Easy Homemade Naan Bread Recipe

I’m excited to share my Naan Bread Recipe that uses simple pantry ingredients and a surprisingly quick technique you’ll want to try.

I’ve been obsessed with making naan at home lately, and this Quick Garlic Naan is the one I keep coming back to. It uses basic things like all purpose flour and plain yogurt, nothing fancy, but somehow turns into pillowy, chewy rounds that get a little char and so much flavor.

I messed up a batch once and learned a tiny trick that fixed everything, its become my go to for weeknight dinners. If you like bread that soaks up sauce and makes people smile, give it a try, you might get hooked faster than you think.

Ingredients

• Main body of naan, mostly carbs and some protein low in fiber.
• Fermenting agent adds air and chew, tiny amount of B vitamins.
• Makes dough tender and tangy, it’s adds protein and gentle acidity.
• Warm liquids hydrate flour feed yeast, boost softness and browning.
• Adds richness keeps naan soft, adds calories and flavor.
• Brushed on hot gives buttery shine, extra fat and aroma.
• Garlic brings sharp savory punch cilantro adds fresh bright herbal note.
• Enhances all flavors, controls yeast activity, important but used sparingly.
• Feeds yeast for rise adds subtle sweetness and browning to crust.

Ingredient Quantities

• 3 cups (360 g) all purpose flour, plus extra for dusting
• 1 tsp active dry yeast or instant
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 1/2 cup (120 ml) warm water
• 1/4 cup (60 ml) warm milk
• 1/2 cup (120 g) plain yogurt room temp
• 2 tbsp vegetable oil or melted ghee
• 2 tbsp melted butter or ghee for brushing
• 2 to 3 cloves garlic minced (for garlic naan)
• 2 tbsp fresh cilantro chopped (optional)
• Extra flour for dusting as needed

How to Make this

1. Sprinkle 1 tsp yeast and 1 tsp sugar into 1/2 cup warm water (about 105 to 110°F) and let sit 5 to 10 minutes until foamy; if using instant yeast you can skip proofing and sprinkle it into the flour.

2. Whisk together 3 cups (360 g) all purpose flour, 1 tsp salt and 1 tsp baking powder in a large bowl. Dust more flour aside for rolling.

3. In a separate bowl mix 1/4 cup warm milk, 1/2 cup room temp plain yogurt, and 2 tbsp vegetable oil or melted ghee, then stir in the foamed yeast mixture.

4. Pour the wet into the dry and stir until it comes together, then knead on a lightly floured surface 5 to 7 minutes until smooth and slightly tacky, add small pinches of extra flour only if it’s too sticky.

5. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot about 1 to
1.5 hours until slightly puffed; if you used instant yeast 30 to 45 minutes usually works.

6. Punch dough down, divide into 6 to 8 equal pieces and roll each into a ball, then let them rest 10 minutes so they relax and are easy to roll.

7. On a floured surface roll each ball into a 1/4 inch thick oval or circle, sprinkle 2 to 3 cloves minced garlic and 2 tbsp chopped cilantro on top if using, press lightly so they stick but dont tear the dough.

8. Heat a cast iron skillet or heavy frying pan over medium high until very hot, cook each naan 1 to 2 minutes on the first side until bubbles form and char spots appear, flip and cook another 60 to 90 seconds until puffed and cooked through. Press gently with a spatula for even contact.

9. Brush each hot naan with 2 tbsp melted butter or ghee right off the pan, add extra minced garlic or cilantro on top if you want garlic naan, then stack and keep covered in a towel so they stay soft.

10. Serve warm. To store let cool then refrigerate up to 3 days or freeze flat between parchment sheets, reheat in a hot skillet or oven until warmed through.

Equipment Needed

1. Large mixing bowl, for the flour and dough
2. Small bowl, to proof the yeast
3. Measuring cups and spoons (including 1/2 cup and tsp)
4. Whisk and wooden spoon, for mixing wet ingredients
5. Rolling pin and some extra flour for dusting
6. Clean work surface or silicone mat, for kneading and rolling out the dough
7. Cast iron skillet or heavy frying pan, get it very hot
8. Spatula and tongs, to flip and press the naan while cooking
9. Pastry brush plus a small knife and cutting board, for butter, garlic and cilantro

FAQ

Easy Homemade Naan Bread Recipe Substitutions and Variations

• All purpose flour → Bread flour: swap 1:1 for a chewier, slightly taller naan. Or try up to 50% whole wheat pastry flour for nuttier taste, but add about 1 to 2 tbsp extra warm water cause whole wheat soaks more.
• Plain yogurt → Greek yogurt or sour cream: use the same 1/2 cup. If Greek is super thick thin it with a splash of warm water or milk so the dough mixes easier. For dairy free use unsweetened coconut yogurt, it might make the dough a touch sweeter so taste and adjust.
• Warm milk → Buttermilk or unsweetened plant milk (oat, almond): replace 1:1. Buttermilk gives extra tang and helps tenderness, plant milks work fine for dairy free just pick unsweetened and unflavored.
• Vegetable oil or melted ghee → Olive oil or melted butter: use same 2 tbsp. Olive oil adds a mild fruity note, melted butter gives richer, more classic naan flavor when brushing after cooking.

Pro Tips

1) Proof and temp tip: check the water with your wrist or a kitchen thermometer, about body temp to a little warmer is perfect. Too hot and the yeast dies, too cool and it wont wake up. If you use instant yeast skip the proofing, but when you do proof make sure it gets foamy in 5 to 10 minutes or toss it and start over.

2) Dough feel not time: dont add flour by the cup, judge by feel. You want a slightly tacky, elastic dough that still springs back a little. If it sticks to your hands a lot rub a little oil on them instead of dumping more flour, that keeps the naan soft not dense.

3) Garlic and charring hacks: raw big garlic pieces tend to burn on a super hot pan, so either press very finely minced garlic into the dough, or better, mix the garlic into melted butter or ghee and brush it on right after the naan comes off the pan for bright garlic flavor without bitter burnt bits. For nice char, preheat the skillet until almost smoking, cook fast, flip fast, and press gently to get even contact.

4) Keeping soft and reheating: stack straight out of the pan and wrap in a clean towel so they steam and stay pillowy. To reheat frozen or day-old naan sprinkle a few drops of water on it and warm in a hot skillet covered for 30 to 60 seconds, or blast under a hot oven rack for quick revival.