I finally perfected a Naan Bread Recipe using basic pantry staples and one unexpected trick that makes homemade naan shockingly easy.
I love how a Simple Naan Recipe can lift a boring dinner into something exciting. I found a version that uses all purpose flour and plain yogurt so it feels totally doable, and after the first warm bite I kept going back for more even though I promised myself I wouldn’t.
It’s chewy not stiff, kinda pillowy, and weirdly addictive to tear with your hands. If you like quick wins you might call it a Quick Garlic Naan vibe without all the drama, and once you try it you’ll wanna experiment, tweak, fail a little and then brag about the results.
Ingredients
- All purpose flour: Main source of carbs and gluten, low fiber, gives soft chewy texture.
- Plain yogurt: Adds tang and protein, makes dough tender, brings slight acidity you’ll notice.
- Active dry yeast: Ferments sugars for flavor and bubbles, adds lightness and airy crumb.
- Sugar: Feeds yeast and adds subtle sweetness, use small amount only for balance.
- Vegetable oil or melted butter: Adds fat for richness, calories up but keeps naan soft.
- Garlic and cilantro: Bring savory, fresh herbal notes, garlic gives punch, cilantro brightens.
- Warm milk: Adds moisture and mild dairy flavor, helps browning, makes crust tender.
Ingredient Quantities
- 3 cups (360 g) all purpose flour
- 1 teaspoon active dry yeast (one packet)
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 1/4 cup warm milk
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons melted butter or ghee (optional)
- 2 cloves garlic (optional)
- 2 tablespoons fresh cilantro (optional)
How to Make this
1. Stir the 1 teaspoon active dry yeast and 1 teaspoon sugar into the 1/2 cup warm water until dissolved; let sit 5 to 10 minutes until foamy, if it never froths the yeast is dead and you should start over.
2. In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking powder and 1 teaspoon salt.
3. Mix the wet ingredients: add 1/2 cup plain yogurt, 1/4 cup warm milk and 2 tablespoons vegetable oil or melted butter to the foamy yeast, then pour that into the dry ingredients and stir until a shaggy dough forms.
4. Turn the dough out on a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly tacky; if it feels super sticky add a tablespoon of flour at a time, dont add too much or it gets tough.
5. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 2 hours.
6. Punch the dough down, divide into 6 to 8 equal pieces, shape into balls and cover them; let rest 10 to 20 minutes so they relax and roll out easier.
7. Flatten each ball and roll into a teardrop or oval about 1/4 inch thick, dont overwork it or the bread wont puff; if you want garlic naan finely mince 2 cloves and have them ready.
8. Preheat a heavy skillet or cast iron over medium high heat until very hot. Cook each naan on the dry skillet 1 to 2 minutes until bubbles form and the bottom has brown spots, flip and cook another 30 seconds to 1 minute pressing lightly with a spatula or using tongs to encourage big blisters. For extra char you can finish briefly over an open flame or under a hot broiler but watch it closely.
9. While still hot brush each naan with the 2 tablespoons melted butter or ghee; for garlic naan mix the minced garlic into the melted butter first, then brush. Sprinkle with 2 tablespoons chopped fresh cilantro if you like and serve immediately warm.
Equipment Needed
1. Large mixing bowl, for combining flour and wet ingredients and letting the dough rise, dont overfill it
2. Small bowl or heatproof cup, to proof the yeast in warm water
3. Measuring cups and spoons, for flour, milk, oil, sugar and salt
4. Whisk, to mix the dry ingredients and stir the yeast till foamy
5. Wooden spoon or sturdy spatula, to bring the shaggy dough together
6. Bench scraper or sharp knife, to divide the dough into 6 to 8 pieces
7. Rolling pin, to roll each piece into a 1/4 inch teardrop or oval
8. Heavy skillet or cast iron pan, very hot for cooking the naans
9. Tongs or spatula, to flip and press the bread while it cooks
10. Pastry brush and a clean towel or plastic wrap, to brush on melted butter and cover the dough while resting
FAQ
Easy Homemade Naan Bread Recipe Substitutions and Variations
- All purpose flour, 3 cups: Bread flour (use 1 to 1, gives chewier naan), whole wheat flour (swap up to half the amount or the bread gets denser), or a gluten free 1 to 1 baking blend plus 1 tsp xanthan gum per cup.
- Active dry yeast, 1 tsp: Instant yeast (use same amount, you can skip proofing), or for a no-yeast quick version use about 2 tsp baking powder for the whole batch and skip the rise (texture will be more cake like).
- Plain yogurt, 1/2 cup: Sour cream (same amount), buttermilk (use a little less liquid overall since it’s thinner), or make a quick substitute with milk plus 1 tsp lemon juice or vinegar, let sit 5 minutes to thicken.
- Melted butter or ghee (for brushing) or vegetable oil in dough: Use olive oil, sesame oil for a nutty flavor, or melted coconut oil (gives a mild sweet note), or just sprinkle extra plain melted butter substitute if you want richer taste.
Pro Tips
1. Proof the yeast right — use warm water about 105 to 115°F and a pinch of sugar, wait until foamy before you mix anything else; if it dont froth the yeast is dead, start over.
2. Keep the dough slightly tacky, not dry; knead about 5 to 7 minutes or do a couple stretch and folds instead, and only add flour a tablespoon at a time if it feels too sticky or itll get tough.
3. Get the skillet screaming hot so the naan blisters fast; cook until big bubbles form and brown spots appear, flip quick and press with tongs or a spatula to get those blisters and a little char.
4. For better flavor let the dough cold ferment in the fridge 8 to 24 hours, then bring it back to room temp before shaping; mix minced garlic into warm melted butter to brush on right after cooking and add cilantro last so it stays bright.
Easy Homemade Naan Bread Recipe
I finally perfected a Naan Bread Recipe using basic pantry staples and one unexpected trick that makes homemade naan shockingly easy.
8
servings
235
kcal
Equipment: 1. Large mixing bowl, for combining flour and wet ingredients and letting the dough rise, dont overfill it
2. Small bowl or heatproof cup, to proof the yeast in warm water
3. Measuring cups and spoons, for flour, milk, oil, sugar and salt
4. Whisk, to mix the dry ingredients and stir the yeast till foamy
5. Wooden spoon or sturdy spatula, to bring the shaggy dough together
6. Bench scraper or sharp knife, to divide the dough into 6 to 8 pieces
7. Rolling pin, to roll each piece into a 1/4 inch teardrop or oval
8. Heavy skillet or cast iron pan, very hot for cooking the naans
9. Tongs or spatula, to flip and press the bread while it cooks
10. Pastry brush and a clean towel or plastic wrap, to brush on melted butter and cover the dough while resting
Ingredients
3 cups (360 g) all purpose flour
1 teaspoon active dry yeast (one packet)
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plain yogurt
1/2 cup warm water
1/4 cup warm milk
2 tablespoons vegetable oil or melted butter
2 tablespoons melted butter or ghee (optional)
2 cloves garlic (optional)
2 tablespoons fresh cilantro (optional)
Directions
- Stir the 1 teaspoon active dry yeast and 1 teaspoon sugar into the 1/2 cup warm water until dissolved; let sit 5 to 10 minutes until foamy, if it never froths the yeast is dead and you should start over.
- In a large bowl whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking powder and 1 teaspoon salt.
- Mix the wet ingredients: add 1/2 cup plain yogurt, 1/4 cup warm milk and 2 tablespoons vegetable oil or melted butter to the foamy yeast, then pour that into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out on a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly tacky; if it feels super sticky add a tablespoon of flour at a time, dont add too much or it gets tough.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled, about 1 to 2 hours.
- Punch the dough down, divide into 6 to 8 equal pieces, shape into balls and cover them; let rest 10 to 20 minutes so they relax and roll out easier.
- Flatten each ball and roll into a teardrop or oval about 1/4 inch thick, dont overwork it or the bread wont puff; if you want garlic naan finely mince 2 cloves and have them ready.
- Preheat a heavy skillet or cast iron over medium high heat until very hot. Cook each naan on the dry skillet 1 to 2 minutes until bubbles form and the bottom has brown spots, flip and cook another 30 seconds to 1 minute pressing lightly with a spatula or using tongs to encourage big blisters. For extra char you can finish briefly over an open flame or under a hot broiler but watch it closely.
- While still hot brush each naan with the 2 tablespoons melted butter or ghee; for garlic naan mix the minced garlic into the melted butter first, then brush. Sprinkle with 2 tablespoons chopped fresh cilantro if you like and serve immediately warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 92g
- Total number of serves: 8
- Calories: 235kcal
- Fat: 7.7g
- Saturated Fat: 2.8g
- Trans Fat: 0.07g
- Polyunsaturated: 1.3g
- Monounsaturated: 2.1g
- Cholesterol: 9.7mg
- Sodium: 360mg
- Potassium: 78mg
- Carbohydrates: 36g
- Fiber: 1.2g
- Sugar: 1g
- Protein: 5.4g
- Vitamin A: 50IU
- Vitamin C: 0.25mg
- Calcium: 37mg
- Iron: 0.56mg
