekend:) xx
Hi! I’m making this tonight, my daughter highly recommends it, to go with one of your sheet pan recipes. I was wondering of you’ve considered adding weight measurements (grams) to your baking recipes? I’ve almost completely switched over to baking by weight (sourdough!) and I find it really easy and fewer bowls/cleanup in the kitchen.
Hi Alex,
Yup, all of my recipes include weight measurements, just click “metric” below the list of ingredients:) This recipe is from 2013 so it doesn’t have them, just use this recipe instead:
https://www.halfbakedharvest.com/herbed-garlic-butter-naan/
I hope this helps! xT
I never realized she had weights on things and I wondered why she didn’t do that either. If anybody could switch us to weights its her. Irish cookbooks use all weight.
Thank you for this terrific recipe. I have made this naan several times and it is always light and delicious!
Hi Jane,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Can you make this ahead and keep the dough in the refrigerator, so I can make the bread fresh the day I need it?
Hey Debbie,
Sure, that would be just fine for you to do! I hope you love this recipe, let me know if you have any other questions! xx
If I wanted to use instant yeast, how much would I need and what would I need to do differently in the recipe?
Hi Dalia,
You can use the same amount of instant yeast, mix that with the water and sugar, allow it to bubble and then continue with the recipe:) Please let me know if you have any other questions! xx
Hello I was wondering if I could use sour cream instead of yogurt, that’s all I have on hand, thanks!
Hi Julie,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Could I use oat milk? Thank you!
Hi Lydia,
Yes, oat milk will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
100% worth making yourself instead of buying. These are absolutely delicious and so easy. I freeze the extra dough so I can just make really easily when I make a dish.
Hey Lynn,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Any chance we can make this gluten free?
Hi Toni,
Sure, you can use an equal amount of gluten free flour. Please let me know if you give this recipe a try, I hope it turns out well for you! xx