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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!

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

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.

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Homemade Naan (with step-by-step photos) | halfbakedharvest.comAdd 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. Homemade Naan (with step-by-step photos) | halfbakedharvest.comAfter 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!

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

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?

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

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) | halfbakedharvest.com

Homemade Naan (with step-by-step photos)

Prep Time 25 minutes
Cook Time 2 minutes
resting time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 Naans
Calories Per Serving: 264 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.

Homemade Naan (with step-by-step photos) | halfbakedharvest.com

Except expect yum!

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Comments

  1. 5 stars
    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

    1. Hey Alexis,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  2. 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.

    1. 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.

    2. 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

  3. 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!

  4. 5 stars
    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.

  5. 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….

  6. 5 stars
    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😍

    1. Hey there,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  7. 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!!!

    1. 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

  8. I am dairy free & am wondering – do you think soy, oat, or almond substitutes would work best for the milk and yogurt? Thanks!

    1. 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

    1. 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

    1. 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

        1. Hey Anita,
          Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan

    2. 5 stars
      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!

      1. 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

  9. 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?

    1. 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

    1. Hey Jenna,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  10. 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!

    1. 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

    1. 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

  11. 5 stars
    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.

  12. 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?

    1. 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

  13. 4 stars
    These naan breads taste delicious! I did follow the recipe to the t, but found my dough was very dry. Do I add milk or water when this happens? Also, when I placed them on the skillet, mine did not make the lovely bubbles like in the picture you shared and as you described. Not sure where I went wrong. While mine did not quite look as insta friendly, they still tasted yummy! Thanks!

    1. Hey Barbara,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. I would add a touch of milk if needed. Have the best weekend!! xTieghan

  14. Question – I noticed in the step by step instructions, the order is slightly different than in the Instructions on the bottom of the page. In the step by step with photos, you pour the yeast mixture over the dry ingredients, but in the regular directions, you just mix everything together in the same bowl. Does it matter? Thank you!

    1. Hey Nat,
      Either one is just fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. Sounds great! I’m wondering if you make the dough in advance (as in earlier in the day) and you want it for dinner, how much in advance should you take it out of the fridge?

    1. Hey Caroline,
      Thanks! Yes, I usually make my dough in the morning and allow it to sit covered on the counter all day:) I hope you love the recipe. xTieghan

  16. 5 stars
    I’ve tried making Naan twice before. First time was a complete disaster. I think the application of butter in prior to cooking helps a lot with sticking. Second time I found a You Tube video using the oven and they were lackluster at best, no bubbles or char. I found your video to be really helpful. The finished product tasted amazing and looked authentic, like they came out of tandoor oven, which is hard to achieve at home. Tasted so good with the butter chicken I made. Our favorite Indian restaurant closed due to Covid. ;( I am so happy to have your Naan recipes and technique.

    1. Hey Maria,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  17. Hi- I made this recently and it was delicious. Can I make it ahead and reheat? Or can I make the dough ahead and cook later? Any tips would be greatly appreciated!

    1. Hey Marshy,
      I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Yes, you can make the dough and keep in the fridge or freezer. My family also likes to just make the naan and then toast a piece when they want one. Happy Friday! xTieghan

    1. Hey there,
      Yes, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi! So I’ve made this twice now following the recipe exact, and both times I’ve had to completely redo it and add about 1/2 the amount of flour. My dough is so dry and completely un kneadable with the 4 cups. Am I doing something wrong!?

  18. I’m excited to try making these this weekend! But I wanted to know how to substitute active yeast with instant yeast. Is it a one-to-one substitute?

    1. Hey Dalia,
      If you want to use instant yeast, just skip step 1 and add the yeast right in with the flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. Oh my goodness, I made you recipe for nann also used it for pizza. It was fabulous. That’s all I’m going to use. Thank you sooooo much

  20. 3 stars
    I made this today and it tasted great! I veganized it by using plant-based yogurt and milk and it tasted exactly how I would naan expect to taste. However, I burned myself on the hot skillet and have now 2nd degree burns on the fingertips of my left hand. Tbh I’m not sure if the outcome is worth the sacrifice lol. It also took a lot of time to clean up afterwards because the naan was meant to be eaten as a side so there were also the dishes that i used to prepare the actual meal with that needed cleaning up. So definitely not a recipe I would make on busy weeknights. This recipe is also great to test your smoke alarm.
    So even though it tasted really amazing I think next time I want naan bread i’ll just order deliveroo 😅

  21. 5 stars
    Made this tonight and it was amazing!! Ate with TJs frozen falafel, kale and a tahini dressing. Will be a regular in the rotation for sure!l. So impressed with how this turned out!!

    1. Hey Kris,
      Yes, GF flour will work well here. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  22. This tastes amazing but mine didn’t “pillow”, no bubbles, stayed pretty dense. I’m not sure what I did wrong! I’ll try again!

  23. Hello! I posted a question about the yeast mixture but was unable to “reply” to your response question so I am posting my response to the above – I used your measurements of Fleischmann’s ActiveDry Yeast Original and granulated cane sugar. With my first attempt, I used rested kettle boiled water because I don’t have a hot tap. In my second attempt, I used tap water that I ran until it was warm. Neither attempt was successful but I would love to get this recipe right! I don’t have a thermometer but do you have any tips to get the water temperature right? I have never worked with active dry yeast before. Thank you!!

    1. Hey Jess,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  24. Hi! This looks delicious and I was going to pair it with your butter chicken recipe but I struggled with Step 1. My yeast/sugar/water mixture would not froth or rise, do you have any tips?

    1. Hey Courtney,
      So sorry you had issues with the recipe! What kind of yeast did you use? This is really key, also was your water too hot? If so, it can kill the yeast. Let me know how I can help! xTieghan

    1. Hey Heather,
      Cast iron works best, but any skillet you have will work just fine! I hope you love the recipe:) xTieghan

  25. Hi! Could I substitute plant based yogurt or milks? Maybe use a full fat coconut milk? We don’t eat dairy!!

    1. Hey Katherine,
      Yes, that would totally work! I really hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    The best naan recipe ever! This was super duper easy. I ended up making garlic naan and it tasted just like the ones from Indian restaurants. I can’t believe all these years I have been overpaying for naan! Thank you so much for this incredible recipe. All of your tips were super useful. Also, my South Asian parents said this tastes like the naan from back home. Win!

    1. Hey Sara,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Have a great week:) xTieghan

  27. Hello, I just bought all the ingredients to make your butter chicken and naan. I realized I may be short on the plain Greek yogurt for the naan. The yogurt is only 5.3 ounces. Can I sub the rest with sour cream or will it be okay. In all honesty, I bought premade garlic naan just in case 🤦🏽‍♀️ Thank you, I am so excited to make this!!! ❤️Laura

    1. Hey Laura,
      Sour cream would be fine to use as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 4 stars
    Yesterday I tried your naan recipe. I followed you instructions in any way. The dough was rising nicely and everything seemed right. I also followed your instructions to not role it out to thin. However when I added it to the pan it tripled in Hights and turned out quite dry in the inside. They looked exactly like the one in your picture bet somehow had a little different consistency. Any suggestions what I could do better next time? The taste was great, just too dry. Thank you so much for the recipe. I’ll definitely try again. But maybe add more yogurt or role it out thinner.

  29. Hi,
    Can I use instant yeast instead? If so, are there any steps I should omit?
    Thanks! I’m very new to baking/bread-making, so apologies if this is a basic question!

    1. Hey Mary Lou,
      Totally fine to use instant yeast, just mix in directly with the flour. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

  30. 5 stars
    I’ve never made naan (or any other bread) before and this turned out fabulously! It went so well with Tiegan’s butter chicken recipe. 5 stars all around!!!!

    1. Hey Rebecca,
      Yes self rising yeast works, I have not tested this with whole wheat flour. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Patty,
      Yes, you can just add the instant yeast with the flour. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Ashna,
      You can just add the instant yeast right in with the yeast! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  31. 5 stars
    Thank You Very Much. I was searching for same recipe from last two weeks. You had described everything in detail and to the point. I am going to make this on coming Christmas. Wish me Best of Luck.

  32. What if I made in afternoon and did not cook until the evening? Should I refrigerate the dough or leave it out. Is it ok to leave out until I cook it that day?

    1. Hey David,
      totally fine to just leave the dough covered on the counter:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  33. 5 stars
    Let i tell you! My favorite is plain naan, fresh out of tandoor in Lahore. Your method is the way it should have been, I add 1/3 tsp of baking soda for enhanced flavor.

  34. 3 stars
    We made this tonight and while it was yummy it didn’t quite fit the bill if you are looking for traditional naan. Please take my review with a huge grain of salt because we used coconut yogurt (strained to be thicker like Greek yogurt), oat milk and real butter (dairy intolerance in our family, but butter is ok). Also, I do not have a cast-iron skillet and so used the griddle top of my wolf stove (which gets to 450 degrees). The end result had the texture of a light and fluffy pancake and so fell short of real naan. As I said, yummy, but not naan. (Also, we recommend adding more salt than the recipe calls for). Great post, easy to follow instructions. It’s clear that a lot of work went into this and so I appreciate and thank you for the recipe. It was A LOT of fun to make as a family! We had one person rolling out the dough, one person buttering and one person manning the griddle 🙂

    1. Hi Ro! I am sorry this did not turn out as expected for you.. Did you roll out the naan thin enough perhaps? I would love to help if you choose to try this again! xTieghan

  35. Although I have done yeast baking of all sorts for years and years, these naan did not turn out as well as I would have expected. I found the dough to be very odd, too dry in patches yet sticky in others. I was left wondering if using thick Greek yogurt rather than soupy regular yogurt might have prevented the absorption of the flour into the homogeneous dough it should have been. Also, might I suggest that a medium hot cast iron pan can be too hot… best to try one naan first at a lower temperature then increase heat if required.

    1. Hey MG,
      I am so sorry you had issues with the naan. This is a tried and true recipe of mine which I make almost weekly with no issues. A few things that could have gone wrong: what kind of yeast did you use? if active yeast did you activate it first? Was the yeast fresh? What kind of flour did you use? All of these could have been a factor in your naan. Please let me know how I can help! xTieghan

  36. 5 stars
    After looking at this recipe for years, I finally made it today, and WOW it is amazing!!! I’m not being dramatic, this recipe just changed my life. It was SO easy, SO quick, and SO delicious. I am absolutely going to make this with dinners all the time now. THANK YOU TIEGHAN! 🙂

    1. Hey Betsy,
      Yes, and equal amount of GF flour will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. 5 stars
    I LOVE this recipe and this is my 4th time making them! Question – do you think I could freeze some of the Balls for cooking at a later date? Or refrigerate? Love to hear your thoughts!

    1. Hey Brittany,
      Thanks so much for giving the recipe a try! Yes you could certainly freeze them and then thaw and roll out when you are ready to use! Please let me know if you have any other questions! xTieghan

  38. 5 stars
    I made the Butter Turkey Meatballs yesterday (doubling recipe), served with rice. Today I tried the Naan recipe and served with left overs of Butter dish. It was a HUGE hit. And I have eaters who love “real” Indian food. Definitely worth the mess in the kitchen…

  39. 5 stars
    ohmg.. I was looking the perfect and pillowy naan ever in lock down and finally i found your post. this will be my next added in my menu for weekend party. what a wonderful recipe. i love to it in different ways. and your recipe is too quick and instructions are super easy to follow thanks for sharing and keep on sharing more stuff

  40. 5 stars
    I made this naan last night and it was AMAZING. I followed the recipe for the dough exactly. In my garlic butter I added fresh parsley, fresh cilantro, fresh scallion, garlic and salt. My husband and I are still talking about it the morning after. I will say that this makes a lot and so since there were only two of us, I could definitely have frozen half of the dough to use at a later time. My husband was super hungry and thought he would need the whole recipe ha! We each ended up eating about 1.5 pieces (the recipe makes 8) and we were really full. I served it with a mediterranean eggplant stew type of dish. Holy Moly. So good!

  41. 5 stars
    This is great Naan bread. I actually cooked them on our Blackstone Griddle outside. I didn’t cover them and they came out perfect. It was nice because I could cook 4 at a time. Easy recipe to make as well. Thanks for sharing it.

    1. Hey Charolette,
      Yes that will work, but you will need to activate the yeast by combining with the warm water and honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. 5 stars
    Dear Tieghan,
    In the words of my 5-year old: “WOW! Mom don’t buy Naan from the store anymore. Make these every day”.
    Fantastic recipe and I’m so glad I found you on IG. Best Naan bread thus far for us!
    Thanks!
    LT

    1. Ok wow that is so cute and amazing! I am really glad you both loved this recipe, Lilys! Thank you! xTieghan

  43. Any tips on making this GF? I have made this many times with GF flour and it never turns out right. I make sure that the flour has the xantham gun – but nothing I do works!

    1. Hey Oliver,
      So sorry you have had issues, I would recommend Cup4cup gf flour. I hope this helps! xTieghan

  44. Just made this and it turned out much more dense then it should’ve. A couple things I think attributed to this: I made with almond milk instead of regular milk. I believe my baking powder and soda were not as fresh as needed. And I am concerned my yeast did not ‘activate’. Two of three things I can fix but I am not sure how to fix the yeast issue. I tried three times and it did not look like your picture. Not nearly as fluffy looking, more just like bubbles in liquid. Yeast is fresh, just opened package before using it. Tips to get it to look like yours? Is there a temperature the water should be when adding yeast to it?

    1. Hi Lydia,
      So sorry you had issues with the naan. The key for the yeast is to use lukewarm water, if your water was too hot you could have killed it. I hope this helps for next time! Please let me know if you have any other questions! xTieghan

  45. Lovely recipe!! Cannot wait to try it. Can I substitute instant yeast instead of active dry? If yes, should it be the same measurement as active dry yeast?

    Thank you!

    1. Hi Ratna,
      So glad you enjoyed the recipe! You can absolutely use instant yeast, just add it right in with the flour. I hope this helps! xTieghan

  46. 5 stars
    Absolutely delicious and so easy! The entire family devoured the naan. We will definitely be making this over and over again. It was so pillowy and soft. Yum!

  47. 5 stars
    I’ve made this recipe countless times. We used to always have to go out and buy pita bread for our souvlaki but this is all I make now!

  48. If I want to make it fresh a couple of times this week for dinner, can I refrigerate or freeze leftover dough?!

    1. Hi Alexis,
      Yes you can freeze this dough! My family also likes when I fully make the naan, freeze it, and then they toast it when they want to eat. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. 5 stars
    Oh my god, I did those naan for the second time and every times my guest were absolutely amazed, they all said it tasted as good as in the restaurant. This is a staple now for us when we have curry, the naans are fluffy, baked so well with larger bubble in a few minutes in a pan. This is a Very easy recipe That everyone can do, I absolutely love it !,,

    1. Yes!! I am so glad this turned out so well for you, Marie! Thank you so much for trying this one! xTieghan

  50. I’ve made this before with yogurt, it’s delicious! Could I sub sour cream if I need to use some up?

    Thank you!

    1. Hi Erica,
      Yes you can use sour cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Amanda,
      I would do an almond or oak milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. I just made up this dough, plan on cooking tonight. Should I let it rise at room temp 1 hr then out in fridge to cook tonight or just stick in fridge? Also, do I need to let it sit our from fridge before rolling and cooking? Hoping I get answer soon since it’s sitting out right now. Thanks,

    1. Hi Kayla,
      You can simply cover and leave this dough on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Michele,
      Yes almond milk will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. Oh yeah, the recipe resulted in the best naan we ever made ourselves. This is pinned on @evernote forever!

    We love your blog, not only the recipes, but also the design and the quality of phots and videos! 🙂

    Cheers
    Marcus

    1. Hi Paige,
      You bet! Just add it right in with the dry ingredients. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    Can you use almond milk or any other substitute for the milk in this recipe? Can’t wait to try it tomorrow!!

    1. Hi Avi,
      Yes that is okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. 5 stars
    This recipe is fantastic! I’ve made this naan several times now and it keeps getting better. Thank you HBH!

  55. The title of this article is “homemade naan video” which is what led me to this page and had me scrolling up and down multiple times to find the video. I can’t seem to find a video about how to make naan in this article???

  56. Hi! Question: how would you adjust this naan recipe to use sourdough starter instead of the dried yeast? Have you tried that yet? Thanks!

    1. Hi Rheanna,
      I have not tested this recipe with sourdough starter. I would just leave the yeast out and follow the recipe that way since I know it works. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  57. Yikes. I don’t know what happened to my dough but it is so sticky I can’t even handle it. I’ve added yet about another cup of flour and it’s still so sticky! Ratios seem off for me.

    1. That is so odd! Is there something else you could have forgotten to add? Please let me know! I would love to help! xTieghan

  58. 5 stars
    This was my first time making naan and it was a hit! The instructions were easy to follow and everyone enjoyed it. Can’t wait to try out more recipes with half baked harvest!

    1. Hi Macy! I am sorry to hear that! Please let me know if there is anything I can help with! I also have garlic herb naan on my site! xTieghan

  59. This looks great! Naan have been a staple in my household my entire life! Due to some health issues, I ended up being gluten-free. I haven’t been able to find a good gluten free naan/roti in a long time. So I’m wondering what you would suggest for making gluten free naan?

    1. Hi Sukh! I am so glad you would like to make this! I have not tried it with GF flour, but some others have and I will leave their comments below! I hope this turns out amazing for you! xTieghan

      For those of you curious how this recipe fairs with gluten free flour I have good news!
      I have made this recipe twice no: once with only whole wheat flour the other with Bobs Red Mill Gluten Free flour.
      When I used GF Flour the “dough” was dry and after an hour of sitting, it did not rise. This didn’t surprise me but I REALLY had my doubts. The “dough” couldn’t be rolled because it was so flakey and presumably because of the lack of gluten.
      What I did instead was make small patties by pressing the dough with my hands. This worked well! I continued with the recipe and brushed with garlic infused olive oil and pan fried them. Once they were lightly on the hot pan, the flakey-ness disappeared. After we had our first bite, my boyfriend and I smiled and both said how good it was! We loved them! The end result was super tasty and I actually preferred the texture of the naan with the GF flour. Are they as visually appealing as gluten naan? No, but when you need a GF option this is a good one!
      Perhaps I would have had better luck if I added more milk, but honestly, you certainly don’t need to adjust the measurements. Just know that during the sitting time and patty forming you might think the end product will be a disaster but I bet you will be pleasantly surprised like we were!

  60. 3 stars
    I was super excited to try this recipe! However mine came out tasting more like thick deli pancakes. I didn’t have a cast-iron pan but the rest I was pretty spot on. I’m not really sure what I should do differently to make them taste more like naan and not pancake-like… any hints as to what could have gone awry?

    1. Hi Gabriela! It sounds like you did not roll out your naan thin enough…I roll mine out until it is almost transparent haha. Also is there anything that could have gone wrong while making it? Please let me know! xTieghan

  61. Super excited to make this! Can I use instant yeast instead of active dry? It’s all I have currently, and stores seem to be out of it around me 🙁

  62. 5 stars
    I love this recipe, I’ve been using it for years – it’s so nice to have dough just waiting for you in the fridge!
    Now that I’m stuck in home office, I’m playing with sourdough again – I saw someone asked awhile ago if you’d tried this naan with sourdough starter – you hadn’t back then, but have you tried since? It’d be really fun to try to adapt it… Thanks!

    1. Hi!
      So glad you are enjoying this recipe! I still have not tried this with sourdough starter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  63. I’ve made this recipe twice in the last few weeks. So good!! Do you think it would be okay to freeze the dough?

    1. Hi Melissa! Yes, whole milk will work great. Also, I use full fat greek yogurt. I hope you love this recipe! xTieghan

    1. Hi Bev,
      Yes, you can use sour cream in place of the yogurt. I hope you love the recipe, please let me know if you have any other questions!

  64. I was only able to find instant yeast at the store, rather than active dry. Is there a way to convert one to the other and use instant in this recipe? Thanks!

  65. can I make this with gluten free flour, are there considerations or changes I would need to make?

  66. 5 stars
    This is the best recipe! Hard not to eat them all in one sitting. Do you think you could also use this dough for cinnamon rolls?

  67. Hi there!
    I am so obsessed with your blog! I have been trying a few of your recipes each week.
    I am wondering what the difference is between “active dry yeast” and “quick rising yeast” is? Could I use quick rising yeast with this recipe?
    Thank you,
    Katie 🙂

    1. Hi Katie,
      Thanks so much for your kind message. For this recipe I would recommend using either active yeast or instant yeast. If you do the instant yeast you can just mix it right in with the rest of the ingredients you do not need to activate it. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  68. Would you be able to provide this recipe without yeast? It’s impossible to find. I just made your indian butter cauliflower and luckily had some frozen naan in the freezer. That recipe is AMAZING. I would love to do this too.

    1. Hi Patricia! I have not tried it with these ingredients, but I am sure it will work well! Please let me know if there is anything else I can help with! xTieghan

    1. Hi Sarah! Yes you can make this using instant yeast! You should add the instant yeast with the flour and skip the first step. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  69. 5 stars
    These were as delicious as they look. We ate entirely too many!! The only tricky part for me was rolling dough and cooking the Naan all at the same time. I need a bigger kitchen and another set of hands. Worth the effort.

  70. I made it today! It turned out perfect! I made some plain, and did a few with rosemary and garlic butter. Definitely, I will make it again! Thank you! Barb xo

  71. 5 stars
    This was excellent and very easy to. make. I ended up smelling like toasted bread after! I think I had the skillet too hot as it almost burnt the bread so I had to moderate it, which can take some time in a cast iron skillet. The entire family could not stop eating it! Thank you!

  72. Hi! I’ve tried the recipe a few times now and I’m struggling with the yeas part of the recipe. I am using active dry yeast (Kroger brand) and I’ve tried a lot of different packets to make sure it’s not an issue with the packet. When I follow what you instruct to get the yeast to activate, it’s doesn’t do much? I eventually followed the instructions on the yeast packet which call for less yeast and less sugar, but I’m worried that now the ratio will be off with the rest of the ingredients since I use less sugar and yeast when I follow the packet instructions. Can you provide some help/hints on this? Thank you so much!

  73. This came out great– brushing both sides with butter is a great tip, works way better than putting oil or butter in the hot pan, since it seems less likely to scorch.

    1. HI! Yes, that will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hey Brianna! Yes, coconut milk or almond milk will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  74. 5 stars
    Tieghan, these were fabulous (no surprises there!) planning on making them to go with your Thai peanut chicken & pumpkin curry for my dinner party. If I make them earlier in the day so I’m not cooking while guests are here can I warm in oven? Wrapped in foil maybe and then brush with garlic & cilantro butter before serving? Thanks so much for replying ? x

    1. Hi Maxine! Yes, that will be perfectly fine! I hope you have a wonderful dinner party and please let me know if you have any other questions! xTieghan

  75. This looks awesome – i’m trying to think about meal prepping for the week. Is the naan good if it’s a couple days old?

    1. Hi Aimee! I have not tried it personally, so I would not know how it would turn out! Some people have used cup4cup GF flour and it works well for them! Let me know if you try! xTieghan

    1. Hi! Yes, of course you can!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  76. Is there a substitute for the yogurt? If I use oat milk in place of whole milk, can the yogurt also have a sub? Soaked and ground cashews maybe? I’m wondering what it does for the recipe? Extra milk wouldn’t work the same would it?

    1. HI! I would use coconut yogurt and coconut milk for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  77. 5 stars
    This recipe is one of my staples. I’ve made it 5 or 6 times already and it’s always delicious. So soft and pillowy! I do add a bit more salt to the dough to give it more flavor 🙂

  78. 5 stars
    This was so delicious! Soft, pillowy, and tender. My husband enjoyed every bite. I’m tempted to make a giant one to nestle into like a blanket.

  79. Hi. I made the Naan last night. The flavor was delicious but I had a really hard time working with the dough. it was SO wet, so I did have to add more flour to it. IT also puffed up A LOT during cooking so they were pretty thick. Any thoughts? Thanks!

    1. Hey Laura! adding more flour is totally fine and you should use as much as you need. For thinner naan, you want to roll the dough super thin. You might think it’s too thin to cook, but promise it works! Hope that helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  80. 4 stars
    I love naan and this was my first time making it. Rookie mistake: dough didn’t rise well. Second rookie mistake: whole wheat flour. Just don’t! It didn’t get fluffy and tasted like pizza dough.

  81. Hi, this may have been already asked and I apologize for asking again if that is the case. Can this recipe be made vegan with non-dairy substitutes?If so, do you have any recommendations? Thank you!

    1. Hi Rose, I have not made this vegan before and I am not sure of the best way to do soy. I would try using your favorite non-dairy milk, coconut yogurt, and vegan butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Ok! good to know. Let me know about the yeast, baking powder, and baking soda. You might try replacing these for new ingredients.

  82. I was super excited about this recipe. I’m trying to learn how to make breads.
    I am extremely disappointed that this did not work at all for me. I followed every instruction.
    I did the yeast part 3 different times & it was brand-new yeast. As I am new at this I wasn’t sure how long to mix things before letting it sit. But nothing seemed to happen (but it smelled like bread even though it didn’t look like your pic)
    So I went with it. Tried to deal with the dough and stop kneading when it balled up and was sticky. I am not sure about why we let it sit for an hour… because when I took the towel off, it looked exactly the same as before. Nothing rose. Was it supposed to?
    Needless to say it all botched. I measured when I rolled it out. I put a lid on (yours is the only recipe I have seen that uses a lid).
    It was always a dense undercooked piece of dough. I was very sad to waste all that time and ingredients and I have no idea what to do differently next time!
    I really liked your recipe & had so much hope…
    (We absolutely love your butter chicken recipe!)

    1. HI there! I am so sorry you had trouble. To me, it sounds like your yeast did not active. Was it fresh yeast? Is it possible that it was old? Same with the baking powder and baking soda? Was everything fresh and up to date? That is the only thing I think that might be happening. Let me know!

  83. This looks amazing, have you ever tried making it with gluten free flour? I’m wondering if it would still turn out…

    1. Hi Becca! I have not, but others seem to have success with cup4cup! Please let me know if you have any other questions! xTieghan

  84. Oops!! didn’t even see the baking soda ingredient in the recipe….just used powder and it was fine. I think the recipe is very forgiving 😉

  85. 4 stars
    Thank you for this! I have never visited your blog….made these using some yogurt and some buttermilk as there wasn’t any milk. Worked great though I burned a couple. Thank you again.

  86. Thank you for the inspiration. I used some yogurt and some buttermilk as didn’t have any milk. The naan turned out incredible.
    Best wishes from Vancouver BC

  87. 5 stars
    I’ve been following your blog for awhile – I have both of your cookbooks and I love your recipes! It took me a long time to decide to make this – I thought it would be harder. In reality- this recipe is super easy and DELICIOUS! I made the crockpot butter chicken with it, and together it was better than the restaurant we usually go to for this type of meal! Thanks for sharing your recipes!

    1. Wow that is sooo amazing to hear! Thank you for trying this and the butter chicken! I am so glad you loved both!! Thank you Kim! xTieghan

    1. Hi Kat! You should add the instant yeast with the flour and skip the first step. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Ash! yes, it will work, BUT you may not get a large air pocket and too much rise out of the dough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  88. 5 stars
    This recipe is a keeper! I am planning to take some to a charcuterie and wine tasting party next week. Which brings me to questions about making it ahead. 1. How long can the dough be kept up n the refrigerator? 2. Does it need to be brought to room temperature before dividing and forming the dough? Thanks, and keep on cooking!

    1. hi!

      1. you can make the dough up to 4 days ahead of time and keep in the fridge.
      2. yes bring the dough back to room temp before cooking.

      Please let me know if you have any other questions. I glad you love this recipe! Thank you! xTieghan

    1. Hi Elle, I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  89. 5 stars
    I have never been much of a bread maker but after making the ultra easy and tasty beer bread I thought I would give this a try. This was THE BEST naan recipe I have made….and I have made many! My husband is my biggest food critic and he agrees! My 2 year old helped roll, brush with butter and polish off half of the entire batch. It was even good the next day! I will never buy naan again, so easy!

  90. My co-worker just sent me the link to this recipe, and it looks amazing! I’d love to try it; however, my husband is gluten free. Will this work using gluten free flour? I can’t use nut flour because I’m allergic to nuts. Thanks!

    1. Hi Kristy, I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

    1. Hey Jamie, yes fat free works just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  91. Hi Tieghan!

    Just a couple of questions. 1) Could I substitute cashew milk for the whole milk or will that mess this up? 2) Could I use a tortilla comal or does covering the cast iron skillet aid with cooking? I have both. Thank you for your advice.

    1. Hi Liz! I think cashew milk should works just fine. I do recommend the skillet for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  92. I found this recipe the other day when I was searching through my insta for recipes to make with our fresh farmers market purchases (I made the pumpkin and chicpea curry and this naan)! OMG this is the best naan I have ever had! so pillow-y and light (and I used wholemeal flower and almond milk and it was still surprisingly light and fluffy!)! We had leftovers with our poached eggs and beans for breakfast! delicious!

  93. I will try this as I love naan and wanted a good recipe. Just made homemade yogurt and think I’ll use it for making these today. I couldn’t find the video but the directions seem straight forward enough. Can’t wait to try.

  94. 5 stars
    Just made this recipe today. I love making recipes that make me question my abilities and then I remember, this is Tieghans recipe, it’ll be delicious. Delicious and so easy! I just used what I had in my pantry, and all I had was Bobs Red Mill whole wheat flour, it didn’t turn out as pretty as Tieghans, it was a bit more rustic and almost sweet because of the whole wheat. So now, I need to get the right flour and a ‘rolling pin’ and make another batch. Thank you Tieghan for making recipes that encourage me to step out a try something so different…..I cant wait to make the Indian Pumpkin Butter Chickpeas now!

    1. We’re so happy to hear you’re trying new things! That’s wonderful and you’re doing great! Enjoy again Cindy!

    1. Hi Lori! Small batches work wonderfully. Yes just simply half the recipe ingredients and you should be okay. Let us know if you have any other questions. Enjoy!

  95. Can’t use white all purpose flour. Do you know if this recipe would work with any gluten free flours or sprouted flours? Thanks for all the wonderful recipes and advice. I enjoy your weekly newsletter.

    1. Hi Karen! Thank you! Yes you could swap for a GF all purpose substitute such as Cup4Cup or Bob’s Red Mill GF Flour Blend. Let us know if you have any other questions as you go. Enjoy! X Kelly

  96. Tried to make these twice and followed instructions carefully but the yeast did nothing. I brought yeast today bro it wasn’t old. Why did nothing happen ?

    1. Hi Kathy! I’m sorry this didn’t work out for you. I’m wondering if the water is too warm? When you mix the water and yeast are you getting that frothy stage first? Let me know if you have any other questions as you go. X Kelly

  97. 5 stars
    This Naan is the best to eat. I LOVE the recipe!! I would make it more, alas…..
    Unfortunately due to my husband’s recent cardiac issues he has to replace butter with non-hydrogenated magarine.
    Not sure how , if , this would work.

    1. Hi Susan! Thank you so much! Yes you could replace with that but it may not be as tasty. Let us know if you have any other questions. Enjoy! X Kelly

  98. I have a favorite Naan too, but I haven’t tried cooking it in a skillet, mine bakes under the broiler. Next time I make it, I’ll give your method a shot. Who can pass up hot buttered Naan. =D

  99. Oh yes, yes, yes. The Naan recite is a complete winner. Don’t forget a sprinkle if kosher salt and fresh herbs.

  100. Hi Tieghan,
    I love naan but would love to find a gluten free version so my husband could eat it. Do you think this would work if I substituted Cup4Cup or another GF blend? Thanks!

  101. Looks delicious but I was wondering if you could omit the sugar in the recipe? I’m craving some naan but I’m doing this sugar free month challenge!
    I love all your recipes btw xoxo

    1. HI! Yes, you can omit the sugar. That will be just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  102. This looks delicious and easy- excited to try it. Thinking of cutting recipe in half or would the dough freeze well to bake as needed?

    1. Hey Kasey! You can cut the recipe in half, but I would make the full recipe and freeze half of the dough. It freezes so well!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  103. 5 stars
    This is some of the best bread I have ever had. It is similar to pita, but stepped up a notch. I use it when I make kabobs, much like the pita in a gyro. Absolutely love it, and this is the recipe I think is best (some do not add yogurt, etc.).

  104. I made this Naan for dinner tonight to go with chicken curry. It was very easy to make and was delicious.

  105. Hi! I would like to try this recipe but I cannot have white flour. Can I replace the all purpose flour with whole wheat or any kind of nut flour?
    Thank you!!

    1. Hey Julie, I recommend using whole wheat pastry flour or white whole wheat flour, either should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  106. 5 stars
    I’ve made this 3 times now! They are so delicious and easy. Thank you so much for this!! I made them with the 30 minute Butter Chicken Meatballs. Yum! I froze them for my daughter and she heated them up in the microwave in a damp paper towel and they were great. Is there a better way to beat them up from frozen? Great great recipe!

    1. Hi! I recommend warming them in the toaster actually. that is was we do and we love it. Please let me know if you have any other questions. so glad you love this recipe! Thank you! xTieghan

  107. I just have to say WOW! Amazing so fast and simply went out to buy a cast iron skillet found it on sale and used it was the best ever. I have to say it’s so so delicious ? will keep on making it homemade is the way to go. Thanks for sharing the recipe wow amazing!

    Thanks

  108. 5 stars
    I just finished shoving a delicious piece of this into my gullet and I’m so very pleased with how they turned out! I had to do a bit of improvisation but it all worked out wonderfully. I used cashew milk instead of cow milk because that’s what I had, and I discovered I was out of bakind soda and didn’t feel like going to the store again so I subbed an extra 2tps of baking powder. I also don’t own a cast iron pan so I did have to use my non-stick, but after a bit of tweaking with the temperature and time (the first few ended up rather burnt on one side), I figured it out and they still ended up with a decent amount of air bubbles (med-high heat, 35 seconds on the timer). Thanks so much for this brilliant recipe!

    1. HI! I don’t recommend using buttermilk. I am not sure how that would turn out. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  109. 5 stars
    Oops forgot to rate! We loved them, made tonight with Butter Chicken. Barely made it to the table and already requested to make again.

  110. 5 stars
    So good!!!! And pretty easy! We used our tortilla press which I would recommend for an even faster way to pump these out!

  111. Hi Tieghan!

    I have a question – I made the dough last night and left it in the fridge to use for this evening – does that mean when I take it out to make it tonight that I should leave it in a warm place for an hour?

    Thanks! I’ve made this recipe before and LOVED it, but never tried making it ahead of time!

    1. HI! Yes, I would leave the dough at room temp for an hour before cooking. This makes the dough much easier to work with. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  112. Is it ok to use Icelandic skyr yogurt in place of greek yogurt? It’s just as thick. Just wondering if i have to go to the store since I have the rest of the ingredients with me right now lol.

    1. HI! I am sure that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  113. these look amazing! I am just wondering if it would be possible to substitute whole wheat flour or is all purpose best to use ?

    1. HI! I would recommend using 1/2 all-purpose and 1/2 whole wheat for best results. If you use all whole wheat the naan will be a little dense. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  114. The directions under the photos are very different than the directions at the bottom under “recipe.” Under the photos you add ingredients separately and in different bowls. Under the instructions you listed to add yogurt milk baking powder, soda, etc to the yeast mixture. Frustrating because mine is not at all turning out.

    1. Hi Hayley, You should follow the directions listed under the recipe. Both variations will work, but the one listed under the recipe are more straight forward as I have updated them over the years. Is there something you are having trouble with that I can help answer for you?

    1. HI! I am not very familiar with dairy free yogurt, so I am really not sure. I would think a coconut or goat milk yogurt would work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  115. 5 stars
    I made it! Yum-o! Easy and delish! It was fun to get out the ol’ rolling pin. Thank you! Will post on my IG account soon.

    1. Hey Alex, I have not tested this with GF so I can’t say for sure. I would think it should work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  116. Hi Tieghan! I love this naan recipe and use it all the time! I have found to get it as tender and flaky and bubbly as yours that I need to let it rise longer (for example, a minimum of 3 to 4 hours and preferably all day, punching down every few hours). This may be because I am at sea level and you are in the mountains, but I thought I would pass it along! ?

  117. 5 stars
    Hi Tieghan! I love this naan recipe and use it ALL the time. I’ve been letting it rise for longer lately and have found it has made the texture more chewy and flaky and bubbly like your beautiful naan pictured in the recipe (for example, I made a batch in the morning and let it rise all day, punching it down and turning it every 2 hours or so and was by far my best batch ever!). This difference might be because I’m at sea level and you are in the mountains, but I wanted to pass it along. 🙂

  118. Hi Tieghan! I love this naan recipe and use it ALL the time. I’ve been letting it rise for longer lately and have found it has made the texture more chewy and flaky and bubbly like your beautiful naan pictured in the recipe (for example, I made a batch in the morning and let it rise all day, punching it down and turning it every 2 hours or so and was by far my best batch ever!). This difference might be because I’m at sea level and you are in the mountains, but I wanted to pass it along. 🙂

    1. HI! I am not sure, I have never tested the recipe with alternate flours. I would recommend a GF flour blend as I have heard other have had success with a GF flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  119. 5 stars
    Finally made these today with my new cast iron skillet. WOW how can I ever buy store bought naan again, you’ve completely ruined it for me 😉 I’m salivating thinking of eating the leftovers tomorrow…..

  120. 5 stars
    Made this gluten free as I have sensitivities and it was great! Not as bubbly as I imagine the regular version is but so so good. Thank you!

  121. 5 stars
    Awesome naan! Just a heads up though, that I clicked “skip to recipe” which doesn’t mention kneading by hand, only that I should stop kneading. Of course I found what I was looking for when I came back to the computer to actually read your post. Thanks again for all that you do!

  122. 5 stars
    Just used this recipe for naan this evening and they are delicious! Quick and easy to make! I had some still warm with hummus and chickpea salad — amazing:)

  123. 5 stars
    I am officially hooked on naan. I love homemade bread and honestly, this has just made my obsession with homemade bread grow like twenty-fold. Also, the simplicity of the recipe will make it so easy to make when I head back up to school. I am so excited to go back to school (I never thought I would say that) just so I can make this for me and my roommate.

  124. 5 stars
    I love this recipe and have made it several times with coconut milk…delicious! I have a question about using instant yeast…should I just omit the step of adding the hot water and sugar to the instant yeast? Will the texture be altered?

    1. HI! Yup, just omit that that step (but use the water and sugar!). Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    2. HI! Yes, just skip the first rising of the yeast, but make sure to add the water! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  125. 5 stars
    Made this last night. My second attempt at homemade naan. First recipe didn’t go so well. This recipe worked and was so easy. I see a lot of naan in my future. Thanks for the recipe.

  126. 4 stars
    These were so simple! It was about as difficult as making pancakes. I want to get more adventurous with flavors and toppings next time. The only issue I had was that they cooked much faster than the recipe said, I only needed about 20 seconds per side and I did burn the first couple, but they were still good!

  127. Hello! Love this recipe! Do you think I could substitute plain yogurt for plain Greek yogurt? I live in a remote part of Costa Rica and don’t easily have access to Greek yogurt. Much appreciated!

    1. HI! I have not tied with plain yogurt, but I am sure it would be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  128. 5 stars
    Hey, Tieghan! I know this one’s an oldie but goodie, and man it is good! I made this last night with my own carrot ginger soup recipe, and it came out perfect. I was so proud that I actually got it right that I had to send pics to everyone. 😀

    1. That is so amazing! I am so glad these turned out so well for you, Aline! I hope you share the photo with me, I would love to see it! Thank you!

  129. 5 stars
    Just made this… Why haven’t I made my own naan before? So good.
    I found The dough didn’t rise much in the bowl but then in the pan it suddenly tripled in thinness so I had to role them out super thin. It also only gave very slight bubbling. Could you also please clarify on the kneeding? I was a bit unsure reading through the recipe as it only mentions to stop. Still tasted great but do you know what happened here so I can improve next time (there WILL be a next time!)

    1. Hey Carly! What is it you’d like more detail on? Did you knead by hand or with a mixer? How long? It sounds as though you completed the recipe properly! It is super important to use a really, really hot pan t get the bubbles. Please let me know if you have any other questions. Very glad love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  130. 5 stars
    For those of you curious how this recipe fairs with gluten free flour I have good news!
    I have made this recipe twice no: once with only whole wheat flour the other with Bobs Red Mill Gluten Free flour.
    When I used GF Flour the “dough” was dry and after an hour of sitting, it did not rise. This didn’t surprise me but I REALLY had my doubts. The “dough” couldn’t be rolled because it was so flakey and presumably because of the lack of gluten.
    What I did instead was make small patties by pressing the dough with my hands. This worked well! I continued with the recipe and brushed with garlic infused olive oil and pan fried them. Once they were lightly on the hot pan, the flakey-ness disappeared. After we had our first bite, my boyfriend and I smiled and both said how good it was! We loved them! The end result was super tasty and I actually preferred the texture of the naan with the GF flour. Are they as visually appealing as gluten naan? No, but when you need a GF option this is a good one!
    Perhaps I would have had better luck if I added more milk, but honestly, you certainly don’t need to adjust the measurements. Just know that during the sitting time and patty forming you might think the end product will be a disaster but I bet you will be pleasantly surprised like we were!

    1. Hi Maclean! I am so glad you loved this recipe with gluten free flour! Thank you so much for commenting and letting everyone else know how it will turn out!

  131. It’s not my first time to pay a quick visit this web site, i am visiting this web page dailly and take nice information from
    here everyday.

  132. 4 stars
    Great overall on texture. I like mine with more flavor, so definitely will be adding probably 1tsp of salt to the dough. That’s about the amount I use for my pizza crusts.

  133. 5 stars
    I see that you just recently featured this on your Instagram but I have a making your non-bread recipe for years it is my absolute favorite people always flip out over it! I just have to say I’m a huge fan of yours I wish I could come hang out with you and cook with you for a couple days!! I’m sorry you have snow already! ?

    1. I don’t recommend using only spelt flour. I would use a mix of spelt and all-purpose. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  134. I love your posts and recipes. I have made the apple butter and pumpkin butter, next is the oatmeal latte. But I do have a question. Can I substitute nonfat milk for whole milk for the naan recipe?

  135. First off, I LOVE your recipes and presentation!
    I looked for this question to have been already answered but I didn’t see one… do you have to use whole milk? Or can you use non fat? Just wondering

    Lori

    1. Hey Lori! Non-fat milk works as well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Sure! They are actually the same thing, so no changes are needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  136. 5 stars
    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!

  137. 5 stars
    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!!!

  138. 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 !

  139. 5 stars
    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.

  140. 5 stars
    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.

  141. 5 stars
    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!

    1. 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! 🙂

  142. Can you sub almond milk for the milk? Or half n half? Just trying to get away with what I have on hand 🙂

    1. 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! 🙂

  143. 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

    1. Hi Jane! Thank you so much for letting me know and for your feedback! I will figure out what is going on!

  144. 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!!

    1. 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! 🙂

  145. 5 stars
    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!

  146. 5 stars
    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.

  147. 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

  148. 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!

    1. 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! 🙂

  149. 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!

    1. 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! 🙂

  150. 5 stars
    I was looking for a bread recipe that gave me a healthy vehicle to park my peanut butter on in the morning – think Starbucks Protein Box – and boy did I just ruin Starbucks with this recipe. It’s amazingly simple and the final product is DELICIOUS. I don’t like plain naan. So I boosted mine with micro-planed garlic and butter for one half the recipe and orange zest and trader joe’s mixed berry medley for the other. MY GOD they are both amazing. Never buying store bought again. Thanks so much for sharing this recipe, Tieghan!!

  151. 5 stars
    I just made this and it is AMAZING!! Thank you so much for sharing! I used half white whole wheat and had to add a little extra water to bring the dough together, and I brushed olive oil microwaved with garlic on the naan instead of the butter. Can’t wait to have it again!

  152. I love this recipe! I prefer Naan made with yogurt and yeast. I made Kabli Naan with minced dried fruit. Delicious!

  153. Hi Tieghan! First let me tell you I just love your recipes and website and have made something different from it nearly every day over the past couple of weeks! Thank you for your work~
    I’m wondering if this could be made with gluten-free flour and alternative dairy products like almond milk and coconut yogurt? I’d like to try it but tend to avoid these foods. Please let me know~
    Kindly~
    B

    1. Hi Barbara!! Thank you so much! I have not tried this with GF flour, but I think it should work just fine. I would try coconut yogurt, but again I have not tried this. Please let me know if you have any other questions. Hope you love this recipe! 🙂

    1. Hi Sheena, unfortunately the greek yogurt is a key ingredient to this recipe, so I dont have a sub for you. Sorry.

    1. Hi Nina, I think low-fat and or strained yogurt will be fine. Let me know if any other questions. Hope you love the naan!

    1. I have use whole wheat flour with great result, but have not tried another flour. Let me know if you have questions.

  154. Thanks for the recipe! I’m trying to become adept at cooking Indian food because it’s my favorite cuisine, but it’s expensive at restaurants. I usually buy Naan at Walmart. It’s time I learned how to do it on my own.

    1. Thank you! I store it in a ziplock bag on on the counter for a couple days or in the freeze for longer and then thaw as needed. Let me know if you have questions. Hope you love this recipe!

  155. I have been trying to make a half decent naan bread for years without any luck, I couldn’t get anywhere near as good as my favourite Indian restaurant, and the poor excuses for naan bread from the super market are generally terrible. I saw the pictures on you site and had a go, wow I was amazed and so was my wife, these are light and possibly even better than my fav. Indian restaurant! Thank you, the search is over, I will never look for another recipe for naan again this does it for me!!

    This naan was great with our meal (we only do from scratch) vegetable biryani, aubergine, mushroom, spinach and chickpea curry, tarka dal, onion & carrot pakoras. Now just looking for an excuse to eat the 6 over that are in the freezer
    ready for next time!

    Thanks again!
    Steve

    1. AH!!! YES this is what I like to hear! Its one of my favorite recipes to make too! So happy you like them Steve!
      The meal sounds amazing! Thanks!

  156. Hi Teighan, that looks a great Naan, have you tried making Naan from a sourdough culture rather than yeast – it’s kinder on the stomach and environmentally better than commercially prepared yeast. I’m interested to know how much culture to use?

  157. Hi there, My mother always made this minus the herbs when I was a kid. We called it “flitters”. But then she was from Newfoundland. We could hardly wait for it to cook. While warm we would pour molasses over it. Oh gosh, I can taste it now.

  158. Made it with the crock pot butter chicken! Both big hits at my house. Making the naan again tonight. Thanks for sharing!

  159. We stumbled over here coming from a different page and
    thought I might as well check things out. I like what I see so i am just following you.
    Look forward to looking at your web page
    repeatedly.

  160. Hello! I finally got a cast iron skillet so I can now try this recipe, which I’ve been eyeing for ages! I’m having trouble figuring out when I’ll be able to do it based on timing, though. . . is there any point at which the dough can sit longer than it is supposed to (e.g., could I wait significantly longer than 10 minutes before mixing up the dough after getting the yeast/water ready? or could I leave the dough to rise for significantly longer than an hour?) Thanks for any advice and for the recipe!

    1. Hey Lynn! You can keep the dough in the fridge for up to one week. Let me know if you have questions. Hope you love the naan and enjoy the skillet!

  161. Hi Teighan,

    Your naan bread looks so appetising. My girlfriend cannot have sugar, are there any alternatives,? or can you just leave the sugar out altogether?

    Thanks
    T

    1. Hey Tari! I think you can just leave the sugar out. Can she eat honey? if so use an equal amount of that. Let me know if you have questions. Thank you! 🙂

  162. Best NAAN-Bread ever! And so easy to make! I made it with your Simple Coconut Quinoa and Lentil Curry with Lime Mango and the whole family loved it. My mother directly asked me for the recipe. Thanks for sharing.

  163. Hi there! This recipie looks amazing! One question though, if you refrigerate the dough overnight, how long before you want to cook it do you take it out of the fridge? Does it affect the end result (taste, texture) at all keeping it overnight? Thanks

    1. Hey Debbie! The dough can be kept in the fridge for up to four days. It will actually develop flavor as it sits, so keeping it in the fridge is a great option. Just let it come to room temperature before cooking. Let me know if you have questions. Thanks!!

  164. My first time making homemade naan, and this recipe was so good! It was really pretty simple to make, so I don’t think store bought naan will be in future purchases much anymore. Thanks for this great recipe!

  165. HAVE to try this! We LOVE Butter chicken and found a way to make it at home with Kitchens of India brand Butter Chicken Sauce packet….I figured it had a gazillion ingredients and we’ll probably always keep some of the Kitchens of India on hand as it’s sooooo fast to cook up. Great to find your recipie and I’m inspired to try my own home cooked version, too! We LOVE Naan, too, gotta try that out, too!

    1. WOW! Sounds so good!! So happy your making so much!! Thats so fun!! Hope you love them both Mary!! Thanks!! (:

  166. Good dough, however, i had difficulty regulating the medium temperature so the bubbles burned when flipped over. Anyone have this problem. Suggestions?

    1. Hi! I have trouble with this sometimes too. You just have to keep adjusting the heat as best you can throughout cooking, it’s kind of a pain. I tend to keep mine around medium heat once the pan gets pretty hot.

    1. Hey Vanessa! I would recommend half whole wheat, half white, but all whole wheat will work too. Let me know if you have questions. Thanks!

  167. I made the naan bread tonight and I enjoyed the flavor. The only problem I had was I didn’t see bubbles when I was cooking the bread on the cast ironpan. I followed the recipe but I’m sure I was missing something:-) Could you give me some advice? Thank you so much.

    1. Hi Akiko, with this recipe it is really important that your skillet is screaming hot. If the skillet is not hot enough, you will not get those bubbles. Let me know if you have other questions. Thanks so much! ?

      1. Hi Tieghan,

        I followed your instruction but my naan bread turned out so nice. It’s fluffy but crusty at the same time. My husband kept asking me to make me more naan bread. It’s great to have with Indian curry and we also use this for pizza dough:-) It’s like a Napolitan pizza dough. Anyway, I just want to say thank you for sharing this recipe and I always enjoy your new recipes. I can’t wait to see more recipes for holidays. Happy Holidays!!

  168. Thanks for this recipe, the naan turned out amazing! I have tried other recipes – whole wheat bread and banana nut cake which too turned out great. I no longer buy off the shelf bread, please keep posting excellent healthy recipes.

  169. Oh my gosh! This is fantastic! I made this exactly as instructed and topped with fresh herbs out of my garden. This was also my first attempt at making naan. Thank you sooo much!

  170. Hello :). I’m going to attempt your cashew chicken recipe on Wednesday (I’m venturing from your butter chicken crockpot recipe I love!) and was eyeing up the homemade naan. Yum!

    I love making bread, but am usually a bit of a cheat when it comes to dough and will throw it in the bread machine on the ‘dough’ setting. Think it might work or is there anything I should adapt?

    1. Hmm, I have never tried the dough in a bread machine. I can’t say for sure, but I think you could give it a try. Let me know how it goes. Thanks!

  171. Thanks Tieghan! I made this last night (with your butter chicken curry) – both were amazing. I will be cooking a lot of naan bread from now on – so easy and delicious! Love the blog

  172. Hi Tieghan, really excited to truth is recipe. Do you think it’s possible to leave the uncooked dough in the fridge overnight? So cook half one night and cook the rest the following day? I don’t have a freezer. I thought this might make the naan fresher (rather than cooking then chilling) – what do you think?

  173. Made this again tonight – practices makes perfect! Everyone thought I bought them. I baked them instead of doing it on the stovetop. Great, great, great. Thanks, Teighan!

  174. I kept coming across your recipe and would be like, “But I have a pizza stone. I don’t get to use my pizza stone?” After trying two other naan recipes I gave yours a shot and OMG sooooo good and easy peasy!! I put them under musakhan yesterday and they were great. Soaked up the juices without falling apart. Next time I’ll pair these with Nihari. Thank you so much for sharing Tiegan you’re amazing!

  175. Success!! I made this on Saturday and followed it up on Sunday with the Turkish Fried Eggs in Herbed Yogurt. Both are so delicious and it’s so exciting that you write so I can easily follow – Thanks!!

    1. Hi Lori, just simply cut the ingredients in half. It will work great! Let me know if you have other questions. Happy Holidays 🙂

  176. This is the third time I’ve made this recipe and it is the best naan recipe I have made. So light and tasty. I often make this and end up eating it all up right away. Is it best to cook the bread and store it in the freezer or should I just freeze the dough? Any tips would be much appreciated. thanks so much for sharing.

  177. Seriously the best recipe ever! Just made this today, along with the Creamy Cashew Indian Butter Paneer and it was amazing, totally loved by my family. The dough is so sticky which was tricky but totally worth it because it was delicious. Thanks Tieghan!

  178. When i was growing up my grandaddy made this when we had collards and we call this flour bread. What ever we choose to call the bread its good. I like to spread butter on it while its hot yum.

  179. This naan recipe looks great! Im for sure going to make this next time we do a curry! I love making my family homemade bread, we dont buy storebought, so it will be fantastic not to have to buy naan from the store either! Lovely photos as well! Wondering what brand of cast iron skillet you have that has a glass lid? if you dont mind me asking, i have Le cruset but it doesnt have a lid option for their cast iron, not that i know of anyway. – thanks

  180. So so cool! I can smell it through your pictures into my little german kitchen 🙂
    Will try soon, thanks for the recipe!

    Love, Virginia

  181. This naan bread is fantastic (and fantastically easy!!)! It’s such a must for curry nights for dipping and wiping up that last bit of sauce. Love it when a recipe found online works so well – thanks!!! Looking forward to your cookbook. Hope it will be available in Austria 🙂

  182. Made this tonight and it’s delicious! Thanks for sharing! One request — really loved your step-by-step photos, but had to keep scrolling up to find the measurements for each ingredient. Can you include the amounts as you describe your steps next time?

  183. My naans cooked perfectly. I cook only the naans that we need and keep the rest of the dough in the refrigerator. It keeps up to a week and somehow it enhances the flavor of the bread. I have also tried putting rosemary in the dough and cooked minced meat on the top and my family just loves them. Thanks for a wonderful recipe.

  184. Hi Tiegan,
    Thanks for the recipe! I needed something other than rice to go with curry pork tonight and these were exactly the perfect pairing!!

    It was so simple and sooooo good!

  185. I made this yesterday. The dough were very wet and difficult to handle. Nonetheless I pulled through by adding a lil more flour as I shape it. It did turn out fluffy and yummy! Any advise on the wet dough? is it supposed to be like this?

    Thanks!

  186. Thank you for this! I made a recipe from America’s Test Kitchen and it required the naan bread to sit and proof for 24 hours and I didn’t have that much time. This looks like a great recipe for when you are in a hurry and need to get some naan bread made. LOL. The dough looks nice and fluffy. Lovely just like your greek pita bread recipe that I always make!

  187. Hi!
    This looks just amazing! We love our Naan but I’ve never tried making it myself! I have a question, though. Could I make the dough ahead of time, freeze it, then thaw it the night before so I could make it when I come home from work? Thanks!

  188. I just found your recipe on pinterest and had to try it! I have it in a bowl rising as I type, but it didn’t come together in a nice ball like in your beautiful picture. So I add just a tiny bit more warm water. I have never made any type of bread before, so I hope this was ok. I guess we’ll see in 50 minutes when it’s done rising huh? Is there something I should have done differently?

    1. Sometimes dough just needs a little more water depending on where you are located. Hope you love the naan!

  189. Hi there, I made these and they are so easy! And delicious! I used a regular pan, no butter and they turned out great.
    gonna put some coconut and some garlic to my next ones.
    Makes feeding my son with allergies a whole lot easier.
    Thanks

  190. Just made your naan ! Turned out nice. Really
    Soft but they had a bitter baking soda taste. Any idea why? I followed to the T

  191. Made these tonight – to accompany the Lentil & Black Bean Chili leftovers! They were not only SO EASY but SO MUCH BETTER than Trader Joe’s Naan (and we thought THOSE were great…little did we know). These were a super-fun mother/daughter project, as well! 😉 We used 2% milk, fat-free Greek yogurt and our KitchenAid mixer with the dough hook with great success. Tieghan, your instructions were so clear and detailed that any fears or doubts were easily assuaged by consulting the instructions or photos. We drizzled each with olive oil and salted the top (second?) side while still moist & uncooked. Next time we’ll get clever with spices & seasonings. The few leftover naan were rolled out and flash-frozen for use this weekend; we’ll update how well that works… Thank you for sharing another fabulous recipe! We loved ’em!

  192. hey! finally……just made this last night for dinner…. yum! btw, i subbed plain yogurt and a little bit of whole wheat flour and it worked just fine 🙂
    thanks for the beautiful site!

    1. Hey Mary,

      You can, but stain the yogurt through a thin cloth towel to remove any extra water. Hope you love this recipe!

  193. I can’t wait to try this naan recipe recipe out! I made a curry that called for naan on the side and wanted to make it from scratch rather than buy it. I love the step by step photos! Thanks for a great recipe!

  194. Yummy! I bake and have made various breads but never a flatbread. Followed the recipe as written and these are rockin! I did measure flour by weight (4.5 oz= 1 cup) because my breads tend to be heavy or hard and I think it’s from too much flour. These were light and airy and delicious. I also slightly warmed the yogurt (0% fat Greek) and milk to help the yeasties. I found I had to turn the heat on my electric stove down pretty low to balance browning vs getting the insides done but it’s just something you need to work out knowing your stove. I stretched the dough almost like a pizza as I put them in the pan to then them out further. I will absolutely make this recipe again and can’t wait to try your pita bread this weekend.

    1. Thank you so much, Susan! I am so excited you like this recipe! I actaully just made it again today. it’s my favorite!

  195. Wow….. found your website mentioned in The Huffington Post and I’ve just facebook liked you printed 3 recipes (naan, butter chicken and quinoa risotto lasagna. Can’t wait for the weekend to cook up a storm.
    Also, thank you for the “print” button 🙂 many web sites don’t have that and it’s a pain 🙁

    1. THANK YOU! So excited for you to try those recipes, they are favorites among everyone who tries them! And thank you for the kind words, enjoy the recipes! 🙂

  196. Hi Tieghan,

    I stubbled on your blog a few days before Christmas and have already made several of your dishes, all of which were wonderful, including this one. I have made lots of naan before but your recipe is a keeper. Its the perfect combination of simple and delicious.
    ~~Mark

  197. Hey Tieghan, In India nobody dares make naan at home, so I have been scared to even try! But yours look so delish. Wow! I think I’m going to try these real soon. Imagine naan at home. It’s like a dream come true!!! <3
    xx Rakhee

    1. No way, really!?! This is honestly one of my favorite recipes, I make it ALL the time. Actually making it this week. ha1

      Thank you so much and I hope you love this as mush as I do! 🙂

    1. Hi! I would use greek yogurt if possible, but if you can only get plain, that should work too. Hope you love this!

  198. This recipe worked just perfectly! I didn’t brush with butter before cooking and that worked fine, too. So soft and chewy and perfect for sopping up curry. Thanks!

  199. Pinned this awhile ago and finally got around to making it last night. IT WAS AWESOME! Thank you so much for posting.

  200. Fried Bread Dough!!!!! Made it for yrs. didnt know it had a proper name. We just lather with butter and sprinkle salt or garlic salt. Love it

  201. I made it and it was aweso, however it is screaming for salt. Flavor was very flat until the next batch where I added salt. I thought that with the baking soda it would be enough but it really needed salt.

    1. How much salt did you add? It seems like many people are saying it needs salt, so I want to go ahead and add it the first time I make it. Thanks!

  202. These look great! I’m trying to find where you reference your recipes if/when you use outside sources. Did you create this one?

    Cheers, Cate

      1. No question.

        Just curious how your recipes are referenced. I’m new to your site but I see you’re also new-ish to cooking so I assume you have favourite cookbooks/sources that you use for inspiration or tweaking.

        Keep up the good work. I’m looking forward to trying this naan.

  203. Just tried this recipe this afternon and it came out perfectly. I think I could roll the dough a little thinner (personal preference) and use a slightly larger cast iron pan, but pretty darn good as is. They came out looking like your photo’s Tieghan 🙂

    The next time I make these (oh yeah, there will be a next time) I’m going to put som lightly fried onions between two layers of dough, roll it flat and then cook it. Should be pretty close to Kulcha (onion) naan.

    Yeah, it is waaaaay better than store bought.

    thanks

    Tom

  204. can i make this dairy free? i love the doughy and crispy bread and i want to make is so badly. I looks really heaven! i hate allergies! any suggestions?

  205. First time ive ever made naan abd I wont be looking for another recipe. It was very easy to make and tastes amazing. Thanks so much for sharing 🙂

  206. I loved how you drooled over your own creation. I am going to try this recipe and I think you are a great cook at your age. You make the people around you so happy with your cooking. You’re so adorable.

  207. I tried this recipe last weekend but somehow they did’t quite cook through – I think I might have done something wrong?

    Since I don’t think there’s anything wrong with your recipe I am just gonna try it again 😉

      1. Hi Tieghan!

        I gave your recipe a second try today and it turned out perfectly well (: I think I might have heated my skillet wrong the first time.

        Thanks for the great recipe (it also worked very well with 10 grams of fresh yeast instead of the dry)

  208. i have seen many naan recipes but this one s very easy n has the exact method thanks for sharing!!!!!!

  209. Dear Tieghan,

    I just found your blog by accident, but I wanted to congratulate you. It looks gorgeous, full of heart warming stories, and really tasty recipes. (I already printed out 10 to try the comming weeks.)
    Best wishes from Paris,
    Orsolya

  210. BEST Naans I have ever made. Hands down! I added garlic to the tops of ours and just threw it on top when I brushed them down with oil 🙂 So much deliciousness!

  211. I found this recipe because I wanted to see what other people do to make naan bread. My own recipe uses only water, sugar, yeast, flour, salt, and oil, and needs no long rising period. I can make a batch of six in less than 45 minutes. Of course, my version of naan is just a pizza dough recipe that I fry. I might try adding some yogurt and see what happens. Your recipe gives me all kinds of ideas on how to make my naan ‘better’.

  212. Thank you so much for this recipe! Im married to a fiji indian man who is very skeptical of people making indian food besides his dad. luckily his dad only knows how to make one indian dish so ive been able to get more creative with my cooking & venture out into food of different cultures. Thanks to you I was able to shock & impress my hubby with these restaurant quality naan…whether it was for curry, chicken wraps, steak gyros, or naan pizza like tonitght. Now im able to whip out some awesome food that leaves my guests drooling & in awe. I will definitely be back to see what other genius recipes you have to offer.

  213. Hi, Thanks for this great recipe.Tried this last night and it did taste so good. Everyone just loved it. I still have 4 balls(uncooked) left in the refrigerator. Can I use cook them after 2-3 days?

  214. Can you brush them with coconut oil instead of butter? Or does that completely change the way they cook and taste?

  215. I can not wait to make this!!! Quick question, can we use whole milk yogurt instead of greek yogurt? Thank you!

    1. Hey Anel! I think whole milk yogurt would work, but make sure to drain off any excess liquid. Thanks so much and I hope you love this bread!

  216. I had never made naan before and used your recipe a few nights ago. It was a huge success, the whole family loved it! Can’t wait to try some more of your recipes : )

  217. i made this and it turned out great! I don’t have a great cast iron so I did it in my regular non stick and it worked fine. I plan to make it again tonight as my pizza dough. 🙂

  218. Hey cherie, using a floured surface is fine and I normally use a little flour too. Also, rolling the dough thin is fine if that is what was working for you. I personally liked mine around a 1/4 of an inch, but things can cook differently in different areas. You want the pan hot, but not so hot that it starts to smoke. If it begins smoking turn the heat down and wait a little before adding the naan. All stoves are different, so you will need to adjust according to you stove. Oh and I do not think this would work in anything other than cast iron, but I have never tried. Let me know if this helps and if you have any other questions. I am happy to help!

  219. I tried this tonight, and had a few problems. Part of it may have been problems with my cast iron, but I’m not sure.
    First, when you roll it do you use a floured surface at all? the dough was quite sticky so I chose to use a floured surface, but it still stuck to my table.
    Second, the first Naan I cooked never bubbled, it stuck really bad. I cleaned it out and added more oil to the skillet and tried again. Long story short, by the time I got to the last one, it was starting to look a little more like naan, but i turned down the heat from med high to med and I rolled the dough thinner with each one. My question on this one is what happens for you when you cook them a little lower? You said I want the pan hot, how do you know when it’s hot enough or too hot? Why do you want the dough no thinner than 1/4? I got it pretty thin by the last one and it seemed to work better, but maybe I’m expecting the wrong thing?
    Finally, have you ever had this work in something other than a skillet? Thanks in advance!

  220. So I made them but I’m at a total loss because I don’t even know what its supposed to taste like or what the texture is supposed to be like but my kids LOVED it! I’ll definitely make these again. Thanks for sharing!

  221. I have never had naan and yet I grew up around
    indian food. Tonight I’m going to attempt it with chicken curry and I hope it comes out great because my husband actually fancies it. I also wanted to ask would instant yeast make a difference? I’ve never used active dry yeast ever my pizza bases and pita breads all use instant yeast your advice would be great!

  222. My Indian mother was more than impressed with these! BETTER than restaurant quality- AMAZING AMAZING AMAZING! Thank you for giving me the perfect go-to naan recipe! The others I’ve used do not hold a flame to yours! GET IT GIRL!

  223. You are a god kid, you want to make you momma happy. Keep it up.
    I tried Naan once when I ate in the Indian restaurant. It did not occur to me to even make one because I thought it was complicated. Seeing this process, it was not as difficult as I thought.

  224. Hello!! Thanks for this recipe. I’ll try it tomorrow with Chicken Tikkamasala. I just have one question. Can I cook a bunch and then put them in the freezer, to eat them few days after? When to freeze them, before ir after the cast iron? Thank you very much, and sorry about my english. Regards from mexico!

  225. Just a question before I make this, what temperature did you have your oven preheated to? It doesn’t say in your recipe. I’d really like to make it today for my husband. Thank you.

    1. HI Rose!

      You do not use the oven at all for these, just the stove. Let me know if you have anymore questions and I hope you love them!

  226. I made this yesterday and it came out perfectly !
    Though I rolled it bit thinner than mentioned everybody loved this Naan. Thanks for sharing.

  227. Did you omit the salt? I made this as per the recipe and it seemed to me to really need some salt! Will make it again and add 1 teaspoon of sea salt…otherwise it is a great recipe!
    Thanks…

  228. Made this tonight- yum! Thank you for the recipe! I tried the half whole wheat half white bread flour and the dough did not rise well- probably needed 1 part whole wheat 2 parts reg flour. But they still puffed in pan! For those of us poor souls without a cast iron, the naan was quick to burn in a nonstick pan so tone down the heat and watch them like a hawk, mine cooked in less than a minute per side.

  229. These recipes look awesome! I’ve been searching and searching for a easy but still good butter chicken recipe. I was wondering where you got your forks (shown in the recipe pictures)? I LOVE the pattern!

    1. Thanks Claire!! I actually have no idea where the forks came from. They are really old and not mine. They were my parents and I asked my mom and she does not know. I am SO sorry. Wish I could help!

  230. Made naan for the first time using this recipe, came out absolutely fabulous 🙂 I patted on some sesame seeds, black seeds (kalonji) and sprinkled some salt as toppings before I put it on the pan. Loved it! Thanks for the recipe Tieghan!

  231. Hi Tieghan,
    I would love to try your naan bread, the question I need answered is, can they be made in a non-stick pan?

    1. Hi Bessie,

      I have made this in a a regular pan, but it is just not as good. The bread does not stay as soft and does not puff up very well, but yes, it can be done. I would recommend trying to find a cast iron skillet. You will use it all the time!! Hope this helps and I hope you love the bread!

  232. This is the first recipe I tried for making naan and it turned out really great. My family loved it. Thanks! I’ll try the whole wheat version next.

  233. I can’t wait to try out this naan recipe. Thanks for sharing how to make it. Now, I also need to learn how to make cilantro chutney to dip the homemade naan into it. 🙂

  234. This recipe has literally saved us from killing our youngest! She did a report on India for school, needed a recipe to make and the ONLY thing she stuck on was Tadoori chicken. We had to explain to her over and over that tandoori was a TYPE of cooking not a recipe. Then she moved to something with corn, cabbage and potatoes rolled into it… and we had to explain that this had to sit in her locker til 3rd period!! Finally… FINALLY… I found this life saving recipe!! It looks delicious, you state right in the post that leftovers are awesome… and its not going to take 4 hours and multiple seasonings to make! Thank you thank you thank you!!!!

    1. Ha! Oh my gosh, I am so happy to have saved you guys!! This sounds like the perfect recipe for you! Hope you love it and let me know how the project goes!

      1. You have no idea!! The project eventually went well. The first batch got tossed because as she was rolling it into balls, she happened to mention she didn’t wash her hands… sigh… so.. trash. The second batch got tossed because she rolled it out about 3/4 of an inch thick.. so the outside was BLACK and the inside was still dough. Her brother then stepped in to help, thank goodness!! By then she was an expert on mixing the dough so he talked her through the rolling and cooking process. She completed 1/2 the third batch alone and all of the 4th. She made some plain and some with garlic and has asked to make more this weekend!! The family has never had homemade Naan and LOVED IT! Thanks again!!

        1. Oh my gosh! Tell her I said way to do for sticking with it! Loved this comment. It made me smile the whole through!
          So happy you guys all love them! 🙂

  235. hy cn u plz snd me dis recipe in hindi…….bcz i love it alot bt dere r sme indigrants whch i cnt able 2 undrstnd…………so cn u plz snd me d recipe in dis id

  236. cn u plz snd me d recipe in hindi……on dis emal id………dis recipe is vry delicius….bt dere r sme indegrands which i cnt able 2 undrstnd…….so plz cn u….

  237. Tieghan you blow me away with your beautiful photography! This looks delicious and I think I’ll make this in the future =)

  238. My naan is rising at the moment…..and looks wonderful.
    Maybe the sugar should be “1 teaspoon” instead of a Tablespoon?
    When I first tried to proof the yeast with the Tablespoon of sugar, as per your recipe, it just sat there and wouldn’t do a thing.
    Then, I threw it out and started over using “1 teaspoon” and the yeasties grew beautifully foamy just as you described.

    I can hardly wait for supper…..even if it will be later tonight…..the smells are divine~!

    1. Hmmm, that is weird!! It should be 1 tablespoon, but I am happy to know it works great 1 only 1 teaspoon!! Thanks for letting me know and i am so happy you are giving this a try!! Hope you love the Naan!

  239. First off, I love browsing through your food blog. 😉 Second, I’ve just made the Naan . It was AWESOME! Very tasty and pillowy soft. Instructions were very easy to follow, for someone who is hesitant to use yeast. Third, thank you very much for sharing your food obsession with everyone.

    1. Of course!! Thank you so much, Colette!! I am trilled you loved this recipe!! Thanks so much for giving it a try and for reading!

  240. I made homemade chapattis the other day. Nothing better than homemade bread! For some reason, I thought Indian flatbreads would be quite intimidating but they’re not! I definitely need to try these naan now. They look perfect! xx

  241. My husband works with a gentleman from India and we eat at some Indian Cafes and Naan is very good and you can flavor it with onions, garlic or your favorite herb. Thank you for this recipe. It will get a lot of use.

  242. Love seeing an indian recipe here! I’ve been meaning to try making Naan and guess what, this will become my go-to recipe!

  243. Naan has always been one of those things that don’t happily translate from the restaurant to the grocery store. Thus, my home table has been sadly bereft of it. Can’t wait to try out this recipe!