This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
Well, actually my mom really loves homemade bread and I love to making her happy! I think I will always love making my mom happy, whether I am nineteen or fifty (oh my gosh, I cannot even imagine). It’s just something that makes me happy, so I guess it’s a win win!
Plus, I mean homemade Naan? Yeah, there is not much better. It’s stinkin amazing!
It’s so easy that I thought you guys would like seeing the process a little bit. The pictures are not awesome, but you’ll get the idea. So here we go!
Start by activating the yeast. Combine the warm water with the sugar and yeast. Let sit for 10 minutes until foamy. It should smell bread like.
Add the flour, baking powder and baking soda to a large bowl. Then add the warm milk and yogurt to the yeast mixture. Pour the yeast into the flour. Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.
Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour. 
After one hour punch the dough down and divide into eight equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you enjoy, such as cumin and garlic. I did not flavor my Naan, but only because one, I know my family is picky and two, I knew we would be eating the leftover Naans for breakfast and well I love garlic, I do not normally want it for breakfast!
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with a bit more butter if desired and sprinkle with a little kosher salt, fresh cilantro (loved the fresh cilantro naans) or other herbs. Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans.
Done!
Pretty easy, right?
And so good!
It is actually very similar to this pita bread, but maybe even better. I think it is the yogurt in the dough. It adds the best flavor and oh my gosh it is so soft and those giant air pockets? Yeah they are awesome!
Seriously,
I just can’t even get over these. There are no words.
Homemade Naan (with step-by-step photos)
Ingredients
- 1/4 cup hot water (but not boiling, just hot tap water)
- 1 tablespoon sugar
- 3/4 teaspoon active dry yeast
- 3/4 cup warm milk
- 1 cup plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- melted butter, for brushing, may use olive oil
- fresh cilantro or other herbs, for topping
Instructions
- 1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
- 2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
- When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Except expect yum!
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!
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!
Can we freeze these after done cooking?
Yes, that works great! Hope you love these!
This might be a silly question, but can I substitute regular yogurt for the Greek?
Hey Mary,
You can, but stain the yogurt through a thin cloth towel to remove any extra water. Hope you love this recipe!
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!
THANK YOU! Hope you love this, Heather!!
Awesome easy looking recipe. Going to make tonight for my husband. Thankyou.
Thanks, hope you love it!
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.
Thank you so much, Susan! I am so excited you like this recipe! I actaully just made it again today. it’s my favorite!
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 🙁
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! 🙂
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
That is awesome! So happy you are enjoying my recipes, thank you!
this was super yummy, and easy to make. My husband raved about it!
Will make again.
Thank you!
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
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! 🙂
Great receipe!! But can I use plain yogurt instead of Greek yogurt.
Hi! I would use greek yogurt if possible, but if you can only get plain, that should work too. Hope you love this!
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!
So excited you loved this recipe, THANKS!
I love homemade bread too! And the smell of it baking/cooking–so good!
Thanks!
Pinned this awhile ago and finally got around to making it last night. IT WAS AWESOME! Thank you so much for posting.